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Ye Y, Takeuchi A, Kawaguchi Y, Matsuba S, Zhang N, Mijiti M, Banno A, Hiramatsu N, Okada T, Nagaoka S. Eugeniin improves cholesterol metabolism in HepG2 cells and Caco-2 cells. Biosci Biotechnol Biochem 2023; 88:97-106. [PMID: 37952102 DOI: 10.1093/bbb/zbad158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023]
Abstract
Considering the absence of prior studies on the cholesterol metabolism-improving effects of eugeniin, the present investigation aimed to explore the potential impact of eugeniin on cholesterol metabolism. This study sought to elucidate the molecular mechanisms involved in this process using HepG2 and Caco-2 cells treated with 5 µm eugeniin. The intracellular cholesterol levels in HepG2 and Caco-2 cells were significantly decreased in the 24-h eugeniin-treated group. The protein and messenger ribonucleic acid (mRNA) levels of the low-density lipoprotein receptor (LDLR) were increased, while 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase protein and mRNA levels were decreased in HepG2 cells 6 h of the eugeniin-treated group. Additionally, LDLR protein and mRNA levels were increased in HepG2 cells after 24 h of eugeniin treatment. In Caco-2, the protein and mRNA levels of ATP-binding cassette transporter 1 were increased after 24 h eugeniin treatment. This novel finding indicates that eugeniin improves cholesterol metabolism in human cell cultures.
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Affiliation(s)
- Yuyang Ye
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Asahi Takeuchi
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Yuya Kawaguchi
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Shoya Matsuba
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Ni Zhang
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Maihemuti Mijiti
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Arata Banno
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Naoto Hiramatsu
- Department of Research and development, Toyohakko Co., Ltd., Aichi, Japan
| | - Toshitaka Okada
- Department of Research and development, Toyohakko Co., Ltd., Aichi, Japan
| | - Satoshi Nagaoka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
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2
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Shengnan Z, Yingjie Z, Junyue C, Shuangshuang S, Xin L, Yuanyuan S. Exploring the binding effect and mechanism of glycyrrhizin to ovomucin by combining spectroscopic analysis and molecular docking. Int J Biol Macromol 2023; 245:125535. [PMID: 37356685 DOI: 10.1016/j.ijbiomac.2023.125535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 06/27/2023]
Abstract
Ovomucin (OVM) is an ideal natural macromolecular glycoprotein extracted from eggs with good adhesion. Based on the defect that glycyrrhizin (GL) has good antiviral activity but fast metabolism, this study aimed to explore the binding effect and mechanism of GL to OVM, using multi-spectroscopic techniques, isothermal titration calorimetry (ITC), and molecular docking. The adhesion ability of OVM to the hydrophilic interface and GL was first demonstrated by dual polarization interferometry (DPI) analysis and binding capacity assay, and the OVM-GL complex exhibited a similar affinity for the spike protein of COVID-19. The spectroscopic results show that GL can quench the inherent fluorescence and change the glycosidic bond and secondary structure of OVM. The ITC measurements suggested that the binding was exothermic, the hydrogen bond was the dominant binding force for forming OVM-GL. Finally, molecular docking results indicated that GL has hydrogen bond interaction with several amino acid residues located in α-OVM and β-OVM while embedding into the hydrophobic pocket of OVM via hydrophobic interactions. In conclusion, OVM can adhere to the hydrophilic interface and bind to GL through hydrogen bonding and hydrophobic interactions to form a stable complex, that is expected to be helpful in virus prophylaxis.
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Affiliation(s)
- Zhu Shengnan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhou Yingjie
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Chai Junyue
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Sun Shuangshuang
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Lü Xin
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Shan Yuanyuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
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3
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Zheng J, Cheng Y, Bao M, Li Z, Lü X, Shan Y. Ultrasound improves the thermal stability and binding capacity of ovomucin by promoting the dissociation of insoluble ovomucin aggregates. Int J Biol Macromol 2023; 228:478-486. [PMID: 36577472 DOI: 10.1016/j.ijbiomac.2022.12.247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/11/2022] [Accepted: 12/21/2022] [Indexed: 12/26/2022]
Abstract
Ovomucin (OVM) is a natural glycoprotein with various biological activities but poor solubility. This study aimed to enhance the solubility of OVM by using an ultrasonic-assisted method. The effect of ultrasound (US) on the structure, thermal stability and biological functions of OVM aggregates was evaluated. It was found that insoluble OVM aggregates were dissociated and the solubility increased significantly to 90.0 % after US under 400 W for 45 min. US also improved the onset temperature (To) and denaturation temperature (Td) of OVM. More importantly, the cholesterol binding capacity of both OVM and its digestion products were significantly improved after US (p < 0.05). The gastrointestinal digestion products of US-OVM also showed higher α-amylase and α-glucosidase inhibition than native OVM aggregates. US-induced dissociation of OVM aggregates and the conversion of β-sheet and β-turn to random coil, resulting in the exposure of hydrophobic binding sites may be an important reason for the enhanced stability and adsorption capacity. These findings suggested that US was an effective method for preparing soluble OVM and improved its adsorption capacity, which can further facilitate the application of OVM in the food industry.
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Affiliation(s)
- Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yujia Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Miaomiao Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhirong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
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4
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Zhang F, Li J, Chang C, Gu L, Xiong W, Su Y, Yang Y. The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14977-14988. [PMID: 36416372 DOI: 10.1021/acs.jafc.2c04634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The public and scientists remain skeptical about egg consumption, given that cardiovascular diseases (CVDs) are the leading causes of death in worldwide. This review mainly explained the recurrence of contradictory conclusions about relationships between egg consumption and CVD risk and discussed effects of egg cholesterol intake on cholesterol homeostasis. Factors including individual health status and cholesterol sensitivity, dietary pattern, region, and race should be distinguished when understanding generalized conclusions. Identified compensatory mechanisms in response to dietary cholesterol and the resulting balance in cholesterol biosynthesis, absorption, and efflux supported the view that moderate egg consumption had no substantial overall impacts on cholesterol homeostasis in healthy people. Excessive cholesterol intake is not recommended in individuals with distempered metabolism. More than cholesterol metabolism, impacts of egg consumption as a part of overall diet on CVD risk should be considered from aspects of nutrient intake, lipid metabolism, and energy supply in the future.
