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Zammit VA, Park SO. In Vivo Monitoring of Glycerolipid Metabolism in Animal Nutrition Biomodel-Fed Smart-Farm Eggs. Foods 2024; 13:722. [PMID: 38472835 DOI: 10.3390/foods13050722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/20/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
Although many studies have examined the biochemical metabolic pathways by which an egg (egg yolk) lowers blood lipid levels, data on the molecular biological mechanisms that regulate and induce the partitioning of hepatic glycerolipids are missing. The aim of this study was to investigate in vivo monitoring in four study groups using an animal nutrition biomodel fitted with a jugular-vein cannula after egg yolk intake: CON (control group, oral administration of 1.0 g of saline), T1 (oral administration of 1.0 g of pork belly fat), T2 (oral administration of 1.0 g of smart-farm egg yolk), and T3 (oral administration of T1 and T2 alternately every week). The eggs induced significant and reciprocal changes in incorporating 14C lipids into the total glycerolipids and releasing 14CO2, thereby regulating esterification and accelerating oxidation in vivo. The eggs increased phospholipid secretion from the liver into the blood and decreased triacylglycerol secretion by regulating the multiple cleavage of fatty acyl-CoA moieties' fluxes. In conclusion, the results of the current study reveal the novel fact that eggs can lower blood lipids by lowering triacylglycerol secretion in the biochemical metabolic pathway of hepatic glycerolipid partitioning while simultaneously increasing phospholipid secretion and 14CO2 emission.
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Affiliation(s)
- Victor A Zammit
- Metabolic Biochemistry, Warwick Medical School, University of Warwick, Coventry CV4 7AL, UK
| | - Sang O Park
- Institute of Animal Life Science, Kangwon National University, Chuncheon-si 24341, Gangwon State, Republic of Korea
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2
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Effect of Modified-Hen-Egg-Yolk-Lipid-Composition Diet on Plasma Lipids in Rats. MACEDONIAN VETERINARY REVIEW 2023. [DOI: 10.2478/macvetrev-2023-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Abstract
This study aimed to investigate the effects of dietary supplementation with modified-hen-egg-yolk on plasma lipids and lipoprotein profiles in rats. During the four-week-experiment, 64 Wistar rats were divided into four groups of 16 (eight of both sexes), and fed commercial rat food (group C); food containing 70% commercial rat mixture and 30% freshly cooked egg yolk originating from laying hen eggs fed with 3% fish oil (group F); 3% palm olein (group P), or 3% lard (group L). The cooked egg yolk in the rat diet affected the concentrations of plasma total and LDL-cholesterol in males of the P and L groups. Cholesterol and total fat in the diet did not have a hypercholesterolemic effect on their own, but when in combination with fatty acid composition, they could contribute to an increase in plasma total and LDL cholesterol concentrations in rats. HDL-cholesterol was the most resilient plasma lipoprotein of rats to dietary treatments in our experiment. Compared to the control group, the addition of hen egg yolk to the rat diet regardless of its quality, adversely affected the values of HDL-C/TC and HDL-C/LDL-C in both males and females.
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3
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Zhang F, Li J, Chang C, Gu L, Xiong W, Su Y, Yang Y. The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14977-14988. [PMID: 36416372 DOI: 10.1021/acs.jafc.2c04634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The public and scientists remain skeptical about egg consumption, given that cardiovascular diseases (CVDs) are the leading causes of death in worldwide. This review mainly explained the recurrence of contradictory conclusions about relationships between egg consumption and CVD risk and discussed effects of egg cholesterol intake on cholesterol homeostasis. Factors including individual health status and cholesterol sensitivity, dietary pattern, region, and race should be distinguished when understanding generalized conclusions. Identified compensatory mechanisms in response to dietary cholesterol and the resulting balance in cholesterol biosynthesis, absorption, and efflux supported the view that moderate egg consumption had no substantial overall impacts on cholesterol homeostasis in healthy people. Excessive cholesterol intake is not recommended in individuals with distempered metabolism. More than cholesterol metabolism, impacts of egg consumption as a part of overall diet on CVD risk should be considered from aspects of nutrient intake, lipid metabolism, and energy supply in the future.
