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Ismaila MS, Balogun-Raji SO, Hamza F, Sadiya UB, Salisu B, Umar M, Aminu I, Jones KR. Antihypertensive Potential of Japanese Quail ( Couturnix Couturnix Japonica) Egg Yolk Oil (QEYO) in Sprague Dawley Rats. BIOLOGY 2024; 13:270. [PMID: 38666882 PMCID: PMC11048034 DOI: 10.3390/biology13040270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024]
Abstract
Oils from animal sources have been used for centuries in the management of diseases. This research was conducted to screen the ex vivo and in vivo toxicity of quail egg yolk oil (QEYO) extracts and assess their effects on the management of hypertension in rats. QEYO was extracted using gentle heating (GH) and n-hexane (NHN). The extracts were subjected to toxicity testing using the hen's egg test on chorioallantoic membrane (HET-CAM) and bovine corneal histology test. Acute and sub-chronic toxicity (28 days) were evaluated in rats. Hypertension was induced in rats by administering 80 mg/kg of Nω-L-Arginine Methyl Ester (L-NAME) per day for 28 days. Treatments commenced on the 14th day; Nifedipine at 30 mg/kg and 1 mL of distilled water were administered as positive and negative controls. Blood pressure (BP), lipid profiles, and oxidative stress markers were quantified. No irritation was observed using the HET-CAM test in the egg treated with both extracts. Bovine corneal histology showed no lesions in all treated groups. No signs of toxicity were observed in either acute or sub-chronic toxicity studies. A significant reduction in blood pressure was observed in rats treated with the extracts (p < 0.05). Changes in total cholesterol (TC), triglycerides (TGs), low-density lipoproteins (LDLPs), and high-density lipoproteins (HDLPs) were not significant compared to the control (p > 0.05). Oxidative stress markers (SOD and CAT) increased significantly in the treated groups compared to the control, while the malondialdehyde levels decreased (p < 0.05). QEYO was safe in both ex vivo and in vivo studies and can be said to have the potential to lower blood pressure as well as cardio-protective effects in hypertensive rats. This research provides evidence based on which QEYO could be used safely as an adjuvant therapy in eye drops and cosmetics and can be considered an effective choice for preventing hypertension.
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Affiliation(s)
- Muhammad Sani Ismaila
- Department of Basic Veterinary Sciences, School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine Campus, St. Augustine 999183, Trinidad and Tobago
| | - Sherifat Olayemi Balogun-Raji
- Department of Veterinary Pharmacology & Toxicology, Faculty of Veterinary Medicine, Usmanu Danfodiyo University, Sokoto 840104, Nigeria
| | - Fahad Hamza
- Department of Veterinary Pharmacology & Toxicology, Faculty of Veterinary Medicine, Usmanu Danfodiyo University, Sokoto 840104, Nigeria
| | - Usman Bello Sadiya
- Department of Veterinary Pharmacology & Toxicology, Faculty of Veterinary Medicine, Usmanu Danfodiyo University, Sokoto 840104, Nigeria
| | - Buhari Salisu
- Department of Veterinary Surgery & Radiology, Faculty of Veterinary Medicine, Usmanu Danfodiyo University, Sokoto 840104, Nigeria
| | - Mohammed Umar
- Department of Histopathology, Usmanu Danfodiyo University Teaching Hospital Sokoto, Sokoto 840104, Nigeria
| | - Ishaka Aminu
- Department of Medical Biochemistry, College of Health Sciences, Usmanu Danfodiyo University, Sokoto 840104, Nigeria
| | - Kegan Romelle Jones
- Department of Basic Veterinary Sciences, School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine Campus, St. Augustine 999183, Trinidad and Tobago
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2
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Czelej M, Czernecki T, Garbacz K, Wawrzykowski J, Jamioł M, Michalak K, Walczak N, Wilk A, Waśko A. Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods 2023; 12:3394. [PMID: 37761103 PMCID: PMC10528016 DOI: 10.3390/foods12183394] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/05/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
A significant increase in interest in food-derived peptides obtained mostly through enzymatic reactions has been observed in the past few years. One of the best sources of bioactive peptides are defatted egg yolk proteins, which can potentially find application as high-quality nutritional supplements for infants with cow's milk protein intolerance and as natural preservatives. The aim of this study was to obtain peptides from defatted egg yolk protein, to study their antioxidant and antimicrobial properties, and to identify peptides with bioactive properties To control the course of the process, MALDI-TOF/MS (matrix-assisted laser desorption/ionization time-of flight/mass spectrometry) spectra were also examined. The peptide mixture obtained through enzyme digestion was tested for its antioxidant properties by measuring the scavenging activity in 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization (ABTS•+), and ferric reducing activity (FRAP) assays. Antimicrobial activity was also studied. The peptide mixture exhibited significant antioxidant activity: DPPH-1776.66 ± 32.99, ABTS-390.43 ± 8.92, and FRAP-16.45 ± 0.19. The inhibition of bacterial growth by two concentrations of the peptide mixture was examined. The best result was obtained in Bacillus cereus, with an inhibition zone of 20.0 ± 1.0 and 10.7 ± 0.6 mm at the concentrations of 50 and 25 mg/mL, respectively. The results of the study suggest that the mixture of egg yolk peptides may exhibit a number of health-promoting properties.
