Ovalbumin hydrolysates inhibit nitric oxide production in LPS-induced RAW 264.7 macrophages

Hyun Suk Kim1, Jae Hoon Lee1, Sun Hee Moon2, Dong Uk Ahn3, Hyun-Dong Paik1,*
Author Information & Copyright
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Department of Environmental and Occupational Health, University of Arkansas for Medical Science, Little Rock, Arkansas 72205, USA
3Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
*Corresponding Author : Hyun-Dong Paik. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea. Tel: +82-2-2049-6011, Fax: +82-2-455-3082, E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 31, 2019 ; Revised: Feb 04, 2020 ; Accepted: Feb 04, 2020

Published Online: Feb 06, 2020


In this study, ovalbumin (OVA) hydrolysates were prepared using various proteolytic enzymes and the anti-inflammatory activities of the hydrolysates were determined. Also, the potential application of OVA as a functional food material was discussed. The effect of OVA hydrolysates on the inhibition of nitric oxide (NO) production was evaluated via the Griess reaction, and their effects on the expression of inducible nitric oxide synthase (iNOS) were assessed using the quantitative real-time PCR and Western blotting. To determine the mechanism by which OVA hydrolysates activate macrophages, pathways associated with the MAPK signaling were evaluated. When the OVA hydrolysates were added to RAW 264.7 cells without lipopolysaccharide (LPS) stimulation, they did not affect the production of NO. However, both the OVA-Protex 6L hydrolysate (OHPT) and OVA-trypsin hydrolysate (OHT) inhibited NO production dose-dependently in LPS- stimulated RAW 264.7 cells. Especially, OHT showed a strong NO-inhibitory activity (62.35% at 2 mg/mL) and suppressed iNOS production and the mRNA expression for iNOS (p<0.05). Also, OHT treatment decreased the phosphorylation levels of JNK and ERK in the MAPK signaling pathway. These findings suggested that OVA hydrolysates could be used as an anti-inflammatory agent that prevent the overproduction of NO.

Keywords: Ovalbumin; egg white protein; nitric oxide; anti-inflammatory activity; MAPK pathway

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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