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Li P, Li Z, Shi P, Tan G, Zeng J, Huang P. Metabolome analysis of egg yolk and white following dietary supplementation with Ampelopsis grossedentata extract. Poult Sci 2024; 103:104110. [PMID: 39106697 PMCID: PMC11343058 DOI: 10.1016/j.psj.2024.104110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 07/06/2024] [Accepted: 07/13/2024] [Indexed: 08/09/2024] Open
Abstract
Eggs are recognized for their rich nutrient profile, providing essential proteins and lipids with notable functional properties. This study examines the effects of incorporating Water Extract of Ampelopsis grossedentata (WEA) into poultry feed on egg quality, focusing on lipid content, choline, L-carnitine levels, and flavonoid compound deposition. Our results show significant increases in essential amino acids, flavonoids, and other bioactive compounds in eggs from WEA-treated hens, suggesting enhanced cardiovascular, antioxidant, and anti-inflammatory benefits. Additionally, we observed elevated levels of choline and betaine in egg yolks, alongside increased L-carnitine content, which may contribute to improved lipid metabolism and reduced cardiovascular disease risk. KEGG pathway analysis revealed upregulation of metabolites involved in critical metabolic pathways, enhancing the nutritional profile of eggs. Flavonoid compounds, traditionally associated with plant-based foods, were also significantly increased, with notable levels of 7, 4'-dihydroxyflavone, daidzein, and glycitein identified in WEA-treated eggs, indicating potential health benefits. These findings suggest that WEA supplementation can produce functional eggs with improved nutritional quality, offering a novel approach to enhancing egg production and meeting the growing demand for functional foods. Further research is needed to fully understand the bioavailability and health impacts of these enriched compounds.
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Affiliation(s)
- Pingping Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zhu Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - PanPan Shi
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Guifeng Tan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jianguo Zeng
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Peng Huang
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; College of Veterinary, Hunan Agricultural University, Changsha, Hunan 410128, China.
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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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3
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Li Z, Qin B, Chen T, Kong X, Zhu Q, Azad MAK, Cui Y, Lan W, He Q. Fermented Aronia melanocarpa pomace improves the nutritive value of eggs, enhances ovarian function, and reshapes microbiota abundance in aged laying hens. Front Microbiol 2024; 15:1422172. [PMID: 38962144 PMCID: PMC11220260 DOI: 10.3389/fmicb.2024.1422172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Accepted: 05/27/2024] [Indexed: 07/05/2024] Open
Abstract
Introduction There is a decline in the quality and nutritive value of eggs in aged laying hens. Fruit pomaces with high nutritional and functional values have gained interest in poultry production to improve the performance. Methods The performance, egg nutritive value, lipid metabolism, ovarian health, and cecal microbiota abundance were evaluated in aged laying hens (320 laying hens, 345-day-old) fed on a basal diet (control), and a basal diet inclusion of 0.25%, 0.5%, or 1.0% fermented Aronia melanocarpa pomace (FAMP) for eight weeks. Results The results show that 0.5% FAMP reduced the saturated fatty acids (such as C16:0) and improved the healthy lipid indices in egg yolks by decreasing the atherogenicity index, thrombogenic index, and hypocholesterolemia/hypercholesterolemia ratio and increasing health promotion index and desirable fatty acids (P < 0.05). Additionally, FAMP supplementation (0.25%-1.0%) increased (P < 0.05) the ovarian follicle-stimulating hormone, luteinizing hormone, and estrogen 2 levels, while 1.0% FAMP upregulated the HSD3B1 expression. The expression of VTG II and ApoVLDL II in the 0.25% and 0.5% FAMP groups, APOB in the 0.5% FAMP group, and ESR2 in the 1% FAMP group were upregulated (P < 0.05) in the liver. The ovarian total antioxidant capacity was increased (P < 0.05) by supplementation with 0.25%-1.0% FAMP. Dietary 0.5% and 1.0% FAMP downregulated (P < 0.05) the Keap1 expression, while 1.0% FAMP upregulated (P < 0.05) the Nrf2 expression in the ovary. Furthermore, 1.0% FAMP increased cecal acetate, butyrate, and valerate concentrations and Firmicutes while decreasing Proteobacteria (P < 0.05). Conclusion Overall, FAMP improved the nutritive value of eggs in aged laying hens by improving the liver-blood-ovary function and cecal microbial and metabolite composition, which might help to enhance economic benefits.
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Affiliation(s)
- Zhihua Li
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Binghua Qin
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Ting Chen
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Qian Zhu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Md. Abul Kalam Azad
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Yadong Cui
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Qinghua He
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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Kang SO, Kwak MK. Antimicrobial Cyclic Dipeptides from Japanese Quail ( Coturnix japonica) Eggs Supplemented with Probiotic Lactobacillus plantarum. J Microbiol Biotechnol 2024; 34:314-329. [PMID: 38111307 PMCID: PMC10940788 DOI: 10.4014/jmb.2311.11006] [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: 11/07/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 12/20/2023]
Abstract
Fifteen cyclic dipeptides (CDPs) containing proline, one cyclo(Phe-Ala) without proline, and a non-peptidyl DL-3-phenyllactic acid were previously identified in the culture filtrates of Lactobacillus plantarum LBP-K10, an isolate from kimchi. In this study, we used Japanese quail (Coturnix japonica) eggs to examine the effects of probiotic supplementation on the antimicrobial CDPs extracted from quail eggs (QE). Eggshell-free QE were obtained from two distinct groups of quails. The first group (K10N) comprised eggs from unsupplemented quails. The second group (K10S) comprised eggs from quails supplemented with Lb. plantarum LBP-K10. The QE samples were extracted using methylene chloride through a liquid-liquid extraction process. The resulting extract was fractionated into 16 parts using semi-preparative high-performance liquid chromatography. Two fractions, Q6 and Q9, were isolated from K10S and identified as cis-cyclo(L-Ser-L-Pro) and cis-cyclo(L-Leu-L-Pro). The Q9 fraction, containing cis-cyclo(L-Leu-L-Pro), has shown significant inhibitory properties against the proliferation of highly pathogenic multidrug-resistant bacteria, as well as human-specific and phytopathogenic fungi. Some of the ten combinations between the remaining fourteen unidentified fractions and two fractions, Q6 and Q9, containing cis-cyclo(L-Ser-L-Pro) and cis-cyclo(L-Leu-L-Pro) respectively, demonstrated a significant increase in activity against multidrug-resistant bacteria only when combined with Q9. The activity was 7.17 times higher compared to a single cis-cyclo(L-Leu-L-Pro). This study presents new findings on the efficacy of proline-containing CDPs in avian eggs. These CDPs provide antimicrobial properties when specific probiotics are supplemented.
