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Gvozdenović N, Šarac I, Ćorić A, Karan S, Nikolić S, Ždrale I, Milešević J. Impact of Vitamin D Status and Nutrition on the Occurrence of Long Bone Fractures Due to Falls in Elderly Subjects in the Vojvodina Region of Serbia. Nutrients 2024; 16:2702. [PMID: 39203838 PMCID: PMC11356805 DOI: 10.3390/nu16162702] [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: 07/22/2024] [Revised: 08/09/2024] [Accepted: 08/12/2024] [Indexed: 09/03/2024] Open
Abstract
Bone fractures are a significant public health issue among elderly subjects. This study examines the impact of diet and vitamin D status on the risk of long bone fractures due to falls in elderly subjects in Vojvodina, Serbia. Conducted at the University Clinical Center of Vojvodina in autumn/winter 2022-2023, the study included 210 subjects >65 years: 105 (F: 80/M: 15) with long bone fractures due to falls and 105 (F: 80/M: 15) controls. Groups were similar regarding age and BMI. Dietary intakes (by two 24-h recalls) and serum vitamin D levels were analyzed. The fracture group had a significantly lower median daily vitamin D intake (1.4 μg/day vs. 5.8 μg/day), intake of calcium, energy, proteins, fats, fibers, dairy products, eggs, fish, edible fats/oils, and a higher intake of sweets (p < 0.001 for all). Serum vitamin D levels were significantly lower in the fracture group (40.0 nmol/L vs. 76.0 nmol/L, p < 0.001). Logistic regression identified serum vitamin D as the most important protective factor against fractures, and ROC curve analysis indicated that serum vitamin D levels > 50.5 nmol/L decreased fracture risk. Nutritional improvements (increased intake of vitamin D and protein sources such as fish, eggs, and dairy), increased sun exposure, and routine vitamin D supplementation during winter are advised.
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Affiliation(s)
- Nemanja Gvozdenović
- Faculty of Medicine, University of Novi Sad, 21137 Novi Sad, Serbia; (N.G.); (A.Ć.); (S.K.); (S.N.); (I.Ž.)
- Clinic for Orthopedic Surgery and Traumatology, University Clinical Center of Vojvodina, 21137 Novi Sad, Serbia
| | - Ivana Šarac
- Center of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, 11129 Belgrade, Serbia;
| | - Andrijana Ćorić
- Faculty of Medicine, University of Novi Sad, 21137 Novi Sad, Serbia; (N.G.); (A.Ć.); (S.K.); (S.N.); (I.Ž.)
| | - Saša Karan
- Faculty of Medicine, University of Novi Sad, 21137 Novi Sad, Serbia; (N.G.); (A.Ć.); (S.K.); (S.N.); (I.Ž.)
- Clinic for Orthopedic Surgery and Traumatology, University Clinical Center of Vojvodina, 21137 Novi Sad, Serbia
| | - Stanislava Nikolić
- Faculty of Medicine, University of Novi Sad, 21137 Novi Sad, Serbia; (N.G.); (A.Ć.); (S.K.); (S.N.); (I.Ž.)
- Center of Laboratory Medicine, University Clinical Center of Vojvodina, 21137 Novi Sad, Serbia
| | - Isidora Ždrale
- Faculty of Medicine, University of Novi Sad, 21137 Novi Sad, Serbia; (N.G.); (A.Ć.); (S.K.); (S.N.); (I.Ž.)
| | - Jelena Milešević
- Center of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, 11129 Belgrade, Serbia;
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Wen F, Chen R, Wang M, Zhang Y, Dong W, Zhang Y, Yang R. Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 39023034 DOI: 10.1080/10408398.2024.2381094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Ovotransferrin(OVT)is a protein found in many types of egg white and has a wide range of functional properties. It has 50% homology with human/bovine lactoferrin, and is expected to be one of the most important alternative proteins for use in food and nutritional applications. This paper mainly reviews the structural characteristics and chemical properties of OVT, as well as its extraction and purification methods. It also systematically describes the various biological activities of OVT and its applications in food and medical industries. The challenges and limitations in the research of OVT were suggested. This review recommends some possible methods such as nanoparticle carriers and microencapsulation to improve the bioavailability and stability of OVT. In addition, this review highlights several strategies to overcome the limitations of OVT in terms of preparation and purification. This review systematically summarizes the recent advances in OVT and will provide guidance for the its development for food and nutritional applications.
