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Scibè C, Eng-Wilmot K, Lam T, Tosini I, López MJG, Solazzo C. Palaeoproteomics and microanalysis reveal techniques of production of animal-based metal threads in medieval textiles. Sci Rep 2024; 14:5320. [PMID: 38438441 PMCID: PMC10912450 DOI: 10.1038/s41598-024-54480-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 02/12/2024] [Indexed: 03/06/2024] Open
Abstract
Animal-based metal threads were largely used between the 10th and the fifteenth century, in European, Middle Eastern and Far Eastern textile productions for the decoration of textiles and cloths. They belong to a larger group of metal threads, used either as flat threads or wrapped around a fiber core, that were backed by an organic support (animal or paper). This study focuses on the medieval production of metal threads backed by an animal membrane (e.g. gut membrane), or skin. A total of 91 samples were collected from a corpus of 66 textile fragments belonging to 54 catalogued objects. The relevance and novelty of the present study is represented by the combination of proteomics, cross-section analysis, and scanning electron microscopy (SEM-EDS and SEM-µXRF). The diversity of materials and manufacturing techniques found within each typology of thread, respectively, membrane-based metal threads and skin-based metal threads, hinted at different production technologies. Membrane-based threads were found to be invariably made from cattle gut membrane, coated with gilt-silver leaves. A possible sheep glue adhesive was found in a few samples. Skin-based threads were made from either goat or sheep leather, coated with metal leaves or powder. Within the three different types of coatings identified (silver, gold and gilt-silver), gold coatings were the most represented. Goat leather threads were associated with an egg-white binder, while sturgeon glue was identified as adhesive in all sheep leather threads. Collagen glue from other species (cattle, sheep, horse) was occasionally found in mixed adhesives. In two textiles, the finding of human proteins indicates past contamination due to handling or use. The analytical results show coherence between the fabrication patterns of animal-based metal threads and their probable geographical areas of manufacture, indicating that the study of materials and techniques provide further criteria to classify and group textiles, and trace correlations between manufacturing centers within Eurasian territories.
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Affiliation(s)
- Cristina Scibè
- Programa de Doctorado Arte y Patrimonio, Escuela Internacional de Doctorado (EIDUS), Universidad de Sevilla, P de Las Delicias s/n, 41003, Sevilla, Spain.
- Scientific Laboratory Opificio delle Pietre Dure (OPD), Viale F. Strozzi 1, 50129, Firenze, Italy.
| | - Kira Eng-Wilmot
- Cooper Hewitt, Smithsonian Design Museum, 2 E 91st St, New York, NY, 10128, USA
| | - Thomas Lam
- Museum Conservation Institute (MCI), Smithsonian Institution, 4210 Silver Hill Road, Suitland, MD, 20746, USA
| | - Isetta Tosini
- Scientific Laboratory Opificio delle Pietre Dure (OPD), Viale F. Strozzi 1, 50129, Firenze, Italy
| | - Maria José González López
- Departamento de Pintura, Facultad de Bellas Artes, Universidad de Sevilla, C/ Laraña 3, 41003, Sevilla, Spain
| | - Caroline Solazzo
- Museum Conservation Institute (MCI), Smithsonian Institution, 4210 Silver Hill Road, Suitland, MD, 20746, USA.
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Zhu D, Sadat A, Joye IJ, Vega C, Rogers MA. Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues. Food Chem 2024; 431:137121. [PMID: 37573748 DOI: 10.1016/j.foodchem.2023.137121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (∼800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche-gauche-gauche (SSg-g-g), trans-gauche-trans (SSt-g-t), and trans-gauche-gauche (SSt-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SSg-g-g disulfide bonds coincide with rapid foam collapse, while the tyrosine I850/I830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes.
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Affiliation(s)
- Dennis Zhu
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Azin Sadat
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Iris J Joye
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - César Vega
- McCain Foods, R&D, Oakbrook Terrace, IL 60181, US
| | - Michael A Rogers
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada.