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Affiliation(s)
- Sa-Ouk Kang
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National University, Seoul 08826, Republic of Korea
| | - Min-Kyu Kwak
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, College of Bio-Convergence, and Institute of Food and Nutrition Science, Eulji University, Seongnam 13135, Republic of Korea
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Zhao Z, Yang H, Wang Z, Ai Z, Yang R, Wang Z, Wang T, Fu K, Zhang Y. Metabolomics analysis of the yolk of Zhijin white goose during the embryogenesis based on LC-MS/MS. PLoS One 2024; 19:e0297429. [PMID: 38335168 PMCID: PMC10857567 DOI: 10.1371/journal.pone.0297429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/04/2024] [Indexed: 02/12/2024] Open
Abstract
The egg yolk of the goose is rich in lipids, proteins and minerals, which is the main source of nutrition during the goose embryogenesis. Actually, the magnitude and variety of nutrients in yolk are dynamically changed to satisfy the nutritional requirements of different growth and development periods. The yolk sac membrane (YSM) plays a role in metabolizing and absorbing nutrients from the yolk, which are then consumed by the embryo or extra-fetal tissues. Therefore, identification of metabolites in egg yolk can help to reveal nutrient requirement in goose embryo. In this research, to explore the metabolite changes in egg yolk at embryonic day (E) 7, E12, E18, E23, and E28, we performed the assay using ultra-high performance liquid chromatography/tandem mass spectrometry (UHPLC-MS/MS). The findings showed that E7 and E12, E23 and E28 were grouped together, while E18 was significantly separated from other groups, indicating the changes of egg yolk development and metabolism. In total, 1472 metabolites were identified in the egg yolk of Zhijin white goose, and 636 differential metabolites (DMs) were screened, among which 264 were upregulated and 372 were downregulated. The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the DMs were enriched in the biosynthesis and metabolism of amino acids, digestion and absorption of protein, citrate cycle (TCA cycle), aminoacyl-tRNA biosynthesis, phosphotransferase system (PTS), mineral absorption, cholesterol metabolism and pyrimidine metabolism. Our study may provide new ideas for improving prehatch embryonic health and nutrition.
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Affiliation(s)
- Zhonglong Zhao
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
| | - Hong Yang
- Bijie City Animal Husbandry Station, Bijie, Guizhou, People’s Republic of China
| | - Zhiwei Wang
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
| | - Zhaobi Ai
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
| | - Runqian Yang
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
| | - Zhong Wang
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
| | - Tiansong Wang
- Agricultural College, Tongren Polytechnic College, Tongren, Guizhou, People’s Republic of China
| | - Kaibin Fu
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
| | - Yong Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, Guizhou, People’s Republic of China
- Guizhou Provincial Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science, Guizhou University, Guiyang, People’s Republic of China
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Lin H, Li W, Sun R, Xu C, Zhang C, Gao J, Cao W, Qin X, Zhong S, Chen Y. Purification and characterization of a novel immunoregulatory peptide from Sipunculus nudus L. protein. Food Sci Nutr 2023; 11:7779-7790. [PMID: 38107114 PMCID: PMC10724601 DOI: 10.1002/fsn3.3695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 09/04/2023] [Accepted: 09/07/2023] [Indexed: 12/19/2023] Open
Abstract
This study aimed to purify and characterize immunoregulatory peptides from Sipunculus nudus L. and to explore the underlying mechanisms. Ultrafiltration, gel filtration chromatography, and reverse phase high-performance liquid chromatography (RP-HPLC) were used to purify the peptide following enzymatic hydrolysis. Rates of lymphocyte proliferation and phagocytosis as well as nitric oxide (NO) production levels were used as indicators of immunoregulatory activity to screen the fractions. The amino acid sequence of the peptide, designated as SNLP, was identified as Arg-Val-Lys-Gly-Lys-Ile-Leu-Ala-Lys-Arg-Leu-Asn (RVKGKILAKRLN) by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Treatment with the synthetic SNLP increased the proliferation and phagocytosis of RAW 264.7 macrophages and promoted the secretion of tumor necrosis factor-ɑ (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β), and NO levels. The mRNA levels of these cytokines and iNOS were also increased by SNLP. Our results provide preliminary evidence suggesting that SNLP acts as a dual immunomodulatory peptide with immunostimulatory and anti-inflammatory activities. In summary, SNLP derived from Sipunculus nudus L. is a potent immunoregulatory peptide and represents a potential functional food or immunoregulatory drug.