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Affiliation(s)
- Fan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Wen Xiong
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
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5
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Matsuoka R, Sugano M. Health Functions of Egg Protein. Foods 2022; 11:2309. [PMID: 35954074 PMCID: PMC9368041 DOI: 10.3390/foods11152309] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [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)
| | - 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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6
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7
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Sugano M, Matsuoka R. Nutritional Viewpoints on Eggs and Cholesterol. Foods 2021; 10:494. [PMID: 33669005 PMCID: PMC7996514 DOI: 10.3390/foods10030494] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 12/17/2022] Open
Abstract
Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate characteristic features in Japanese people whose dietary pattern is distinct from that, for example, the US (United States) population. Available epidemiologic studies in healthy Japanese people show no association between consumption of one egg daily and blood cholesterol level, consistent with those observed in the US population. However, when consumption of major nutrients and food sources of cholesterol are compared to the US population, Japanese people may have an extra-reserve against the influence of eggs on cardiovascular risk markers, despite consuming relatively more eggs. Further discussion on the influence of nutrients contained in the egg and dietary pattern, including interaction with gut microbes, is necessary. In addition, special consideration at the personalized level is needed for judgment regarding dietary cholesterol not only for hypercholesterolemic patients but for hyper-responsive healthy persons. Although randomized controlled trials with long-term follow-up are required to evaluate the association between consumption of eggs and human health, available information, at least from the nutritional viewpoint, suggests that egg is a healthy and cost-efficient food worldwide.
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Affiliation(s)
- Michihiro Sugano
- Kyushu University, Fukuoka 819-0395, Japan;
- Prefectural University of Kumamoto, Kumamoto 862-8502, Japan
- Japan Egg Science Society, Tokyo 182-0002, Japan
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8
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Potential role of ovomucin and its peptides in modulation of intestinal health: A review. Int J Biol Macromol 2020; 162:385-393. [PMID: 32569696 PMCID: PMC7305749 DOI: 10.1016/j.ijbiomac.2020.06.148] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/11/2020] [Accepted: 06/16/2020] [Indexed: 01/06/2023]
Abstract
Intestinal dysfunction, which may cause a series of metabolic diseases, has become a worldwide health problem. In the past few years, studies have shown that consumption of poultry eggs has the potential to prevent a variety of metabolic diseases, and increasing attention has been directed to the bioactive proteins and their peptides in poultry eggs. This review mainly focused on the biological activities of an important egg-derived protein named ovomucin. Ovomucin and its derivatives have good anti-inflammatory, antioxidant, immunity-regulating and other biological functions. These activities may affect the physical, biological and immune barriers associated with intestinal health. This paper reviewed the structure and the structure-activity relationship of ovomucin,the potential role of ovomucin and its derivatives in modulation of intestinal health are also summarized. Finally, the potential applications of ovomucin and its peptides as functional food components to prevent and assist in the pretreatment of intestinal health problems are prospected.
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9
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Iftikhar M, Iftikhar A, Zhang H, Gong L, Wang J. Transport, metabolism and remedial potential of functional food extracts (FFEs) in Caco-2 cells monolayer: A review. Food Res Int 2020; 136:109240. [PMID: 32846508 DOI: 10.1016/j.foodres.2020.109240] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 03/28/2020] [Accepted: 04/11/2020] [Indexed: 02/07/2023]
Abstract
Caco-2, a human intestinal carcinoma cell line, has been used to test the absorption and transport mechanism of functional foods and drugs across the intestinal epithelium in order to study their antioxidant, anticancer and anti-inflammatory activities. Caco-2 cells represent the morphological and functional characteristics of small intestinal cells and capable of expressing brush borders, tight junctions, intestinal efflux and uptake transporters which regulate permeation of drugs and functional food extracts from intestinal lumen to systemic circulation. The integrity of the Caco-2 monolayer is controlled by establishing the TEER between 200 and 1000 O per cm2. FFEs affect intestinal permeability by adjusting the tight junction proteins between the cells in order to maintain the epithelial barrier function. Because of the side effects of medicines, there is an increased interest in functional food extracts (FFEs) as drug substitutes. Functional foods undergo intricate transport processes and biotransformation after oral administration. Metabolism and transport studies of FFEs in Caco-2 cells are very important for determining their bioavailability. Functional foods and their constituents produce anti-proliferative and anti-cancer effects through apoptosis, cell cycle arrest and inhibition of various signal transduction pathways across Caco-2 cell lines. The current review has summarized the anti-inflammation, anticancer, antioxidant and cholesterol lowering potential of FFEs using Caco-2 cells through reducing local inflammatory signals, production of ROS and lipid accumulation. The transport, bioavailability, metabolism, mechanisms of actions, cellular pathways adopted by FFEs across Caco-2 cell lines are predominantly affected by their molecular weight, structures and physicochemical properties. These studies are beneficial for investigating the different mechanisms of action of FFEs in the human body.
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Affiliation(s)
- Maryam Iftikhar
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, The University of Faisalabad (TUF), Faisalabad 38000, Pakistan
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
| | - Lingxiao Gong
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
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10
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Identification of a novel cholesterol-lowering dipeptide, phenylalanine-proline (FP), and its down-regulation of intestinal ABCA1 in hypercholesterolemic rats and Caco-2 cells. Sci Rep 2019; 9:19416. [PMID: 31857643 PMCID: PMC6923426 DOI: 10.1038/s41598-019-56031-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Accepted: 12/04/2019] [Indexed: 12/12/2022] Open
Abstract
There has been no report about in vivo active cholesterol-lowering dipeptide in any protein origin, despite their potential health benefits. Cattle heart protein hydrolysate ultra-filtrate (HPHU, molecular weight < ca. 1,000 Da peptide mixture) exhibits cholesterol-lowering activity in hypercholesterolemic rats, but the active peptide in HPHU that lowers serum cholesterol levels and its molecular mechanism are unknown. In this study, we separated and purified HPHU to identify a novel cholesterol-lowering dipeptide (phenylalanine-proline, FP) and characterized the mechanism underlying its effects in vivo and in vitro. We identified FP as an active peptide from HPHU by MALDI-TOF mass spectrometry. FP significantly decreased serum total and non-HDL cholesterol and hepatic cholesterol levels in rats. FP significantly increased serum HDL cholesterol, accompanied by a significant decrease in the atherogenic index. FP also significantly increased fecal cholesterol and acidic steroid excretion. Moreover, FP significantly decreased ATP-binding cassette transporter A1 (ABCA1) expression in the rat jejunum and reduced cholesterol absorption in Caco-2 cells. We found a novel cholesterol-lowering dipeptide FP that could improve cholesterol metabolism via the down-regulation of intestinal ABCA1. The cholesterol-lowering action induced by FP was disappeared in PepT1KO mice. FP-induced cholesterol-lowering action is mediated via PepT1 in mice.