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Affiliation(s)
- Fengge Wen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Runxuan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mengxue Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yihua Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenjing Dong
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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Elhadad N, de Campos Zani SC, Chan CB, Wu J. Ovalbumin Hydrolysates Enhance Skeletal Muscle Insulin-Dependent Signaling Pathway in High-Fat Diet-Fed Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15248-15255. [PMID: 38940702 DOI: 10.1021/acs.jafc.4c01008] [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: 06/29/2024]
Abstract
Egg white hydrolysates (EWH) and ovotransferrin-derived peptides have distinct beneficial effects on glucose metabolism. This research aims to investigate whether ovalbumin hydrolysates (OVAHs), without ovotransferrin can improve insulin signaling pathway in high-fat diet (HFD)-fed mice. Two types of ovalbumin hydrolysates were produced, either using thermoase (OVAT), or thermoase + pepsin (OVATP). Both OVAHs-supplemented groups exhibited lower body weight gain (P < 0.001) and enhanced oral glucose tolerance (P < 0.05) compared with HFD. Moreover, diet supplementation with either hydrolysate increased the insulin-stimulated activation of protein kinase B (AKT) and insulin receptor β (IRβ) (P < 0.0001) in skeletal muscle. In conclusion, OVAHs improved glucose tolerance and insulin-dependent signaling pathway in HFD-fed mice.
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Affiliation(s)
- Nesma Elhadad
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G2P5 Alberta, Canada
| | - S C de Campos Zani
- Department of Physiology, University of Alberta, Edmonton, T6G2H7 Alberta, Canada
- Alberta Diabetes Institute, University of Alberta, Edmonton, T6G2E1 Alberta, Canada
| | - C B Chan
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G2P5 Alberta, Canada
- Department of Physiology, University of Alberta, Edmonton, T6G2H7 Alberta, Canada
- Alberta Diabetes Institute, University of Alberta, Edmonton, T6G2E1 Alberta, Canada
| | - Jianping Wu
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G2P5 Alberta, Canada
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Shi D, Liu W, Hang J, Chen W. Whole egg consumption in relation to bone health of the US population: a cross-sectional study. Food Funct 2024; 15:1369-1378. [PMID: 38206082 DOI: 10.1039/d3fo04248k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
Osteoporosis, a condition that is characterized by low bone mineral density (BMD), is a serious health concern worldwide. This study aims to explore the relationship between whole egg consumption and BMD levels in the US population. This study involves 19 208 participants with valid BMD and egg consumption data from the National Health and Nutrition Examination Survey (NHANES) during 2005-2006, 2007-2008, 2009-2010, 2013-2014 and 2017-2018. Linear regression analysis was conducted to evaluate the association between whole egg consumption and BMD levels. Mediation analysis was used to investigate the role of serum alkaline phosphatase (ALP) in the above relationship. After multivariate adjustment, participants consuming whole eggs over 3.53 ounce per day in their diet were found to have elevated BMD levels in the femur (0.013 g cm-2 with 95% CI: 0.004, 0.022) and lumbar spine (0.013 g cm-2 with 95% CI: 0.002, 0.024) (Ptrend < 0.05). The additive interaction of egg consumption and body mass index (BMI) on the BMD of both the femur and lumbar spine (Pinteraction < 0.05) was also analyzed. The association between whole egg consumption and BMD of both the femur and lumbar spine were significantly mediated by ALP with 71.8% and 83.3% mediation proportion, respectively. In general, higher whole egg consumption is positively related to an increase in the BMD scores of both the femur and lumbar spine among the US population.
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Affiliation(s)
- Da Shi
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Wei Liu
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China.
| | - Jiayi Hang
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Weihong Chen
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China.
