Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides
As a major consumer of chicken eggs, the eggshell membrane is recognized as a sustainable biological byproduct in food processing in China. Rich in proteins, the eggshell membrane is regarded as a potential source of bioactive peptides and amino acids, possessing significant nutritional and medicina...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060252 |
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| author | Na ZHANG Yanan GAO Rong ZHANG Xueqin ZHAO Shuyan LIU Dan JIANG |
| author_facet | Na ZHANG Yanan GAO Rong ZHANG Xueqin ZHAO Shuyan LIU Dan JIANG |
| author_sort | Na ZHANG |
| collection | DOAJ |
| description | As a major consumer of chicken eggs, the eggshell membrane is recognized as a sustainable biological byproduct in food processing in China. Rich in proteins, the eggshell membrane is regarded as a potential source of bioactive peptides and amino acids, possessing significant nutritional and medicinal value. In recent years, with the advancement of enzymatic hydrolysis technology, eggshell membrane-derived peptides have been increasingly studied due to their unique biological activities. The recent research progress on natural active proteins in eggshell membrane and their artificially hydrolyzed peptides is comprehensively reviewed, with emphasis placed on the preparation methods, biological functions, and application fields of these peptides. First, the composition and biological functions of natural active proteins in eggshell membrane are systematically outlined. Subsequently, preparation methods for eggshell membrane hydrolyzed peptides are summarized, and the characteristics of enzymatic hydrolysis and chemical-assisted enzymatic hydrolysis are compared. The biological functions of hydrolyzed peptides, including their roles in promoting wound healing, anti-inflammatory effects, antioxidant properties, antibacterial activity, and blood glucose regulation are reviewed along with their underlying mechanisms. Finally, current applications of eggshell membrane hydrolyzed peptides in the fields of food, pharmaceuticals, and cosmetics are explored. Future research priorities are also discussed, particularly the potential of digital and informational techniques in predicting the bioactivity and functional analysis of eggshell membrane components. This review is expected to provide new perspectives and references for the high-value utilization of egg processing byproducts. |
| format | Article |
| id | doaj-art-e2f8f1d83af645d1a8b8b8717bee51e4 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-e2f8f1d83af645d1a8b8b8717bee51e42025-08-20T02:21:25ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-01461337138210.13386/j.issn1002-0306.20240602522024060252-13Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic PeptidesNa ZHANG0Yanan GAO1Rong ZHANG2Xueqin ZHAO3Shuyan LIU4Dan JIANG5Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaAs a major consumer of chicken eggs, the eggshell membrane is recognized as a sustainable biological byproduct in food processing in China. Rich in proteins, the eggshell membrane is regarded as a potential source of bioactive peptides and amino acids, possessing significant nutritional and medicinal value. In recent years, with the advancement of enzymatic hydrolysis technology, eggshell membrane-derived peptides have been increasingly studied due to their unique biological activities. The recent research progress on natural active proteins in eggshell membrane and their artificially hydrolyzed peptides is comprehensively reviewed, with emphasis placed on the preparation methods, biological functions, and application fields of these peptides. First, the composition and biological functions of natural active proteins in eggshell membrane are systematically outlined. Subsequently, preparation methods for eggshell membrane hydrolyzed peptides are summarized, and the characteristics of enzymatic hydrolysis and chemical-assisted enzymatic hydrolysis are compared. The biological functions of hydrolyzed peptides, including their roles in promoting wound healing, anti-inflammatory effects, antioxidant properties, antibacterial activity, and blood glucose regulation are reviewed along with their underlying mechanisms. Finally, current applications of eggshell membrane hydrolyzed peptides in the fields of food, pharmaceuticals, and cosmetics are explored. Future research priorities are also discussed, particularly the potential of digital and informational techniques in predicting the bioactivity and functional analysis of eggshell membrane components. This review is expected to provide new perspectives and references for the high-value utilization of egg processing byproducts.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060252eggshell membraneactive proteinactive peptidebiological functionaction mechanism |
| spellingShingle | Na ZHANG Yanan GAO Rong ZHANG Xueqin ZHAO Shuyan LIU Dan JIANG Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides Shipin gongye ke-ji eggshell membrane active protein active peptide biological function action mechanism |
| title | Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides |
| title_full | Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides |
| title_fullStr | Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides |
| title_full_unstemmed | Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides |
| title_short | Research Progress on Natural Active Proteins from Eggshell Membrane, as Well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides |
| title_sort | research progress on natural active proteins from eggshell membrane as well as the preparation functional mechanisms and applications of their enzymatic peptides |
| topic | eggshell membrane active protein active peptide biological function action mechanism |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060252 |
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