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11
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Sisti MS, Scilingo A, Añón MC. Effect of the Incorporation of Amaranth (Amaranthus Mantegazzianus) into Fat- and Cholesterol-Rich Diets for Wistar Rats. J Food Sci 2019; 84:3075-3082. [PMID: 31599971 DOI: 10.1111/1750-3841.14810] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 08/12/2019] [Accepted: 08/16/2019] [Indexed: 12/01/2022]
Abstract
The hypocholesterolemic effect of amaranth was studied in male Wistar rats fed a high-fat diet that was supplemented with amaranth flour, AF, or isolated protein, AI. Likewise, an in vitro test was carried out, in which the capacity of the AI, AF, the digested isolate, DAI, and the digested amaranth flour, DAF, to displace the cholesterol of the model micelles was evaluated. The in vivo results showed an increase in the excretion of cholesterol through feces (77% for AF7; 23% and 108% for AI30 and AF30, respect control) and a decrease in the content of hepatic cholesterol (98% for AF7; 96% and 53% for AI30 and AF30 respect control); whereas in vitro it was shown that both AF and DAF have greater power to displace cholesterol than the AI and DAI (IC50 0.1, 0.71, 0.2, and 2.1 for AF, DAF, AI, and DAI, respectively). These evidences show that the proteins and fibers of amaranth have an effect on cholesterol metabolism. PRACTICAL APPLICATION: Nowadays, consumers give great importance to the effect that food has on health. The results shown in this work evidence the potential hypocholesterolemic activity presented by amaranth, this is of great importance due to the increase in the incidence of dyslipidemia in the world population and the importance of amaranth as a nonextensive crop of excellent agronomic, nutritional, and bioactive properties suitable for preparation of functional foods.
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Affiliation(s)
- Martín S Sisti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116-1900, La Plata, Argentina.,Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT, La Plata CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas)
| | - Adriana Scilingo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116-1900, La Plata, Argentina.,Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT, La Plata CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas)
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116-1900, La Plata, Argentina.,Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT, La Plata CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas)
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12
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Fukunaga M, Suriki K, Kuda T, Shikano A, Toyama A, Takahashi H, Kimura B. Typical indigenous bacteria in the cecum of ddY mice fed a casein-beef tallow diet or whole-egg diet. J Food Biochem 2019; 43:e13064. [PMID: 31573099 DOI: 10.1111/jfbc.13064] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 09/13/2019] [Accepted: 09/13/2019] [Indexed: 02/06/2023]
Abstract
With the aim to prove the existence of food ingredient-susceptible indigenous bacteria (SIBs) in the gut, the gut microbiota of ddY mice fed a diet containing 20% milk casein and 17% beef tallow (CT diet) or 40% whole-egg powder (Egg diet) for 14 days were analyzed by 16S ribosomal RNA gene (V4) amplicon sequencing. At the genus level, abundance levels of Desulfovibrionaceae sp., Oscillospira, and Bacteroides were high in mice fed the CT diet. At the operational taxonomic unit level, Bacteroides acidifaciens- and Bacteroides caecimuris-like bacteria were highly abundant in mice fed the CT diet. Faecalibaculum rodentium- and Allobaculum stercoricanis-like bacteria were highly abundant in the mice fed the Egg diet. These sets of taxa were assumed to be estimates of casein-tallow SIBs and egg SIBs, respectively, in the gut microbiome. Among the SIBs, B. caecimuris and F. rodentium could be isolated using blood and liver agar. PRACTICAL APPLICATIONS: B. caecimuris and F. rodentium are regarded as casein-tallow and/or egg SIBs in mice. It is possible to demonstrate functionality with orally administered food ingredients. Isolation and application of human or livestock SIB is considered promising for the development of new probiotics and functional foods.
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Affiliation(s)
- Mayu Fukunaga
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Katsunobu Suriki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Ayane Shikano
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Ai Toyama
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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13
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Mine Y, Kovacs-Nolan J. New insights in biologically active proteins and peptides derived from hen egg. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps200586] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Y. Mine
- Department of Food Science, University of Guelph Guelph, Ontario N1G 2W1, Canada
| | - J. Kovacs-Nolan
- Department of Food Science, University of Guelph Guelph, Ontario N1G 2W1, Canada
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14
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Developments in understanding and assessment of egg and egg product quality over the last century. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933913000408] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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15
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Lee Y, Han CY, Bae M, Park YK, Lee JY. Egg phospholipids exert an inhibitory effect on intestinal cholesterol absorption in mice. Nutr Res Pract 2019; 13:295-301. [PMID: 31388405 PMCID: PMC6669065 DOI: 10.4162/nrp.2019.13.4.295] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 04/04/2019] [Accepted: 05/09/2019] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND/OBJECTIVES Consumption of cholesterol-rich foods, such as eggs, has a minimal effect on circulating cholesterol levels in healthy humans. To gain insight, we investigated whether phospholipids rich in eggs (EPL) interfere with intestinal cholesterol absorption in vivo. MATERIALS/METHODS To investigate the acute effect of EPL on intestinal cholesterol absorption, male C57BL/6J mice were orally administered with 6, 11, or 19 mg of EPL for three days. We also tested the effect of chronic EPL consumption on cholesterol metabolism in the small intestine and the liver in mice with diet-induced hypercholesterolemia. Male C57BL/6J mice were fed a high fat/high cholesterol (HF/HC; 35% fat, 0.25% cholesterol, w/w) diet for 4 weeks to induce hypercholesterolemia, and subsequently the mice were either fed 0, 0.4 or 0.8% (w/w) of EPL for 6 weeks. RESULTS Intestinal cholesterol absorption was significantly decreased by the highest dose of acute EPL administration compared to control. Chronic EPL supplementation did not significantly alter intestinal cholesterol absorption nor plasma levels of total cholesterol and low-density lipoprotein cholesterol. In the small intestine and the liver, EPL supplementation minimally altered the expression of genes which regulate cellular cholesterol levels. CONCLUSION Although chronic EPL consumption was not able to counteract hypercholesterolemia in HF/HC-fed mice, acute EPL administration decreased intestinal cholesterol absorption. This study provides in vivo evidence that acute administration of PLs in eggs prevent cholesterol absorption in the intestine, suggesting a mechanism for a minimal effect of egg consumption on circulating cholesterol levels.
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Affiliation(s)
- Yoojin Lee
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Catherine Y Han
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Minkyung Bae
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Young-Ki Park
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Ji-Young Lee
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA.,Department of Food and Nutrition, Kyung Hee University, Seoul 02447, South Korea
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16
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Zhang H, Duan Y, Feng Y, Wang J. Transepithelial Transport Characteristics of the Cholesterol- Lowing Soybean Peptide, WGAPSL, in Caco-2 Cell Monolayers. Molecules 2019; 24:E2843. [PMID: 31387268 PMCID: PMC6696373 DOI: 10.3390/molecules24152843] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 11/16/2022] Open
Abstract
Recent studies have shown that soybean protein and its peptides have cholesterol-lowering activities. However, it is not clear whether these peptides could overcome physiological barriers, such as phase II metabolism in gastrointestinal tract and poor permeability, to reach the blood stream in its intact form. Therefore, the transepithelial transport characteristics of soybean peptide Trp-Gly-Ala-Pro-Ser-Leu (WGAPSL) with cholesterol- lowering activity were investigated in Caco-2 cells. In this study; the transepithelial absorption of WGAPSL was studied using human intestinal Caco-2 cell monolayers. The results showed that WGAPSL had good stability (83.9% ±1.98%) after simulated gastric and intestinal digestion. During the apical (AP) side to basolateral (BL) side transport, WGAPSL was absorbed intact through Caco-2 cell monolayers with apparent permeability coefficient (Papp) values of 4.4 × 10-8 to 1.2 × 10-8 cm/s. Cytochalasin D loosened the tight junctions of Caco-2 cell monolayers and significantly (p < 0.05) improved the transport process. Sodium azide, wortmannin, and Gly-Pro had minimal effects on transport, demonstrating that the major transport route of WGAPVL was paracellular via tight junctions. Finally, LC-MS analysis showed that Gly-Ala-Pro (GAP) was the important part for the intact absorption of WGAPVL and Trp (W) was the most unstable amino acid residue.