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Affiliation(s)
- Fan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Wen Xiong
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
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4
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Orhan C, Kucuk O, Sahin N, Tuzcu M, Sahin K. Lycopene supplementation does not change productive performance but lowers egg yolk cholesterol and gene expression of some cholesterol-related proteins in laying hens. Br Poult Sci 2020; 62:227-234. [PMID: 33085516 DOI: 10.1080/00071668.2020.1839017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. This work examined the effects of purified lycopene (LYC) supplementation or a source of LYC as tomato powder (TP) on productive performance, egg yolk cholesterol levels as well as gene expression related to mechanism and regulation of cholesterol.2. One hundred and fifty laying hens (Lohman LSL, hybrid) were randomly divided into one of three treatments, with 10 replicates of five hens per cage, totalling 50 hens per treatment. The hens were fed either a standard diet (control) or a standard diet supplemented with 20 mg purified lycopene/kg diet (LYC) or an equal amount of lycopene-containing tomato powder (TP) for 12 weeks.3. Feed consumption, egg production, and feed efficiency remained similar among treatments (P ≥ 0.27). Supplementing lycopene, either as a purified form or in TP, increased the levels of serum and egg yolk lycopene and reduced serum and egg yolk cholesterol concentrations (P < 0.001). Supplementation in either form decreased gene expression for intestinal NPC1L1, MTP, ACAT2, hepatic SREBP1c, ACLY, and LXRα but increased hepatic ABCG5 and ABCG8 (P < 0.001).4. The results of the present work revealed that egg yolk cholesterol metabolism is regulated by the modulation of a group of genes, particularly with LYC supplementation.
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Affiliation(s)
- C Orhan
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
| | - O Kucuk
- Department of Animal Nutrition and Nutritional Diseases, School of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - N Sahin
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
| | - M Tuzcu
- Department of Biology, Faculty of Science, Firat University, Elazig, Turkey
| | - K Sahin
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
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5
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Beer LC, Latorre JD, Rochell SJ, Sun X, Tellez G, Fuller AL, Hargis BM, Vuong CN. Research Note: Evaluation of deoxycholic acid for antihistomonal activity. Poult Sci 2020; 99:3481-3486. [PMID: 32616242 PMCID: PMC7597822 DOI: 10.1016/j.psj.2020.03.049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 03/20/2020] [Accepted: 03/21/2020] [Indexed: 11/30/2022] Open
Abstract
Deoxycholic acid (DCA) is a naturally occurring secondary bile acid that originates from intestinal bacterial metabolic conversion of cholate, a primary bile acid. Deoxycholic acid was shown to have antihistomonal properties in vitro, leading to our hypothesis that DCA inclusion within the feed might prevent histomoniasis. Selected dietary concentrations of DCA were evaluated for effects on body weight gain (BWG), lesions, and mortality of turkeys challenged with wild-type Histomonas meleagridis (WTH). Treatments consisted of non-challenged control (NC; basal diet), 0.25% DCA diet + challenge, 0.5% DCA diet + challenge, 1% DCA diet + challenge, and a positive-challenged control (PC; basal diet). All groups were fed a basal starter diet until day 7, at which time DCA diets were administered to the respective groups. On day 14, 2 × 105 WTH cells/turkey were intracloacally administered. H. meleagridis-related lesions were evaluated on day 13 post-challenge. Pre-challenge day 0 to 14 BWG was higher (P ≤ 0.05) in the 0.25% DCA group than in the 1% DCA group. There were no significant differences in pre-challenge day 0 to 14 BWG between any of the other groups. No significant differences in mortalities from histomoniasis occurred in the DCA groups as compared to the PC group. No H. meleagridis lesions or mortalities were observed at any time in the NC group. Presence of H. meleagridis-related liver lesions was higher (P ≤ 0.05) in the 0.5% DCA group as compared to the PC group. Using the same controls and experimental timeline, an additional group was included to evaluate a biliogenic diet formulated with 20% whole egg powder to encourage endogenous bile acid production. The biliogenic diet had no statistical impact on pre-challenge day 0 to 14 BWG, but did not reduce H. meleagridis-related mortalities or lesions after the challenge. Taken together, these data suggest that DCA inclusion within the feed at these concentrations and under these experimental conditions does not prevent histomoniasis.
