Improved antioxidant and anti-melanogenic effects of ovalbumin derived from egg white after enzymatic hydrolysis

Consumption of oxidized foods or exposure of skin to ultraviolet (UV) can produce reactive oxygen species (ROS) that increase oxidative stresses that can lead to skin aging and melanogenesis. Hydrolyzing proteins like ovalbumin (OA) can significantly increase their bioactivities. In this study, OA was hydrolyzed using Alcalase 2.4 L FG, Multifect PR 14 L, and Papain T100 MG, and the antioxidant and melanogenesis inhibitory activities of the hydrolysates were determined using B16F10 melanoma cells. All OA hydrolysates (OAH) showed higher antioxidant activities than the natural OA. The OAH prepared with Multifect PR 14 L (OAMF) exhibited the highest antioxidant activities and significantly inhibited melanin production and tyrosinase activity in the stimulated B16F10 cells using α-melanocyte-stimulating hormone. The DOPA staining confirmed the melanogenesis inhibitory (melanin formation and dendrite development) effects of OAMF. The OAMF (100, 200, and 400 µg/mL) treatment downregulated the mRNA expression of microphthalmia-associated transcription factor (MITF) and melanogenic enzymes [tyrosinase, tyrosinase-related protein 1 (TRP-1), and tyrosinase-related protein 2 (TRP-2)] dose-dependently. Therefore, OAMF can help reduce oxidative stress in humans when consumed and can be used as an anti-aging and skin-lightening agent in the cosmetic industry.