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Affiliation(s)
- Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yawen Duan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yulin Feng
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Nolasco E, Guha S, Majumder K. Bioactive Egg Proteins. EGGS AS FUNCTIONAL FOODS AND NUTRACEUTICALS FOR HUMAN HEALTH 2019. [DOI: 10.1039/9781788013833-00223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles. In the last few decades, extensive research has been done to evaluate the various biological activities of egg proteins and protein-derived peptides. Egg proteins and protein-derived peptides have been attributed to diverse biological activities, the most well-known being their antimicrobial properties. However, egg proteins and peptides have been shown to have other biological activities, such as antihypertensive, antioxidant, anticancer, immunomodulatory, and protease inhibitory activity. Egg-derived bioactive proteins have had a relevant scientific impact and exhibit promising applicability as an ingredient for the development of functional foods and nutraceuticals. However, it is critical to understand the effects of these proteins in signaling pathways to delineate their molecular mechanisms of action. Further studies are required to fill the current knowledge gaps. Therefore, the purpose of the chapter is to illustrate the present knowledge of the bioactivity of different egg proteins and their physiological effects.
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Affiliation(s)
- Emerson Nolasco
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
| | - Snigdha Guha
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
| | - Kaustav Majumder
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
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Grootaert C, Voorspoels S, Jacobs G, Matthijs B, Possemiers S, Van der Saag H, Van Camp J, Lucey A. Clinical aspects of egg bioactive peptide research: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Stefan Voorspoels
- Flemisch Institute for Technological Research (VITO NV, Vlaamse Instelling voor Technologisch Onderzoek) Boeretang 200 B‐2400 Mol Belgium
| | - Griet Jacobs
- Flemisch Institute for Technological Research (VITO NV, Vlaamse Instelling voor Technologisch Onderzoek) Boeretang 200 B‐2400 Mol Belgium
| | - Bea Matthijs
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | | | - Hans Van der Saag
- Bioactor BV Brightlands Health Campus Gaetano Martinolaan 85 6229 GS Maastricht The Netherlands
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Alice Lucey
- Cork Centre for Vitamin D and Nutrition Research School of Food & Nutritional Sciences University College Cork Western Road T12 HY8E Cork Ireland
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Zhu H, He Z, Kwek E, Liu J, Hao W, Liang N, Zhao Y, Ma KY, He WS, Chen ZY. Dose-Dependent Increases in Liver Cholesterol but Not Plasma Cholesterol from Consumption of One to Five Whole Eggs and No Effects from Egg Whites on Liver or Plasma Cholesterol in Hamsters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12805-12814. [PMID: 30415537 DOI: 10.1021/acs.jafc.8b04730] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The dose-dependent effect of egg consumption on plasma cholesterol in humans remains inconclusive. It is unknown if egg white consumed in a normal amount can reduce plasma cholesterol. We used hamsters as a model to (i) investigate the dose-dependent effect of consuming zero to five whole eggs on plasma total cholesterol (TC) and (ii) examine if egg white, equivalent to one to five eggs, possessed any reducing effects on plasma TC. In experiment 1, hamsters were divided into six groups ( n = 8 each) and fed either a control diet or one of five experimental diets supplemented with whole-egg powder equivalent to one to five eggs per 2000 kcal. Results showed that supplementation with one egg increased plasma TC by 25% compared with that of the control (226 ± 16 versus 282 ± 56 mg/dL, p < 0.05), whereas supplementation with two to five eggs did not significantly produce any additional effects on plasma cholesterol. However, supplementation with one to five eggs in diets caused a dose-dependent accumulation of cholesterol in the liver from 21.5 ± 4.4 to 71.3 ± 7.3 mg/g ( p < 0.01). In the second experiment, hamsters were divided into six groups and fed either a high-cholesterol control diet or one of five experimental diets supplemented with egg-white powder from one to five eggs. Results showed that egg-white powder affected neither plasma nor liver cholesterol levels. The egg-white powder did not affect fecal sterol excretion, suggesting it had no effect on cholesterol absorption. It was therefore concluded that consumption of two to five eggs did not significantly produce any additional effects on plasma cholesterol, whereas egg white did not possess a plasma-cholesterol-lowering activity if it was consumed at amounts similar to those in a normal human diet.
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Affiliation(s)
- Hanyue Zhu
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Zouyan He
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Erika Kwek
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Jianhui Liu
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Wangjun Hao
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Ning Liang
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Yimin Zhao
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Ka Ying Ma
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
| | - Wen-Sen He
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
- School of Food and Biological Engineering , Jiangsu University , 301 Xuefu Road , Zhenjiang 212013 , Jiangsu , China
| | - Zhen-Yu Chen
- School of Life Sciences , The Chinese University of Hong Kong , Shatin , New Territories, Hong Kong , China
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Effectively preparing soluble ovomucin with high antiviral activity from egg white. Int J Biol Macromol 2018; 118:504-510. [DOI: 10.1016/j.ijbiomac.2018.06.101] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 06/20/2018] [Accepted: 06/21/2018] [Indexed: 11/20/2022]
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Kuang H, Yang F, Zhang Y, Wang T, Chen G. The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis. CHOLESTEROL 2018; 2018:6303810. [PMID: 30210871 PMCID: PMC6126094 DOI: 10.1155/2018/6303810] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/08/2018] [Indexed: 02/07/2023]
Abstract
Nutrient deficiencies and excess are involved in many aspects of human health. As a source of essential nutrients, eggs have been used worldwide to support the nutritional needs of human societies. On the other hand, eggs also contain a significant amount of cholesterol, a lipid molecule that has been associated with the development of cardiovascular diseases. Whether the increase of egg consumption will lead to elevated cholesterol absorption and disruption of cholesterol homeostasis has been a concern of debate for a while. Cholesterol homeostasis is regulated through its dietary intake, endogenous biosynthesis, utilization, and excretion. Recently, some research interests have been paid to the effects of egg consumption on cholesterol homeostasis through the intestinal cholesterol absorption. Nutrient components in eggs such as phospholipids may contribute to this process. The goals of this review are to summarize the recent progress in this area and to discuss some potential benefits of egg consumption.
