Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

11-1-2012

Journal or Book Title

Poultry Science

Volume

91

Issue

11

First Page

2747

Last Page

2754

DOI

10.3382/ps.2012-02150

Abstract

Food protein-derived peptides are important components for nutraceuticals, with many biological functions as well as substantial nutritional benefits. The aim of this study was to investigate the antioxidant effects of ovotransferrin (OTF) derived from egg white and its hydrolysates (OH) prepared by hydrolyzing either with acid or enzymes (protamex, alkalase, trypsin, neutrase, flavorzyme, maxazyme, collupulin, protex, promod 278, and α-chymotrypsin). All OH showed approximately 3.2 to 13.5 times higher superoxide anion scavenging activity than OTF, with the maximum activity found in the OH-protamex. Similar results were obtained for oxygen radical absorbance capacity assay, with the highest value in OH-α-chymotrypsin [1.6 μM trolox equivalents (TE)] and the lowest value in OTF (0.2 μM TE). However, OTF showed the most powerful 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity, which reached 78.2% after 36 h of reaction. Both OTF and OH showed protective effects against the oxidative stress-induced DNA damages in human leukocytes. Overall, OTF possessed antioxidant abilities and hydrolyzation of OTF with acid or enzymes improved these abilities.

Comments

This article is published as Kim, J., S. H. Moon, D. U. Ahn, H. D. Paik, and E. Park. "Antioxidant effects of ovotransferrin and its hydrolysates." Poultry Science 91, no. 11 (2012): 2747-2754. doi:10.3382/ps.2012-02150.

Copyright Owner

Poultry Science Association Inc.

Language

en

File Format

application/pdf

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