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Zeng Q, Liu Y, Sun J, Jin Y. Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin. Foods 2023; 12:foods12030532. [PMID: 36766060 PMCID: PMC9914018 DOI: 10.3390/foods12030532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Ovotransferrin (OVT) is a multi-functional protein showing over 50% homology with Bovine lactoferrin (BLF) and human lactoferrin (HLF), which have the potential to be a substitute for lactoferrin (LF) due to the limited production of LF. To explore the substitutability of OVT, the molecular properties and thermal stability of OVT, BLF and HLF were characterized because these properties will affect the processing quality and biological activities of protein products when exposed to different processing conditions (e.g., temperature, pH, ion strength). The results showed that although obviously different isoelectric point (5.31, 9.12 and 8.75 for OVT, BLF and HLF, respectively), particle size distribution and hydrophobicity were found, they exhibited good dispersity because of high potential value. They showed an endothermic peak at 80.64 °C, 65.71 °C and 90.01 °C, respectively, and the denaturation temperature varied at different pH and ionic strength. OVT and BLF were more susceptible to heating at pH 5.0 as reflected by the decline of denaturation temperature (21.78 °C shift for OVT and 5.81 °C shift for BLF), while HLF could remain stable. Compared with BLF, OVT showed higher secondary structure stability at pH 7.0 and 9.0 with heating. For example, the α-helix content of OVT changed from 20.35% to 15.4% at pH 7.0 after heating, while that of BLF changed from 20.05% to 6.65%. The increase on fluorescence intensity and redshifts on the maximum wavelength after heating indicated the changes of tertiary structure of them. The turbidity measurements showed that the thermal aggregation degree of OVT was lower than BLF and HLF at pH 7.0 (30.98%, 59.53% and 35.66%, respectively) and pH 9.0 (4.83%, 12.80% and 39.87%, respectively). This work demonstrated the similar molecular properties and comparable thermal stability of OVT to BLF and HLF, which can offer a useful reference for the substitute of LF by OVT.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Jing Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430072, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence:
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Co-administration of Antarctic krill peptide EEEFDATR and calcium shows superior osteogenetic activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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A Low-Phenylalanine-Containing Whey Protein Hydrolysate Stimulates Osteogenic Activity through the Activation of p38/Runx2 Signaling in Osteoblast Cells. Nutrients 2022; 14:nu14153135. [PMID: 35956311 PMCID: PMC9370741 DOI: 10.3390/nu14153135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/25/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
A phenylalanine (Phe)-restricted diet is indispensable for individuals suffering from phenylketonuria (PKU). Our previous study reported a low-Phe-containing whey protein hydrolysate (LPH) prepared from a selected whey protein hydrolysate (TA2H). This study aimed to investigate the osteogenic activity of LPH and TA2H in MC3T3-E1 preosteoblast cells and explore the underlying mechanism. Results showed that the treatment of TA2H and LPH (at the final concentrations of 100–1000 μg/mL) had a stimulatory effect on the proliferation, differentiation, and mineralization of MC3T3-E1 cells. The LPH of 1000 μg/mL significantly increased cell proliferation (2.15- ± 0.11-fold) and alkaline phosphatase activity (1.22- ± 0.07-fold), promoted the protein and mRNA levels of runt-related transcription factor 2 (Runx2, 2.50- ± 0.14-fold and 2.97- ± 0.23-fold, respectively), enhanced the expression of differentiation biomarkers (type-I collagen, osteocalcin, and osteopontin), increased calcium deposition (1.56- ± 0.08-fold), and upregulated the ratio of osteoprotegerin/receptor activator of nuclear factor-κB ligand. The exploration of signaling pathways indicated that the activated p38-dependent Runx2 signaling contributed to the LPH-induced osteogenesis. These results provided evidence, for the first time, that a prepared low-Phe whey protein hydrolysate positively modulated the activity of osteoblasts through the p38/Runx2 pathway, thereby providing a new osteoinductive protein substitute to make functional PKU food.