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Affiliation(s)
- L C Beer
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA
| | - J D Latorre
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA
| | - S J Rochell
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA
| | - X Sun
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA
| | - G Tellez
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA
| | - A L Fuller
- Department of Poultry Sciences, University of Georgia, Athens 30602, GA, USA
| | - B M Hargis
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA
| | - C N Vuong
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville 72701, AR, USA.
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6
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Yu Z, Wang N, Ahn DU, Ma M. Long Term Egg Yolk Consumption Alters Lipid Metabolism and Attenuates Hyperlipidemia in Mice Fed a High‐Fat Diet Based on Lipidomics Analysis. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800496] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Zhihui Yu
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural UniversityWuhan 430070HubeiChina
| | - Ning Wang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and EconomyZhengzhou 450046HenanChina
| | - Dong U. Ahn
- Department of Animal Science, Iowa State UniversityAmesIA50011USA
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural UniversityWuhan 430070HubeiChina
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7
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Yu Z, Mao C, Fu X, Ma M. High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice. Food Sci Anim Resour 2019; 39:179-196. [PMID: 31149661 PMCID: PMC6533406 DOI: 10.5851/kosfa.2018.e38] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/14/2018] [Accepted: 09/17/2018] [Indexed: 12/30/2022] Open
Abstract
We investigated the effect of high density lipoprotein from egg yolk (EYHDL) on
serum, hepatic and fecal lipid and fatty acids (FAs) levels and on gene
expression involved in FAs metabolism. Male KM mice were fed either normal diet
(ND; n=20), high fat diet (HFD; n=20), or high fat diet containing
EYHDL (EYHDL; 0.6 mg/g, every day by oral gavage, n=20) for 100 days. At
the end of the experiment, the effects of treatments on biochemical parameters,
FAs profiles and involved gene expression were analyzed. Our results revealed
that EYHDL markedly suppressed the body weight gain, accumulation of abdominal
fat tissues, serum concentrations of LDL-cholesterol (LDL-C) and triglycerides,
hepatic triglycerides and cholesterol accumulation, while increased serum
concentration of HDL-cholesterol (HDL-C). EYHDL intake also increased total
cholesterol (TC) excretions compared with HFD group. Moreover, it alleviated the
severity of fatty liver and improved glucose and insulin tolerance compared with
HFD. More importantly, EYHDL partially normalized FAs profiles in serum, liver
and fecaces and neutralized the HFD-induced upregulation of SREBP-1c, Acaca,
Fasn, GPAT and Scd1. In conclusion, our findings indicate that EYHDL may have
the potential to improve metabolic disturbances that occur in HFD mice and can
be considered as an appropriate dietary recommendation for the treatment of
metabolic syndrome (MetS).
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Affiliation(s)
- Zhihui Yu
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Changyi Mao
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xing Fu
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
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8
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Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice. Food Sci Biotechnol 2019; 28:1195-1206. [PMID: 31275720 DOI: 10.1007/s10068-018-00545-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/04/2018] [Accepted: 12/19/2018] [Indexed: 01/23/2023] Open
Abstract
This study compared the long-term effects of EY consumption under two diet conditions: normal (ND + EY) and high fat diet (HFD + EY), on lipid metabolism in mice. ND + EY did not increase serum triglycerides, total cholesterol hepatic triglyceride concentrations, adipose tissue accumulation and glucose impairment, not leading to fatty liver. HFD + EY markedly decreased adipose tissue accumulation, the triglyceride and total cholesterol, and improved serum HDL-C and blood glucose impairment compared with HFD. PLS-DA analyzes showed both ND + EY and HFD + EY could decrease serum C18:1 and MUFA. HFD + EY could further decrease hepatic C18:2 and PUFA and increase C18:1 and MUFA excretion, which were associated with lower expression of Elovl6 and higher expression of Scd1 in liver. These results suggest that HFD + EY significantly improved dyslipidemia caused by HFD through modifying lipid metabolism, and ND + EY did not adversely affect the biomarkers associated with dyslipidemia risk, but showed less obvious regulation of lipid metabolism than HFD + EY.
