| dc.description.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. | en_US |
