Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Hydrolysate Preparation with High Content of 5-Hydroxytryptophan from Liquid Egg Protein and Its Sleep-Potentiating Activity

  • Kwon, Jung Il (Human Milk R&D Team, Maeil Darilies Co. Ltd.) ;
  • Park, Yooheon (Research Institute of Biotechnology, Dongguk University) ;
  • Han, Sung Hee (BK21Plus, College of Health Science, Korea University) ;
  • Suh, Hyung Joo (BK21Plus, College of Health Science, Korea University)
  • Received : 2017.08.08
  • Accepted : 2017.08.25
  • Published : 2017.10.31
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Abstract

Alcalase hydrolysis of liquid egg white was used to produce 5-hydroxytryptophan (HTP) under various conditions and investigate the sleep-potentiating activity of liquid egg white hydrolysate (LEH) on pentobarbital-induced sleep. Alcalase hydrolysis yielded the highest content of 5-HTP ($13.50{\mu}g/mL$), while neutrase hydrolysis showed the lowest 5-HTP content ($5.23{\mu}g/mL$). The liquid egg white to water ratio (1:1) was optimal for the production of 5-HTP with high amino-nitrogen (A-N) content and degree of hydrolysis. The 5-HTP, amino-nitrogen, and degree of hydrolysis increased until 24 h of hydrolysis and slightly increased thereafter during hydrolysis with 2% and 5% enzyme addition. 5-HTP administration at doses of 6 and 9 mg/kg significantly increased sleep duration and decreased sleep latency time compared to that in the control (p<0.05). LEH (150 mg/mouse), which was equivalent to 5-HTP at 6 mg/kg, significantly decreased sleep latency time and increased sleep duration time compared to that in the control (p<0.05). Oral administration of LEH showed sleep-potentiating effects because of 5-HTP. The sleep-potentiating activity of LEH may have occurred through 5-HTP in our pentobarbital-induced sleep model. LEH may be a valuable alternative to sleep enhancement and may be used as a sleep-potentiating agent.

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References

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