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Affiliation(s)
- Heqian Kuang
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
| | - Fang Yang
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Yan Zhang
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
| | - Tiannan Wang
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
| | - Guoxun Chen
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
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22
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Abeyrathne E, Huang X, Ahn D. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – A review. Poult Sci 2018; 97:1462-1468. [DOI: 10.3382/ps/pex399] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Accepted: 11/27/2017] [Indexed: 01/09/2023] Open
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Yao S, Agyei D, Udenigwe CC. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:145-181. [PMID: 29555068 DOI: 10.1016/bs.afnr.2017.12.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Bioactive peptides have many structural features that enable them to become functional in controlling several biological processes in the body, especially those related to metabolic health. This chapter provides an overview of the multiple targets of food-derived peptides against metabolic health problems (e.g., hypertension, dyslipidemia, hyperglycemia, oxidative stress) and discusses the importance of structural chemistry in determining the bioactivities of peptides and protein hydrolysates.
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Affiliation(s)
- Shixiang Yao
- Southwest University, Chongqing, PR China; University of Ottawa, Ottawa, ON, Canada
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24
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Nagaoka S. Nutrition and Food Science Studies of Cholesterol Metabolism Regulation. ACTA ACUST UNITED AC 2018. [DOI: 10.4327/jsnfs.71.11] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Satoshi Nagaoka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Bioactive peptides derived from egg proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2508-2530. [PMID: 28609123 DOI: 10.1080/10408398.2017.1329704] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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Affiliation(s)
- Ya-Fei Liu
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Indrawati Oey
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Phil Bremer
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Pat Silcock
- a Department of Food Science , University of Otago , Dunedin , New Zealand
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26
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Matsuoka R, Usuda M, Masuda Y, Kunou M, Utsunomiya K. Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design. Lipids Health Dis 2017; 16:101. [PMID: 28558718 PMCID: PMC5450118 DOI: 10.1186/s12944-017-0499-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Accepted: 05/25/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels. METHODS The study followed a double-blind, parallel-arm design and included 88 adult men with mild hypercholesterolemia (mean ± standard error) serum TC levels, 229 ± 1.6 mg/dL; range, 204-259 mg/dL). The subjects were randomly divided into three groups, which consumed LE containing 4, 6, or 8 g of protein daily for 8 weeks. Blood samples were collected before starting LE consumption (baseline) and at 4 and 8 weeks to measure serum TC and low-density lipoprotein cholesterol (LDL-C) levels. RESULTS After 8 weeks of consumption, serum TC levels in the 8 g group decreased by 11.0 ± 3.7 mg/dL, a significant decrease compared to baseline (p < 0.05) and a significantly greater decrease than for the 4 g group (3.1 ± 3.4 mg/dL; p < 0.05). Serum LDL-C levels in the 8 g group decreased by 13.7 ± 3.1 mg/dL, again a significant decrease compared with baseline (p < 0.05) and a significantly greater decrease than that for the 4 g group (2.1 ± 2.9 mg/dL; p < 0.05). CONCLUSION Consumption of LE for 8 weeks at a daily dose of 8 g of proteins reduced serum TC and LDL-C levels in men with mild hypercholesterolemia, suggesting this may be effective in helping to prevent arteriosclerotic diseases. TRIAL REGISTRATION This clinical trial was retrospectively registered with the Japan Medical Association Center for Clinical Trials, (JMA-IIA00279; registered on 13/03/2017; https://dbcentre3.jmacct.med.or.jp/JMACTR/App/JMACTRE02_04/JMACTRE02_04.aspx?kbn=3&seqno=6530 ).
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Affiliation(s)
- Ryosuke Matsuoka
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan.
| | - Mika Usuda
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Yasunobu Masuda
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Masaaki Kunou
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Kazunori Utsunomiya
- Department of Internal Medicine, The Jikei University School of Medicine, 3-25-8, Nishi-shinbashi, Minato-ku, Tokyo, 105-8461, Japan
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Carpena NT, Abueva CD, Padalhin AR, Lee BT. Evaluation of egg white ovomucin-based porous scaffold as an implantable biomaterial for tissue engineering. J Biomed Mater Res B Appl Biomater 2016; 105:2107-2117. [DOI: 10.1002/jbm.b.33750] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 06/16/2016] [Accepted: 06/26/2016] [Indexed: 11/12/2022]
Affiliation(s)
- Nathaniel T. Carpena
- Department of Regenerative Medicine, College of Medicine; SoonChunHyang University; Cheonan 330-390 South Korea
- Inobone Corporate R&D Center; 408 Entrepreneurship SoonChunHyang University; Asan 336-745 South Korea
| | - Celine D.G. Abueva
- Department of Regenerative Medicine, College of Medicine; SoonChunHyang University; Cheonan 330-390 South Korea
| | - Andrew R. Padalhin
- Department of Regenerative Medicine, College of Medicine; SoonChunHyang University; Cheonan 330-390 South Korea
| | - Byong-Taek Lee
- Department of Regenerative Medicine, College of Medicine; SoonChunHyang University; Cheonan 330-390 South Korea
- Institute of Tissue Regeneration, College of Medicine; SoonChunHyang University; Cheonan 330-390 South Korea
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Pessione E, Cirrincione S. Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines. Front Microbiol 2016; 7:876. [PMID: 27375596 PMCID: PMC4899451 DOI: 10.3389/fmicb.2016.00876] [Citation(s) in RCA: 161] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Accepted: 05/24/2016] [Indexed: 01/14/2023] Open
Abstract
Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive molecules in fermented products. Sometimes these compounds can have adverse effects on human health such as biogenic amines (tyramine and histamine), causing allergies, hypertensive crises, and headache. However, some LAB products also display benefits for the consumers. In the present review article, the main nitrogen compounds produced by LAB are considered. Besides biogenic amines derived from the amino acids tyrosine, histidine, phenylalanine, lysine, ornithine, and glutamate by decarboxylation, interesting peptides can be decrypted by the proteolytic activity of LAB. LAB proteolytic system is very efficient in releasing encrypted molecules from several proteins present in different food matrices. Alpha and beta-caseins, albumin and globulin from milk and dairy products, rubisco from spinach, beta-conglycinin from soy and gluten from cereals constitute a good source of important bioactive compounds. These encrypted peptides are able to control nutrition (mineral absorption and oxidative stress protection), metabolism (blood glucose and cholesterol lowering) cardiovascular function (antithrombotic and hypotensive action), infection (microbial inhibition and immunomodulation) and gut-brain axis (opioids and anti-opioids controlling mood and food intake). Very recent results underline the role of food-encrypted peptides in protein folding (chaperone-like molecules) as well as in cell cycle and apoptosis control, suggesting new and positive aspects of fermented food, still unexplored. In this context, the detailed (transcriptomic, proteomic, and metabolomic) characterization of LAB of food interest (as starters, biocontrol agents, nutraceuticals, and probiotics) can supply a solid evidence-based science to support beneficial effects and it is a promising approach as well to obtain functional food. The detailed knowledge of the modulation of human physiology, exploiting the health-promoting properties of fermented food, is an open field of investigation that will constitute the next challenge.
