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  • Title: Antioxidative activity of hen egg ovalbumin hydrolysates.
    Author: Xu M, Shangguan X, Wang W, Chen J.
    Journal: Asia Pac J Clin Nutr; 2007; 16 Suppl 1():178-82. PubMed ID: 17392100.
    Abstract:
    To evaluate the antioxidative activity of the hydrolysates of ovalbumin, the antioxidative activities of the enzymatic extracts were evaluated using three different methodologies scavenging assays such as superoxide anion, hydroxyl radical, and inhibitory oxidation of linoleic acid in vitro, and the activities of SOD, GSH-PX, CAT and the level of MDA were determined in serum and liver of aged mice induced by G-gal. The results showed that the hydrolysates had a distinctly inhibitory action to superoxide anion made by alkaline pyrogallic acid, HO. produced by Fenton reaction, the oxidation of linoleic acid in linoleic acid autoxidation system, and presented a positive correlation. The inhibition capacity of hydrolysates against superoxide anion and HO. were more than 45% and 56% respectively at the concentration 5 mg/mL. And the hydrolysates could significantly (p< 0.01) prevented the activities of SOD, GSH-Px, and CAT against reducing and all three concentrations could significantly (p< 0.01) decrease the MDA contents in the serum and liver of aged mice induced by G-gal. The antioxidative activity of high concentration was similar to that of control group.
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