New Health Functions of Egg White Protein (Lactic Fermented Egg White) and Its Application

Matsuoka Ryosuke, Kimura Mamoru, Arimitsu Kazuto, Kojima Takashi

doi:10.4327/jsnfs.74.147

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Other Title

卵白（乳酸発酵卵白）の新規保健機能研究とその応用
卵白(乳酸発酵卵白)の新規保健機能研究とその応用 : 令和2年度日本栄養・食糧学会技術賞受賞
ランパク(ニュウサンハッコウランパク)ノシンキホケンキノウケンキュウトソノオウヨウ : レイワ 2ネンドニホンエイヨウ・ショクリョウガッカイギジュツショウジュショウ
(JSNFS Award for Technology and Innovation (2020))
(令和2年度日本栄養・食糧学会技術賞受賞)

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Abstract

<p>Although egg white protein is known to have high nutritional function, little research has been conducted on its health benefits. Previous basic research studies have focused on the quality of egg white protein as a protein source, and it has been shown to increase body protein and muscle mass to a greater extent than casein, while decreasing body fat and visceral fat mass. However, since it is relatively difficult for humans to consume a large amount of egg white continuously, lactic fermented egg white has been developed by fermenting egg white with lactic acid bacteria to improve its flavour. A study conducted in participants with high visceral fat showed that lactic fermented egg white improved visceral fat obesity and that the effects were attributable mainly to inhibition of lipid absorption by ovalbumin. Lactic fermented egg white not only makes it easy to consume high-quality protein but is also expected to serve as a protein source that can be used to prevent lifestyle-related diseases, thereby contributing to health maintenance and improvement.</p>

Journal

Nippon Eiyo Shokuryo Gakkaishi

Nippon Eiyo Shokuryo Gakkaishi 74 (4), 147-154, 2021

Japan Society of Nutrition and Food Science

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