Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11011777 | Food Chemistry | 2019 | 10 Pages |
Abstract
This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7â¯kV/cm, 653-695â¯kJ/kg) and heating (60 and 80â¯Â°C for 10â¯min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heating (80â¯Â°C for 10â¯min) at pH 4 enhanced the antioxidant activity of the whole hydrolysates, chemically determined using DPPH and ORAC assays. Furthermore, the anti-inflammatory activity of protein hydrolysates was assessed in lipopolysaccharide-stimulated HT-29 cells using ELISA assay. PEF and heating at pH 4 enhanced the anti-inflammatory activity of the whole hydrolysates dose-dependently. Hydrolysates at 1â¯mg/ml showed similar inhibition (35.5% and 35.9%) of interleukin-8 production, due to PEF treatment and heating (80â¯Â°C for 10â¯min), respectively. Results indicated that prior PEF treatment can analogously enhance both antioxidant and anti-inflammatory activity of OdEW hydrolysates to heating, with potentially reduced thermal input.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ya-Fei Liu, Indrawati Oey, Phil Bremer, Pat Silcock, Alan Carne, Michelle McConnell,