Developing And Investigating On The Egg Yolk Nanoparticles And Catechins Conjugate In Treating Inflammatory Via Oral Administration

Abstract

The enhancement of antioxidant capabilities in proteins can be achieved through the formation of covalent conjugates with polyphenols. The present work aimed to enhance the antioxidant activity of egg protein (EYN) by the process of conjugation with tea catechins (CTs) using the conventional alkali/free radical technique. The findings derived from the sample indicate that the EYN-CTs nanoparticles have an average size of around 355 nm, whereas the EYN free CTs have an average size of 186 nm. Furthermore, an investigation was conducted to examine the impact of TP conjugate on antioxidant and anti-inflammatory properties. In comparison to EYN, the binding of CTs has been found to significantly boost the activity of both antioxidant and anti-inflammatory processes. The EYN-CTs sample had a significantly greater antioxidant and anti-inflammatory capability compared to the EYN sample, with a 1.5-fold increase. Simultaneously, the interaction between CTs and EYN did not yield a substantial impact on the cytotoxicity of EYN towards macrophage cells. The observed survival rate of cells consistently exceeded 80%. Hence, the process of attaching CTs to EYN presents a viable approach to augment the antioxidant and anti-inflammatory characteristics of EYN.