Production and Identification of Biologically Active Peptides Derived from By-product of Hen Egg-Yolk Phospholipid Extraction

Eckert, Ewelina; Zambrowicz, Aleksandra; Bobak, Łukasz; Zabłocka, Agnieszka; Chrzanowska, Józefa; Trziszka, Tadeusz

doi:10.1007/s10989-018-9713-x

Cited by 25 publications

(12 citation statements)

References 45 publications

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“…A wide range of different plant and animal products peptides, for example, walnut protein ( Feng et al., 2018 ), hazelnut protein ( Liu et al., 2018 ), sesame protein ( Lu et al., 2019 ), rice bran protein ( Wattanasiritham et al., 2016 ), perilla seed protein ( Yang et al., 2018 ), soybean ( Chen et al., 2018 ), common bean ( Chen et al., 2019 ), cauliflower by-products ( Montone et al., 2018a ), goat milk ( Moreno-montoro et al., 2018 ), sheep milk ( Tagliazucchi et al., 2018 ), bovine milk ( Padghan et al., 2017 ; Zanutto-elgui et al., 2019 ), egg ( Eckert et al., 2018 ; Wang et al., 2018 ), ham ( Xing et al., 2018 ) can also be used as sources of antioxidant.…”

Section: Source Of Antioxidant Peptidesmentioning

confidence: 99%

“…Various food derived protein sources have been utilized to produce bioactive peptides. For example, plant sources, such as walnut meal proteins ( Feng et al., 2018 ), hazelnut protein ( Liu et al., 2018 ), sesame protein ( Lu et al., 2019 ), perilla seed protein ( Yang et al., 2018 ), soybean ( Chen et al., 2018 ), common bean ( Chen et al., 2019 , Chen et al., 2019 ) and protein from cauliflower by-products ( Montone et al., 2018a ); animal sources, such as goat, sheep and bovine milk proteins ( Moreno-montoro et al., 2018 ; Tagliazucchi et al., 2018 ; Zanutto-elgui et al., 2019 ), egg ( Wang et al., 2018 ; Eckert et al., 2018 ) and ham ( Xing et al., 2018 ); fish and their by-products, such as salmon ( Neves et al., 2017 ), stone fish protein ( Auwal et al., 2017 ), chub marckerel ( Bashir et al., 2017 ), turbot skin ( Fang et al., 2017 ), shrimp shell discards ( Ambigaipalan and Shahidi, 2017 ), tilapia frame and skin ( Huang et al., 2015 ); and microalgae proteins, such as blue-green algae ( Seddek et al., 2019 ), Irish brown seaweed Ascophyllum nodosum ( Kadam et al., 2016 ), Tetradesmus obliquus microalgae ( Montone et al., 2018b ), have been reported as sources of bioactive peptides.…”

Section: Introductionmentioning

confidence: 99%

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Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

138

119

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Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

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Section: Source Of Antioxidant Peptidesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

138

119

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“…Hydrolysis of egg yolk protein with a serine proteinase from Asian pumpkin pulp for 4 h allowed the production of a hydrolyzate with DPPH free radical scavenging capacity [91], as well as the identification of four peptides (RASDPLLSV, RNDDLNYIQ, LAPSLPGKPKPD and AGTTCLFTPLALPYDYSH) with in vitro antioxidant activity analyzed by DPPH scavenging activity, ferric reducing ability and ferrous ion-chelating activity [9]. The use of other enzymes such as serine protease from yeast has also allowed the identification of QSLVSVPGMS peptide that exhibits a high in vitro DPPH free radical scavenging activity [92].…”

Section: Hydrolysis Of Egg Yolkmentioning

confidence: 99%

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Benedé

Molina

2020

Foods

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In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.

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“…Therefore, further research is needed to develop effective hydrolysis method to produce bioactive phosphopeptides from phosvitin. In addition to the phosphopeptides, the by‐product of phospholipid extraction from egg yolk was also used to produce bioactive peptides with antioxidant, and ACE‐inhibitory activity (Eckert et al., ).…”

Section: Bioactive Proteins and Peptidesmentioning

confidence: 99%

How Can the Value and Use of Egg Yolk Be Increased?

Huang¹,

Ahn

2019

Journal of Food Science

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The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co-product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale-up production methods, which is vital for the practical applications, is discussed when appropriate.Fresh egg yolk is composed of 50.1% water, 30.6% lipids, 17.0% proteins, 0.6% carbohydrates, and 1.7% minerals (Stadelman & Cotterill, 1995), and thus it is an excellent source for proteins, lipids, and phospholipids. This review discusses (1) the current use of egg and the development of new commodity products from egg yolk, (2) identify the important functional components in egg yolk, (3) discuss the separation methods for functional components from egg yolk and their applications, and (4) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (5) suggest the best use of egg yolk and yolk components.

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Production and Identification of Biologically Active Peptides Derived from By-product of Hen Egg-Yolk Phospholipid Extraction

Cited by 25 publications

References 45 publications

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

How Can the Value and Use of Egg Yolk Be Increased?

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