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Affiliation(s)
- Michał Czelej
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Katarzyna Garbacz
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Jacek Wawrzykowski
- Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
| | - Monika Jamioł
- Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
| | - Katarzyna Michalak
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Gleboka 30, 20-612 Lublin, Poland
| | - Natalia Walczak
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
| | - Agata Wilk
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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3
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Oladimeji BM, Gebhardt R. Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality. Foods 2023; 12:2531. [PMID: 37444269 DOI: 10.3390/foods12132531] [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: 05/26/2023] [Revised: 06/24/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction's separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors.
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Affiliation(s)
| | - Ronald Gebhardt
- Chair of Soft Matter Process Engineering (AVT.SMP), RWTH Aachen University, 52074 Aachen, Germany
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4
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Abeyrathne EDNS, Nam KC, Huang X, Ahn DU. Egg yolk lipids: separation, characterization, and utilization. Food Sci Biotechnol 2022; 31:1243-1256. [PMID: 35992319 PMCID: PMC9385935 DOI: 10.1007/s10068-022-01138-4] [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: 02/14/2022] [Revised: 06/22/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022] Open
Abstract
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
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Affiliation(s)
- Edirisingha Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka
- Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922 Korea
| | - Ki-Chang Nam
- Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922 Korea
| | - Xi Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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Kralik G, Kralik Z, Galović O, Hanžek D. Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2020-1412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- G Kralik
- Josip Juraj Strossmayer University of Osijek, Croatia; Nutricin j.d.o.o. Darda, Croatia
| | - Z Kralik
- Josip Juraj Strossmayer University of Osijek, Croatia; Josip Juraj Strossmayer University of Osijek, Croatia
| | - O Galović
- Josip Juraj Strossmayer University of Osijek, Croatia; Josip Juraj Strossmayer University of Osijek, Croatia
| | - D Hanžek
- Josip Juraj Strossmayer University of Osijek, Croatia; Josip Juraj Strossmayer University of Osijek, Croatia
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6
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Mahdavi S, Amirsadeghi A, Jafari A, Niknezhad SV, Bencherif SA. Avian Egg: A Multifaceted Biomaterial for Tissue Engineering. Ind Eng Chem Res 2021; 60:17348-17364. [PMID: 35317347 PMCID: PMC8935878 DOI: 10.1021/acs.iecr.1c03085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Most components in avian eggs, offering a natural and environmentally friendly source of raw materials, hold great potential in tissue engineering. An avian egg consists of several beneficial elements: the protective eggshell, the eggshell membrane, the egg white (albumen), and the egg yolk (vitellus). The eggshell is mostly composed of calcium carbonate and has intrinsic biological properties that stimulate bone repair. It is a suitable precursor for the synthesis of hydroxyapatite and calcium phosphate, which are particularly relevant for bone tissue engineering. The eggshell membrane is a thin protein-based layer with a fibrous structure and is constituted of several valuable biopolymers, such as collagen and hyaluronic acid, that are also found in the human extracellular matrix. As a result, the eggshell membrane has found several applications in skin tissue repair and regeneration. The egg white is a protein-rich material that is under investigation for the design of functional protein-based hydrogel scaffolds. The egg yolk, mostly composed of lipids but also diverse essential nutrients (e.g., proteins, minerals, vitamins), has potential applications in wound healing and bone tissue engineering. This review summarizes the advantages and status of each egg component in tissue engineering and regenerative medicine, but also covers their current limitations and future perspectives.
