Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health

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YILMAZ B., AĞAGÜNDÜZ D.

JOURNAL OF FOOD SCIENCE, cilt.85, sa.10, ss.2969-2976, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 10
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/1750-3841.15447
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, EMBASE, Environment Index, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.2969-2976
  • Anahtar Kelimeler: antioxidant, health, hen egg yolk, metal-binding, phosphopeptide, phosvitin, ANTIOXIDANT ACTIVITY, IRON-BINDING, PROTEIN, OLIGOPHOSPHOPEPTIDES, BIOAVAILABILITY, PHOSPHOPROTEIN, COMPONENTS, OXIDATION, CAPACITY, CALCIUM
  • Gazi Üniversitesi Adresli: Evet

Özet

Phosvitin, one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health. Phosvitin consists of 4% of egg yolk dry matter and 11% of egg yolk proteins. It is considered as the most phosphorylated protein with 10% phosphorus. Besides, some potential novel phosphopeptides containing clusters of phosphoserines can be derived from hen's egg yolk phosvitin. Phosvitin, which has many functional features thanks to its unique structure, is known primarily for its metal bonds binding (iron, calcium, etc.) feature. On the other hand, its phosphopeptides may increase the bioavailability of metals compared to phosvitin. Although this feature of phosvitin may partially decrease the bioavailability of especially iron in the egg, it allows the phosvitin to have many bioactivities in the food industry and health. Lipid oxidation, which is a serious problem in the food industry, can be inhibited by adding phosvitin and its derived phosphopeptides to the food production chain via inhibiting bivalent iron. Because phosvitin is an amphiphilic protein capable of chelating, it also shows potential antibacterial effects against the Gram-negative bacteria. Moreover, the literature has recently been attempting to define the promising relationship between phosvitin and its phosphopeptides and plenty of health-promoting activities such as immune-enhancing, melanogenesis inhibitor, anti-ageing, and anticancer. In this review, current information on the hen's egg yolk phosvitin and its phosphopeptides and their bioactivities in the food industry and health are discussed and some future directions are given.