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Affiliation(s)
- Enrica Pessione
- Laboratory of Biochemistry, Proteomics and Metabolic Engineering of Prokaryotes, Department of Life Sciences and Systems Biology, University of TorinoTorino, Italy
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Low-molecular-weight fractions of Alcalase hydrolyzed egg ovomucin extract exert anti-inflammatory activity in human dermal fibroblasts through the inhibition of tumor necrosis factor-mediated nuclear factor κB pathway. Nutr Res 2016; 36:648-57. [PMID: 27333955 DOI: 10.1016/j.nutres.2016.03.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2015] [Revised: 03/14/2016] [Accepted: 03/22/2016] [Indexed: 01/20/2023]
Abstract
Ovomucin is a mucin-like protein from egg white with a variety of biological functions. We hypothesized that ovomucin-derived peptides might exert anti-inflammatory activity. The specific objectives were to test the anti-inflammatory activities of different ovomucin hydrolysates and its various fractions in human dermal fibroblasts, and to understand the possible molecular mechanisms. Three ovomucin hydrolysates were prepared and desalted; only the desalted Alcalase hydrolysate showed anti-inflammatory activity. Desalting of ovomucin hydrolysate enriched the proportion of low-molecular-weight (MW) peptides. Indeed, ultrafiltration of this hydrolysate displayed comparable anti-inflammatory activity in dermal fibroblasts, indicating the responsible role of low-MW bioactive peptides in exerting the beneficial biological function. The anti-inflammatory activity of low-MW peptides was regulated through the inhibition of tumor necrosis factor-mediated nuclear factor κ-light-chain-enhancer of activated B cells activity. Our study demonstrated that both peptide composition and MW distribution play important roles in anti-inflammatory activity. The low-MW fractions prepared from ovomucin Alcalase hydrolysate may have potential applications for maintenance of dermal health and treatment of skin diseases.
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Yu Z, Yin Y, Zhao W, Chen F, Liu J. Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2839-2845. [PMID: 24652758 DOI: 10.1002/jsfa.6670] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Revised: 02/11/2014] [Accepted: 03/16/2014] [Indexed: 06/03/2023]
Abstract
Several proteins and peptides that are released in vitro and/or in vivo from hen eggs are biologically active and have a variety of functional properties in humans beyond normal nutrition, for which extensive studies have been performed. This review focuses on their biological activities, including antihypertensive, antioxidant, antimicrobial, antiadhesive, immunomodulatory and antithrombotic activities and enhancement of mineral absorption. These proteins and peptides have been shown to regulate the nervous system, cardiovascular system, immune system and gastrointestinal system. The potential application and future directions of research on these bioactive peptides and proteins in the food industry are also addressed.
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Affiliation(s)
- Zhipeng Yu
- College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, 121013, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA
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Kashima Y, Kanematsu S, Asai S, Kusada M, Watanabe S, Kawashima T, Nakamura T, Shimada M, Goto T, Nagaoka S. Identification of a novel hypocholesterolemic protein, major royal jelly protein 1, derived from royal jelly. PLoS One 2014; 9:e105073. [PMID: 25144734 PMCID: PMC4140749 DOI: 10.1371/journal.pone.0105073] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Accepted: 07/20/2014] [Indexed: 11/19/2022] Open
Abstract
Royal jelly (RJ) intake lowers serum cholesterol levels in animals and humans, but the active component in RJ that lowers serum cholesterol level and its molecular mechanism are unclear. In this study, we set out to identify the bile acid-binding protein contained in RJ, because dietary bile acid-binding proteins including soybean protein and its peptide are effective in ameliorating hypercholesterolemia. Using a cholic acid-conjugated column, we separated some bile acid-binding proteins from RJ and identified the major RJ protein 1 (MRJP1), MRJP2, and MRJP3 as novel bile acid-binding proteins from RJ, based on matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Purified MRJP1, which is the most abundant protein of the bile acid-binding proteins in RJ, exhibited taurocholate-binding activity in vitro. The micellar solubility of cholesterol was significantly decreased in the presence of MRJP1 compared with casein in vitro. Liver bile acids levels were significantly increased, and cholesterol 7α-hydroxylase (CYP7A1) mRNA and protein tended to increase by MRJP1 feeding compared with the control. CYP7A1 mRNA and protein levels were significantly increased by MRJP1 tryptic hydrolysate treatment compared with that of casein tryptic hydrolysate in hepatocytes. MRJP1 hypocholesterolemic effect has been investigated in rats. The cholesterol-lowering action induced by MRJP1 occurs because MRJP1 interacts with bile acids induces a significant increase in fecal bile acids excretion and a tendency to increase in fecal cholesterol excretion and also enhances the hepatic cholesterol catabolism. We have identified, for the first time, a novel hypocholesterolemic protein, MRJP1, in RJ. Interestingly, MRJP1 exhibits greater hypocholesterolemic activity than the medicine β-sitosterol in rats.
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Affiliation(s)
| | | | - Saori Asai
- Akitaya Honten Co., Ltd., Kano, Gifu, Japan
| | - Mio Kusada
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido, Gifu, Japan
| | | | | | | | - Masaya Shimada
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido, Gifu, Japan
| | - Tsuyoshi Goto
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido, Gifu, Japan
| | - Satoshi Nagaoka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido, Gifu, Japan
- * E-mail:
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Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats. Biosci Biotechnol Biochem 2014; 72:1506-12. [DOI: 10.1271/bbb.80016] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Hosomi R, Fukunaga K, Nishiyama T, Yoshida M. Effects of porcine hemoglobin on serum lipid content and fecal lipid excretion in rats. J Med Food 2013; 17:302-9. [PMID: 24320987 DOI: 10.1089/jmf.2013.2843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The purpose of this study was to elucidate the effects of dietary hemoglobin on serum and liver lipid contents in rats, and the ability of hemoglobin hydrolysates to disrupt lipid absorption. After rats had been fed on casein- or porcine hemoglobin-containing diets for 4 weeks, their serum and liver lipid contents and fecal cholesterol, bile acid, and nitrogen excretion were measured. To elucidate the mechanism of lipid absorption by dietary hemoglobin, we also examined lipase activity, micellar solubility of cholesterol, and bile acid binding activity in the presence of hemoglobin hydrolysates. Dietary hemoglobin decreased serum and liver triglyceride and cholesterol contents and increased fecal fatty acid, cholesterol, and bile acid excretion. In addition, hemoglobin hydrolysates inhibited lipase activity compared with casein hydrolysates in an in vitro study. These results suggested that the hypolipidemic effect of hemoglobin is mediated by increased fecal lipid excretion, and that decreased lipase activity by hemoglobin is at least partially responsible for this result. The observed effects were documented with an 8 g/kg hemoglobin diet, which is lower than in other studies; therefore. hemoglobin may be useful in the prevention of lifestyle-related diseases.