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Affiliation(s)
- Shahriar Mahdavi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Armin Amirsadeghi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz 71348-51154, Iran
| | - Arman Jafari
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz 71348-51154, Iran
| | - Seyyed Vahid Niknezhad
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Sidi A. Bencherif
- Department of Chemical Engineering, Northeastern University, Boston, MA 02115, United States
- Department of Bioengineering, Northeastern University, Boston, MA 02115, United States
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02128, United States
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7
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Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: Characterization and use as coating in a food model. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106849] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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8
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Gu L, Jiao H, McClements DJ, Ji M, Li J, Chang C, Dong S, Su Y, Yang Y. Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Koko MY, Hassanin HA, Qi B, Han L, Lu K, Rokayya S, Harimana Y, Zhang S, Li Y. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marwa Y.F. Koko
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hinawi A.M. Hassanin
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lu Han
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Keyang Lu
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sami Rokayya
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yves Harimana
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuang Zhang
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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10
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Ren G, Li B, Ren L, Di W, Tian L, Zhang P, Shao W, He J, Sun D. Dynamic Covalent Nanoparticles for Acid-Responsive Nonaqueous Pickering Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:6632-6640. [PMID: 34042453 DOI: 10.1021/acs.langmuir.1c00097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Acid-responsive nonaqueous (glycerol in n-decane) Pickering emulsions were prepared using preferentially oil-wetted dynamic covalent silica (SiO2-pDB) nanoparticles as the Pickering emulsifiers. The acid-responsive Pickering emulsifier SiO2-pDB was prepared based on a Schiff base reaction between amino silica (SiO2-NH2) and p-decanoxybenzaldehyde (pDBA). The formation of SiO2-pDB was characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and elemental analysis. The preferentially oil-wetted character of SiO2-pDB was indicated by contact angle measurement. Stable nonaqueous Pickering emulsions were prepared using preferentially oil-wetted SiO2-pDB as the Pickering emulsifier. However, after adjusting the nonaqueous Pickering emulsions to an acidic environment, complete phase separation occurred. In the acidic environment, preferentially oil-wetted SiO2-pDB decomposed into hydrophilic SiO2-NH2 and hydrophobic pDBA due to the decomposition of the dynamic imine bond in the SiO2-pDB. Then, the hydrophilic SiO2-NH2 and hydrophobic pDBA desorbed from the two-phase interface, resulting in complete phase separation of the initially stable nonaqueous Pickering emulsions. The acid-responsive nonaqueous Pickering emulsions show great potential in application in water sensitive systems, such as oil-based drilling fluids.
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Affiliation(s)
- Gaihuan Ren
- Textile and Garment Industry of Research Institute, Zhongyuan University of Technology, Zhengzhou, Henan 450007, P. R. China
- Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan, Shandong 250100, P. R. China
| | - Bo Li
- Textile and Garment Industry of Research Institute, Zhongyuan University of Technology, Zhengzhou, Henan 450007, P. R. China
| | - Lulu Ren
- Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan, Shandong 250100, P. R. China
| | - Wenwen Di
- Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan, Shandong 250100, P. R. China
| | - Lulu Tian
- Textile and Garment Industry of Research Institute, Zhongyuan University of Technology, Zhengzhou, Henan 450007, P. R. China
| | - Pan Zhang
- Textile and Garment Industry of Research Institute, Zhongyuan University of Technology, Zhengzhou, Henan 450007, P. R. China
| | - Weili Shao
- Textile and Garment Industry of Research Institute, Zhongyuan University of Technology, Zhengzhou, Henan 450007, P. R. China
| | - Jianxin He
- Textile and Garment Industry of Research Institute, Zhongyuan University of Technology, Zhengzhou, Henan 450007, P. R. China
| | - Dejun Sun
- Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan, Shandong 250100, P. R. China
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11
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Puertas G, Vázquez M. Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gema Puertas
- Department of Analytical Chemistry Faculty of Veterinary University of Santiago de Compostela Lugo 27002 Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary University of Santiago de Compostela Lugo 27002 Spain
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12
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Ali M, Wu J. Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mostafa Ali
- Department of Food Technology, Faculty of Agriculture University of Kafrelsheikh Kafrelsheikh Egypt
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta Canada
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13
