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Matsuoka R, Sugano M. Health Functions of Egg Protein. Foods 2022; 11:foods11152309. [PMID: 35954074 PMCID: PMC9368041 DOI: 10.3390/foods11152309] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/22/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on human studies. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. Moreover, to facilitate and encourage the use of egg white protein in future, we also discuss its health functions. These benefits were determined by developing an egg white hydrolysate and lactic-fermented egg whites, with the latter treatment simultaneously improving the egg flavor. The health benefits of the protein hydrolysates from the egg yolk (bone growth effect) and eggshell membrane (knee join pain-lowering effect) have been limited in animal studies. Therefore, the consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes.
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Affiliation(s)
- Ryosuke Matsuoka
- R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan
- Correspondence: ; Tel.: +81-3-5384-7759
| | - Michihiro Sugano
- Kyushu University, Fukuoka 819-0395, Japan;
- Prefectural University of Kumamoto, Kumamoto 862-8502, Japan
- Chair of the Japan Egg Science Society, Tokyo 182-0002, Japan
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2
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López-Martínez MI, Miguel M, Garcés-Rimón M. Protein and Sport: Alternative Sources and Strategies for Bioactive and Sustainable Sports Nutrition. Front Nutr 2022; 9:926043. [PMID: 35782926 PMCID: PMC9247391 DOI: 10.3389/fnut.2022.926043] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/17/2022] [Indexed: 11/13/2022] Open
Abstract
Nutrition and sport play an important role in achieving a healthy lifestyle. In addition to the intake of nutrients derived from the normal diet, some sport disciplines require the consumption of supplements that contribute positively to improved athletic performance. Protein intake is important for many aspects related to health, and current evidence suggests that some athletes require increased amounts of this nutrient. On the other hand, society's demand for more environmentally friendly products, focus on the search for alternative food sources more sustainable. This review aims to summarize the latest research on novel strategies and sources for greener and functional supplementation in sport nutrition. Alternative protein sources such as insects, plants or mycoproteins have proven to be an interesting substrate due to their high added value in terms of bioactivity and sustainability. Protein hydrolysis has proven to be a very useful technology to revalue by-products, such as collagen, by producing bioactive peptides beneficial on athletes performance and sport-related complications. In addition, it has been observed that certain amino acids from plant sources, as citrulline or theanine, can have an ergogenic effect for this target population. Finally, the future perspectives of protein supplementation in sports nutrition are discussed. In summary, protein supplementation in sports nutrition is a very promising field of research, whose future perspective lies with the search for alternatives with greater bioactive potential and more sustainable than conventional sources.
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Affiliation(s)
- Manuel I. López-Martínez
- Departamento de Bioactividad y Análisis de Alimenos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid), Madrid, Spain
| | - Marta Miguel
- Departamento de Bioactividad y Análisis de Alimenos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid), Madrid, Spain
- *Correspondence: Marta Miguel
| | - Marta Garcés-Rimón
- Grupo de Investigación en Biotecnología Alimentaria, Universidad Francisco de Vitoria, Madrid, Spain
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3
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Liu X, Shao Y, Sun J, Tu J, Wang Z, Tao J, Chen J. Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers. Food Sci Nutr 2022; 10:295-304. [PMID: 35035930 PMCID: PMC8751450 DOI: 10.1002/fsn3.2671] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/02/2021] [Accepted: 11/05/2021] [Indexed: 12/11/2022] Open
Abstract
Egg consumption is one of the many inconsistencies in evidence linking dietary cholesterol to cardiovascular disease (CVD). In addition, the gut microbiota and its metabolite, trimethylamine-N-oxide (TMAO), have been shown to play a crucial role in the development of CVD. The fact that egg is rich in choline suggests that excessive egg consumption may increase TMAO production by altering the gut microbiota. However, the effects of egg consumption on vascular function and gut microbiota remain unclear. Here, the diet of nine young male subjects was supplemented with two boiled eggs daily for 2 weeks. Changes in vascular function, inflammation, metabolism, oxidative stress, and gut microbiota were examined. We found that egg consumption increased flow-mediated dilation and decreased brachial-ankle pulse wave velocity. Furthermore, egg consumption positively modulated the gut microbiota function but had no effects on the levels of C-reactive protein, glucose, lipid profile, malondialdehyde, superoxide dismutase, or TMAO. The current study provides evidence that egg consumption improves vascular function, which may be related to the alterations seen in the gut microbiota. Therefore, moderate egg consumption may help to improve vascular and intestinal function in individuals at low risk of developing CVD and other metabolic disorders.
