Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption

Wang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, Jianping Wu

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

39 Scopus citations

Abstract

The hen's egg is an important protein source of human diet. On average one large egg contains ~ 6 g protein, which contributes to ~ 11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein. Quantitative structure–activity relationships-aided in silico prediction is increasingly applied as a promising tool for efficient prediction of novel bioactive peptides. A number of bioactive peptides from egg proteins have been characterized for antioxidant, immunomodulatory, antihypertensive, antidiabetic, anticancer, and antimicrobial activities. Egg protein-derived peptides that can improve bone health have been reported as well. However, molecular mechanisms of many peptides are not fully understood. The stability and absorption routes, bioavailability, safety, and production of bioactive peptides await further investigation.

Original languageEnglish
Title of host publicationAdvances in Food and Nutrition Research
EditorsFidel Toldrá
Pages1-58
Number of pages58
DOIs
StatePublished - 2018

Publication series

NameAdvances in Food and Nutrition Research
Volume85
ISSN (Print)1043-4526

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Inc.

Keywords

  • Anticancer activity
  • Antidiabetic activity
  • Antihypertensive activity
  • Antimicrobial activity
  • Antioxidant activity
  • Bioactive peptides
  • Bioavailability
  • Egg protein
  • Immunomodulatory activity
  • Scale-up production

ASJC Scopus subject areas

  • Food Science

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