To read the full version of this content please select one of the options below:

Bioactive peptides from egg: a review

Z. F. Bhat (Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India)
Sunil Kumar (Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India)
Hina Fayaz Bhat (Division of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 9 March 2015

Abstract

Purpose

The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods.

Design/methodology/approach

Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medicine and food production. These specific protein fragments from egg proteins which, above and beyond their nutritional capabilities, have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and may ultimately influence health.

Findings

Several peptides that are released in vitro or in vivo from egg proteins have been attributed to different health effects, including antihypertensive effects, antimicrobial properties, antioxidant activities, anticancer activity, immunomodulating activity, antiadhesive properties and enhancement of nutrient absorption and/or bioavailability. Extensive research has been undertaken to identify and characterize these biologically active peptides of egg origin which has changed the image of egg as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health and treatment and prevention of diseases.

Originality/value

The paper mainly describes the above-stated properties of bioactive peptides derived from egg proteins.

Keywords

Citation

Bhat, Z.F., Kumar, S. and Bhat, H.F. (2015), "Bioactive peptides from egg: a review", Nutrition & Food Science, Vol. 45 No. 2, pp. 190-212. https://doi.org/10.1108/NFS-10-2014-0088

Publisher

:

Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited