In Vivo and in Vitro Hypolipidemic Efficacy of Egg White Hydrolysate and Screening and Characterization of Active Peptides from It

Abstract

The hypolipidemic effect of egg white hydrolysate (EWH), which was prepared using peptidase 433P, in high-fat diet-fed mice was evaluated using simvastatin and commercially available vinegar-egg hydrolysate as positive controls. The results demonstrated that EWH markedly inhibited body mass gain, regulated dyslipidemia, reduced hepatic lipid abnormalities and inflammatory damage, and inhibited the degeneration and formation of adipocytes and the accumulation of triglycerides in adipose tissue. Afterwards, the effect of gastrointestinal digestion on the blood lipid regulatory activity of EWH was studied. The results showed that the inhibitory effect of EWH on the solubility of cholesterol-rich micelles decreased after gastrointestinal digestion, while the bile acid binding capacity and pancreatic lipase inhibitory activity showed no significant change. At last, three putative pancreatic lipase inhibitory peptides with amino acid sequences of LWVPSVY, YPILPEYLQ and WNIPIGTL were identified by mass spectrometry (MS) and molecular docking. Each of these peptides could interact with the receptor protein 1ETH through hydrogen bonds, electrostatic interactions and hydrophobic interactions, thus exerting hypolipidemic activity.

Keywords

• hypolipidemic; egg white hydrolysate; hyperlipidemic animal model; in vitro gastrointestinal digestion; molecular docking