The primary proteins in chicken egg white are glycoproteins, which generate substantial glycopeptides in the digestive tract following gastrointestinal digestion. The structures of the glycopeptides have yet to be identified and elucidated. In this study, chicken egg white was digested by trypsin, and N-glycopeptides were enriched from the hydrolysate by hydrophilic interaction chromatography and O-glycopeptides by Retain AX chromatography combined with AminoLink resin adsorption. The structures of these glycopeptides were analyzed by liquid chromatography-mass spectrometry (LC-MS), and their potential intestinal effects were explored by bioinformatics analysis. Mass spectrometry analysis identifeid 1720 N-glycopeptides from 49 N-glycoproteins and 565 O-glycopeptides from 29 O-glycoproteins. Glycopeptides derived from ovomucin were the most diverse, including 490 N-glycopeptides and 216 O-glycopeptides. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis revealed that sialylated N-glycoproteins were mainly involved in interleukin-17 signaling pathway and ferroptosis, while sialylated O-glycoproteins were mainly involved in cholesterol metabolism, vitamin digestion and absorption, the hypoxia-inducible factor-1 signaling pathway and the renin-angiotensin system. This study provides crucial structural information for further research on the potential effects of egg white glycopeptides on the intestinal tract.

Paprika oleoresin (PO) is extensively utilized as a natural pigment in the food industry. However, its application in aqueous phase foods is hindered by due to its lipophilicity and sensitivity to oxygen, heat, and light. This study developed an aqueous PO solution using low-density lipoprotein (LDL) as a carrier, which was remodeled through high pressure homogenization treatment (0–100 MPa). Comprehensive analyses were conducted to characterize the micro-morphology, particle size, potential, and encapsulation efficiency (EE) of the solution, alongside evaluations of its storage, thermal, and ultraviolet (UV) irradiation stability, in addition to physicochemical and structural characterization of the remodeled LDL. The results showed that after high pressure homogenization (100 MPa, 10 cycles) treatment, the delamination of LDL-PO solution was significantly reduced, the average particle size decreased by 37.2%, the EE increased by 9.2%, and the storage, thermal, and UV irradiation stability increased from 30.83%, 64.42%, and 77.56% to 62.90%, 76.97%, and 92.98%, respectively. In addition, sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescence spectroscopy analyses revealed that high pressure homogenization treatment enhanced the interaction and binding between LDL and PO, thus significantly improved the solubility and stability of PO in water. In this study, an aqueous solution of PO with higher stability and embedding rate was obtained by the greener and safer high pressure homogenization technique, offering new avenues for PO application in the food industry and innovative uses of LDL as a carrier for bioactive substances.