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Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges
Author(s) -
Yu Zhipeng,
Yin Yongguang,
Zhao Wenzhu,
Chen Feng,
Liu Jingbo
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6670
Subject(s) - antioxidant , antithrombotic , biochemistry , biological activity , in vivo , antimicrobial , peptide , immune system , in vitro , amino acid , food protein , biology , chemistry , computational biology , microbiology and biotechnology , immunology , medicine
Several proteins and peptides that are released in vitro and/or in vivo from hen eggs are biologically active and have a variety of functional properties in humans beyond normal nutrition, for which extensive studies have been performed. This review focuses on their biological activities, including antihypertensive, antioxidant, antimicrobial, antiadhesive, immunomodulatory and antithrombotic activities and enhancement of mineral absorption. These proteins and peptides have been shown to regulate the nervous system, cardiovascular system, immune system and gastrointestinal system. The potential application and future directions of research on these bioactive peptides and proteins in the food industry are also addressed. © 2014 Society of Chemical Industry