Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules

Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, and effects on emulsifying and foaming stability. The results unveiled that as the Span concentration increased, particle size decreased from 7028 to 1200 nm, absolute zeta potential increased from 4.86 to 9.26 mv, and the structure became increasingly loosened. This loose structure of EYGs-Span complexes resulted in reduced interfacial tension (γ), higher adsorption rate (Kd), and improved interfacial composite modulus (E) compared with native EYGs. These effects were more pronounced with shorter hydrophobic chain Spans but diminished with longer chain lengths. Enhanced interfacial properties contributed to better emulsification and foaming stability, with EYGs-Span complexes displaying increased emulsifying ability and stability compared with natural EYGs. Emulsifying and foaming stability improved in the order of Span 20 > Span 40 > Span 60 > Span 80 as the Span concentration increased. The correlation analysis (p > 0.05) indicated that emulsifying stability was positively associated with interfacial composite modulus and negatively correlated with particle size. Consequently, EYGs-Span composites demonstrate considerable potential for use as effective emulsifiers in food industry applications.

Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk

Due to imbalanced demand favoring egg whites, the egg industry faces a surplus of egg yolk, limiting overall growth. This study designed a feasible process for the crude extraction of livetins and phosvitin (PV) and revealed the related separation mechanisms. Our method utilized a 1:9 egg yolk dilution at pH 6.15-6.29, incubated at 4-7.5 °C, to reduce the dispersibility of lipoproteins in the water-soluble fraction (WSF). Adding 0.04-0.05% (w/v) sodium alginate to WSF at pH 5.40 effectively removed suspended low-density lipoprotein (LDL) through electrostatic complexation, increasing livetins electrophoretic bands from 51.90% to 91.04%. The dispersion of the high-density lipoprotein (HDL)-PV complex was jointly affected by NaCl and pH, with phosphocalcic bridges fully disrupted when NaCl concentration exceeded 7.5% (w/v). Na+ and Ca2+ were adsorbed onto the negatively charged protein surface at pH 5-8, inducing strong hydration repulsion, thereby resulting in the individual dispersion of HDL and PV. Based on the solubility difference in low ionic strength solutions at neutral pH, HDL could be effectively removed after dialysis, increasing PV electrophoretic bands from 8.45% to 61.50%. This simple and feasible separation process may provide a reliable foundation for further purification via membrane filtration and chromatography.

Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold

Exploring affordable and easily prepared inorganic-organic hybrid membrane materials has attracted a great interest in the bone repair field. This study is based on biomimetic mineralization technique to study the role of phosvitin (PV) in the mineralized process of eggshell inner membrane. Results showed that PV promoted the formation of hydroxyapatite on the eggshell inner membrane surface, and the phosvitin content in the simulated body fluid was decreased during the mineralization process. Besides, in vitro preosteoblast experiments indicated that mineralized membrane with PV exhibited more conducive to cell proliferation and differentiation than that mineralized membrane without PV. Interestingly, with the increase of mineralization time, the stimulating ability of mineralized membranes with PV on adhesion, proliferation, alkaline phosphatase activity and collagen type I content gradually improved. In summary, the eggshell inner membrane composites mineralized with PV obtained by biomimetic mineralization might be potential scaffold materials for bone repair.

Eggs - a scoping review for Nordic Nutrition Recommendations 2023

Cardiovascular diseases (CVD), type 2 diabetes (T2D), and cancer are a significant public health burden in the Nordic and Baltic countries. High intake of eggs, mainly due to its high cholesterol content, has been suggested to have adverse health effects. The purpose of this scoping review is to describe the evidence related to the impact of egg intake on health. A literature search identified 38 systematic reviews and meta-analyses on egg consumption in relation to health outcomes published between 2011 and 30 April 2022. Overall, current evidence from systematic reviews of randomized clinical trials indicates that higher egg intake may increase serum total cholesterol concentration and the ratio of low-density lipoprotein to high-density lipoprotein cholesterol, but with substantial heterogeneity in the response. However, recent evidence from observational studies does not provide strong support for a detrimental role of moderate egg consumption (up to one egg/day) on the risk of CVD, especially in the European studies. The overall evidence from observational studies indicates that egg consumption is not associated with increased risk of mortality or T2D in European study populations. There is also little support for a role of egg consumption in cancer development, although a weak association with higher risk of certain cancers has been found in some studies, mainly case-control studies. Again, no associations with cancer risk have been observed in European studies. Systematic reviews and meta-analyses of egg consumption in relation to other health-related outcomes are scarce. There are also limited data available on the associations between the consumption of more than one egg/day and risk of diseases. Based on the available evidence, one egg/day is unlikely to adversely affect overall disease risk.

Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Lactic acid bacteria fermentation is a safe and green technology that can modify the function of food ingredients (including proteins). In this article, egg yolks were subjected to fermentation with commercial lactic acid bacteria for 0, 3, 6 and 9 h, respectively. After fermentation treatment, the microbial composition has changed obviously (Streptococcus thermophilus increased significantly). The free sulfhydryl group (SH) contents and surface hydrophobicity of egg yolk proteins were significantly reduced. The rheological results indicated that the treated egg yolks possessed a decreased apparent viscosity. Correspondingly, the emulsifying activity of egg yolk was enhanced from 9.07 to 19.55, 23.40 and 24.61 m²/g for 3, 6 and 9 h of fermentation, respectively. And the emulsifying stability reached the maximum after 3 h of fermentation. This study investigated the relationship between structure and properties of yolk proteins, and showed that lactic acid fermentation endued egg yolk with better emulsifying properties.

The Influence of Nutrients on Inflammatory Bowel Diseases

Inflammatory bowel diseases is a group of inflammatory diseases. The pathogenesis of diseases is multifactorial, which may include a Western-type diet. Diseases occur with periods of recurrence and remission. Many factors can have a beneficial effect on reducing the frequency of recurrence and prolonging the remission period. Such ingredients include dietary fibre, mono- and polyunsaturated fatty acids, certain vitamins (D, C, and E), flavonoids, and minerals such as zinc and selenium. Properly selected nutrition might be an integral part of the treatment of patients with Crohn's disease or ulcerative colitis.

Multi-Omics Analysis of the Effects of Egg Ovotransferrin on the Gut Environment in Mice: Mucosal Gene Expression, Microbiota Composition, and Intestinal Structural Homeostasis

SCOPE

Egg ovotransferrin (OVT) is considered a functional food ingredient for its various bioactivities. The objective of this work is to explore the potential biological activity of OVT on the gut health.

METHODS AND RESULTS

Both young (3 week old) and adult (8 week old) mouse models are utilized in this research. Each group receives a standard diet containing either OVT (experimental group) or distilled water (control group) for a 14 day period. Transcriptome and 16S rDNA sequencing analyses are applied to characterize the gene expression in colonic epithelial cells and gut microbiota composition. In the young groups, OVT suppresses the genes correlated with lipid metabolism and signal transduction. The regulated genes in the adult groups encompass various biological processes, including lipid metabolism, signal transduction, endocrine system, and others. OVT increases the proportion of some beneficial bacteria significantly, especially Akkermansia, and inhibits some harmful bacteria. Furthermore, OVT affects mucosal morphology positively via increasing the crypt depth. OVT also increases the expression of tight junction protein occludin by 3.0- and 5.2-folds in young and adult groups, respectively.

CONCLUSION

OVT exhibits some beneficial effects on the gut environment. These positive findings provide new insight into the understanding of OVT as an excellent functional ingredient.

Review: Other Helicobacter species

This article is a review of the most important, accessible, and relevant literature published between April 2018 and April 2019 in the field of Helicobacter species other than Helicobacter pylori. The initial part of the review covers new insights regarding the presence of gastric and enterohepatic non-H. pylori Helicobacter species (NHPH) in humans and animals, while the subsequent section focuses on the progress in our understanding of the pathogenicity and evolution of these species. Over the last year, relatively few cases of gastric NHPH infections in humans were published, with most NHPH infections being attributed to enterohepatic Helicobacters. A novel species, designated "Helicobacter caesarodunensis," was isolated from the blood of a febrile patient and numerous cases of human Helicobacter cinaedi infections underlined this species as a true emerging pathogen. With regard to NHPH in animals, canine/feline gastric NHPH cause little or no harm in their natural host; however they can become opportunistic when translocated to the hepatobiliary tract. The role of enterohepatic Helicobacter species in colorectal tumors in pets has also been highlighted. Several studies in rodent models have further elucidated the mechanisms underlying the development of NHPH-related disease, and the extra-gastric effects of a Helicobacter suis infection on brain homeostasis was also studied. Comparative genomics facilitated a breakthrough in the evolutionary history of Helicobacter in general and NHPH in particular. Investigation of the genome of Helicobacter apodemus revealed particular traits with regard to its virulence factors. A range of compounds including mulberries, dietary fiber, ginseng, and avian eggs which target the gut microbiota have also been shown to affect Helicobacter growth, with a potential therapeutic utilization and increase in survival.