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Alonso P, Laca A, Laca A, Díaz M. Rheological characterisation of yolk‐based gels and
Staphylococcus
growth. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14799] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Paula Alonso
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
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14
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Zhao Y, Feng F, Yang Y, Xiong C, Xu M, Tu Y. Gelation behavior of egg yolk under physical and chemical induction: A review. Food Chem 2021; 355:129569. [PMID: 33773456 DOI: 10.1016/j.foodchem.2021.129569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 02/22/2021] [Accepted: 03/07/2021] [Indexed: 02/08/2023]
Abstract
Gelation is one of the most important functional properties of egg yolk. High content and rich variety of protein and lipid in egg yolk are the material basis of gel formation. The natural structure of proteins in egg yolk is unfolded under treatments such as heat, alkali, salt, etc., thus causing the interactions between protein-protein and protein-lipid and forming the gel. Under different methods of induction, egg yolk is solidified to form different three-dimensional network structures. Different inducing methods exhibit different gel formation mechanisms. In this paper, the gelation behavior of egg yolk and its internal molecular agglomeration mechanism induced by heat, alkali, salt, freezing, high pressure, and salt-heating synergy were reviewed to provide a reference for further studies on the formation mechanisms and product development of egg yolk gel.
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Affiliation(s)
- Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
| | - Feng Feng
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
| | - Yuan Yang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Chunhong Xiong
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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15
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Li Q, Tang S, Mourad FK, Zou W, Lu L, Cai Z. Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105521] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Shen Y, Chang C, Shi M, Su Y, Gu L, Li J, Yang Y. Interactions between lecithin and yolk granule and their influence on the emulsifying properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105510] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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17
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Yemenicioğlu A, Farris S, Turkyilmaz M, Gulec S. A review of current and future food applications of natural hydrocolloids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14363] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ahmet Yemenicioğlu
- Department of Food Engineering Izmir Institute of Technology 35430 Urla, İzmir Turkey
| | - Stefano Farris
- DeFENS, Department of Food, Environmental and Nutritional Sciences Packaging Division University of Milan Via Celoria 2 20133 Milan Italy
| | - Meltem Turkyilmaz
- Institute of Food Safety Ankara University 06110 Dışkapı, Ankara Turkey
| | - Sukru Gulec
- Department of Food Engineering Izmir Institute of Technology 35430 Urla, İzmir Turkey
- Department of Molecular Nutrition and Human Physiology Laboratory Izmir Institute of Technology 35430 Urla, İzmir Turkey
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18
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Wang A, Xiao Z, Wang J, Li G, Wang L. Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1470-1478. [PMID: 31756278 DOI: 10.1002/jsfa.10154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/23/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The egg yolk is complex, which makes it difficult to understand why mayonnaise can be stabilized into a high internal-phase emulsion. This study aimed to assess the possibility of developing oil-in-water emulsions through unmodified natural egg-yolk granules (EYGs) at various pH levels, to further understand the precise mechanism of mayonnaise. RESULTS Egg-yolk granules were obtained from hen egg yolk by centrifugation. The sizes of the EYGs were characterized using dynamic light scattering (DLS). Zeta potential of EYGs was detected by DLS and its microstructure was observed by microscope and scanning electron microscope (SEM). Oil / water emulsions were made with EYGs and the size distribution and creaming index of those emulsions were measured at different storage times (1 h and 14 days). The interfacial morphology of EYGs was observed using the emulsion polymerization method. Our results suggested that the prepared EYGs were mainly in an aggregated state but individual EYGs displayed spherical shapes, with a size of 1.0 ± 0.2 μm. The emulsion stabilized by EYGs displayed better stability against creaming at acidic pH (<4.0). At the same time, the interfacial morphology and microscopic observation of the emulsions strongly demonstrated that the emulsions were of the Pickering type. CONCLUSION The above results are of great importance for an understanding of the mechanism by which mayonnaise is stabilized by egg, together with the applications of egg in food formulations. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Anheng Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Zhigang Xiao
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Jingjing Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Guijie Li
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Lijuan Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
