Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis

作者：Davalos A; Miguel M; Bartolome B; Lopez Fandino R^*

来源：Journal of Food Protection, 2004, 67(9): 1939-1944.

DOI：10.4315/0362-028x-67.9.1939

This work reports the antioxidant activity of peptides produced by enzymatic hydrolysis of crude egg white with pepsin. Four peptides included in the protein sequence of ovalbumin possessed radical scavenging activity higher than that of Trolox. The hydrolysate of egg white with pepsin for 3 h was previously found to exhibit a strong angiotensin 1-converting enzyme (ACE) inhibitory activity in vitro. The combined antioxidant and ACE inhibition properties make it a very useful multifunctional preparation for the control of cardiovascular diseases, particularly hypertension. No correlation was found between antioxidant and ACE inhibitory activities. However, the peptide Tyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-Leu, which was a strong ACE inhibitor (50% inhibitory concentration, 4.7 muM) also exhibited a high radical scavenging activity (oxygen radical absorbance capacity- fluorescein value, 3.8 mumol of Trolox equivalent per mumol of peptide) and delayed the low-density lipoprotein lipid oxidation induced by Cu2+ at a concentration of similar to0.16 mg/mg of low-density lipoprotein. Present results support that antioxidant peptides and amino acids not only act individually, but also cooperatively and synergistically.

• 出版日期2004-9