Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: B001
DOI: https://doi.org/10.24326/ICDSUPL2B001
Published online: 19 April 2023
ICDSUPL, 2, B001 (2023)
Antioxidant properties of peptides from egg yolk protein obtained by hydrolysis with various enzymes
Michał Czelej1,2*, Tomasz Czernecki1, Katarzyna Garbacz1,2, Jacek Wawrzykowski3, Adam Waśko1
1 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2 Biolive Innovation Sp. z o.o., Dobrzańskiego 3, 20-262 Lublin
3 Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
* Corresponding author: michal.czelej@gmail.com
Abstract
In recent years, there has been a notable surge in attention towards food-derived peptides, which are obtained mostly through enzymatic reactions. These peptides are short fragments of proteins that possess functional advantages beyond their nutritional value. Egg yolk protein is the most perfect product of animal origin in terms of amino acid composition. In addition, peptides derived from egg yolk proteins have been shown to possess numerous of bioactive properties such as antioxidant properties. Egg yolk peptides have been found to be effective scavengers of free radicals, neutralizing their harmful effects on cells and tissues. They can also inhibit lipid peroxidation, protecting cell membranes from damage. Oxidative stress occurs when there is an imbalance between free radicals and the body’s antioxidant defense mechanisms. This imbalance can lead to damage to cells and tissues, contributing to the development of various diseases. The antioxidant properties of egg yolk peptides make them potentially useful in the prevention and treatment oxidative stress-related diseases, such as cardiovascular disease and cancer. It has been observed that the use of different enzymes in hydrolysis of egg yolk proteins results in the production of peptides with different sequences and varying antioxidant properties. The purpose of this work is to compare the antioxidant properties of peptides from egg yolk protein obtained using different enzymes and to select the hydrolysate with the best properties.
How to cite
M. Czelej, T. Czernecki, K. Garbacz, J. Wawrzykowski, A. Waśko, 2023. Antioxidant properties of peptides from egg yolk protein obtained by hydrolysis with various enzymes. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2B001