Egg white hydrolysates as functional food ingredients to control the metabolic syndrome and related disorders

Memoria presentada por la Licenciada Marta Garcés Rimón para optar al grado de Doctor, realizada en el Departamento de Bioactividad y Análisis de los Alimentos del Instituto de Investigación en Ciencias de la Alimentación del Consejo Superior de Investigaciones Científicas.[ES]: El objetivo global del presente trabajo ha consistido en la obtención de hidrolizados de proteínas de huevo que permitan controlar algunas de las patologías asociadas al síndrome metabólico (SM). Nuestra hipótesis de trabajo fue que la administración oral de un hidrolizado de clara de huevo, previamente seleccionado por su multiactividad biológica in vitro, podría mejorar y/o prevenir alteraciones cardiometabólicas tales como obesidad, dislipemia, diabetes e hipertensión.[EN]: The overall objective of the present work consisted in the production of hydrolysed egg white that would allow the control some of the pathologies associated with the metabolic syndrome. Our working hypothesis was that the oral administration of egg white protein hydrolysates, previously selected on the basis of their in vitro biological multi-activity, could treat and/or prevent cardiometabolic disorders, such as obesity, dyslipidemia, diabetes and hypertension.Peer Reviewe

Pseudocereals: a novel source of biologically active peptides

In press.The interest in the research about underexploited foods has increased in the last two decades. Pseudocereals have been consumed by the ancient populations for hundreds of years. These plants that do not belong to the family of cereals, but that have properties and uses similar to them, stand out among underexploited foods. Some of the most representative species are quinoa, amaranth, chia and buckwheat. They do not contain gluten but high valued proteins and peptides can be obtained from them, as well as other nutritional and bioactive compounds such as flavonoids, phenolic acids, fatty acids, vitamins and minerals. Anticancer, antioxidant, anti-inflammatory, hypocholesterolemic and antihypertensive properties have been found and postulated for pseudocereals protein derived peptides. These interesting characteristics of pseudocereals are producing an increase of the relevance of these crops. The purpose of this work was to carry out an exhaustive revision of the scientific literature describing the biological activities of peptides and protein hydrolysates obtained from the most widely studied pseudocereals: quinoa, amaranth, chia and buckwheat.This work was supported by the Spanish Ministry of Education, Science and Universities (MICINN) (AGL2017-89213).Peer reviewe

Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases

[Background]: Structure and function of egg proteins have been widely studied and, probably because of its protein diversity and its different physiochemical properties, they have become an attractive source for the research of biologically active compounds.[Scope and approach]: This work reviews the scientific studies carried out on the production of bioactive peptides and/or protein hydrolysates from different egg structures and their potential for the treatment of several disorders mainly focus on cardiometabolic diseases. This review takes in consideration studies reporting peptides and hydrolysates that exert antioxidant, antihypertensive, anti-inflammatory, hypocholesterolemic and/or anti-diabetic activities in vitro or in vivo, paying special attention on those showing several simultaneous activities. Special attention has been paid on studies in which the effect of egg derived peptides and hydrolysates are tested in humans, as the European legislation demands to evaluate the activity of these ingredients through intervention studies and clinical trial to ensure the effectiveness and safety before they reach market.[Key findings and conclusions]: In summary, egg and its component structures present a great potential to obtain bioactive peptides with multifunctional properties, and could be of great interest for multifactorial diseases treatment such as metabolic syndrome and its related pathologies. However, more research in this field is needed, like animal and human studies in order to go deeper into the pathways by which these molecules exert their biological activity.This work was supported by MICINN under the project AGL 2017-89213.Peer reviewe

Egg protein hydrolysates: New culinary textures

Open Access funded by AZTI-Tecnalia. Under a Creative Commons license.The purpose of this work was to obtain new textures from egg proteins by enzymatic hydrolysis, to diversify their applications in daily and haute cuisine. Pasteurized liquid egg white, yolk and whole egg were hydrolyzed with a food grade aminopeptidase. Before enzyme inactivation, several ingredients were added, such as flavors and colors in liquid or powdered forms (salt, sugars, fruit or vegetal infusions). This yielded novel gels with various textures – from smooth and creamy to rigid – and light foams with a high foaming capacity and ability to re-incorporate air once collapsed, which were characterized by sensory and texture profile analysis. The elaboration process proved simple and fast, allowing an optimum use of the starting material without by-products. It provided the means to improve the techno-functional properties of the egg as an ingredient and to expand its use in new recipes, as well as in the development of new food products, particularly suitable for people with chewing limitations or digestion problems, overweigh, obesity, or sensitive to dairy products.This study has received financial support from the Project AGL2012-32387 from MINECO.Peer Reviewe