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Affiliation(s)
- Haisheng Lin
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Wan Li
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Ruikun Sun
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Cheng Xu
- Empress TherapeuticsCambridgeMassachusettsUSA
| | - Chaohua Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Jialong Gao
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Wenhong Cao
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Xiaoming Qin
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Saiyi Zhong
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Yibin Chen
- Hainan Semnl Biotechnology Co. Ltd.ChengmaiChina
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7
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Ediriweera MK. The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition. SCIENTIFICA 2023; 2023:6360487. [PMID: 37885471 PMCID: PMC10599844 DOI: 10.1155/2023/6360487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/25/2023] [Accepted: 10/03/2023] [Indexed: 10/28/2023]
Abstract
Histone deacetylation is a key biochemical event associated with transcriptional regulation. Histone deacetylases (HDACs) mediate the deacetylation of histones. Fatty acids have been reported to function as histone deacetylase inhibitors (HDACi). The present instigation reports the HDAC inhibitory activity of egg yolks and egg yolk-derived fat of country and farm chicken for the first time. Egg yolks and fatty acids derived from both country (CCEF) and farm chicken (FCEF) demonstrated significant HDAC enzyme activity inhibition. Furthermore, egg yolks, CCEF, and FCEF exhibited DPPH free radical scavenging effects. The analysis of fatty acid profiles revealed varying degrees of saturated, mono-, and polyunsaturated fatty acids in the egg yolks. Palmitic acid (C16 : 0) was found to be the most abundant saturated fatty acid in both CCEF and FCEF. Among the monounsaturated fatty acids, oleic acid (C18 : 1) was the most abundant in both CCEF and FCEF. In terms of polyunsaturated fatty acids, a significant difference was observed in the content of linoleic acid (C18 : 2), an omega-6 fatty acid, and docosahexaenoic acid (C22 : 6), an omega-3 fatty acid, between CCEF and FCEF. These findings present exciting prospects for the development of histone deacetylase inhibitors based on egg yolk fat.
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Affiliation(s)
- Meran Keshawa Ediriweera
- Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Colombo, Colombo 08, Sri Lanka
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Sarantidi E, Ainatzoglou A, Papadimitriou C, Stamoula E, Maghiorou K, Miflidi A, Trichopoulou A, Mountzouris KC, Anagnostopoulos AK. Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food. Foods 2023; 12:3470. [PMID: 37761179 PMCID: PMC10528800 DOI: 10.3390/foods12183470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/30/2023] [Accepted: 09/09/2023] [Indexed: 09/29/2023] Open
Abstract
(1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles. Despite the egg white and yolk protein's undisputed value, research to unravel their full proteome content and its properties is still ongoing. We aimed to exhaustively analyze the proteome of egg white and yolk by applying intrinsic proteomics and bioinformatics approaches in order to unravel the full protein potential of this landmark food. (2) Methods: A total of 45 freshly laid, unfertilized, chicken eggs were subjected to nanoLC-MS/MS Orbitrap analysis following a peptide pre-fractionation step. A comprehensive bioinformatics processing step was undertaken towards elucidating potential activities and roles of identified molecules. In parallel, the literature was mined concerning all reported egg white and yolk protein identifications. (3) Results: Our analysis revealed 371 and 428 new proteins, reported for the first time to be present in the egg white and yolk, respectively. From the bioactivity standpoint, egg white and yolk proteins showed high enrichment for antioxidant and anti-inflammatory processes, while exerting high relevance for the apoptosis and focal adhesion pathways. (4) Conclusions: Egg white and yolk proteins exert diverse and multifaceted properties. A total of 799 proteins were reported for the first time as being part of the egg and yolk. Our novel protein data enriched those already published in the literature and the first ever chicken egg white and yolk Protein Atlas, comprising 1392 protein entries, was generated. This dataset will provide a cornerstone reference for future studies involving egg proteins.
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Affiliation(s)
- Eleana Sarantidi
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece
| | - Alexandra Ainatzoglou
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
| | - Christine Papadimitriou
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
| | - Eleni Stamoula
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
| | - Katerina Maghiorou
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
| | - Argyro Miflidi
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
| | - Antonia Trichopoulou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece
| | | | - Athanasios K. Anagnostopoulos
- Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece
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9
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Halavach TM, Kurchenko VP, Tarun EI, Dudchik NV, Yatskou MM, Lodygin AD, Alieva LR, Evdokimov IA, Ulrih NP. Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides. Int J Mol Sci 2023; 24:13987. [PMID: 37762289 PMCID: PMC10530839 DOI: 10.3390/ijms241813987] [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: 08/18/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed. The interaction of CD with peptides was confirmed via different methods. Bioactivity of the initial hydrolysates and their complexes were evaluated. Antioxidant activity (AOA) was determined by fluorescence reduction of fluorescein in the Fenton system. Antigenic properties were studied by competitive enzyme immunoassay. Antimutagenic effect was estimated in the Ames test. According to the experimental data, a 2.17/2.78-fold and 1.45/2.14-fold increase in the AOA was found in the β/γ-CD interaction with whey and colostrum hydrolysates, respectively. A 5.6/5.3-fold decrease in the antigenicity of whey peptides in complex with β/γ-CD was detected, while the antimutagenic effect in the host-guest systems was comparable to the initial hydrolysates. Thus, bioactive CD complexes with dairy peptides were obtained. Complexes are applicable as a component of specialized foods (sports, diet).
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Affiliation(s)
| | | | - Ekaterina I. Tarun
- Faculty of Environmental Medicine, International Sakharov Environmental Institute of Belarusian State University, 220070 Minsk, Belarus;
| | | | - Mikalai M. Yatskou
- Faculty of Radiophysics and Computer Technologies, Belarusian State University, 220030 Minsk, Belarus;
| | - Aleksey D. Lodygin
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
| | - Ludmila R. Alieva
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
| | - Ivan A. Evdokimov
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
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Hou CY, Hazeena SH, Hsieh SL, Ciou JY, Hsieh CW, Shih MK, Chen MH, Tu CW, Huang PH. Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1600-1611. [PMID: 37033311 PMCID: PMC10076473 DOI: 10.1007/s13197-023-05708-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same time, its physicochemical and biological activity was also evaluated. The optimal economic production conditions were selected: substrate concentration of 12.5%, enzyme content of 7.5%, and hydrolysis time at 100 min. The degree of hydrolysis (DH %) was 13.51%. In addition, to the better acceptance of the evaluation, it also helps to reduce the production cost of the protein hydrolysate, which is beneficial to future processing and applications. The antioxidant capacity experiments showed that EWH has good antioxidant activity, which presents a dose-dependent relationship. Hence, this study provides a theoretical basis for future research and application of EWH for processing applications, including dietary supplementation. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05708-0.
