期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 70, 期 1, 页码 5-20出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c04742
关键词
oxidative stress; inflammation; egg white; protein; peptide
资金
- Project of Jiangxi Provincial Department of Education, China [GJJ200433]
- Natural Sciences and Engineering Research Council of Canada (NSERC)
Egg white proteins have antioxidant and anti-inflammatory activities, which are enhanced after enzymatic hydrolysis, making them potential candidates for mitigating oxidative stress and chronic inflammation. The review also highlights the link between oxidative stress and inflammation, providing insights into the potential application of egg white proteins and their derived peptides.
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects. There is an increasing interest to identify food-derived bioactive compounds that can mitigate the pathological pathways associated with oxidative stress and chronic inflammation. Egg white contain a variety of biologically active proteins, many of which have antioxidant and anti-inflammatory activities and usually show better activity after enzymatic hydrolysis. This review covers the antioxidative stress and anti-inflammatory activities of egg white proteins and their derived peptides and clarifies their mechanism of action in vivo and in vitro. In addition, the link between oxidative stress and inflammation as well as their markers are reviewed. It suggests the potential application of egg white proteins and their derived peptides and puts forward further research prospects.
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