Matsuoka Ryosuke, Sugano Michihiro
R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan.
Kyushu University, Fukuoka 819-0395, Japan.
Foods. 2022 Aug 2;11(15):2309. doi: 10.3390/foods11152309.
Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on human studies. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. Moreover, to facilitate and encourage the use of egg white protein in future, we also discuss its health functions. These benefits were determined by developing an egg white hydrolysate and lactic-fermented egg whites, with the latter treatment simultaneously improving the egg flavor. The health benefits of the protein hydrolysates from the egg yolk (bone growth effect) and eggshell membrane (knee join pain-lowering effect) have been limited in animal studies. Therefore, the consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes.
鸡蛋蛋白是一种极为丰富的蛋白质来源，氨基酸评分达100，净蛋白质利用率最高。然而，对鸡蛋蛋白健康益处的研究相对较少。在本综述中，我们基于人体研究总结了有关鸡蛋蛋白健康益处的现有信息。特别是对蛋清特性的研究，因其蛋白质纯度高，已报道了其多种健康功能，如增加肌肉量、增强力量、降低胆固醇和减少内脏脂肪。此外，为便于并鼓励未来使用蛋清蛋白，我们还讨论了其健康功能。这些益处是通过开发蛋清水解物和乳酸发酵蛋清来确定的，后者处理同时改善了鸡蛋风味。蛋黄蛋白水解物（促进骨骼生长作用）和蛋壳膜（降低膝关节疼痛作用）的健康益处在动物研究中有限。因此，食用鸡蛋蛋白可能有助于预防身体虚弱和代谢综合征。
