Hen egg is a raw material widely used for the preparation of food, pharmaceutical and cosmetoceutical products. Dedicated proteomic studies were accomplished on eggshell membrane, egg white, and yolk, identifying the most abundant proteins. No similar peptidomic studies have been performed so far. Only preliminary investigations on bioactive peptides in egg fractions and digestates were accomplished through functional screening assays, characterizing antioxidant, antibacterial, antiviral, immunomodulatory, and antihypertensive preparations and isolated components. This study fills this gap and provides a comprehensive picture of the peptides present in the yolk plasma of different hen egg types after 24 and 264 h of laying, taking advantage of a procedure based on a two-step fractionation followed by combined MALDI-TOF-TOF-MS- and nanoLC-ESI-Q-Orbitrap-MS/MS-based analysis. Six hundred and twenty-eight peptides were characterized as deriving from the proteolytic processing of larger protein components after the physiological action of chicken chymotrypsin-like and pepsin-like enzymes. Structural details on their post-translational modifications were also provided. Identified peptides were subjected to bioinformatic analysis and further compared with available data from the literature, ascertaining 198 peptides associable with putative antihypertensive, antimicrobial, anticancer, antiviral, antibiofilm, anorectic, calcium-binding, and anti-inflammatory activities. This analysis was often confirmative of previous experimental evidence on functional properties of unfractionated preparations or isolated molecules. These results further emphasize the bioactive action of yolk-derived peptides as related to egg consumption, and the potential use of these molecules as additive ingredients in the preparation of functional foods and cosmetics.

中文翻译：

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母鸡蛋黄血浆的肽库的广泛描述。

鸡蛋是一种广泛用于制备食品，药品和美容产品的原材料。在蛋壳膜，蛋清和蛋黄上完成了专门的蛋白质组学研究，确定了最丰富的蛋白质。迄今为止，尚未进行过类似的肽组学研究。通过功能筛选测定法只能对蛋馏分和消化物中的生物活性肽进行初步研究，这些方法可以鉴定抗氧化剂，抗菌剂，抗病毒剂，免疫调节剂和降压制剂以及分离的成分。这项研究填补了这一空白，并提供了在产蛋24和264小时后，不同鸡蛋类型的蛋黄血浆中存在的多肽的全面概况，利用基于两步分馏的程序，然后结合基于MALDI-TOF-TOF-MS和nanoLC-ESI-Q-Orbitrap-MS / MS的分析。648个肽的特征是在鸡胰凝乳蛋白酶样和胃蛋白酶样酶的生理作用后，从较大蛋白组分的蛋白水解过程衍生而来。还提供了有关其翻译后修饰的结构细节。对鉴定出的肽进行生物信息学分析，并与文献中的可用数据进行进一步比较，确定198种与推定的降压，抗微生物，抗癌，抗病毒，抗生物膜，厌食，钙结合和抗炎活性相关的肽。该分析通常证实了以往关于未分级制剂或分离的分子的功能特性的实验证据。这些结果进一步强调了蛋黄衍生肽的生物活性与鸡蛋消耗有关，以及这些分子在制备功能性食品和化妆品中作为添加剂的潜在用途。