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Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Shu-Ling Hsieh
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City, 407 Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 402 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung City, 404 Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture Executive, Yuan Marketing & Processing Division, No. 8 Kuang-Hua Rd., Chung-Hsing New Village, Nantou City, 54044 Taiwan
| | - Chao-Wen Tu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an City, 223003 Jiangsu Province China
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11
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Yeon Cho H, Lee JE, Hoon Lee J, Uk Ahn D, Paik HD. The immune-enhancing activity of egg white ovalbumin hydrolysate prepared with papain via MAPK signaling pathway in RAW 264.7 macrophages. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023] Open
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12
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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg. Molecules 2023; 28:molecules28062658. [PMID: 36985630 PMCID: PMC10053729 DOI: 10.3390/molecules28062658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.
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13
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Vardaxi A, Pispas S. Random cationic copolymers as nanocarriers for ovalbumin. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review. Foods 2022; 11:foods11243961. [PMID: 36553703 PMCID: PMC9777846 DOI: 10.3390/foods11243961] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/17/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.
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15
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Vakili R, Toroghian M, Torshizi ME. Saffron extract feed improves the antioxidant status of laying hens and the inhibitory effect on cancer cells (PC3 and MCF7) Growth. Vet Med Sci 2022; 8:2494-2503. [DOI: 10.1002/vms3.910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Reza Vakili
- Department of Animal Science Kashmar Branch, Islamic Azad University Kashmar Iran
| | - Mina Toroghian
- Department of Animal Science Ferdowsi University of Mashhad Mashhad Iran
| | - Mahdi Elahi Torshizi
- Department of Animal Science Mashhad Branch, Islamic Azad University Mashhad Iran
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16
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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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17
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Monji H, Zand H, Ghorbani A, Pourvali K. The Effects of Ovalbumin on Proliferation, Migration, and Stemness Properties of Chemoresistant SW480 Colon Cancer Cells. Nutr Cancer 2022; 74:3714-3722. [PMID: 35675283 DOI: 10.1080/01635581.2022.2085754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Egg peptides are factors in the embryonic environment with many significant biological activities, such as anticancer activity. Therefore, the current study investigates the effect of egg ovalbumin (OVA) on survival, cell cycle, self-renewal ability, stemness properties, and migration in SW480 colon cancer cells and 5-fluorouracil (5FU) resistant subgroup. MTT test was performed to assess cell viability. Flow cytometry was employed to analyze the cell cycle. Clonogenic assay and spheroid formation were used to assess the effect of OVA on self-renewal and stemness properties. Wound healing assay and RT-PCR were performed to analyze migration and gene mRNA expression. We demonstrated that OVA (8 and 12 mg/ml) attenuated cell viability, induced cell-cycle arrest, inhibited colony formation, and non-significantly reduced spheroid formation and migration in both cell lines. Furthermore, OVA downregulated the expression of Nanog, c-Myc, and NDRG1 in both cells, suggesting a stemness and self-renewal attenuation by OVA. In conclusion, OVA exposure inhibited the 5FU-SW480 chemo-resistant subpopulation growth by inducing cell cycle arrest and diminishing self-renewal and partially stemness properties of colon cancer cells.
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Affiliation(s)
- Hadi Monji
- Department of Cellular and Molecular Nutrition, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Elderly Health Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Hamid Zand
- Department of Cellular and Molecular Nutrition, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Arman Ghorbani
- Department of Cellular and Molecular Nutrition, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Katayoun Pourvali
- Department of Cellular and Molecular Nutrition, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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18
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Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int J Food Microbiol 2022; 377:109783. [PMID: 35728418 DOI: 10.1016/j.ijfoodmicro.2022.109783] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/17/2022] [Accepted: 06/05/2022] [Indexed: 01/10/2023]
Abstract
In the present review the latest research studies on Kombucha tea are summarized. Special attention has been paid on microbial population, chemical parameters, biocellulose production, and mainly, on the latest evidences of the biological activities of Kombucha tea. Kombucha tea is a fermented sweetened black or green tea which is obtained from a fermentative process driven by a symbiotic culture of yeast, acetic acid bacteria and lactic acid bacteria. In the last years, its consumption has increasingly grown due to its multiple and potential benefits on human health. This fact has motivated a significant increase in the number of research studies that are focused on the biological activities of this beverage. In this context, this review gathers the main studies that have analyzed the different properties of Kombucha tea (as antioxidant, antimicrobial, antidiabetic, antitumoral, anti-inflammatory, antihypertensive, hepatoprotective, hypocholesterolemic, and probiotic activities). It is highlighted that nowadays few human-based evidences are available to prove the beneficial effect of Kombucha tea on humans' health. In conclusion, further work on Kombucha tea is needed since nowadays few information is available on both clinical studies and the characterization of bioactive compounds and their properties.
