Study on ameliorating effect of the enzyme-processed hen egg white ovalbumin on lipid metabolism and its molecular mechanism

本研究建立了一种大规模制备胃蛋白酶处理鸡蛋白色卵清蛋白组分（PHOVA）的新方法。PHOVA对正常或高脂血症大鼠的脂代谢均有改善作用。观察到腹部脂肪堆积和血液甘油三酯浓度降低。PHOVA中的一个鉴定肽直接抑制脂肪酸合成酶的酶功能，抑制HepG2肝细胞的脂肪酸合成。结果表明，卵清蛋白具有改善脂质代谢的新功能。

In this study a new method for large scale preparation of the fraction of pepsin-processed hen egg white ovalbumin (PHOVA) was developed. PHOVA showed ameliorating effects on lipid metabolism in normal or hyperlipidemic rats. Reductions in abdominal fat accumulation and blood triglyceride concentration were observed. One of the identified peptide in PHOVA directly inhibited the enzyme function of fatty acid synthase and suppressed the fatty acid synthesis in HepG2 hepatocytes. As a result, a new function of ovalbumin on the improvement of lipid metabolism was shown.