Hen egg lysozyme and egg white peptides can ameliorate dextran sodium sulfate induced colitis in piglets

Thumbnail Image
Lee, Maggie
Journal Title
Journal ISSN
Volume Title
University of Guelph

The main purpose of this study was to determine the anti-inflammatory properties of egg components such as egg white peptides and lysozyme. A dextran sodium sulfate (DSS)-induced colitis piglet model was used to study the anti-inflammatory properties of these egg components. Egg white peptides and lysozyme were able to ameliorate the physical damage caused by DSS through improvements observed in the growth (p<0.05), colonic histological grading and smooth muscle thickness of the piglets (p<0.01). Both treatments were successful in reducing the cytokine protein levels of two important mediators of inflammation, TNF-[alpha] and IL-6, in the colon (p<0.05). The analysis of the colonic mRNA expression of other inflammatory biomarkers such as IL-1[beta], IL-8, IFN-[gamma] COX-2, IL-10 and TGF-[beta] further suggested anti-inflammatory abilities of the treatments. Finally, gut permeability was improved in both treatments (p<0.01). The striking evidence provided sufficient data to conclude the anti-inflammatory characteristics of egg white peptides and lysozyme.

anti-inflammatory properties, egg components, egg white peptides, lysozyme, dextran sodium sulfate-induced colitis piglet model