{"title":"蛋黄水解物在MC3T3-E1成骨细胞中显示成骨活性","authors":"Ilekuttige Priyan Shanura Fernando, Pauline Duffuler, Jianping Wu","doi":"10.1016/j.jff.2024.106633","DOIUrl":null,"url":null,"abstract":"<div><div>There is growing interest in natural bioactive compounds for bone health, with egg yolk peptides showing promise owing to their osteogenic properties. However, previously reported extraction and purification methods are costly and time-consuming. This study explored the osteogenic properties of water-soluble egg yolk peptide fractions obtained using methods that are easily scalable for industrial production. Three different fractions were prepared: FA, water-soluble egg yolk fraction; FB, salt-soluble egg yolk fraction; FC, salt-soluble hydrolyzed egg yolk fraction. Effects of fractions were evaluated on osteoblastogenesis. FC, obtained via Protease M and Lipase AY digestion, stood out compared to FA and FB, demonstrating improved MC3T3-El proliferation, RUNX2 production, Akt phosphorylation, and osteoid mineralization. FC contains phosvitin and vitellogenin. The <3 kDa subfraction of FC obtained by ultrafiltration indicated a higher osteogenic potential in MC3T3-E1 preosteoblasts. These findings indicate that the egg yolk hydrolysate obtained by the FC method could be a promising source for formulating functional foods that enhance bone health.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"124 ","pages":"Article 106633"},"PeriodicalIF":4.0000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Egg yolk hydrolysate shows osteogenic activity in MC3T3-E1 osteoblastic cells\",\"authors\":\"Ilekuttige Priyan Shanura Fernando, Pauline Duffuler, Jianping Wu\",\"doi\":\"10.1016/j.jff.2024.106633\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>There is growing interest in natural bioactive compounds for bone health, with egg yolk peptides showing promise owing to their osteogenic properties. However, previously reported extraction and purification methods are costly and time-consuming. This study explored the osteogenic properties of water-soluble egg yolk peptide fractions obtained using methods that are easily scalable for industrial production. Three different fractions were prepared: FA, water-soluble egg yolk fraction; FB, salt-soluble egg yolk fraction; FC, salt-soluble hydrolyzed egg yolk fraction. Effects of fractions were evaluated on osteoblastogenesis. FC, obtained via Protease M and Lipase AY digestion, stood out compared to FA and FB, demonstrating improved MC3T3-El proliferation, RUNX2 production, Akt phosphorylation, and osteoid mineralization. FC contains phosvitin and vitellogenin. The <3 kDa subfraction of FC obtained by ultrafiltration indicated a higher osteogenic potential in MC3T3-E1 preosteoblasts. These findings indicate that the egg yolk hydrolysate obtained by the FC method could be a promising source for formulating functional foods that enhance bone health.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"124 \",\"pages\":\"Article 106633\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2025-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464624006364\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/12/17 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624006364","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/17 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Egg yolk hydrolysate shows osteogenic activity in MC3T3-E1 osteoblastic cells
There is growing interest in natural bioactive compounds for bone health, with egg yolk peptides showing promise owing to their osteogenic properties. However, previously reported extraction and purification methods are costly and time-consuming. This study explored the osteogenic properties of water-soluble egg yolk peptide fractions obtained using methods that are easily scalable for industrial production. Three different fractions were prepared: FA, water-soluble egg yolk fraction; FB, salt-soluble egg yolk fraction; FC, salt-soluble hydrolyzed egg yolk fraction. Effects of fractions were evaluated on osteoblastogenesis. FC, obtained via Protease M and Lipase AY digestion, stood out compared to FA and FB, demonstrating improved MC3T3-El proliferation, RUNX2 production, Akt phosphorylation, and osteoid mineralization. FC contains phosvitin and vitellogenin. The <3 kDa subfraction of FC obtained by ultrafiltration indicated a higher osteogenic potential in MC3T3-E1 preosteoblasts. These findings indicate that the egg yolk hydrolysate obtained by the FC method could be a promising source for formulating functional foods that enhance bone health.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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