Advanced SearchSearch Tips
Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
Chen, Yi-Chao; Chang, Hsi-Shan; Wang, Cheng-Taung; Cheng, Fu-Yuan;
  PDF(new window)
Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed with papain (DEWHP) had the highest peptide content among the five enzymatic treatments. Besides, the peptide content of DEWHP increased when the enzyme to substrate ratio (E/S ratio) increased. It was suggested that higher E/S ratio contributed to elevate the degree of hydrolysis of DEW effectively. Similar results were also obtained by Tricine-SDS-PAGE. In addition, SDS-PAGE patterns indicated papain was the only one amongst all enzymes with the ability to hydrolyze DEW. In antioxidant properties, DEWHP showed more than 70% of inhibitory activity on linoleic acid peroxidation and superoxide anion scavenging. Moreover, the chelating effect of DEWHP was greater than 90%, while no significant difference was observed in DPPH radical scavenging and reducing ability. The results of peptide contents, antioxidant activities and electrophoresis suggested that the higher the peptide content, the stronger the antioxidant activities in DEWHP.
Duck Egg White;Hydrolysis;Antioxidant Activities;
 Cited by
녹차 추출물에 가압 침지한 오리알의 항산화 활성 변화,최용민;이선미;황인국;정헌상;이준수;

한국식품영양과학회지, 2011. vol.40. 9, pp.1328-1332 crossref(new window)
Changes in Antioxidant Activity of Duck Egg after Pressurized Soaking in Green Tea Extract, Journal of the Korean Society of Food Science and Nutrition, 2011, 40, 9, 1328  crossref(new windwow)
A Two-Step, One-Pot Enzymatic Method for Preparation of Duck Egg White Protein Hydrolysates with High Antioxidant Activity, Applied Biochemistry and Biotechnology, 2014, 172, 3, 1227  crossref(new windwow)
and its hepatoprotective effect against N-nitrosodimethylamine-induced oxidative stress in rats, Pharmaceutical Biology, 2017, 55, 1, 888  crossref(new windwow)
Plant proteases for bioactive peptides release: A review, Critical Reviews in Food Science and Nutrition, 2017, 1549-7852, 1  crossref(new windwow)
Identification of Novel Cytotoxic Peptide KENPVLSLVNGMF from Marine Sponge Xestospongia testudinaria, with Characterization of Stability in Human Serum, International Journal of Peptide Research and Therapeutics, 2017, 1573-3904  crossref(new windwow)
Adler-Nissen, J. 1985. Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishing. New York. pp. 95-97

Carlsen, C. U., K. T. Rasmussen, K. K. Kjeldsen, P. Westergaard and L. H. Skibsted. 2003. Pro- and antioxidative activity of protein fractions from pork (longissimus dorsi). Eur. Food Res. Technol. 217:195-200 crossref(new window)

Chen, H. M., K. Muramoto and F. Yamauchi. 1995. Structural analysis of antioxidative peptide isolated from soybean $\beta$-conglycinin. J. Agric. Food Chem. 43:574-578 crossref(new window)

Chen, H. M., K. Muramoto, F. Yamauchi and K. Nokihara. 1996. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem. 44:2619-2623 crossref(new window)

Cheng, F. Y., Y. T. Liu, T. C. Wan, L. C. Lin and R. Sakata. 2008. The development of angiotensin I converting enzyme inhibitor derived from chicken bone protein. Anim. Sci. J. 79:121-127

Desert, C., C. Guerin-Dubiard, F. Nau, G. Jan, F. Val and J. Mallard. 2001. Comparison of electrophoretic separation of hen egg white protein. J. Agric. Food Chem. 49:4553-4561 crossref(new window)

Dinis, T. C. P., V. M. C. Madeira and L. M. Almeida. 1994. Action of phenolic derivates (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315:161-169 crossref(new window)

Duh, P. D. and G. C. Yen. 1997. Antioxidative activity of three herbal water extracts. Food Chem. 60:639-645 crossref(new window)

Friedman. 1996. Nutritional value of proteins from different food sources. A review. J. Agric. Food Chem. 44:6-29 crossref(new window)

Guo, Y., D. Pan and M. Tanokura. 2009. Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology. Food Chem. 114: 328-333 crossref(new window)

Halliwell, B. and J. M. Gutteridge. 1990. Role of free radicals and catalytic metal ions in human disease: an overview. Meth. Enzymol. 186:1-85 crossref(new window)

Halliwell, B. 1994. Free radicals and antioxidants: a personal view. Nutr. Rev. 52:253-565 crossref(new window)

Je, J. Y., Z. J. Qian, H. G. Byun and S. K. Kim. 2007. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem. 42:840-846 crossref(new window)

