Antioxidant and Antibacterial Potential of Pepsin-Hydrolyzed Bioactive Peptides from IPB D1 Chicken Egg White

Abstract Research on egg protein-derived bioactive peptides has advanced significantly over the past decades, with egg whites recognized for their bioactive properties including antioxidant and antibacterial activities. These activities are attributed to the peptides within the proteins. IPB-D1 chicken, a new strain with genetic advantages such as disease resistance, adaptability, improved growth, and high-quality egg production, presents a promising source of bioactive peptides. This study aimed to analyze the antioxidant and antibacterial activities of IPB-D1 chicken egg white bioactive peptides through enzymatic hydrolysis with pepsin. Hydrolysis was conducted using varying incubation times (0, 6, and 12 hours) and pepsin concentrations (0, 50, and 100 units). The best results were achieved with 100 units of pepsin and 12 hours of incubation, yielding a degree of hydrolysis (DH) of 14.20%. The hydrolyzed egg white filtrate showed improved bioactivity, with DPPH inhibitory activity of 14.97% and an antioxidant capacity of 86.78 mg EVC 100 g −1 , both higher than non-hydrolyzed egg white. Antibacterial testing revealed that egg white filtrate exhibited stronger antibacterial activity than non-hydrolyzed egg white, with stronger inhibition observed against Gram-positive bacteria.