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19
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Peng Y, Bu L, Zhang X, Ji Z, Xie H, Liang G. Identification and molecular mechanism of a tri-peptide inhibitor targeting iNOS from duck embryo protein hydrolysates by experimental and bioinformatics studies. Bioorg Chem 2022; 122:105736. [DOI: 10.1016/j.bioorg.2022.105736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 11/29/2022]
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20
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Korah MC, Hima SP, V SR, Anil A, Harikrishnan VS, Krishnan LK. Pharmacokinetics and pharmacodynamics of avian egg-yolk derived pure anti-snake venom in healthy and disease animal-model. J Pharm Sci 2022; 111:1565-1576. [DOI: 10.1016/j.xphs.2022.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 02/15/2022] [Accepted: 02/15/2022] [Indexed: 10/19/2022]
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21
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Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model. Poult Sci 2022; 101:101802. [PMID: 35325833 PMCID: PMC8938909 DOI: 10.1016/j.psj.2022.101802] [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: 07/13/2021] [Revised: 01/20/2022] [Accepted: 02/13/2022] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to determine the immunomodulatory activity of 2-step egg yolk protein hydrolysates. A two-step hydrolysate of egg yolk protein was prepared using 2 enzymes sequentially, pancreatin and neutrase (EYPH-PN). Our results illustrated that EYPH-PN increased the expression of inducible nitric oxide synthase (iNOS) mRNA in macrophages, resulting in increased nitric oxide (NO) production. EYPH-PN could also enhance the production of tumor necrosis factor (TNF)-α and interleukin (IL)-6 at both the mRNA and protein levels in macrophages. In addition, treatment with EYPH-PN increased the phagocytic activity of macrophages. According to the evaluation with specific inhibitors, both p38 and JNK cell signaling pathways were involved in the activation of macrophages induced by EYPH-PN. As the TLR-2 receptor of macrophages was blocked, the NO production induced by EYPH-PN was decreased. These results suggest that EYPH-PN activates RAW 264.7 macrophages via the TLR-2/p38/JNK pathway to increase the production of NO, TNF-α, and IL-6, and increases phagocytic activity. Furthermore, the immunomodulatory activity of EYPH-PN was maintained even after applying the in vitro digestion model. Taken together, EYPH-PN could be used as a functional food ingredient with excellent immunomodulatory activity in the food industry. Therefore, this study suggests a new alternative method to effectively utilize egg yolk protein, a by-product of the poultry industry.
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22
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Lee JH, Lee Y, Paik HD, Park E. Antioxidant and immune-modulating activities of egg yolk protein
extracts. Food Sci Anim Resour 2022; 42:321-331. [PMID: 35310562 PMCID: PMC8907799 DOI: 10.5851/kosfa.2022.e3] [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: 11/25/2021] [Revised: 01/05/2022] [Accepted: 01/07/2022] [Indexed: 11/06/2022] Open
Abstract
Egg yolk is widely used to extract lecithin, which is utilized in the food and
cosmetics industry. After lecithin is removed, the rest of egg yolk is generated
as a by-product. Thus, it is necessary to properly utilize it. In this study,
egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W).
Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant
activities of EYE-E and EYE-W were determined using cellular antioxidant
capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant
(p<0.05) scavenging effects on intracellular reactive oxygen species
(ROS) in a dose dependent manner. At a concentration of 50 μg/mL, EYE-W
showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W
also exhibited protective effects against DNA damage caused by oxidative stress.
After treatment with EYE-E and EYE-W, DNA damage level of 48.7% due to
oxidative stress was decreased to 36.2% and 31.8% levels,
respectively. In addition, EYE-E and EYE-W showed immunomodulatory effects by
regulating Th1 cytokines (TNF-α and IL-2) and Th2 cytokines (IL-10 and
IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could
be used as functional food ingredients with excellent antioxidant and
immunomodulatory activities in the food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365,
Korea
| | - Yunjung Lee
- Department of Food and Nutrition, Kyungnam
University, Changwon 51767, Korea
| | - Hyun-Dong Paik
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Eunju Park
- Department of Food and Nutrition, Kyungnam
University, Changwon 51767, Korea
- Corresponding author : Eunju
Park, Department of Food and Nutrition, Kyungnam University, Changwon, 51767,
Korea, Tel: +82-55-249-2218, Fax: +82-505-999-2104, E-mail:
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23
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Egg Yolk Protein Water Extracts Modulate the Immune Response in BALB/c Mice with Immune Dysfunction Caused by Forced Swimming. Foods 2022; 11:foods11010121. [PMID: 35010247 PMCID: PMC8750884 DOI: 10.3390/foods11010121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/22/2021] [Accepted: 12/29/2021] [Indexed: 01/15/2023] Open
Abstract
The objective of this study was to determine the immunomodulatory effects of egg yolk protein–water extract (EYW) on splenocyte proliferation, cytokine secretion, immunoglobulin production, and NK cell cytotoxic activity in BALB/c mice. The forced swimming test (FST) was used to provide a model for suppressing immune regulation. The proliferation of B cells in the EYW supplementation group was significantly increased from the level to which it was reduced by the FST (from 40.9% to 81.8%, p < 0.05). EYW supplementation affected cytokine secretion of splenocytes. Levels of interleukin (IL)-2 and IL-10—as Th1 and Th2 cytokines, respectively—were decreased after the FST. However, EYW supplementation showed that secretion levels of these cytokines were significantly increased to pre-FST levels (p < 0.05). The production of immunoglobulins (IgA and IgG) was increased abnormally after the FST, whereas EYW supplementation significantly decreased it to pre-FST levels (p < 0.05). EYW supplementation also improved NK cell cytotoxic activity against YAC-1 tumor cells compared to the PC group (p < 0.05). These data suggest that EYW has potential as an immunomodulatory agent in the food and/or pharmaceutical industries.
