Antioxidant and Immune-Modulating Activities of Egg Yolk Protein Extracts

• 발행기관: 한국축산식품학회
• 저자명: Jae Hoon Lee Yunjung Lee Hyun-Dong Paik Eunju Park
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제1호, 321~331쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.01.31

영문 초록

Egg yolk is widely used to extract lecithin;which is utilized in the food and cosmetics industry. After lecithin is removed;the rest of egg yolk is generated as a byproduct. Thus;it is necessary to properly utilize it. In this study;egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W). Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant activities of EYE-E and EYE-W were determined using cellular antioxidant capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant (p<0.05) scavenging effects on intracellular reactive oxygen species (ROS) in a dose dependent manner. At a concentration of 50 μg/mL;EYE-W showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W also exhibited protective effects against DNA damage caused by oxidative stress. After treatment with EYE-E and EYE-W;DNA damage level of 48.7% due to oxidative stress was decreased to 36.2% and 31.8% levels;respectively. In addition;EYE-E and EYE-W showed immunomodulatory effects by regulating Th1 cytokines (TNF-α and IL- 2) and Th2 cytokines (IL-10 and IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could be used as functional food ingredients with excellent antioxidant and immunomodulatory activities in the food industry.

목차

Introduction

Materials and Methods

Results and Discussion

Conflicts of Interest

Author Contributions

Ethics Approval

References

키워드

egg yolk protein antioxidant activity immunomodulatory activity HepG2 splenocyte