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Uysal RS, Acar-Soykut E, Boyaci IH. Determination of yolk:white ratio of egg using SDS-PAGE. Food Sci Biotechnol 2020; 29:179-186. [DOI: 10.1007/s10068-019-00650-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/26/2019] [Accepted: 07/18/2019] [Indexed: 11/25/2022] Open
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Uysal RS, Boyaci IH. Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:855-862. [PMID: 31646648 DOI: 10.1002/jsfa.10097] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/14/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier-transform infrared (ATR-FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR-FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR-FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR-FTIR and NIR spectroscopy techniques in combination with PCA. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Reyhan Selin Uysal
- Department of Mechanical Engineering, Istanbul Gedik University, Istanbul, Turkey
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21
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Anukiruthika T, Moses J, Anandharamakrishnan C. 3D printing of egg yolk and white with rice flour blends. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109691] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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22
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Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.070] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Li X, Li J, Chang C, Wang C, Zhang M, Su Y, Yang Y. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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25
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26
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Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction. Food Chem 2018; 268:369-377. [DOI: 10.1016/j.foodchem.2018.06.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/17/2018] [Accepted: 06/07/2018] [Indexed: 11/23/2022]
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27
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Puertas G, Vázquez M. Advances in techniques for reducing cholesterol in egg yolk: A review. Crit Rev Food Sci Nutr 2018. [DOI: 10.1080/10408398.2018.1448357] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Gema Puertas
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002-Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002-Lugo, Spain
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28
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Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Primacella M, Wang T, Acevedo NC. Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:512-520. [PMID: 29220173 DOI: 10.1021/acs.jafc.7b04370] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Yolk gelation upon 5 week freezing-thawing was studied in four recombined yolk systems containing different plasma and granule proportions. Fractionation for mass distribution, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) for protein distribution, and rheological properties were explored. Results indicate that both plasma and granule components, including low-density lipoprotein (LDL), high-density lipoprotein (HDL), and α-livetin proteins, contributed to gelation. Protein aggregation was reflected through a large mass increase in the granule fraction and appearance of a floating LDL layer upon fractionation of gelated yolk systems. A significant increase in gel strength (elastic modulus, G') was observed with the increase of the granule content. Overall, this study provides a better understanding of yolk gelation mechanism that may consequently lead to the design of innovative methods for preventing gelation. A schematic presentation of the yolk gelation mechanism is also proposed.
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Affiliation(s)
- Monica Primacella
- Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States
| | - Tong Wang
- Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States
| | - Nuria C Acevedo
- Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States
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30
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Marcet I, Sáez S, Rendueles M, Díaz M. Edible films from residual delipidated egg yolk proteins. Journal of Food Science and Technology 2017; 54:3969-3978. [PMID: 29085139 DOI: 10.1007/s13197-017-2861-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/21/2017] [Accepted: 09/07/2017] [Indexed: 11/29/2022]
Abstract
Commercial extraction with organic solvents of valuable lipids from egg yolk produces a highly denatured protein waste that should be valorized. In this work, the delipidated protein waste remaining after ethanol extraction was used to prepare edible films. This material was also treated with transglutaminase, obtaining films that have also been characterized. When compared with gelatin and caseinate edible films, the films made with egg yolk delipidated protein showed poorer mechanical properties, but improved light barrier properties, low water solubility and a high degree of transparency. It is particularly interesting that the presence of phosvitin in the egg yolk gives the films important ferrous chelating properties. When the egg yolk delipidated protein was treated with transglutaminase, the strength of the film was improved in comparison with films made with untreated protein. Finally, addition of thymol and natamycin in the preparation of these films is shown to be an interesting alternative, providing them with antibacterial and antifungal capacities.