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Wang K, Kong X, Du M, Yu W, Wang Z, Xu B, Yang J, Xu J, Liu Z, Cheng Y, Gan J. Novel Soy Peptide CBP: Stimulation of Osteoblast Differentiation via TβRI-p38-MAPK-Depending RUNX2 Activation. Nutrients 2022; 14:1940. [PMID: 35565907 PMCID: PMC9105634 DOI: 10.3390/nu14091940] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/27/2022] [Accepted: 04/27/2022] [Indexed: 01/06/2023] Open
Abstract
DEDEQIPSHPPR, the calcium-binding peptide (CBP) identified in soy yogurt, was proven to be a potential cofactor in osteoporosis prevention in our previous study, but the mechanism was unknown. In this study, the activity of alkaline phosphatase (ALP) and osteocalcin (OCN), the regulation of RUNX2, and the expression of TβRI were investigated to elucidate the underlying mechanism. The results show that CBP upregulated ALP activity and OCN concentration and increased the expression of RUNX2 and the activation of the MAPK signaling pathway. Similarly, the expression of osteogenesis-related genes in osteoblasts also increased upon CBP treatment. Moreover, the CBP-induced enhancement of ALP activity and phosphorylation levels in the p38 pathway was inhibited by treatment with a p38 inhibitor (SB203538) and TβRI inhibitor (SB431542), respectively, suggesting that p38 and TβRI were involved in the osteogenic action. Based on the signaling pathways, the intracellular calcium concentration was significantly elevated by CBP, which was correlated with the increased behavioral functions and the relative fluorescence intensity of the bone mass. These findings suggest that CBP stimulates osteoblast differentiation and bone mineralization through the activation of RUNX2 via mechanisms related to the TβRI-p38-MAPK signaling pathways, further highlighting CBP's important potential for treating osteoporosis.
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Affiliation(s)
- Kuaitian Wang
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Xiao Kong
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Wei Yu
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenhua Wang
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Bo Xu
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Jianrong Yang
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Jingru Xu
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Zhili Liu
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China; (K.W.); (X.K.); (M.D.); (W.Y.); (Z.W.); (B.X.); (J.Y.); (J.X.); (Z.L.)
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Duffuler P, Bhullar KS, de Campos Zani SC, Wu J. Bioactive Peptides: From Basic Research to Clinical Trials and Commercialization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3585-3595. [PMID: 35302369 DOI: 10.1021/acs.jafc.1c06289] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Chronic diseases, including metabolic diseases, have become a worldwide public health issue. Research regarding the use of bioactive peptides or protein hydrolysates derived from food, as the diet-based strategies for the prevention and mitigation of chronic diseases, has increased exponentially in the past decades. Numerous in vitro and in vivo studies report the efficacy and safety of food-derived bioactive peptides and protein hydrolysates as antihypertensive, anti-inflammatory, antidiabetic, and antioxidant agents. However, despite promising preclinical results, an inadequate understanding of their mechanisms of action and pharmacokinetics restrict their clinical translation. Commercialization of bioactive peptides can be further hindered due to scarce information regarding their efficacy, safety, bitter taste, as well as the lack of a cost-effective method of production. This review provides an overview of the current clinical evidence and challenges to commercial applications of food-derived bioactive peptides and protein hydrolysates for the prevention and alleviation of chronic diseases.
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Affiliation(s)
- Pauline Duffuler
- Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Khushwant S Bhullar
- Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- Department of Pharmacology, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | | | - Jianping Wu
- Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
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Mahdavi S, Amirsadeghi A, Jafari A, Niknezhad SV, Bencherif SA. Avian Egg: A Multifaceted Biomaterial for Tissue Engineering. Ind Eng Chem Res 2021; 60:17348-17364. [PMID: 35317347 PMCID: PMC8935878 DOI: 10.1021/acs.iecr.1c03085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Most components in avian eggs, offering a natural and environmentally friendly source of raw materials, hold great potential in tissue engineering. An avian egg consists of several beneficial elements: the protective eggshell, the eggshell membrane, the egg white (albumen), and the egg yolk (vitellus). The eggshell is mostly composed of calcium carbonate and has intrinsic biological properties that stimulate bone repair. It is a suitable precursor for the synthesis of hydroxyapatite and calcium phosphate, which are particularly relevant for bone tissue engineering. The eggshell membrane is a thin protein-based layer with a fibrous structure and is constituted of several valuable biopolymers, such as collagen and hyaluronic acid, that are also found in the human extracellular matrix. As a result, the eggshell membrane has found several applications in skin tissue repair and regeneration. The egg white is a protein-rich material that is under investigation for the design of functional protein-based hydrogel scaffolds. The egg yolk, mostly composed of lipids but also diverse essential nutrients (e.g., proteins, minerals, vitamins), has potential applications in wound healing and bone tissue engineering. This review summarizes the advantages and status of each egg component in tissue engineering and regenerative medicine, but also covers their current limitations and future perspectives.