Protein and sport: Alternative sources and strategies for bioactive and sustainable sports nutrition

Nutrition and sport play an important role in achieving a healthy lifestyle. In addition to the intake of nutrients derived from the normal diet, some sport disciplines require the consumption of supplements that contribute positively to improved athletic performance. Protein intake is important for many aspects related to health, and current evidence suggests that some athletes require increased amounts of this nutrient. On the other hand, society's demand for more environmentally friendly products, focus on the search for alternative food sources more sustainable. This review aims to summarize the latest research on novel strategies and sources for greener and functional supplementation in sport nutrition. Alternative protein sources such as insects, plants or mycoproteins have proven to be an interesting substrate due to their high added value in terms of bioactivity and sustainability. Protein hydrolysis has proven to be a very useful technology to revalue by-products, such as collagen, by producing bioactive peptides beneficial on athletes performance and sport-related complications. In addition, it has been observed that certain amino acids from plant sources, as citrulline or theanine, can have an ergogenic effect for this target population. Finally, the future perspectives of protein supplementation in sports nutrition are discussed. In summary, protein supplementation in sports nutrition is a very promising field of research, whose future perspective lies with the search for alternatives with greater bioactive potential and more sustainable than conventional sources.This work was supported by the Spanish Ministry of Education, Science and Universities (MICINN) (AGL2017-89213) and Francisco de Vitoria University (UFV 2019-09).Peer reviewe

Pepsin egg white hydrolysate ameliorates obesity-related oxidative stress, inflammation and steatosis in Zucker fatty rats

The aim of this work was to evaluate the effect of the administration of egg white hydrolysates on obesity-related disorders, with a focus on lipid metabolism, inflammation and oxidative stress, in Zucker fatty rats. Obese Zucker rats received water, pepsin egg white hydrolysate (750 mg/kg/day) or Rhizopus aminopeptidase egg white hydrolysate (750 mg/kg/day) for 12 weeks. Lean Zucker rats received water. Body weight, solid and liquid intakes were weekly measured. At the end of the study, urine, faeces, different organs and blood samples were collected. The consumption of egg white hydrolysed with pepsin significantly decreased the epididymal adipose tissue, improved hepatic steatosis, and lowered plasmatic concentration of free fatty acids in the obese animals. It also decreased plasma levels of tumor necrosis factor-alpha and reduced oxidative stress. Pepsin egg white hydrolysate could be used as a tool to improve obesity-related complications.This study has received financial support from the project AGL2012-32387 and SAF2012-40075-C02-01 from the Spanish Ministry of Economy and Competitiveness (MINECO).Peer Reviewe

Food peptides reduce angiotensin II or interleukin 1β-induced cyclooxigenase-2 expression in vascular fibroblasts

Resumen del póster presentado al 21st European Meeting on Hypertension and Cardiovascular Prevention celebrado en Milan (Italia) del 17 al 20 de junio de 2011.[Background/Aims]: Adventitial layer, mainly composed by fibroblasts (FB), plays a critical role in the regulation of the vascular structure and function and it is the principal source of superoxide anion that contributes to vascular remodeling and cell differentiation and proliferation. Moreover, this tissue hasan important expression of cyclooxygenase-2 (COX-2) induced by angiotensin II (Ang II) and proinflammatory cytokines like IL-1ß, which may contribute to the production of prostanoids in the inflammatory process related to cardiovascular pathologies as hypertension or atherosclerosis. Bioactive peptides are certain fragments within the sequence of food proteins that may show biological activity once released by enzymatic hydrolysis. In our previous research we demonstrated the antihypertensive properties of some of these peptides (Miguel et al. J Food Protect, 2004, 67:1914-20; Miguel et al. J Agric Food Chem 2006, 54:726-31; Miguel et al. J Agric Food Chem 2007, 55:10615-21). The aim of this study was to investigate the effect of antihypertensive peptides derived from food proteins on COX-2 expression in adventitial fibroblasts stimulated by Ang II or IL-1ß. [Methods]: Investigations were performed in isolated FB from aorta of Sprague-Dawley rats. The FB were incubated with different peptide sequences (RADHP, YAEERYPIL, IVF, IPP, VPP, ESIINF, YPI, RDILNQ, YRGGLEPINF; 100 μM), 1 hour before the incubation with Ang II (0.1 μM) or IL-1ß for 4 hours. COX-1 and COX-2 expression were determined by Western blot analysis. To evaluate if the peptides could affect to expression at the transcriptional level, we performed transitory co-transfection in FB with a reporter plasmid containing COX-2 promoter and a plasmid containing ß-galactosidase gene to quantify luciferase activity and to normalize with beta-galactosidase activity. [Results]: The treatment with Ang II or IL-1ß induced COX-2 expression on adventitial FB. However, COX-2 expression induced by Ang II was inhibited in the presence of the sequences VPP, RDILNQ and YRGGLEPINF. None of our peptides modify COX-1 expression. Transiently transfected cells incubated with Ang II or IL-1ß showed significant induction of luciferase activity compared with the control cells, however, transfected cells incubated with RDILNQ, YRGGLEPINF and VPP showed a significant and differential reduction of luciferase activity to almost basal levels according to stimuli. Conclusion: Our results suggest that the inhibitory properties in COX-2 expression induced by Ang II or IL-1ß observed in the sequences RDILNQ, YRGGLEPINF and VPP may be involucred in the capacity of regulated the arterial blood pressure.Peer Reviewe

Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome

The purpose of the present work consisted in the production of egg white hydrolysates with multiple biological activities that would allow the control of some pathologies related to the metabolic syndrome. Eight food-grade enzymes from different sources and specificities were used, and the hydrolysates were analysed for in vitro antioxidant, anti-inflammatory, bile acid-binding, angiotensin I-converting enzyme (ACE)-inhibitory and dipeptidyl peptidase IV-inhibitory activities. The hydrolysate of egg white with Bc Pepsin for 8 h presented a high ACE-inhibitory activity with an IC equivalent to, approximately, 50 µg protein/mL, as well as important peroxyl radical-scavenging and bile acid-binding capacities. The hydrolysate with Peptidase 433P for 24 h stood out for its peroxyl radical-scavenging capacity, equivalent to 900–1100 μmol Trolox/g of protein, and its potential hypocholesterolaemic activity. Both hydrolysates also exhibited a moderate DDP IV-inhibitory activity and prevented oxidative damage in RAW 264.7 macrophages, while that with Peptidase 433P also inhibited the release of proinflammatory cytokines induced by LPS in this cell line, in particular, that of IL-6. The multiple properties exerted by these hydrolysates suggest that they could target several symptoms of a complex disease, such as the metabolic syndrome.This study has received financial support from the Project AGL2012-32387 from MINECO. M. G.-R. acknowledges the financial support of MICINN through a FPI Grant and I. L.-E. that of CSIC through a JAE-Doc Grant.Peer Reviewe

Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados

La invención se refiere a composiciones alimentarias saludables con textura de gel o espuma, ricas en proteínas, con propiedades antioxidantes,bajas en grasa, libres de lactosa y caseína y de fácil masticación, que comprenden como ingrediente básico un hidrolizado de huevo de sabor neutro. Estas composiciones se presentan como alternativa a platos de cocina dulce y salada que utilizan como base productos lácteos, puesto que presentan características de sabor, apariencia y textura similares, pero también como nuevos alimentos, que están especialmente indicados para su consumo por personas con intolerancia a los lácteos y con problemas de obesidad.Peer reviewedConsejo Superior de Investigaciones Científicas (España)Sandoval Huertas, MarioB1 Patente sin examen previ

Healthy food compositions having gel or foam textures and comprising hydrolyzed egg products

La invención se refiere a composiciones alimentarias saludables con textura de gel o espuma, ricas en proteínas, con propiedades antioxidantes,bajas en grasa, libres de lactosa y caseína y de fácil masticación, que comprenden como ingrediente básico un hidrolizado de huevo de sabor neutro. Estas composiciones se presentan como alternativa a platos de cocina dulce y salada que utilizan como base productos lácteos, puesto que presentan características de sabor, apariencia y textura similares, pero también como nuevos alimentos, que están especialmente indicados para su consumo por personas con intolerancia a los lácteos y con problemas de obesidad. [ES]The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues. [EN]Peer reviewedConsejo Superior de Investigaciones Científicas (España), Sandoval Huertas, MarioT3 Traducción de patente europe