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Affiliation(s)
- Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Sara Sáez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
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Fuertes S, Laca A, Oulego P, Paredes B, Rendueles M, Díaz M. Development and characterization of egg yolk and egg yolk fractions edible films. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Motta-Romero H, Zhang Z, Tien Nguyen A, Schlegel V, Zhang Y. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise. J Food Sci 2017; 82:1588-1593. [DOI: 10.1111/1750-3841.13747] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 03/22/2017] [Accepted: 04/19/2017] [Indexed: 11/28/2022]
Affiliation(s)
| | - Zhong Zhang
- Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; NE U.S.A
| | - An Tien Nguyen
- Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; NE U.S.A
| | - Vicki Schlegel
- Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; NE U.S.A
| | - Yue Zhang
- Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; NE U.S.A
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Artime A, Laca A, Laca A, Díaz M. Alcoholic beverage from the egg yolk aqueous fraction. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ainhoa Artime
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n 33071 Oviedo Spain
| | - Amanda Laca
- Scientist‐Technical Services (Food Technology Laboratory) University of Oviedo C/Fernando Bonguera s/n 33071 Oviedo Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n 33071 Oviedo Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n 33071 Oviedo Spain
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34
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Rodil A, Laca A, Paredes B, Rendueles M, Meana Á, Díaz M. Gels prepared from egg yolk and its fractions for tissue engineering. Biotechnol Prog 2016; 32:1577-1583. [PMID: 27602804 DOI: 10.1002/btpr.2364] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 06/30/2016] [Indexed: 11/09/2022]
Abstract
New biomaterials prepared from egg yolk and its main fractions (plasma and granules) have been developed for use in tissue engineering. Protein gels obtained via transglutaminase cross-linking were characterized by rheometry, texturometry and scanning electron microscopy. All the gels exhibited suitable physical and mechanical characteristics for use as potential biomaterials in skin regeneration. Specifically, results showed that these materials presented a compact, uniform structure, with granular gel being found to be the most resistant as well as the most elastic material. Accordingly, these gels were subsequently evaluated as scaffolds for murine fibroblast growth. The best results were obtained with granule gels. Not only adhesion and cell growth were detected when using these gels, but also continuous coatings of cells growing on their surface. These findings can be attributed to the higher protein content of this fraction and to the particular structure of its proteins. Thus, granules have proved to be an interesting potential raw material for scaffold development. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:1577-1583, 2016.
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Affiliation(s)
- Andrea Rodil
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Amanda Laca
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Benjamín Paredes
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Manuel Rendueles
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Álvaro Meana
- Community Center of Blood and Tissues of the Princedom of Asturias, C/Emilio Rodriguez Vigil s/n, Oviedo, 33006, Spain
| | - Mario Díaz
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
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35
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Chen SY, Kuo MI. Physicochemical and functional properties of Chinese soft-shell turtle ( Pelodiscus sinensis ) egg. Food Res Int 2016; 85:36-43. [DOI: 10.1016/j.foodres.2016.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 04/03/2016] [Accepted: 04/10/2016] [Indexed: 11/26/2022]
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36
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Huang L, Wang T, Han Z, Meng Y, Lu X. Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Naderi N, House JD, Pouliot Y. Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.045] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Valverde D, Laca A, Estrada LN, Paredes B, Rendueles M, Díaz M. Egg yolk fractions as basic ingredient in the development of new snack products. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.02.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Valverde D, Laca A, Estrada LN, Paredes B, Rendueles M, Díaz M. Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.02.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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40
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Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Au C, Acevedo NC, Horner HT, Wang T. Determination of the Gelation Mechanism of Freeze-Thawed Hen Egg Yolk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10170-10180. [PMID: 26527230 DOI: 10.1021/acs.jafc.5b04109] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A study of yolks stored up to 168 d at -20 °C was conducted to determine the gelation behavior and mechanism of freeze-thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance ((1)H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze-thaw. Increasing gel strength and particle size and decreasing water and lipid-water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.
