Anti-aging bioactivities of egg white hydrolysates

Abstract

Egg whites can be readily hydrolyzed to produce small fragments which may be a good source of bioactive peptides. The aim of this study was to investigate anti-aging bioactivities of peptides produced by alkaline hydrolysis. The results demonstrated that neutralized egg white hydrolysates (EWH) at 5 mg/mL showed high antioxidant activity on free radicalscavenging activity at 67.1±1.7% and inhibited lipid peroxidation at 81.1±2.9%. Moreover, it possessed high reducing power equivalent to 0.2502 mg of vitamin C. EWH exhibited better antioxidant activity than ovalbumin. In dermal cell culture, EWH increased proliferation and cell migration of keratinocyte HaCaT cells and fibroblast NHDF cells and inhibited nitric oxide production of murine macrophage cell line RAW 264.7 which indicated its anti-inflammatory action at as low as 0.031 mg/mL. In vivo studies on the prevention of premature skin aging are worth further investigation.

Keywords

• egg white hydrolysates
• antioxidant peptides
• anti-aging properties
• bioactive proteins