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Zhao B, Pu J, Hu G, Liu X, Li S, Wang J, Geng F. Chicken egg white precipitates induced by water dilution. Int J Biol Macromol 2024; 254:128084. [PMID: 37967608 DOI: 10.1016/j.ijbiomac.2023.128084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/08/2023] [Accepted: 11/12/2023] [Indexed: 11/17/2023]
Abstract
Chicken egg whites (whole egg white, EW; thick egg white, TKEW; thin egg white, TNEW) become turbid and are accompanied by the formation of precipitates after being diluted with an equal mass of deionized water. The precipitates of TKEW induced by water dilution (Thick Egg White Precipitates, TKEWP) account for 14.47 % of TKEW total dry matter, much higher than that of thin egg white precipitates (TNEWP) (1.51 %) and whole egg white precipitates (EWP) (5.53 %). Quantitative proteomic analysis identified 27 differentially abundant proteins (p < 0.05) among EW, EWP, TNEWP, and TKEWP. Lysozyme was found to be a key protein in the formation of EW precipitates induced by water dilution, as its abundance was significantly higher in TNEWP and TKEWP. Mucin-5B (α-ovomucin) had the highest abundance in TKEWP, suggesting that its insolubility is one of the important factors contributing to the large formation of TKEWP. This paper systematically studies the formation, characteristics, and composition of egg white precipitation caused by water dilution, and puts forward a new understanding of the processing characteristics of egg white liquid, thus laying a theoretical foundation for further research methods to reduce egg white precipitation by water dilution.
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Affiliation(s)
- Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jing Pu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
| | - Xin Liu
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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You H, Li J, Li Y, Wang W, Yu Z, Liu J, Liu X, Ding L. Absorption of egg white hydrolysate in the intestine: Clathrin-dependent endocytosis as the main transport route. Food Res Int 2023; 173:113480. [PMID: 37803802 DOI: 10.1016/j.foodres.2023.113480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/20/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
This paper aimed to investigate the in vivo absorption of egg white hydrolysate (EWH) in rats and the transport route across the intestinal epithelium. Results showed that the level of plasma peptide-bound amino acid (PAA) of the EWH-supplemented rats (EWH-R) was determined to be 2012.18 ± 300.98 μmol/L, 10.72% higher than that of the control group, and was significantly positively correlated to that of EWH. Thirty-three egg white-derived peptides were successfully identified from the plasma of EWH-R, and 20 of them were found in both EWH-R plasma and EWH, indicating that these peptides tend to be absorbed through the intestinal epithelium in intact forms into the blood circulation. In addition, 637 up-regulated and 577 down-regulated genes in Caco-2 cells incubated with EWH were detected by RNA-sequencing and the clathrin-dependent endocytosis was the most enriched pathway in KEGG analysis. EWH significantly increased the mRNA levels of the key genes involved in the clathrin-dependent endocytosis but these changes would be inhibited by the clathrin-dependent endocytosis inhibitor of chlorpromazine. Moreover, the transepithelial transport of EWH across Caco-2 cell monolayers was significantly reduced by chlorpromazine. This study provided molecular-level evidence for the first time that clathrin-dependent endocytosis might be the main transport route of EWH in the intestinal epithelium.
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Affiliation(s)
- Haixi You
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Juanrui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yiju Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Wei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Zhipeng Yu
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jingbo Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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Pu J, Zhao B, Liu X, Li S, Wang B, Wu D, Wang J, Geng F. Quantitative proteomic analysis of chicken egg white and its components. Food Res Int 2023; 170:113019. [PMID: 37316084 DOI: 10.1016/j.foodres.2023.113019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
The protein profiles and properties of chicken egg white and its three components (thick egg white, TKEW; thin egg white, TNEW; and chalaza, CLZ) were comprehensively compared. The proteomes of TNEW and TKEW are relatively similar, but the abundance of mucin-5B and mucin-6 (the two subunits of ovomucin) is significantly higher in TKEW than in TNEW (42.97% and 870.04%, respectively), while the lysozymes in TKEW are 32.57% higher (p < 0.05) than those in TNEW. Meanwhile, the properties (including the spectroscopy, viscosity, and turbidity) of TKEW and TNEW are significantly different. Comprehensively, it is speculated that the electrostatic interactions between lysozyme and ovomucin are the main reason for the high viscosity and turbidity of TKEW. Compared with egg white sample (EW), CLZ has a higher abundance of insoluble proteins (mucin-5B, 4.23-fold; mucin-6, 6.89-fold) and a lower abundance of soluble proteins (ovalbumin-related protein X, 89.35% lower than EW; ovalbumin-related protein Y, 78.51% lower; ovoinhibitor, 62.08% lower; riboflavin-binding protein, 93.67% lower). These compositional differences should explain the insolubility of CLZ. These findings are important references for deepening the research and development of egg white in the future, such as the thinning of egg white, the molecular basis of changes in egg white properties, and the differential application of TKEW and TNEW.
