Hydrolysis Optimization and In Vitro Anti-aging Effect of Cihateup Duck Eggshell Membrane
DOI:
https://doi.org/10.5614/j.math.fund.sci.2024.56.2.1Keywords:
anti-aging, collagenase inhibition, eggshell membrane, enzymatic hydrolysis, organic wasteAbstract
An altered skin morphology and physiology are the most evident signs of increasing age in humans. These changes may affect pivotal skin functions. Eggshell membrane (ESM) is an egg byproduct that is regarded as waste. Nonetheless, studies have shown its beneficial effect in preventing dermal aging. Currently, only chicken ESM has been extensively studied and is commercially available. Our study explored the potential of duck ESM, which has been overlooked. We examined the use of Cihateup duck (Anas platyrhynchosJavanica) eggshell membrane hydrolysate (ESMH) in anti-aging skincare products. Enzymatic hydrolysate of ESM was obtained by varying the papain and sodium sulfite concentrations. The optimum concentrations were used for further analysis, i.e., hyaluronic acid content, amino acid composition, antioxidant activity, and collagenase inhibition activity. The result showed that 60 U/mg of papain and 30 mM of sodium sulfite yielded a total protein of 80.181.47 mg/g for duck ESMH and 71.412.13 mg/g for chicken ESMH. In addition, duck ESMH showed higher hyaluronic acid content and different amino acid composition than chicken. Duck ESMH also showed the highest collagenase inhibition activity. In conclusion, our findings suggest that duck ESMH holds great promise for anti-aging skincare, offering better activity than chicken ESMH.
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