Institute of Industrial Fermentations of CSIC is offering licences this invention that deals with healthy products obtained by enzymatic hydrolysis from egg white proteins. These healthy peptides (small proteins) are nutraceutic/functional food that joins food with therapeutic activity. The peptides have antihypertensive activity and/or antioxidant activity. The nutraceutical patented products as an hydrolysed or bioactive peptides are attractive both for food and pharmaceutical industry
DESCRIPTIONThe present invention deals with the production of egg derived products containing bioactive peptides with in vitro angiotensin-converting enzyme inhibitory activity and/or antihypertensive activity and/or antioxidant activity. These bioactive peptides are formed by enzymatic hydrolysis of egg white proteins. The bioactive peptides are produced through hydrolysis of one or more proteins, peptides of fragments thereof, comprising the amino acid sequence of said bioactive peptides (preferably ovoalbumin or mixtures of ovoalbumin). In a preferred embodiment of the invention the protein or proteins are enzymatically digested with pepsin but any enzyme and hydrolysis conditions that allow breakdown of the protein sequence at the desired peptide bonds may be used. Alternatively, these bioactive peptides can also be produced by other methods, such as chemical synthesis, recombinant production, etc. Said peptides may be consumed as such, in the form of the crude hydrolysates, concentrates of low molecular weight or other active sub fractions obtained by size separation methods or chromatographic methods.Said active hydrolysates, their fractions or the purified peptides can be employed in food products or pharmaceutical formula. In this way, these products might be used in the prevention and treatment of several pathologies, particularly in blood pressure regulation. This invention increases the applications of egg white proteins, contributes to their upgrading and favours more profitable uses from an economic point of view.INNOVATIVE ASPECTSThe production of bioactive peptides from egg white hydrolysates is an innovative aspect of this invention. Egg white is a cheap and broadly available substrate to be used as an ingredient for functional products. This invention reports for the first time the in vitro angiotensin-converting enzyme inhibitory activity and antioxidant activity of the identified peptide sequences. On the other hand, the demonstration of the in vivo antihypertensive activity of ovalbumin and egg white hydrolysed is also original.COMPETITIVE ADVANTAGESThe present invention would allow to find new uses to eggs in order to exploit the outputs even beyond their traditional food value, including biomedicals and nutraceuticals. This would contribute to the development of healthy and safe, high-quality products favouring the exploitation and upgrading of egg products. In this respect, low-cost nitrogen fractions that are obtained as by-products during the industrial production of lysozyme could be used in the way described in the present invention to give rise to products with a higher added-value.KEYWORDSBioactive peptides, egg white, angiotensin-converting enzyme inhibitory activity, antihypertensive activity, antioxidant activity.008001002 Food additives/ Ingredients008001004 Food Processing008003 Nutrition and Health006001016 Pharmaceutical products/Drugs006001011 Hearth and blood circulation illnessesPATENT200301829, applied for at 2003-07-31CONTACTEstrella Marotoemail: e.maroto@orgc.csic.esphone: +34 91 585 52 51FOR MORE CSIC TECHNOLOGY OFFERS CLICK HERE
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