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Affiliation(s)
- Xiang Liu
- Department of Cardiac SurgeryGuangdong Cardiovascular InstituteGuangdong Provincial People’s HospitalGuangdong Academy of Medical SciencesGuangzhouChina
- Guangdong Provincial Key Laboratory of South China Structural Heart DiseaseGuangzhouChina
- School of MedicineSouth China University of TechnologyGuangzhouChina
| | - Yijia Shao
- Department of Hypertension and Vascular DiseasesThe First Affiliated HospitalSun Yat‐sen UniversityGuangzhouChina
- NHC Key Laboratory of Assisted Circulation (Sun Yat‐sen University)GuangzhouChina
| | - Jiapan Sun
- Department of GeriatricsPeking University Shenzhen HospitalShenzhen Peking University‐The Hong Kong University of Science and Technology Medical CenterShenzhenChina
| | - Jiazichao Tu
- Department of Cardiac SurgeryGuangdong Cardiovascular InstituteGuangdong Provincial People’s HospitalGuangdong Academy of Medical SciencesGuangzhouChina
- Guangdong Provincial Key Laboratory of South China Structural Heart DiseaseGuangzhouChina
- School of MedicineSouth China University of TechnologyGuangzhouChina
| | - Zhichao Wang
- Department of Hypertension and Vascular DiseasesThe First Affiliated HospitalSun Yat‐sen UniversityGuangzhouChina
- NHC Key Laboratory of Assisted Circulation (Sun Yat‐sen University)GuangzhouChina
| | - Jun Tao
- Department of Hypertension and Vascular DiseasesThe First Affiliated HospitalSun Yat‐sen UniversityGuangzhouChina
- NHC Key Laboratory of Assisted Circulation (Sun Yat‐sen University)GuangzhouChina
| | - Jimei Chen
- Department of Cardiac SurgeryGuangdong Cardiovascular InstituteGuangdong Provincial People’s HospitalGuangdong Academy of Medical SciencesGuangzhouChina
- Guangdong Provincial Key Laboratory of South China Structural Heart DiseaseGuangzhouChina
- School of MedicineSouth China University of TechnologyGuangzhouChina
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Jiang Z, Kimura Y, Shirouchi B, Tanaka Y, Tsai WT, Yuan X, Sato M. Dietary egg white protein hydrolysate improves orotic acid-induced fatty liver in rats by promoting hepatic phospholipid synthesis and microsomal triglyceride transfer protein expression. J Nutr Biochem 2021; 98:108820. [PMID: 34273531 DOI: 10.1016/j.jnutbio.2021.108820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/21/2021] [Accepted: 06/30/2021] [Indexed: 11/24/2022]
Abstract
We investigated the effects of egg white protein hydrolysates (EWH) on orotic acid (OA)-induced nonalcoholic fatty liver (NAFL) in rats. Effects of the egg white protein (EWP) and EWH were also compared. Four groups of male Sprague-Dawley rats were separately fed AIN-76-based diets, supplemented with 20% casein for control, or with 1% OA, together with either 20% casein (OA), 20% EWP, or 20% EWH, respectively, for 3 d (developing stage) and 14 d (developed stage). In both feeding periods, animals from the OA group showed higher accumulation hepatic triacylglycerol (TAG) compared with those from the control group. In the 14-d experiment, dietary EWP and EWH significantly reduced the hepatic TAG levels. Intake of EWP reduced liver fat in OA-fed rats by 61%, while EWH reduced it by 92%. In addition, EWH restored the OA-induced high serum-TAG level to that seen in the control group. The 3 d experiment showed that consumption of EWH improved the expression of hepatic MTP, that was reduced by OA, without changing Mttp gene expression. It also increased the hepatic synthesis of PC and PE by enhancing the transcription of Pcyt1 and Pemt genes. Inclusion of EWP and EWH in the diet improves the OA-induced NAFL. EWH reduces the liver TAG better than EWP, and works more rapidly. Dietary EWH ameliorates OA-induced NAFL by promoting the secretion of hepatic TAG.