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Zhao Y, Wang H, Yin Y, Shi H, Wang D, Shu F, Wang R, Wang L. Anti-melanoma action of small molecular peptides derived from Brucea javanica(L.)Merr. globulin in vitro. JOURNAL OF TRADITIONAL CHINESE MEDICAL SCIENCES 2022. [DOI: 10.1016/j.jtcms.2022.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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25
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Zhou C, Yang S, Zhang Y, Wu Q, Ye Z, Liu M, He P, Zhang Y, Li R, Liu C, Nie J, Qin X. Relations of Variety and Quantity of Dietary Proteins Intake from Different Sources with Mortality Risk: A Nationwide Population-Based Cohort. J Nutr Health Aging 2022; 26:1078-1086. [PMID: 36519771 DOI: 10.1007/s12603-022-1870-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
Abstract
OBJECTIVES The relations of variety and quantity of dietary proteins intake from different sources with mortality risk were still controversial. We aimed to examine the associations of variety and quantity of different sourced proteins with all-cause mortality risk in adults and older adults. MATERIALS AND METHODS 17,310 participants (mean age was 44.0 [SD: 15.9] years and 51.0% were females) with utilizable data from the China Health and Nutrition Survey were included. Dietary intake was collected using three consecutive 24-h dietary recalls combined with a household food inventory. The variety score of protein sources was defined as the number of proteins consumed at the appropriate level, accounting for both types and quantity of proteins. The primary outcome was all-cause mortality. RESULTS Over a median follow-up of 9.0 years, 1324 (7.6%) death cases were reported. There were reversed J-shaped relationships of percentages energy from total protein, and protein from legume with all-cause mortality; U-shaped relationships of proteins from unprocessed red meat, processed red meat, poultry and whole grain with all-cause mortality; L-shaped relationships of proteins from egg and fish with all-cause mortality; and a reversed L-shaped relationship of protein from refined grain with all-cause mortality (all P values for nonlinearity < 0.001). Moreover, there was a significant inverse association between the variety score of protein sources with overall mortality risk (per score increment, HR, 0.69; 95%CI, 0.66-0.72). CONCLUSIONS Greater variety of proteins with appropriate quantity from different food sources was associated with significantly lower risk of mortality in Chinese adults and older adults.
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Affiliation(s)
- C Zhou
- Jing Nie, M.D or Xianhui Qin, M.D, National Clinical Research Center for Kidney Disease, State Key Laboratory for Organ Failure Research, Division of Nephrology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China, Emails: or
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Lee JH, Kim HJ, Ahn DU, Paik HD. Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:1159-1168. [PMID: 34796354 PMCID: PMC8564309 DOI: 10.5187/jast.2021.e82] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/07/2021] [Accepted: 06/02/2021] [Indexed: 12/13/2022]
Abstract
Ovotransferrin (OTF), an egg protein known as transferrin family protein, possess strong antimicrobial and antioxidant activity. This is because OTF has two iron binding sites, so it has a strong metal chelating ability. The present study aimed to evaluate the improved immune-enhancing activities of OTF hydrolysates produced using bromelain, pancreatin, and papain. The effects of OTF hydrolysates on the production and secretion of pro-inflammatory mediators in RAW 264.7 macrophages were confirmed. The production of nitric oxide (NO) was evaluated using Griess reagent and the expression of inducible nitric oxide synthase (iNOS) were evaluated using quantitative real-time polymerase chain reaction (PCR). And the production of pro-inflammatory cytokines (tumor necrosis factor [TNF]-α and interleukin [IL]-6) and the phagocytic activity of macrophages were evaluated using an ELISA assay and neutral red uptake assay, respectively. All OTF hydrolysates enhanced NO production by increasing iNOS mRNA expression. Treating RAW 264.7 macrophages with OTF hydrolysates increased the production of pro-inflammatory cytokines and the phagocytic activity. The production of NO and pro-inflammatory cytokines induced by OTF hydrolysates was inhibited by the addition of specific mitogen-activated protein kinase (MAPK) inhibitors. In conclusion, results indicated that all OTF hydrolysates activated RAW 264.7 macrophages by activating MAPK signaling pathway.
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Affiliation(s)
- Jae Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyeon Joong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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27
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Abdi F, golchinfar Z, Tabibiazar M, Taghvimi A, Ghorbani M. Effect of tannic and gallic acid on glycation of egg white protein and formation N-(Carboxyl methyl) lysine. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Lee JH, Kim TK, Jeong CH, Yong HI, Cha JY, Kim BK, Choi YS. Biological activity and processing technologies of edible insects: a review. Food Sci Biotechnol 2021; 30:1003-1023. [PMID: 34471556 DOI: 10.1007/s10068-021-00942-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/19/2021] [Accepted: 07/01/2021] [Indexed: 10/20/2022] Open
Abstract
The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
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Effects of Bovine Colostrum with or without Egg on In Vitro Bacterial-Induced Intestinal Damage with Relevance for SIBO and Infectious Diarrhea. Nutrients 2021; 13:nu13031024. [PMID: 33809940 PMCID: PMC8004259 DOI: 10.3390/nu13031024] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/12/2021] [Accepted: 03/18/2021] [Indexed: 02/08/2023] Open
Abstract
Small intestinal bacterial overgrowth (SIBO) occurs commonly, is difficult to treat, and frequently recurs. Bovine colostrum (BC) and chicken eggs contain immunoglobulins and other components that possess antimicrobial, immunoregulatory, and growth factor activities; however, it is not known if they have the ability to reduce injury caused by the presence of bacteria associated with SIBO (Streptococcus, Escherichia coli, Staphylococcus, Bacteroides, Klebsiella, Enterococcus, and Proteus) and infectious diarrhea (enteropathogenic Escherichia coli, Salmonella). We examined the effects of BC, egg, or the combination, on bacterial growth and bacteria-induced changes in transepithelial electrical resistance (TEER) and bacterial translocation across confluent Caco-2 monolayers. BC, egg, or the combination did not affect bacterial growth. Adding bacteria to monolayers reduced TEER and (with minor variations among species) increased bacterial translocation, increased monolayer apoptosis (increased caspase-3 and Baxα, reduced Bcl2), increased intercellular adhesion molecule 1 (ICAM-1), and reduced cell adhesion molecules zonulin1 (ZO1) and claudin-1. BC, egg, or the combination reduced these effects (all p < 0.01) and caused additional increases in vascular endothelial growth factor (VEGF) and Heat Shock Protein 70 (Hsp70) expression. We conclude that BC ± egg strengthens mucosal integrity against a battery of bacteria relevant for SIBO and for infectious diarrhea. Oral BC ± egg may have clinical value for these conditions, especially SIBO where eradication of precipitating organisms may be difficult to achieve.