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9
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Kim JE, Campbell WW. Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients 2018; 10:nu10091272. [PMID: 30205602 PMCID: PMC6165023 DOI: 10.3390/nu10091272] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 08/24/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022] Open
Abstract
Whole egg is a food source of dietary cholesterol and inconsistent research findings exist about the effect of dietary cholesterol from whole egg on blood cholesterol concentration. We assessed the effect of co-consuming cooked whole egg (CWE) on dietary cholesterol absorption from two randomized-crossover studies. For study 1, 16 men consumed raw vegetables with no egg, 75 g CWE, or 150 g CWE. For study 2, 17 women consumed cooked vegetables with no egg or 100 g CWE. Triacylglycerol-rich lipoprotein fractions (TRL) were isolated from collected blood. In study 1, total-cholesterol areas under the curve (AUC)0–10h in TRL were not different but triacylglycerol AUC0–10h in TRL was greater for 150 g CWE vs. 75 g CWE and no egg. Similarly, in study 2, total-cholesterol AUC0–10h in TRL was not different but triacylglycerol AUC0–10h in TRL was greater for 100 g CWE vs. no egg. In both studies, whole egg consumption did not affect plasma total-cholesterol AUC0–10h, while triacylglycerol AUC0–10h was increased. These results suggest that the dietary cholesterol in whole egg was not well absorbed, which may provide mechanistic insight for why it does not acutely influence plasma total-cholesterol concentration and is not associated with longer-term plasma cholesterol control.
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Affiliation(s)
- Jung Eun Kim
- Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117546, Singapore.
| | - Wayne W Campbell
- Department of Nutrition Science, Purdue University, 700 W State Street, West Lafayette, IN 47907, USA.
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10
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Kuang H, Yang F, Zhang Y, Wang T, Chen G. The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis. CHOLESTEROL 2018; 2018:6303810. [PMID: 30210871 PMCID: PMC6126094 DOI: 10.1155/2018/6303810] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/08/2018] [Indexed: 02/07/2023]
Abstract
Nutrient deficiencies and excess are involved in many aspects of human health. As a source of essential nutrients, eggs have been used worldwide to support the nutritional needs of human societies. On the other hand, eggs also contain a significant amount of cholesterol, a lipid molecule that has been associated with the development of cardiovascular diseases. Whether the increase of egg consumption will lead to elevated cholesterol absorption and disruption of cholesterol homeostasis has been a concern of debate for a while. Cholesterol homeostasis is regulated through its dietary intake, endogenous biosynthesis, utilization, and excretion. Recently, some research interests have been paid to the effects of egg consumption on cholesterol homeostasis through the intestinal cholesterol absorption. Nutrient components in eggs such as phospholipids may contribute to this process. The goals of this review are to summarize the recent progress in this area and to discuss some potential benefits of egg consumption.