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Affiliation(s)
- Ryota Hosomi
- 1 Division of Human Living Sciences, Department of Food Science and Nutrition, Tottori College , Kurayoshi, Tottori, Japan
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Lee WY, Lee R, Kim HC, Lee KH, Noh KS, Kim HW, Kim JH, Ahn DU, Jang IS, Jang A, Lee HT, Song H. Consumption of Water-Soluble Egg Yolk Extract on Growth Rate, Changes in Blood Cholesterol Levels, and Immune Modulation in BALB/c Mice. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.5.587] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Chang OK, Ha GE, Han GS, Seol KH, Kim HW, Jeong SG, Oh MH, Park BY, Ham JS. Novel antioxidant Peptide derived from the ultrafiltrate of ovomucin hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7294-7300. [PMID: 23834012 DOI: 10.1021/jf4013778] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The techno-functional properties of ovomucin as a gel-forming agent and its biological properties are well-known. The aim of the present study was to investigate antioxidant activity in ovomucin hydrolysate using radical scavenging assays. Electrophoresis showed that ovomucin isolated from whole egg was well separated. Ovomucin hydrolysis was carried out using microbial protease according to different incubation times. These ovomucin hydrolysates exhibited 85% antioxidant activity as measured by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) assay after a 2 h incubation with protease and retained 90% activity until 24 h. At an incubation time of 4 h, the activity of ovomucin hydrolysates reached approximately 90%, corresponding to 115 μM gallic acid equivalent, regardless of the proteases used. The partially purified fraction of the hydrolysate by ultrafiltration and reverse-phase high-performance liquid chromatography was collected and then analyzed by liquid chromatography electrospray ionization mass spectrometry. Two peptides, LDEPDPL and NIQTDDFRT, in this fraction were identified. The antioxidant activities of these two synthesized peptides were measured to be 51.8 and 24.7% by the 2,2-diphenyl-1-picrylhydrazyl assay.
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Affiliation(s)
- Oun Ki Chang
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
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Shan Y, Huang X, Ma M, Miao F. Role of magnesium chloride on the purity and activity of ovomucin during the isolation process. Int J Biol Macromol 2012; 50:421-7. [DOI: 10.1016/j.ijbiomac.2011.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2011] [Revised: 12/06/2011] [Accepted: 12/07/2011] [Indexed: 11/27/2022]
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Yang F, Ma M, Xu J, Yu X, Qiu N. An Egg-Enriched Diet Attenuates Plasma Lipids and Mediates Cholesterol Metabolism of High-Cholesterol Fed Rats. Lipids 2012; 47:269-77. [DOI: 10.1007/s11745-011-3646-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2011] [Accepted: 12/12/2011] [Indexed: 01/22/2023]
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Jahan-Mihan A, Luhovyy BL, El Khoury D, Anderson GH. Dietary proteins as determinants of metabolic and physiologic functions of the gastrointestinal tract. Nutrients 2011; 3:574-603. [PMID: 22254112 PMCID: PMC3257691 DOI: 10.3390/nu3050574] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2011] [Revised: 04/29/2011] [Accepted: 05/09/2011] [Indexed: 02/07/2023] Open
Abstract
Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are instrumental in the regulation of food intake, glucose and lipid metabolism, blood pressure, bone metabolism and immune function. The interaction of dietary proteins and their products of digestion with the regulatory functions of the gastrointestinal (GI) tract plays a dominant role in determining the physiological properties of proteins. The site of interaction is widespread, from the oral cavity to the colon. The characteristics of proteins that influence their interaction with the GI tract in a source-dependent manner include their physico-chemical properties, their amino acid composition and sequence, their bioactive peptides, their digestion kinetics and also the non-protein bioactive components conjugated with them. Within the GI tract, these products affect several regulatory functions by interacting with receptors releasing hormones, affecting stomach emptying and GI transport and absorption, transmitting neural signals to the brain, and modifying the microflora. This review discusses the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, and illustrates the importance of this interaction in the regulation of amino acid, glucose, lipid metabolism, and food intake.
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Affiliation(s)
- Alireza Jahan-Mihan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
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Jang AR, Kim DW, Park JE, Choe JH, Kang GH, Ham JS, Oh MH, Seol KH, Lee SG, Kim DH, Kim HW, Hwang KA, Hwang YJ, Kim HK. Effect of Hen Egg Supplementation on Blood Lipid Profile and Fecal Bile Acid of C57BL/6 Mouse Fed Normal and High Cholesterol Diet. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.2.250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Hosomi R, Fukunaga K, Arai H, Kanda S, Nishiyama T, Yoshida M. Fish protein decreases serum cholesterol in rats by inhibition of cholesterol and bile acid absorption. J Food Sci 2011; 76:H116-21. [PMID: 22417359 DOI: 10.1111/j.1750-3841.2011.02130.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Fish protein has been shown to decrease serum cholesterol content by inhibiting absorption of cholesterol and bile acid in laboratory animals, though the mechanism underlying this effect is not yet fully understood. The purpose of this study was to elucidate the mechanism underlying the inhibition of cholesterol and bile acid absorption following fish protein intake. Male Wistar rats were divided into 2 dietary groups of 7 rats each, 1 group receiving a diet consisting of 20% casein and the other receiving a diet consisting of 10% casein and 10% fish protein. Both experimental diets also contained 0.5% cholesterol and 0.1% sodium cholate. After the rats had been on their respective diets for 4 wk, their serum and liver cholesterol contents and fecal cholesterol, bile acid, and nitrogen excretion contents were measured. Fish protein consumption decreased serum and liver cholesterol content and increased fecal cholesterol and bile acid excretion and simultaneously increased fecal nitrogen excretion. In addition, fish protein hydrolyzate prepared by in vitro digestion had lower micellar solubility of cholesterol and higher binding capacity for bile acids compared with casein hydrolyzate. These results suggest that the hypocholesterolemic effect of fish protein is mediated by increased fecal cholesterol and bile acid excretion, which is due to the digestion products of fish protein having reduced micellar solubility of cholesterol and increased bile acid binding capacity.
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Affiliation(s)
- Ryota Hosomi
- Dept. of Life Science and Biotechnology, Kansai Univ., Suita, Osaka, 564-8680, Japan
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Abstract
Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities. This paper reviews compositional, structural, physicochemical, functional and biological properties of ovomucin, as well as development of methods of extraction. As one of the least defined proteins in egg white, further study is required to characterize the structure and to explore its full potential in new applications as functional foods and nutraceuticals.
