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10.3390/foods12183394
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Article

Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties

by
Michał Czelej
1,2,
Tomasz Czernecki
2,
Katarzyna Garbacz
1,2,
Jacek Wawrzykowski
3,*,
Monika Jamioł
3,
Katarzyna Michalak
4,
Natalia Walczak
1,
Agata Wilk
1 and
Adam Waśko
2
1
Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
2
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
3
Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
4
Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Gleboka 30, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Foods 2023, 12(18), 3394; https://doi.org/10.3390/foods12183394
Submission received: 1 August 2023 / Revised: 5 September 2023 / Accepted: 7 September 2023 / Published: 11 September 2023
(This article belongs to the Special Issue Bioactivity of Protein Hydrolysates Extracted from Foods)
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Abstract

A significant increase in interest in food-derived peptides obtained mostly through enzymatic reactions has been observed in the past few years. One of the best sources of bioactive peptides are defatted egg yolk proteins, which can potentially find application as high-quality nutritional supplements for infants with cow’s milk protein intolerance and as natural preservatives. The aim of this study was to obtain peptides from defatted egg yolk protein, to study their antioxidant and antimicrobial properties, and to identify peptides with bioactive properties To control the course of the process, MALDI-TOF/MS (matrix-assisted laser desorption/ionization time-of flight/mass spectrometry) spectra were also examined. The peptide mixture obtained through enzyme digestion was tested for its antioxidant properties by measuring the scavenging activity in 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization (ABTS•+), and ferric reducing activity (FRAP) assays. Antimicrobial activity was also studied. The peptide mixture exhibited significant antioxidant activity: DPPH—1776.66 ± 32.99, ABTS—390.43 ± 8.92, and FRAP—16.45 ± 0.19. The inhibition of bacterial growth by two concentrations of the peptide mixture was examined. The best result was obtained in Bacillus cereus, with an inhibition zone of 20.0 ± 1.0 and 10.7 ± 0.6 mm at the concentrations of 50 and 25 mg/mL, respectively. The results of the study suggest that the mixture of egg yolk peptides may exhibit a number of health-promoting properties.
Keywords: antioxidation; egg yolk; enzymatic hydrolysis; bioactive peptides; proteins antioxidation; egg yolk; enzymatic hydrolysis; bioactive peptides; proteins

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MDPI and ACS Style

Czelej, M.; Czernecki, T.; Garbacz, K.; Wawrzykowski, J.; Jamioł, M.; Michalak, K.; Walczak, N.; Wilk, A.; Waśko, A. Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods 2023, 12, 3394. https://doi.org/10.3390/foods12183394

AMA Style

Czelej M, Czernecki T, Garbacz K, Wawrzykowski J, Jamioł M, Michalak K, Walczak N, Wilk A, Waśko A. Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods. 2023; 12(18):3394. https://doi.org/10.3390/foods12183394

Chicago/Turabian Style

Czelej, Michał, Tomasz Czernecki, Katarzyna Garbacz, Jacek Wawrzykowski, Monika Jamioł, Katarzyna Michalak, Natalia Walczak, Agata Wilk, and Adam Waśko. 2023. "Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties" Foods 12, no. 18: 3394. https://doi.org/10.3390/foods12183394

APA Style

Czelej, M., Czernecki, T., Garbacz, K., Wawrzykowski, J., Jamioł, M., Michalak, K., Walczak, N., Wilk, A., & Waśko, A. (2023). Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods, 12(18), 3394. https://doi.org/10.3390/foods12183394

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