Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Area of Science:

• Food Science
• Biochemistry
• Nutraceuticals

Background:

• Chicken egg proteins possess nutritional value and bioactive properties.
• Antioxidant compounds are crucial for functional foods and biopharmaceuticals.
• Egg-derived peptides and hydrolysates show promising antioxidant activities.

Purpose of the Study:

• To review current knowledge on the antioxidant activity of chicken egg proteins and their derivatives.
• To highlight the potential of egg proteins and peptides in functional food and biopharmaceutical applications.
• To summarize methods for obtaining and evaluating antioxidant egg-derived peptides.

Main Methods:

• Literature review of studies on chicken egg proteins and their antioxidant activity.
• Identification of specific egg proteins (ovalbumin, ovotransferrin, lysozyme, phosvitin) with antioxidant properties.
• Summary of enzymatic hydrolysis and processing technologies (heating, sonication, pulsed electric field) for peptide extraction.
• Overview of in vitro assays (DPPH, ABTS, ORAC) and in vivo models (zebrafish, mice, rats) for antioxidant evaluation.

Main Results:

• Specific egg white proteins (ovalbumin, ovotransferrin, lysozyme) and yolk protein (phosvitin) demonstrate antioxidant effects.
• Enzymatically derived peptides exhibit higher bioactive potential compared to intact proteins.
• Various processing techniques enhance the extraction and bioactivity of antioxidant egg peptides.
• Diverse antioxidant mechanisms are confirmed through multiple in vitro and in vivo assays.

Conclusions:

• Chicken egg proteins and their derived peptides are potent sources of antioxidants.
• These bioactive compounds hold significant potential for the food and biopharmaceutical industries.
• Further research into egg-derived antioxidants can lead to novel functional ingredients and therapeutic agents.