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Affiliation(s)
- Shahriar Mahdavi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Armin Amirsadeghi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz 71348-51154, Iran
| | - Arman Jafari
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz 71348-51154, Iran
| | - Seyyed Vahid Niknezhad
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Sidi A. Bencherif
- Department of Chemical Engineering, Northeastern University, Boston, MA 02115, United States
- Department of Bioengineering, Northeastern University, Boston, MA 02115, United States
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02128, United States
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Ru Z, Xu M, Zhu G, Tu Y, Jiang Y, Du H. Ovotransferrin exerts bidirectional immunomodulatory activities via TLR4-mediated signal transduction pathways in RAW264.7 cells. Food Sci Nutr 2021; 9:6162-6175. [PMID: 34760247 PMCID: PMC8565217 DOI: 10.1002/fsn3.2569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 12/25/2022] Open
Abstract
The immune regulation function of ovotransferrin (OVT) explored using the RAW264.7 was induced by lipopolysaccharide (LPS) as vitro model in this study. The results showed that RAW264.7 cultured with OVT (200 μg/ml) alone not only enhanced the phagocytic activity and the production and expression of inflammatory factors, but also expression of toll-like receptor 4 (TLR4) gene was significantly promoted by OVT. OVT (50 μg/ml) significantly inhibited the secretion and expression of inflammatory factors in LPS-stimulated RAW264.7, but CD14 and TLR4 genes expressions were no obvious effects. Inflammatory cytokines and NO secreted by OVT-induced macrophages pretreated with inhibitors of TLR4 were down-regulated. We further verified the effects of OVT on inflammatory signaling pathway-related proteins through immunofluorescence and western blotting, MyD88, TLR4 and the phosphorylation of IκBα and p65 were significantly promoted by OVT, but there was no significant effects on the phosphorylation of IRF3. OVT promoted the phosphorylation of ERK and p38 in RAW264.7 and inhibited the phosphorylated expression of MAPK in LPS-mediated inflammation. These results indicated that OVT had the bidirectional immunoregulatory function through TLR4-mediated NF-κB/MAPK signaling pathway, that is, anti-inflammatory effect of low concentration and immune-enhancing activity of high concentration were showed. That provides a theoretical utilization for the development and utilization of OVT.
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Affiliation(s)
- Zhiying Ru
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Mingsheng Xu
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Gaoxiang Zhu
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Yonggang Tu
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Yan Jiang
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Huaying Du
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
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12
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Wang X, Wei Z, Xue C. The past and future of ovotransferrin: Physicochemical properties, assembly and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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Lycopene ameliorates diabetic osteoporosis via anti-inflammatory, anti-oxidation, and increasing Osteoprotegerin/RANKL expression ratio. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104539] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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14
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Rathnapala ECN, Ahn DU, Abeyrathne S. Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review. Food Sci Biotechnol 2021; 30:619-630. [PMID: 33814941 PMCID: PMC8006106 DOI: 10.1007/s10068-021-00901-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 02/25/2021] [Accepted: 03/04/2021] [Indexed: 01/17/2023] Open
Abstract
With emerging trends in the food and pharmaceutical industries, potential applications of egg-derived bioactive compounds were recognized. Ovotransferrin is a major egg white functional protein responsible for multiple bioactivities. The objectives of this review are to provide scientific evidence of the functional properties of chicken ovotransferrin and its derived peptides and to identify future research approaches and applications. Various easy, economical, and non-toxic methods have been reported to produce ovotransferrin with high yield and purity, and chemical and enzymatic approaches have been employed to release bioactive peptides. The native ovotransferrin is known to have antimicrobial, antioxidant, anticancer, and immunomodulatory activities. The peptides produced from ovotransferrin also are reported to have antioxidant, antimicrobial, antihypertensive, and anticancer properties. However, little or no application of these compounds in the food and pharmaceutical areas is available yet. Therefore, the practical application of OTF in nutraceutical and pharmaceutical areas are among the emerging areas of research.
