Isolation, purification, and structure identification of antioxidant peptides from embryonated eggs
Hui Xue1,2, Junjie Wang1,2, Jiayan Xie1,2
1Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
Poultry Science
|January 23, 2019
Summary
Egg white hydrolysates from embryonated eggs yield potent antioxidant peptides. The fraction less than 5 kDa (MWCOIV) demonstrated significant antioxidant activity, with fraction 10 (Ser-Val) showing high purity and efficacy for functional food development.
Area of Science:
- Food Science
- Biochemistry
- Peptide Research
Background:
- Antioxidant peptides are gaining attention in medicine and food industries.
- Egg white hydrolysates (EWHD) are being explored as a source of bioactive compounds.
Purpose of the Study:
- To isolate and characterize antioxidant peptides from EWHD.
- To evaluate the antioxidant potential of different molecular weight fractions and purified peptides.
Main Methods:
- Ultrafiltration was used to fractionate EWHD into four molecular weight cut-off (MWCO) segments.
- Antioxidant activities were assessed using DPPH•, •OH, O2-• radical scavenging assays, total antioxidant capacity, and reducing power experiments.
- Semipreparative reverse-phased high-performance liquid chromatography (RP-HPLC) and mass spectrometry were used for further purification and identification.
Main Results:
- The MWCOIV fraction (<5 kDa) exhibited the strongest antioxidant activities across multiple assays.
- Two fractions (10 and 7) showed high antioxidant potential and purity.
- Fraction 10 was identified as Ser-Val (204 Da) with significant antioxidant properties.
Conclusions:
- EWHD is a valuable source of natural antioxidants.
- The peptide Ser-Val derived from EWHD has potential applications in functional foods.
- Further research into EWHD-derived peptides can lead to novel antioxidant ingredients.
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