In vitro Hypolipidemic and Antioxidant Effects of Acidified Egg White Powder
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Abstract:
In order to investigate the effect of acidified egg white powder on the clearance of the accumulated fat in HepG2 cells induced by oleic acid in a high-fat model, the 1.0 mol/L oleic acid-induced HepG2 cells (induction time 24 h) were incubated with acidified egg white powder (mass concentration: 4 mg/mL, 2 mg/mL and 0.8 mg/mL respectively). Lipid deposition was observed with the aid of oil red O staining. The changes in TC and TG contents and SOD activity in cells, as well as the fluorescence intensity of ROS and the scavenging rates of DPPH radical and OH radical were measured. The results showed that acidified egg white powder had the most significant hypolipidemic effect when its concentration was 2 mg/mL, with the clearance rates of TG and TC as 27.27%±0.02% and 44.66%±0.02% respectively. The results of SOD activity and ROS fluorescence detection showed that with an increase of the concentration of acidified egg white powder, the antioxidant capacity of the cells showed an upward trend (The DPPH· and OH· scavenging capacities showed a significant dose-dependent upward trend).. When the concentration of acidified egg white powder was 18 mg/mL, the clearance rates were 88.58%±0.04% and 87.82%±0.03%, respectively. The results proved that acidified egg white powder had significant in vitro hypolipidemic and antioxidant effects.
