Potential Application of Egg White Peptides for Antioxidant Properties: Perspectives from Batch Stability and Network Pharmacology.

Siwen Lyu, Ting Li, Qi Yang, Jingbo Liu, Ting Zhang, Ting Yu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Siwen LyuJilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Ting LiJilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Qi YangJilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Jingbo LiuJilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Ting ZhangJilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Ting YuDepartment of Nutrition, The Second Hospital of Jilin University, Changchun 130041, China.

Funding

National Key R&D Program of China 2022YFD2101002

6 · The paper itself

Abstract

This study investigated the batch stability of egg white peptides (EWPs) during the enzymatic hydrolysis process, and confirmed the potential application of four crucial four peptides inoxidative damage repair. The results revealed that different batches of EWPs had good stability relating to antioxidant activity. With a similar sequence to confirmed antioxidant peptides, four EWPs (QMDDFE, WDDDPTD, DEPDPL, and FKDEDTQ) were identified withhigh repetition rates, and their potential to repair oxidative damage was investigated. Network pharmacology results showed that these four peptides could regulate the targets related to oxidative damage. Enrichment results demonstrated that these four peptides could influence the targets and pathways related to glutathione transferase activity (enrichment score: 148.0) and glutathione metabolism (

Indexed as

antioxidant abilityegg white peptideshydrolysisnetwork pharmacologyoxidative related targets

Identifiers

PMID39410183

DOI10.3390/foods13193148

PMCPMC11475914

What OpenQuestion holds

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.