Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 3, Pages 848-855Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2009.12.004
Keywords
Hen's egg white lysozyme; Antioxidant activity; Calmodulin-dependent phosphodiesterase; Peptides; Alcalase
Categories
Funding
- Department of Foreign Affairs and International Trade, Canada (DFAIT)
- Natural Sciences and Engineering Research Council of Canada (NSERC)
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Hen's egg white lysozyme (HEWL) is one of the major egg white proteins with well demonstrated antimicrobial activity. Bioactive peptides other than antimicrobial peptides from HEWL have not been reported; therefore, the purpose of the study was to explore new bioactivities of lysozyme-derived bioactive peptides. HEWL was hydrolysed with Alcalase and fractionated by cation-exchange chromatography. The Alcalase HEWL hydrolysate and its fractions were analyzed for inhibitory activities against calmodulin-dependent phosphodiesterase (CaMPDE) and antioxidant activities using oxygen radical absorbance capacity-fluorescein (ORAC-FL), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS(center dot+)) and 2.2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) radical scavenging methods. The fractionated peptides had higher CaMPDE inhibition activity, ORAC-FL value and ABTS(center dot+) scavenging activity than those of the hydrolysate. Peptide sequences in the most overall active fractions were characterized by LC-MS/MS. Our results showed that HEWL hydrolysate and its peptide fractions may serve as useful ingredients in the formulation of functional foods and nutraceuticals. (C) 2009 Elsevier Ltd. All rights reserved.
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