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Affiliation(s)
- Heqian Kuang
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
| | - Fang Yang
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Yan Zhang
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
| | - Tiannan Wang
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
| | - Guoxun Chen
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
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11
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Yang F, Chen G, Ma M, Qiu N, Zhu L, Li J. Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 Cells. Lipids 2018; 53:217-233. [PMID: 29569242 DOI: 10.1002/lipd.12018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 11/09/2017] [Accepted: 11/28/2017] [Indexed: 02/05/2023]
Abstract
Phospholipids have been shown to modulate intestinal cholesterol absorption in cells and animals, a process that is regulated by several transporter proteins. Of these proteins, Niemann-Pick C1-Like 1 (NPC1L1) is a major contributor to this process. The mechanism by which phospholipids modulate cholesterol absorption remains unknown. Here, we evaluate the effects of egg-yolk phospholipids on cholesterol absorption and transport in human colon carcinoma cell line (Caco-2 cells) and on the expression of NPC1L1 and others proteins associated with cholesterol absorption (ABCG5, ABCG8, ABCA1, ACAT2, MTP, CAV-1, ANX-2). The roles of SREBP-1 and SREBP-2 in this process were also investigated. The results show that egg-yolk sphingomyelin (CerPCho) and phosphatidylcholine (PtdCho) inhibit cholesterol transport in the Caco-2 monolayer in a dose-dependent manner. These might be due to the decrease of the cholesterol solubility in micelles as well as to the increases in the micellar sizes and the bile acid-binding capacity. Furthermore, the treatments with egg-yolk CerPCho or PtdCho at 1.2 mmol/L reduced the expression levels of NPC1L1 protein to 21 or 22%, respectively, and its mRNA to 9 or 31% of that in the control group (p < 0.05). Moreover, there was a general inhibitory effect of egg-yolk PtdCho and CerPCho on the mRNA levels of SREBP-1, and SREBP-2. These results suggest that the inhibitory effect of egg-yolk CerPCho and PtdCho on cholesterol transport might be due to their interference with the physicochemical properties of micelles and their regulations on the expression of the NPC1L1 gene.
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Affiliation(s)
- Fang Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- School of Laboratory Medicine, Hubei University of Chinese Medicine, 1 Huangjia Lake West Road, Wuhan, 430065, China
| | - Guoxun Chen
- Department of Nutrition, University of Tennessee at Knoxville, Knoxville, TN, USA
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Ning Qiu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Lingjiao Zhu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Jing Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
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12
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Lipidomic investigation of eggs' yolk: Changes in lipid profile of eggs from different conditions. Food Res Int 2016; 89:177-185. [PMID: 28460903 DOI: 10.1016/j.foodres.2016.07.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 07/01/2016] [Accepted: 07/12/2016] [Indexed: 12/22/2022]
Abstract
Eggs are one of the main foods eaten worldwide. Nutritionally they are one of the main sources of dietary lipids, impacting human health. Egg yolk lipid composition changes depending on different conditions associated with hens raising. Therefore, the purpose of our work was to use a lipidomic approach as a tool to evaluate if different diets (vegetable versus animal) and raising environments (free range versus indoor) interfere in the triacylglycerol (TAG) and phospholipid (PL) profiles of eggs' yolks and to use such differences to differentiate eggs according to their origin. To achieve that goal, total lipid extracts were obtained and then fractionated by solid-phase chromatography. TAGs fraction was analysed by ESI-MS and PLs fraction by HILIC-LC-MS/MS. TAG and five PL classes were identified, namely PC, LPC, PE, LPE and SM. Fatty acids (FA) esterified to the glycerol backbone of PL ranged between C16:0 and C22:6. On the other hand, FA esterified to TAG ranged from C14:0 to C20:0. Major differences on the PL profile were observed regarding eggs from free-range hens and fed with vegetable origin food and eggs from the remaining conditions, once the former presented higher levels of PC (O-34:0), PC (34:1) and PE (34:1). Eggs from hens fed with animal origin food contained PL and TAG molecular species richer in n-6 FA, according to GC-MS and to LC-MS/MS data. The lipidomic approach used herein proved to be promising in differentiating eggs from hens with different raising conditions.
