Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-640 Wroclaw, Poland.
Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Weigla 12, 53-114 Wroclaw, Poland.
Food Funct. 2024 Oct 28;15(21):10746-10760. doi: 10.1039/d4fo03023k.
Nutraceuticals can reduce the risk of many diseases, such as cardiovascular disease, immune deficiencies, neurodegeneration, and others. Their delivery remains a challenge because it depends on many factors, most notably the stability of the bioactive compounds. Yolkin is a peptide complex isolated from hen egg yolk with immunomodulatory and neuroprotective potential. However, yolkin remains relatively poorly characterized. We aimed to determine the origin and glycosylation level of yolkin, its storage conditions, its thermal stability, and its aggregation ability and to assess its antioxidant, antihypertensive, and antidiabetic potential. The peptide composition of yolkin was shown to be homologous to that of vitellogenin II and vitellogenin I. These results indicate the stability of yolkin in a lyophilized form, preferably at 4 °C, with nonaggregation, antioxidant, and antidiabetic activities. As a result, yolkin can be considered to have significant therapeutic potential and represents a valuable tool for the development of novel nutraceuticals.
营养保健品可以降低许多疾病的风险，如心血管疾病、免疫缺陷、神经退行性疾病等。它们的递送仍然是一个挑战，因为这取决于许多因素，最重要的是生物活性化合物的稳定性。卵黄蛋白是一种从鸡蛋蛋黄中分离出来的具有免疫调节和神经保护潜力的肽复合物。然而，卵黄蛋白的特性仍然相对较差。我们旨在确定卵黄蛋白的来源和糖基化水平、储存条件、热稳定性以及聚集能力，并评估其抗氧化、降血压和降血糖潜力。卵黄蛋白的肽组成与卵黄蛋白原 II 和卵黄蛋白原 I 同源。这些结果表明卵黄蛋白在冻干形式下是稳定的，最好在 4°C 下保存，不发生聚集，具有抗氧化和抗糖尿病活性。因此，卵黄蛋白可以被认为具有显著的治疗潜力，是开发新型营养保健品的有价值工具。