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Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.11.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Bueno-Gavilá E, Abellán A, Girón-Rodríguez F, Cayuela JM, Tejada L. Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke ( Cynara scolymus L.) Proteases. Foods 2021; 10:foods10020246. [PMID: 33530390 PMCID: PMC7912038 DOI: 10.3390/foods10020246] [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: 12/18/2020] [Revised: 01/18/2021] [Accepted: 01/20/2021] [Indexed: 12/20/2022] Open
Abstract
The aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower (Cynara scolymus L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE) inhibitory activity in vitro. Hydrolysis time and molecular weight (<3 kDa) had a significant influence on the hypertensive and antioxidant activity of the hydrolysates. The <3 kDa fraction of the 16 h hydrolysate had an ACE inhibitory activity with an IC50 of 64.06 µg peptides/mL. The fraction <3 kDa of ovalbumin hydrolysate at 2 h of hydrolysis showed a DPPH radical scavenging activity of 30.27 µM of Trolox equivalents/mg peptides. The fraction <3 kDa of the hydrolysate of 16 h had an ABTS+ caption activity of 4.30 mM of Trolox equivalents/mg peptides. The fraction <3 kDa of the hydrolysate of 2 h had an iron (II) chelating activity of 32.18 µg peptides/mL. From the peptide sequences identified in the hydrolysates, we detected four peptides (from the BIOPEP database) that were already in their bioactive form (IAAEVYEHTEGSTTSY, HLFGPPGKKDPV, PIAAEVYEHTEGSTTSY, and YAEERYPIL), and are reported to display antioxidant and ACE inhibitory activity.
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32
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He P, Wang Q, Zhan Q, Pan L, Xin X, Wu H, Zhang M. Purification and characterization of immunomodulatory peptides from enzymatic hydrolysates of duck egg ovalbumin. Food Funct 2021; 12:668-681. [DOI: 10.1039/d0fo02674c] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Duck egg white (DEW) is considered as an abandoned protein resource.
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Affiliation(s)
- Ping He
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Qian Wang
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Qiping Zhan
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Leiman Pan
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Xuan Xin
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Hui Wu
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Mengmeng Zhang
- College of Food Sciences and Engineering
- South China University of Technology
- Guangzhou
- China
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33
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12842-12855. [PMID: 32157886 DOI: 10.1021/acs.jafc.9b08297] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of proteins from foods of animal origin, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, and the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans as well as the hydrolysis of animal food proteins for the production of bioactive peptides are also reviewed.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Marta Gallego
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Milagro Reig
- Instituto de Ingenierı́a de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, 46022 Valencia, Valencia, Spain
| | - María-Concepción Aristoy
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
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Sun N, Teng A, Zhao Y, Liu H, Tu J, Jia Q, Wang Q. Immunological and anticancer activities of seleno-ovalbumin (Se-OVA) on H22-bearing mice. Int J Biol Macromol 2020; 163:657-665. [PMID: 32634513 DOI: 10.1016/j.ijbiomac.2020.07.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 07/01/2020] [Accepted: 07/01/2020] [Indexed: 12/24/2022]
Abstract
Ovalbumin is the main protein component of egg white. Selenium is one of the essential trace elements. In our research, ovalbumin was modified into seleno-ovalbumin. After seleno-modification, the FTIR spectrum of seleno-ovalbumin appeared two new absorption peaks which belonged to the characteristic absorption peaks of Se-O and SeO. Seleno-ovalbumin could reduce the damage of cancer to immune organs, improve the proliferation capacities of T and B lymphocytes, enhance the NK cells cytotoxicity and increase the phagocytic activity of peritoneal macrophages of H22-bearing mice. Besides, Se-OVA could block the cell cycle of solid tumors cells in G0/G1 phase and accelerate the apoptosis of solid tumors cells through mitochondrial pathway.
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Affiliation(s)
- Naxin Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; Chinese Academy of Sciences, Tianjin Institute of Industrial Biotechnology, Tianjin 300308, PR China
| | - Anguo Teng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yana Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Jianqiu Tu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Qi Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Qing Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
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36
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Saisavoey T, Sangtanoo P, Srimongkol P, Reamtong O, Karnchanatat A. Hydrolysates from bee pollen could induced apoptosis in human bronchogenic carcinoma cells (ChaGo-K-1). Journal of Food Science and Technology 2020; 58:752-763. [PMID: 33568869 DOI: 10.1007/s13197-020-04592-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2020] [Accepted: 06/17/2020] [Indexed: 12/27/2022]
Abstract
In order to examine bee pollen hydrolysates to assess their anticancer and antioxidant properties, hydrolysis of bee pollen was first performed using three different commercially available enzymes: Alcalase®, Neutrase®, and Flavourzyme®. The study used DPPH and ABTS assay to evaluate the antioxidant properties of the hydrolysates obtained from bee pollen. All of the tested hydrolysates demonstrated antioxidant activity, while hydrolysate based on Alcalase® offered a high value for IC50 and was therefore chosen for further separation into five sub-fractions via ultrafiltration. The greatest antioxidant activity was presented by the MW < 0.65 kDa fraction, which achieved an IC50 value of 0.39 ± 0.01 µg/mL in the DPPH assay and 1.52 ± 0.01 µg/mL for ABTS. Purification of the MW < 0.65 kDa fraction was completed using RP-HPLC, whereupon the three fractions from the original six which had the highest antioxidant activity underwent further examination through ESI-Q-TOF-MS/MS. These particular peptides had between 7 and 11 amino acid residues. In the case of the MW < 0.65 kDa fraction, testing was also carried out to determine the viability of lung cancer cell lines, represented by ChaGo-K1 cells. Analysis of the antiproliferative properties allowed in vitro assessment of the ChaGo-K1 cells' viability following treatment using the MW < 0.65 kDa fraction. Flow-cytometry generated date which revealed that it was possible for the MW < 0.65 kDa fraction to induce apoptosis in the ChaGo-K1 cells in comparison to the results with cells which had not been treated.