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13
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Egg phospholipids and cardiovascular health. Nutrients 2015; 7:2731-47. [PMID: 25871489 PMCID: PMC4425170 DOI: 10.3390/nu7042731] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 03/25/2015] [Accepted: 04/03/2015] [Indexed: 01/20/2023] Open
Abstract
Eggs are a major source of phospholipids (PL) in the Western diet. Dietary PL have emerged as a potential source of bioactive lipids that may have widespread effects on pathways related to inflammation, cholesterol metabolism, and high-density lipoprotein (HDL) function. Based on pre-clinical studies, egg phosphatidylcholine (PC) and sphingomyelin appear to regulate cholesterol absorption and inflammation. In clinical studies, egg PL intake is associated with beneficial changes in biomarkers related to HDL reverse cholesterol transport. Recently, egg PC was shown to be a substrate for the generation of trimethylamine N-oxide (TMAO), a gut microbe-dependent metabolite associated with increased cardiovascular disease (CVD) risk. More research is warranted to examine potential serum TMAO responses with chronic egg ingestion and in different populations, such as diabetics. In this review, the recent basic science, clinical, and epidemiological findings examining egg PL intake and risk of CVD are summarized.
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14
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Jahandideh F, Majumder K, Chakrabarti S, Morton JS, Panahi S, Kaufman S, Davidge ST, Wu J. Beneficial effects of simulated gastro-intestinal digests of fried egg and its fractions on blood pressure, plasma lipids and oxidative stress in spontaneously hypertensive rats. PLoS One 2014; 9:e115006. [PMID: 25502445 PMCID: PMC4263718 DOI: 10.1371/journal.pone.0115006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Accepted: 11/17/2014] [Indexed: 12/11/2022] Open
Abstract
Background We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, the objectives of the study were to determine the effects of long term administration of fried whole egg hydrolysate and its fractions (i.e. egg white and egg yolk) on regulation of blood pressure and associated factors in cardiovascular disease such as plasma lipid profile and tissue oxidative stress. Methods and Results We used spontaneously hypertensive rats (SHR), an animal model of essential hypertension. Hydrolysates of fried egg and its fractions were prepared by simulated gastro-intestinal digestion with pepsin and pancreatin. 16–17 week old male SHRs were orally administered fried whole egg hydrolysate, non-hydrolyzed fried whole egg, egg white hydrolysate or egg yolk hydrolysates (either defatted, or not) daily for 18 days. Blood pressure (BP) and heart rate were monitored by telemetry. Animals were sacrificed at the end of the treatment for vascular function studies and evaluating plasma lipid profile and tissue oxidative stress. BP was reduced by feeding fried whole egg hydrolysate but not by the non-hydrolyzed product suggesting a critical role for in vitro digestion in releasing anti-hypertensive peptides. Egg white hydrolysate and defatted egg yolk hydrolysate (but not egg yolk hydrolysate) also had similar effects. Reduction in BP was accompanied by the restoration of nitric oxide (NO) dependent vasorelaxation and reduction of plasma angiotensin II. Fried whole egg hydrolysate also reduced plasma levels of triglyceride although it was increased by the non-hydrolyzed sample. Additionally the hydrolyzed preparations attenuated tissue oxidative stress. Conclusion Our results demonstrate that fried egg hydrolysates exert anti-hypertensive effects, improve plasma lipid profile and attenuate tissue oxidative stress in vivo.
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Affiliation(s)
- Forough Jahandideh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Kaustav Majumder
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Subhadeep Chakrabarti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, Canada
- Women & Children’s Health Research Institute, University of Alberta, Edmonton, Alberta, Canada
| | - Jude S. Morton
- Department of Obstetrics and Gynecology, University of Alberta, Edmonton, Alberta, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, Canada
- Women & Children’s Health Research Institute, University of Alberta, Edmonton, Alberta, Canada
| | - Sareh Panahi
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Susan Kaufman
- Department of Physiology, University of Alberta, Edmonton, Alberta, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, Canada
| | - Sandra T. Davidge
- Department of Obstetrics and Gynecology, University of Alberta, Edmonton, Alberta, Canada
- Department of Physiology, University of Alberta, Edmonton, Alberta, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, Canada
- Women & Children’s Health Research Institute, University of Alberta, Edmonton, Alberta, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, Canada
- * E-mail:
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Current world literature. Curr Opin Lipidol 2013; 24:178-81. [PMID: 23481230 DOI: 10.1097/mol.0b013e32835f8a8c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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