Kato, A., K. Minaki and K. Kobayashi. 1993. Improvement of emulsifying properties of egg white proteins by attachment of polysaccharide through Maillard reaction in a dry state. J. Agric. Food Chem. 41:540-543 crossref(new window)

Kehrer, J. P. 1993. Free radicals as mediators of tissue injury and disease. Crit. Rev. Toxicol. 23:21-48 crossref(new window)

Korhonen, H. and A. Pihlanto. 2003. Food-derived bioactive peptides-opportunities for designing future foods. Curr. Pharm. Des. 9:1297-1308 crossref(new window)

Lee, H. K., Y. M. Choi, D. O. Noh and H. J. Suh. 2005. Antioxidant effect of Korean traditional lotus liquor. Int. J. Food Sci. Technol. 40:709-715 crossref(new window)

Lee, M. H., T. F. Tasi, N. W. Su, C. H. Yeh and H. F. Yao. 1999. Studies on the preparation of chicken egg white hydrolysates and their properties. Food Sci. (Chinese) 26(5):468-477

Lee, W. C. and T. C. Chen. 2002. Functional characteristics of egg white solids obtained from papain treated albumen. J. Food Eng. 51:263-266 crossref(new window)

Lin, M. Y. and C. L. Yen. 1999. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47:1460-1466 crossref(new window)

Lin, L. C. and W. T. Chen. 2004. The study of antioxidant effects in melanins extracted from various tissues of animals. Asian-Asut. J. Anim. Sci. 18(2):277-281

Liu, J. R., Y. Y. Lin, M. J. Chen, L. J. Chen and C. W. Lin. 2005. Antioxidative activities of kefir. Asian-Aust. J. Anim. Sci. 18:567-573

Mine, Y. 1995. Recent advances in the understanding of egg white protein functionality. Trends in Food Sci. Technol. 6:225-232 crossref(new window)

Mitsuda, H., K. Yasumodo and K. Iwami. 1966. Antioxidative action on of indole compounds during the autoxidation of linoleic acid. Eiyoto Shokuryo 19:210-214 crossref(new window)

Nelson, K. J. and N. N. Potter. 1979. Iron binding by wheat gluten, soy isolate, zein, albumen and casein. J. Food Sci. 44:104-107 crossref(new window)

Nielsen, P. M., D. Petersen and C. Dambmann. 2001. Improved method for determining food protein degree of hydrolysis. J. Food Sci. 66:642-646 crossref(new window)

Oyaizu, M. 1986. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44:307-315 crossref(new window)

Pihlanto, A. 2006. Antioxidative peptides derived from milk proteins. Int. Dairy J. 16:1036-1314

Pedroche, J., M. M. Yust, H. Lqari, C. Megias, J. Giron-Calle, M. Alaiz, J. Vioque and F. Millan. 2007. Obtaining of Brassica carinata protein hydrolysates enriched in bioactive peptides using immobilized digestive proteases. Food Res. Intern. 40:931-938 crossref(new window)

Powrie, W. D. and S. Nakai. 1985. Characteristics of edible fluids of animal origin: Egg. In: Food chemistry. (Ed. O. R. Fennema). pp. 833-837

Raikos, V., L. Campbell and S. R. Euston. 2007. Effects of sucrose and sodium chloride on foaming properties of egg white proteins. Food Res. Intern. 40:347-355 crossref(new window)

Robak, J. and I. R. Gryglewski. 1988. Flavonoids are scavengers of superoxide anions. Biochem. Pharmacol. 37:837-841 crossref(new window)

Sakanaka, S., Y. Tachibana, N. Ishihara and L. R. Juneja. 2004. Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chem. 86:99-103 crossref(new window)

Sch$\ddot{a}$gger, H. and G. Von Jagow. 1987. Tricine-sodium dodedyl sulfate- polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166:368-379 crossref(new window)

Shimada, K., K. Fujilawa, K. Yahara and T. Nakamura. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40:945-948 crossref(new window)

Statistical Ananlysis System Institute. 1998. SAS user's guide: Statistics. SAS Institute Inc., Cary, NC

Wang, Y. C., R. C. Yu and C. C. Chou. 2006. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23:128-135 crossref(new window)

Watanabe, K., T. Matsuda and Y. Sato. 1981. The secondary structure of ovomucoid and its domains as studied by circular dichroism. Biochimica et Biophysica Acta (BBA) 667:242-250 crossref(new window)

Wu, H. C., H. M. Chen and C. Y. Shiau. 2003. Free amino acid and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Intern. 36: 949-957 crossref(new window)

Yen, G. C., P. D. Duh and C. Y. Chuang. 2000. Antioxidant activity of anthraquinones and anthrone. Food Chem. 70:437-441 crossref(new window)