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Affiliation(s)
- Tanatorn Saisavoey
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, 420/6 Ratchawithi Road, Ratchathewi, Bangkok, 10400 Thailand
| | - Aphichart Karnchanatat
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
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37
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Benedé S, Molina E. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties. Foods 2020; 9:foods9060735. [PMID: 32503187 PMCID: PMC7353489 DOI: 10.3390/foods9060735] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/22/2020] [Accepted: 06/01/2020] [Indexed: 12/12/2022] Open
Abstract
In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.
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38
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Playford RJ, Garbowsky M, Marchbank T. Pasteurized Chicken Egg Powder Stimulates Proliferation and Migration of AGS, RIE1, and Caco-2 Cells and Reduces NSAID-Induced Injury in Mice and Colitis in Rats. J Nutr 2020; 150:1434-1442. [PMID: 32286629 DOI: 10.1093/jn/nxaa083] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/29/2020] [Accepted: 03/09/2020] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Chicken eggs and bovine colostrum contain proteins possessing antimicrobial, immunoregulatory, and growth factor activity. The ability of eggs to influence gut defense and repair is largely unexplored. OBJECTIVE We examined the effect of pasteurized spray-dried egg on gastrointestinal injury using cell culture and animal models and sought to determine whether adding colostrum provided extra benefit. METHODS Egg alone, colostrum alone, and a 40:60 egg: colostrum combination were tested for proliferative (Alamar blue) and migratory (wounded monolayer) activity at 1 mg.mL-1 using human colon adenocarcinoma (Caco-2), human gastric cancer (AGS), and rat intestinal epithelioid-1 (RIE1) cells. Four groups of adult male C57BL/6 mice received 20 mg.kg-1.d-1 test products in drinking water for 7 d and indomethacin (85 mg.kg-1, administered subcutaneously) on day 7. Villus height and morphology were assessed. Three groups of adult male Sprague Dawley rats received 20 mg.kg-1.d-1 test product by gavage for 9 d and dextran sodium sulfate (DSS, 4% in drinking water) for the final 7 d. Histology, microscopic damage scoring, and myeloperoxidase were assessed. RESULTS Egg or colostrum alone caused 3-fold increases in cell proliferation and migration (P < 0.05 compared with baseline). Heating the egg removed its bioactivity. Addition of neutralizing antibodies or tyrphostin showed that ovomucoid, ovalbumin, and the epidermal growth factor receptor mediated the effects of egg (all P < 0.05 compared with egg). Egg reduced shortening of villi caused by indomethacin in mice by 34% and reduced DSS-induced colonic damage in rats by 44-61% (P < 0.05 compared with DSS). Similar results were seen using colostrum alone. In each assay, the 40:60 combination gave improved results compared with the same dose of egg or colostrum alone (P < 0.05). CONCLUSIONS Studies using AGS, RIE1, and Caco-2 cells, C57BL/6 mice, and Sprague Dawley rats showed protective effects of egg against gut injury. Enhanced results were seen if colostrum and egg were coadministered. Egg powder with or without colostrum may have therapeutic value for prevention and treatment of gut injuries.
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Affiliation(s)
- Raymond J Playford
- Plymouth University Peninsula Schools of Medicine and Dentistry, Plymouth, UK.,Pantheryx Inc., Boulder, CO, USA
| | | | - Tania Marchbank
- Pantheryx Inc., Boulder, CO, USA.,Centre of Immunobiology, Blizard Institute, Barts and The London School of Medicine, Queen Mary, University of London, London, UK
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Li Y, Zhang H, Zhang S, Yan X, Shao Y, Jiang Y. Egg White peptide KPHAEVVLR promotes skin fibroblasts migration and mice skin wound healing by stimulating cell membrane Hsp90α secretion. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.03.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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40
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Kim HS, Lee JH, Moon SH, Ahn DU, Paik HD. Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages. Food Sci Anim Resour 2020; 40:274-285. [PMID: 32161922 PMCID: PMC7057040 DOI: 10.5851/kosfa.2020.e12] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/04/2020] [Accepted: 02/04/2020] [Indexed: 12/23/2022] Open
Abstract
In this study, ovalbumin (OVA) hydrolysates were prepared using various
proteolytic enzymes and the anti-inflammatory activities of the hydrolysates
were determined. Also, the potential application of OVA as a functional food
material was discussed. The effect of OVA hydrolysates on the inhibition of
nitric oxide (NO) production was evaluated via the Griess reaction, and their
effects on the expression of inducible NO synthase (inducible nitric oxide
synthase, iNOS) were assessed using the quantitative real-time PCR and Western
blotting. To determine the mechanism by which OVA hydrolysates activate
macrophages, pathways associated with the mitogen-activated protein kinase
(MAPK) signaling were evaluated. When the OVA hydrolysates were added to RAW
264.7 cells without lipopolysaccharide (LPS) stimulation, they did not affect
the production of NO. However, both the OVA-Protex 6L hydrolysate (OHPT) and
OVA-trypsin hydrolysate (OHT) inhibited NO production dose-dependently in LPS-
stimulated RAW 264.7 cells. Especially, OHT showed a strong NO-inhibitory
activity (62.35% at 2 mg/mL) and suppressed iNOS production and the mRNA
expression for iNOS (p<0.05). Also, OHT treatment decreased the
phosphorylation levels of Jun amino-terminal kinases (JNK) and extracellular
signal-regulated kinases (ERK) in the MAPK signaling pathway. These findings
suggested that OVA hydrolysates could be used as an anti-inflammatory agent that
prevent the overproduction of NO.
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Affiliation(s)
- Hyun Suk Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jae Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sun Hee Moon
- Department of Environmental and Occupational Health, University of Arkansas for Medical Science, Little Rock, Arkansas 72205, USA
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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