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Affiliation(s)
- Dileep A Omana
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada - T6G 2P5
| | - Jiapei Wang
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada - T6G 2P5
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada - T6G 2P5
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Omana DA, Wu J. A new method of separating ovomucin from egg white. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3596-3603. [PMID: 19348475 DOI: 10.1021/jf8030937] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ovomucin, a key component in maintaining the viscous nature of egg white, is a glycoprotein contributing to 2-4% of the total egg albumin protein. Preparation of pure ovomucin remains a challenge due to the presence of coprecipitated proteins, mainly ovalbumin and lysozyme. The objectives of the study were to determine the effect of different salt concentrations on the extractability of ovomucin and to develop a simple method to purify ovomucin that could be adapted for further scale-up production. The protein compositions of ovomucin extracts were significantly affected by salt concentrations. The concentration of ovalbumin was increased, whereas that of lysozyme was decreased in the ovomucin extracts at increasing salt concentrations up to 500 mM; lysozyme was the major contaminant at low salt concentrations (<100 mM), whereas ovalbumin was the major contaminant at high concentrations (>or=200 mM). A 2-step method was developed for the first time to prepare ovomucin with a purity of greater than 90%. Egg white was first extracted in the presence of 100 mM NaCl at pH 6.0 to produce a precipitate containing moderate coprecipitated ovalbumin (14.6%) and lysozyme (15.9%); the contaminated proteins in the precipitate were further removed by using 500 mM NaCl. The yield of ovomucin was determined to be 400.2 mg/100 g of egg white. This 2-step method is simple, environmentally friendly, and easy for scale-up preparation.
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Affiliation(s)
- Dileep A Omana
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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Yasuda A, Natsume M, Sasaki K, Baba S, Nakamura Y, Kanegae M, Nagaoka S. Cacao procyanidins reduce plasma cholesterol and increase fecal steroid excretion in rats fed a high-cholesterol diet. Biofactors 2008; 33:211-23. [PMID: 19478425 DOI: 10.1002/biof.5520330307] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Cocoa powder is rich in polyphenols, such as catechins and oligomeric procyanidins, and has a hypocholesterolemic effect in humans. This study evaluated the principal active components and potential mechanism(s) for the hypocholesterolemic effect of polyphenolic substances from cocoa powder in rats. Male Wistar rats were fed a 1% high-cholesterol diet (HC) or a high-cholesterol diet containing 1% polyphenol extract from cocoa powder (PE) or a mixture of 0.024% catechin and 0.058% epicatechin (CE) for 4 weeks. We also examined the effects of these polyphenolic substances on micellar cholesterol solubility in vitro. The PE group had significantly lower plasma cholesterol concentrations, and had significantly greater fecal cholesterol and total bile acids excretion than the HC group. The CE group diet did not influence plasma cholesterol concentrations, or fecal cholesterol or total bile acids excretion. Micellar solubility of cholesterol in vitro was significantly lower for procyanidin B2 (dimer), B5 (dimer), C1 (trimer) and A2 (tetramer), which are the main components of polyphenol extract from cocoa powder, compared to catechin and epicatechin. These results suggest that oligomeric procyanidins from cocoa powder are the principal active components responsible for the hypocholesterolemic effect, and inhibit the intestinal absorption of cholesterol and bile acids through the decrease in micellar cholesterol solubility.
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Affiliation(s)
- Akiko Yasuda
- Food and Health R&D Laboratories, Meiji Seika Kaisha Ltd., Saitama, Japan
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Metzger BT, Barnes DM, Reed JD. Insoluble fraction of buckwheat (Fagopyrum esculentum Moench) protein possessing cholesterol-binding properties that reduce micelle cholesterol solubility and uptake by Caco-2 cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6032-8. [PMID: 17608501 DOI: 10.1021/jf0709496] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Buckwheat (Fagopyrum esculentum Moench) protein (BWP) exhibits hypocholesterolemic activity in several animal models by increasing fecal excretion of neutral and acidic sterols. In the current study, the ability of BWP to disrupt micelle cholesterol solubility by sequestration of cholesterol was investigated. When BWP (0.2%) was incubated with cholesterol and micelle lipid components prior to micelle formation, cholesterol solubility was reduced 40%. In contrast, cholesterol solubility was not decreased when BWP (0.2%) was incubated after micelle formation and incorporation of soluble cholesterol. Buckwheat flour, from which BWP was derived, had no significant effect on cholesterol solubility. Cholesterol uptake in Caco-2 cells from micelles made in the presence of BWP (0.2%) was reduced by 47, 36, 35, and 33% when compared with buckwheat flour, bovine serum albumin, casein, and gelatin, respectively. Reduction in cholesterol uptake in Caco-2 cells was dose-dependent, with maximum reductions at 0.1-0.4% BWP. In cholesterol-binding experiments, 83% of the cholesterol was associated with an insoluble BWP fraction, indicating strong cholesterol-binding capacity that disrupts solubility and uptake by Caco-2 cells.
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Affiliation(s)
- Brandon T Metzger
- Department of Animal Science, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, USA
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MATSUI Y, KUMAGAI H, MASUDA H. Antihypercholesterolemic Activity of Catechin-free Saponin-rich Extract from Green Tea Leaves. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2006. [DOI: 10.3136/fstr.12.50] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Nagaoka S, Shimizu K, Kaneko H, Shibayama F, Morikawa K, Kanamaru Y, Otsuka A, Hirahashi T, Kato T. A novel protein C-phycocyanin plays a crucial role in the hypocholesterolemic action of Spirulina platensis concentrate in rats. J Nutr 2005; 135:2425-30. [PMID: 16177207 DOI: 10.1093/jn/135.10.2425] [Citation(s) in RCA: 116] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study was designed to clarify the mechanisms of the hypocholesterolemic action of Spirulina platensis concentrate (SPC) and identify the novel hypocholesterolemic protein derived from SPC. We investigated the effects of casein or SPC on the solubility of cholesterol, taurocholate binding capacity in vitro, cholesterol absorption in Caco-2 cells, and cholesterol metabolism in rats for 10 d. We also evaluated the effects of SPC, C-phycocyanin (PHY), and PHY residue on cholesterol metabolism in rats fed a high-cholesterol diet for 5 d, and SPC or SPC-acetone extract for 10 d. SPC had a significantly greater bile acid-binding capacity than casein in vitro. Micellar cholesterol solubility and cholesterol uptake by Caco-2 cells was significantly lower in the presence of SPC compared with casein. Fecal excretion of cholesterol and bile acids was significantly greater in rats fed the SPC-supplemented diet than in those fed the casein control diet. Serum and liver cholesterol concentrations were significantly lower in rats fed SPC than in those fed casein. Thus, the hypocholesterolemic action of SPC may involve the inhibition of both jejunal cholesterol absorption and ileal bile acid reabsorption. Although no studies to date have found a hypocholesterolemic protein among the algal proteins, we report here the discovery of a hypocholesterolemic effect in the novel protein C-phycocyanin. This study provides the first direct evidence that PHY, a novel hypocholesterolemic protein derived from Spirulina platensis, can powerfully influence serum cholesterol concentrations and impart a stronger hypocholesterolemic activity than SPC in animals.
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Affiliation(s)
- Satoshi Nagaoka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan.
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