New Health Functions of Egg White Protein (Lactic Fermented Egg White) and Its Application

(JSNFS Award for Technology and Innovation (2020))

Abstract

Although egg white protein is known to have high nutritional function, little research has been conducted on its health benefits. Previous basic research studies have focused on the quality of egg white protein as a protein source, and it has been shown to increase body protein and muscle mass to a greater extent than casein, while decreasing body fat and visceral fat mass. However, since it is relatively difficult for humans to consume a large amount of egg white continuously, lactic fermented egg white has been developed by fermenting egg white with lactic acid bacteria to improve its flavour. A study conducted in participants with high visceral fat showed that lactic fermented egg white improved visceral fat obesity and that the effects were attributable mainly to inhibition of lipid absorption by ovalbumin. Lactic fermented egg white not only makes it easy to consume high-quality protein but is also expected to serve as a protein source that can be used to prevent lifestyle-related diseases, thereby contributing to health maintenance and improvement.