The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu

The current research on the preserved eggs has been limited on the effect of diverse processing methods and quality modification but is not involved in the functional properties changes. The main results in present study showed that the preserved eggs could inhibit the release of inflammatory factors and induce apoptosis of tumor cells. Moreover, from nutritional aspect, it was also interesting that the preserved eggs possessed effective antilipemic capacity as evidence by the lipid level in rat's liver. In conclusion, the preserved eggs may play a potential role in human health and can be developed as a kind of functional food in the future. Our next investigation would be focus on the relationship between preserved eggs and antilipemic capacity and its mechanism of action. Furthermore, characterization of active substances derived from the preserved eggs such as functional peptides are also deserved to be investigated to give more insights into the structureactivity relationship in a nutritional and functional level.