Cargando…

Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects

Hen breed, diet enrichment, cooking methods, and gastrointestinal (GI) digestion modulates the bioaccessibility of the bioactive compounds in eggs, but their synergistic role in modulating bioactivity is still unclear. The present study evaluates the effect of hen breed, diet enrichment, and GI dige...

Descripción completa

Detalles Bibliográficos
Autores principales: Nolasco, Emerson, Naldrett, Mike, Alvarez, Sophie, Johnson, Philip E., Majumder, Kaustav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705232/
https://www.ncbi.nlm.nih.gov/pubmed/34959785
http://dx.doi.org/10.3390/nu13124232
_version_ 1784621895424933888
author Nolasco, Emerson
Naldrett, Mike
Alvarez, Sophie
Johnson, Philip E.
Majumder, Kaustav
author_facet Nolasco, Emerson
Naldrett, Mike
Alvarez, Sophie
Johnson, Philip E.
Majumder, Kaustav
author_sort Nolasco, Emerson
collection PubMed
description Hen breed, diet enrichment, cooking methods, and gastrointestinal (GI) digestion modulates the bioaccessibility of the bioactive compounds in eggs, but their synergistic role in modulating bioactivity is still unclear. The present study evaluates the effect of hen breed, diet enrichment, and GI digestion on the cooked whole egg-derived peptides in-vitro antioxidant and antihypertensive activities. Standard and enriched whole eggs from White Leghorn (WLH) and Rhode Island Red (RIR) hens were boiled or fried and subjected to GI digestion. Antioxidant activity was measured through oxygen radical absorbance capacity (ORAC) and gastrointestinal epithelial cell-based assays, and the antihypertensive capacity by in-vitro Angiotensin-I Converting Enzyme (ACE) inhibition assay. WLH fried standard egg hydrolysate showed a high ORAC antioxidant activity but failed to show any significant antioxidant effect in the cell-based assay. No significant differences were observed in the antihypertensive activity, although enriched samples tended to have a higher ACE-inhibitory capacity. The peptide profile explained the antioxidant capacities based on antioxidant structural requirements from different peptide fractions, while previously reported antihypertensive peptides were found in all samples. The study validates the importance of physiologically relevant models and requires future studies to confirm mechanisms that yield bioactive compounds in whole egg hydrolysates.
format Online
Article
Text
id pubmed-8705232
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-87052322021-12-25 Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects Nolasco, Emerson Naldrett, Mike Alvarez, Sophie Johnson, Philip E. Majumder, Kaustav Nutrients Article Hen breed, diet enrichment, cooking methods, and gastrointestinal (GI) digestion modulates the bioaccessibility of the bioactive compounds in eggs, but their synergistic role in modulating bioactivity is still unclear. The present study evaluates the effect of hen breed, diet enrichment, and GI digestion on the cooked whole egg-derived peptides in-vitro antioxidant and antihypertensive activities. Standard and enriched whole eggs from White Leghorn (WLH) and Rhode Island Red (RIR) hens were boiled or fried and subjected to GI digestion. Antioxidant activity was measured through oxygen radical absorbance capacity (ORAC) and gastrointestinal epithelial cell-based assays, and the antihypertensive capacity by in-vitro Angiotensin-I Converting Enzyme (ACE) inhibition assay. WLH fried standard egg hydrolysate showed a high ORAC antioxidant activity but failed to show any significant antioxidant effect in the cell-based assay. No significant differences were observed in the antihypertensive activity, although enriched samples tended to have a higher ACE-inhibitory capacity. The peptide profile explained the antioxidant capacities based on antioxidant structural requirements from different peptide fractions, while previously reported antihypertensive peptides were found in all samples. The study validates the importance of physiologically relevant models and requires future studies to confirm mechanisms that yield bioactive compounds in whole egg hydrolysates. MDPI 2021-11-25 /pmc/articles/PMC8705232/ /pubmed/34959785 http://dx.doi.org/10.3390/nu13124232 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nolasco, Emerson
Naldrett, Mike
Alvarez, Sophie
Johnson, Philip E.
Majumder, Kaustav
Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
title Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
title_full Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
title_fullStr Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
title_full_unstemmed Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
title_short Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
title_sort bioactivity of cooked standard and enriched whole eggs from white leghorn and rhode island red in exhibiting in-vitro antioxidant and ace-inhibitory effects
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705232/
https://www.ncbi.nlm.nih.gov/pubmed/34959785
http://dx.doi.org/10.3390/nu13124232
work_keys_str_mv AT nolascoemerson bioactivityofcookedstandardandenrichedwholeeggsfromwhiteleghornandrhodeislandredinexhibitinginvitroantioxidantandaceinhibitoryeffects
AT naldrettmike bioactivityofcookedstandardandenrichedwholeeggsfromwhiteleghornandrhodeislandredinexhibitinginvitroantioxidantandaceinhibitoryeffects
AT alvarezsophie bioactivityofcookedstandardandenrichedwholeeggsfromwhiteleghornandrhodeislandredinexhibitinginvitroantioxidantandaceinhibitoryeffects
AT johnsonphilipe bioactivityofcookedstandardandenrichedwholeeggsfromwhiteleghornandrhodeislandredinexhibitinginvitroantioxidantandaceinhibitoryeffects
AT majumderkaustav bioactivityofcookedstandardandenrichedwholeeggsfromwhiteleghornandrhodeislandredinexhibitinginvitroantioxidantandaceinhibitoryeffects