Egg yolk proteins and peptides with biological activity | Zendy

Aleksandra Zambrowicz | Zendy; Anna Dąbrowska | Zendy; Łukasz Bobak | Zendy; Marek Szołtysik | Zendy

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Egg yolk proteins and peptides with biological activity

Author(s) -

Aleksandra Zambrowicz,

Anna Dąbrowska,

Łukasz Bobak,

Marek Szołtysik

Publication year - 2014

Publication title -

postępy higieny i medycyny doświadczalnej

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.275

H-Index - 34

eISSN - 1732-2693

pISSN - 0032-5449

DOI - 10.5604/17322693.1133600

Subject(s) - biological activity , proteolysis , yolk , biochemistry , egg white , biology , peptide , gastrointestinal tract , enzyme , in vitro , chemistry , food science

Many proteins of food reveal biological activity. In the sequence of these proteins also numerous biologically active peptides are encrypted. These peptides are released during proteolysis naturally occurring in the gastrointestinal tract, food fermentation or during designed enzymatic hydrolysis in vitro. Biopeptides may exert multiple activities, affecting the cardiovascular, endocrine, nervous and immune systems. An especially rich source of bioactive proteins and biopeptides is egg. Bioactive peptides released from egg white proteins have been well described, whereas egg yolk proteins as precursors of biopeptides are less well characterized. This manuscript describes biologically active proteins and peptides originating from egg yolk and presents their potential therapeutic role.

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