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Affiliation(s)
- Zhe Jiang
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan
| | - Yuki Kimura
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan
| | - Bungo Shirouchi
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan
| | - Yasutake Tanaka
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan
| | - Wei-Ting Tsai
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan
| | - Xingyu Yuan
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan
| | - Masao Sato
- Laboratory of Nutriment Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Moto-oka Nishi-ku, Fukuoka, Japan.
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Sugiyama K, Kuriki D, Matsuoka R, Masuda Y, Kunou M, Daigo E. Evaluation of the Functionality of “Egg White Peptide” as a Dietary Supplement for Sports. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | | | | | - Eiji Daigo
- Faculty of Human Sciences, Kanagawa University
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Jiayu Y, Botta A, Simtchouk S, Winkler J, Renaud LM, Dadlani H, Rasmussen B, Elango R, Ghosh S. Egg white consumption increases GSH and lowers oxidative damage in 110-week-old geriatric mice hearts. J Nutr Biochem 2019; 76:108252. [PMID: 31816560 DOI: 10.1016/j.jnutbio.2019.108252] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 08/10/2019] [Accepted: 09/16/2019] [Indexed: 12/17/2022]
Abstract
The number of geriatrics with an advanced age is rising worldwide, with attendant cardiovascular disorders, characterized by elevated oxidative stress. Such oxidative stress is accelerated by an age-related loss of critical antioxidants like glutathione (GSH) and dietary solutions to combat this loss does not exist. While egg white is rich in sulphur amino acids (AAs), precursors for GSH biosynthesis, whether they can increase sulphur AA in vivo and augment GSH in the aged myocardium remain unclear. We hypothesized that egg white consumption increases GSH and reduces oxidative damage and inflammation in the geriatric heart. To this end, 101-102 week-old mice were given a AIN 76A diet supplemented with either 9% w/w egg white powder or casein for 8 weeks. Subsequent analysis revealed that egg white increased serum sulphur AA and cardiac GSH, while reducing the cysteine carrying transporter SNAT-2 and elevating glutamine transporter ASCT2 in the heart. Increased GSH was accompanied by elevated expression of GSH biosynthesis enzyme glutathione synthase as well as mitochondrial antioxidants like superoxide dismutase 2 and glutathione peroxidase 1 in egg white-fed hearts. These hearts also demonstrated lower oxidative damage of lipids (4-hydroxynonenal) and proteins [nitrotyrosine] with elevated anti-inflammatory IL-10 gene expression. These data demonstrate that even at the end of lifespan, egg whites remain effective in promoting serum sulphur AAs and preserve cardiac GSH with potent anti-oxidant and mild anti-inflammatory effects in the geriatric myocardium. We conclude that egg white intake may be an effective dietary strategy to attenuate oxidative damage in the senescent heart.
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Affiliation(s)
- Ye Jiayu
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada
| | - Amy Botta
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada
| | - Svetlana Simtchouk
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada
| | - John Winkler
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada
| | - Lisa M Renaud
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada
| | - Hansika Dadlani
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada
| | - Betina Rasmussen
- Department of Pediatrics, BC Children's Hospital, University of British Columbia, Vancouver, Canada
| | - Rajavel Elango
- Department of Pediatrics, BC Children's Hospital, University of British Columbia, Vancouver, Canada
| | - Sanjoy Ghosh
- Department of Biology, IKBSAS, University of British Columbia-Okanagan, Canada.
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Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats. ScientificWorldJournal 2019; 2019:5475302. [PMID: 31534442 PMCID: PMC6732637 DOI: 10.1155/2019/5475302] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/01/2019] [Accepted: 08/10/2019] [Indexed: 11/25/2022] Open
Abstract
Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challenge. Herein, we developed a high-molecular-weight egg white hydrolysate and compared the absorption rate and nutritional value of the hydrolysate with those of egg white proteins obtained from raw materials, whey proteins, and hydrolysates, also known as high-quality proteins. The absorption rate of egg white hydrolysates was faster than that of egg white and whey proteins in portal vein cannulated rats, and their bioavailability values were higher than those of whey proteins and hydrolysates. According to the protein digestibility-corrected amino acid score and digestible indispensable amino acid score, the scores for egg white hydrolysates were equivalent to those of egg white and whey proteins but higher than those of whey hydrolysates. Our results show that egg white hydrolysates maintain the nutritional value of egg whites and are rapidly absorbed by the body.
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