FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 612-615.

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Effects of High F Ratio Oligopeptide from Egg White on L-hydroxyproline Content in Skin of Mice

WANG  Shi-Wei, LIU  Jing-Bo, WANG  Ying, ZHANG  Wen-Bo, GAO  Xin, LIN  Song-Yi   

  1. Laboratory of Nutrition and Function Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China
  • Online:2008-11-15 Published:2011-12-08

Abstract: High F value oligoeptide is a kind of small peptide mixture which contains 2 to 5 amino acid residues.It has the functions of anti-fatigue,anti-anoxic and other physiological function,and it also could be used in treament of hepatic encephalopathy as an auxiliary treatment.The effect of the high F value oligopeptide from egg white on the L-hydroxyproline content in skin of mice was investigated in this study,and a comprehensive analysis on the effects of high F value oligopeptide at different concentrations was carried out.The results showed that the high F value oligopeptide can significantly impove the content of L-hydroxyproline in skin of mice,especially when the concentration of high F value oligo-peptide is 10% no matter intragastric administration for 30 d or 90 d.

Key words: high F value oligopeptide, L-hydroxyproline, chloramine T