Abstract
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.
Highlights
Whole egg protein, lipid, vitamins, and mineral composition enhance its potential as a functional food
No difference in the oxygen radical absorbance capacity (ORAC) antioxidant capacity was observed between White Leghorn (WLH) and Rhode Island Red (RIR)
Higher antioxidant activity was observed for RIR boiled standard and enriched samples compared to RIR fried enriched, while no difference was observed for WLH standard and enriched samples in both cooking methods
Summary
Lipid, vitamins, and mineral composition enhance its potential as a functional food. Many efforts to enrich the whole egg have observed considerable success in delivering bioactive compounds, such as omega-3 fatty acids, carotenoids, vitamins, and minerals [1,2]. The bioactive compounds have been shown to enhance health and reduce the risk of diseases [3]. Such benefits would, in turn, lessen the burden on national health systems. Studies have shown the effectiveness of plant sterol-enriched functional foods as a strategy for reducing the risk of cardiovascular diseases (CVDs) [4]. An enriched egg is a food product containing nutrients with health-beneficial properties and could help prevent CVDs [5]
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