Egg White Peptide FGPH Maillard Reaction Anti-Inflammatory
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Solution Overview
Problem
There is a lack of deep processing and utilization of hen egg white protein anti-inflammatory active peptides, resulting in wasted high-quality protein resources, despite the potential benefits of hen egg white as a source of bioactive peptides for health benefits and disease prevention.
Innovation Solution
The development of an anti-inflammatory active peptide, Phe-Gly-Pro-His (FGPH), obtained through enzymolysis or artificial synthesis, and its Maillard reaction product, FGPH-MRPs, which are used to enhance anti-inflammatory responses in drug and food products, involving a preparation method that includes reacting FGPH with dextran at specific conditions to produce a Maillard reaction product with improved activity and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If hen egg white protein is used as raw material for deep processing, then high-quality polypeptide products can be developed with good anti-inflammatory activity, but currently there is a lack of in-depth development and utilization resulting in wasted protein resources
Solution Approach 1:
The patent extracts the anti-inflammatory active peptide FGPH from hen egg white protein through enzymatic hydrolysis and separation purification. This extraction process recovers the valuable anti-inflammatory component from the raw protein material, converting wasted protein resources into high-value polypeptide products with confirmed anti-inflammatory activity.
2Reliability
If Maillard reaction is applied to FGPH, then antioxidant activity and flavor are improved, but the reaction requires specific controlled conditions (temperature, pH, time)
Solution Approach 1:
The patent applies Maillard reaction to FGPH under specifically controlled parameters: temperature (60-120°C, optimally 80-100°C), pH (7.0-10.0, optimally 8.5-9.5), and reaction time (2-24 hours, optimally 6-12 hours). By optimizing these parameters, the patent achieves enhanced antioxidant activity and improved flavor while maintaining controllable reaction conditions.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
FGPH and FGPH-MRPs demonstrate significant anti-inflammatory activity, with increased inhibition ratios of inflammatory mediators and improved antioxidant and flavor profiles, as verified by biochemical assays and sensory evaluations, indicating enhanced bioactivity and palatability post-Maillard reaction.
Implementation Method 1
The Maillard reaction refers to the chemical reaction between amino compounds such as proteins, peptides, and amino acids, and carbonyl compounds such as reducing sugars, aldehydes, and ketones. The controlled Maillard reaction can produce products that have desirable sensory properties including color and flavor, and can also influence the biological activity.
Data Source
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AI summary
The present application relates to the technical field of active peptides, and particularly relates to an egg white protein anti-inflammatory active peptide and preparation and application of Maillard reaction product thereof. The anti-inflammatory peptide is FGPH, and when the concentration of the anti-inflammatory peptide is 500 µg/mL, the inhibition ratios of the anti-inflammatory peptide to an inflammatory mediator (NO) and inflammatory factors (TNF-alpha, IL-6 and IL-1 beta) of RAW264.7 induced by LPS are 64.41±0.47%, 28.07±2.10%, 41.72±1.83% and 52.43±2.29%, respectively. After the Maillard reaction, the NO inhibition ratio, the antioxidant activity, the flavor, etc. of the product FGPH-MRPs are all improved compared with those of FGPH. The product FGPH-MRPs is suitable for being applied to anti-inflammatory response, and is particularly applied to preparation of anti-inflammatory drugs, food or other products.