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Affiliation(s)
- Carmen Au
- Department of Food Science and Human Nutrition, Iowa State University , Ames, Iowa 50011, United States
| | - Nuria C Acevedo
- Department of Food Science and Human Nutrition, Iowa State University , Ames, Iowa 50011, United States
| | - Harry T Horner
- Department of Genetics, Development and Cell Biology & Microscopy and NanoImaging Facility, Iowa State University , Ames, Iowa 50011, United States
| | - Tong Wang
- Department of Food Science and Human Nutrition, Iowa State University , Ames, Iowa 50011, United States
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Lamas A, Anton X, Miranda JM, Roca-Saavedra P, Cardelle-Cobas A, Ibarra IS, Franco CM, Cepeda A. Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1599-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Immunoprophylactic effect of chicken egg yolk antibody (IgY) against a recombinant S1 domain of the porcine epidemic diarrhea virus spike protein in piglets. Arch Virol 2015; 160:2197-207. [PMID: 26100403 PMCID: PMC7087309 DOI: 10.1007/s00705-015-2494-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Accepted: 06/10/2015] [Indexed: 11/20/2022]
Abstract
Porcine epidemic diarrhea virus (PEDV) is a highly contagious enteric pathogen of swine causing high mortality rates in piglets. PEDV outbreaks have occurred continuously in most swine-producing Asian countries and have recently emerged in the United States, leading to large economic losses for both the Asian and US pig industries. The spike (S) protein of PEDV consists of the S1 and S2 domains, responsible for virus binding and fusion, respectively. The involvement of the S1 domain in specific high-affinity interactions with the cellular receptor and induction of neutralizing antibodies in the natural host makes it a logical target for the development of effective vaccines and therapeutics against PEDV. Passive immunization by oral administration of egg yolk antibodies (IgY) obtained from immunized chickens provides an alternative source of specific antibodies for the prevention and treatment of PEDV in newborn piglets. In this study, we produced an IgY against the PEDV S1 protein and investigated its immunoprophylactic effect in neonatal piglets. A codon-optimized PEDV S1 gene consisting of amino acid residues 25–749 was synthesized and used to establish a stable porcine cell line constitutively expressing a recombinant PEDV S1 protein containing the chicken immunoglobulin Fc fragment at its C-terminus. The purified recombinant S1 protein was found to mediate potent immune responses in immunized hens. We next tested the ability of oral passive immunization with anti-PEDV S1 IgY to protect piglets against PEDV. Specific chicken IgY against the S1 protein was orally administered to neonatal piglets, and their responses subsequent to a virulent PEDV challenge were monitored. The results showed that oral administration of anti-PEDV S1 IgY efficiently protects neonatal piglets against PEDV, suggesting its potential as a prophylactic or therapeutic agent against acute PEDV infection.
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Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk plasma: Separation, characteristics and future prospects. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.048] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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García V, Laca A, Martínez LA, Paredes B, Rendueles M, Díaz M. Development and characterization of a new sweet egg-based dessert formulation. Int J Gastron Food Sci 2015. [DOI: 10.1016/j.ijgfs.2014.12.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk granules: Separation, characteristics and applications in food industry. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.020] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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48
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Eckert E, Zambrowicz A, Pokora M, Setner B, Dąbrowska A, Szołtysik M, Szewczuk Z, Polanowski A, Trziszka T, Chrzanowska J. Egg-yolk protein by-product as a source of ACE-inhibitory peptides obtained with using unconventional proteinase from Asian pumpkin (Cucurbita ficifolia). J Proteomics 2014; 110:107-16. [DOI: 10.1016/j.jprot.2014.08.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 07/25/2014] [Accepted: 08/06/2014] [Indexed: 11/25/2022]
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49
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Strixner T, Sterr J, Kulozik U, Gebhardt R. Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9359-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Marcet I, Álvarez C, Paredes B, Díaz M. Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein, functional properties, and comparison to enzymatic hydrolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8179-8186. [PMID: 25033007 DOI: 10.1021/jf405575c] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The use of enzymes to recover soluble peptides with functional properties from insoluble proteins could prove to be very expensive, implying high reaction times and low yields. In this study, the insoluble granular protein, previously delipidated, was hydrolyzed using enzymes (trypsin) as a comparison to the proposed alternative method: subcritical water hydrolysis (SWH) using both nitrogen and oxygen streams. The result of the hydrolysis was characterized in terms of the yield and peptide size distribution as well as different functional properties. The SWH of the delipidated granules resulted in a higher recovery yield than that obtained by enzymatic hydrolysis in half of the time. The foaming capacity of the peptides obtained by SWH was higher than that obtained by trypsin hydrolysis, although the foam stability was lower. Slight differences were detected between these peptides in terms of their emulsifying properties.
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Affiliation(s)
- Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo , C/Julián Clavería 8, 33006 Oviedo, Spain
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