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Shang N, Bhullar KS, Wu J. Ovotransferrin Exhibits Osteogenic Activity Partially via Low-Density Lipoprotein Receptor-Related Protein 1 (LRP1) Activation in MC3T3-E1 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9427-9435. [PMID: 32786820 DOI: 10.1021/acs.jafc.0c04064] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Ovotransferrin, a major protein in egg white, induces osteoblast proliferation and survival in vitro. However, it is unclear which receptor(s) drive the beneficial activities of this bioactive glycoprotein. We examined the role of the low-density lipoprotein receptor-related protein 1 (LRP1) in the actions of ovotransferrin on osteoblasts. Here, we showed that LRP1 in part regulates osteogenic action of ovotransferrin. Mouse osteoblasts, MC3T3-E1, with LRP1 deletion displayed diminished osteogenic activity. Our findings indicate that the bone-stimulatory impact of ovotransferrin on RUNX2, COL1A2, and Ca2+ signaling is LRP1-dependent. This shows that LRP1 not only acts as a scavenger receptor but also participates in ovotransferrin-mediated gene transcription. However, some of the key bone formatting factors such as ALP synthesis and serine residue phosphorylation of Akt by ovotransferrin remained independent of LRP1. Overall, this study shows that LRP1-ovotransferrin interaction might underline in part the ability of ovotransferrin to promote bone formation.
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Affiliation(s)
- Nan Shang
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Khushwant S Bhullar
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- Department of Pharmacology, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Jianping Wu
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
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Shang N, Wu J. Egg White Ovotransferrin Attenuates RANKL-Induced Osteoclastogenesis and Bone Resorption. Nutrients 2019; 11:nu11092254. [PMID: 31546863 PMCID: PMC6770797 DOI: 10.3390/nu11092254] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 09/17/2019] [Accepted: 09/17/2019] [Indexed: 01/13/2023] Open
Abstract
Ovotransferrin, a member of the transferrin family, is the second main protein found in egg white. Ovotransferrin was reported to have antimicrobial, antioxidant, and immunomodulating activities. The aim of this work was to characterize the cellular and molecular functions of egg white ovotransferrin on osteoclasts differentiation and function. Osteoclasts were prepared from mouse macrophage RAW 264.7 cells stimulated with receptor activator of nuclear factor κB ligand (RANKL). Ovotransferrin inhibited osteoclasts differentiation and the calcium–phosphate resorptive ability via the suppression of RANKL-induced nuclear factor κ-light chain-enhancer of activated B cells (NF-κB) and mitogen-activated protein kinase (MAPK) signaling pathways. Ovotransferrin induced apoptosis of matured osteoclasts, accompanied by increased expression of Bcl-2-like protein 11 (Bim) and Bcl-2-assoicated death promoter (Bad), but decreased expression of B-cell lymphoma 2 (Bcl-2) and B-cell lymphoma-extra-large (Bcl-xl). We established a novel role of egg white ovotransferrin as an inhibitor of osteoclastogenesis, which may be used for the prevention of osteoporosis.
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Affiliation(s)
- Nan Shang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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Shang N, Bhullar KS, Hubbard BP, Wu J. Tripeptide IRW initiates differentiation in osteoblasts via the RUNX2 pathway. Biochim Biophys Acta Gen Subj 2019; 1863:1138-1146. [DOI: 10.1016/j.bbagen.2019.04.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/08/2019] [Accepted: 04/09/2019] [Indexed: 12/14/2022]
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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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