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Affiliation(s)
- Jing Pu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xin Liu
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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Soraiyay Zafar H, Asefi N, Siahpoush V, Roufegarinejad L, Alizadeh A. Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties. Food Chem 2023; 426:136567. [PMID: 37307743 DOI: 10.1016/j.foodchem.2023.136567] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 05/29/2023] [Accepted: 06/05/2023] [Indexed: 06/14/2023]
Abstract
This research investigated the effects of spray drying (SD, set at 180 °C), freeze-drying (FD, set at -35 °C), and electrohydrodynamic drying (EHD) with and without the foam-mat method on egg white. The configuration used in EHD was a wire-to-plate type at room temperature. The results showed no significant difference in gel hardness and WHC% (P ≥ 0.05). Also, the foam-mat EHD powders resembled the FD powders in microstructure, appearance, flowability, and absorption intensity of the Amide I and II bands. Furthermore, the foam-mat EHD (DC-) powder had the highest protein content (66.1%), enthalpy (-183.06 J/g), and foaming capacity (725%) (P < 0.05). This finding was proved by FTIR, Raman, and SDS-PAGE tests, which revealed the minor structural changes in proteins (peptide chain structure, Amide I, Amide II, α-helix, and β-sheet). FD powder demonstrated good protein stability in zeta potential and foam stability tests.
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Affiliation(s)
- Haleh Soraiyay Zafar
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
| | - Vahid Siahpoush
- Faculty of Physics, University of Tabriz, Tabriz, Iran; Plasma Research Group, Research Institute for Applied Physics and Astronomy (RIAPA), University of Tabriz, Tabriz, Iran.
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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An N, Gan H, Huang Z, Zhang T, Cheng ZJ, Zhu H, Liu T, Lin X, Sun B. Component-Resolved Analyses for Diagnosis of Food Allergies in Infants and Young Children in Southern China. Int Arch Allergy Immunol 2023; 184:668-680. [PMID: 36996762 DOI: 10.1159/000529305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Accepted: 01/13/2023] [Indexed: 04/01/2023] Open
Abstract
INTRODUCTION Chicken eggs and cow's milk are two of the most common foods that cause allergic reactions in infants and young children, and there is a lack of precise diagnostic methods to identify the allergic state of these patients. The recently developed food allergen component-resolved diagnosis (CRD) may be a more accurate diagnosis method for food allergies. METHODS One hundred children sensitized to egg white and milk crude extracts and diagnosed with or suspected allergic disease were included. The specific immunoglobulin E (sIgE) (s) of animal food allergen crude extracts (egg yolk, milk, shrimp, crab, cod, beef) and the main components of egg white and milk were tested. The sensitization characteristics, cross-reactivity, and clinical relevance were analyzed. RESULTS The results of egg white-sensitized patients showed that ovalbumin (Gal d 2) had the highest positive rate of 100%. Compared with other pairwise combinations of egg allergens, the combination of egg white and Gal d 2 had higher diagnostic accuracy, with an AUC of 0.876 (95% CI: 0.801-0.951), a sensitivity of 88.9%, and a specificity of 75.9%. The positive rates of beta-lactoglobulin (Bos d 5) and alpha-lactoglobulin (Bos d 4) in the milk-sensitized children were comparable, 92% and 91%, respectively. The combination of crude milk extract and Bos d 4 had the highest diagnostic accuracy, with an AUC of 0.969 (95% CI: 0.938-0.999), a sensitivity of 100%, and a specificity of 82.7%. CONCLUSION Among these subjects, our study found the main allergenic component of egg white was Gal d 2, and the main allergenic components of milk were Bos d 4 and Bos d 5. CRD may help identify egg/milk allergies and non-allergies.
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Affiliation(s)
- Nairui An
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Hui Gan
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Zhifeng Huang
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Teng Zhang
- Faculty of Health Sciences, University of Macau, Taipa, Zhuhai, China
| | - Zhangkai J Cheng
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Huiqing Zhu
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Tingting Liu
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Xiaomin Lin
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Baoqing Sun
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, State Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
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Singh S, Bhushan S, Khan H, Chaudhari LR, Ali A, Das A, Barui A, Negi YS, Joshi MG, Dutt D. Surgical cotton microfibers loaded with proteins and apatite: A potential platform for bone tissue engineering. Int J Biol Macromol 2023; 236:123812. [PMID: 36854368 DOI: 10.1016/j.ijbiomac.2023.123812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 02/13/2023] [Accepted: 02/19/2023] [Indexed: 02/28/2023]
Abstract
Tissue engineering has emerged as the best alternative to replacing damaged tissue/organs. However, the cost of scaffold materials continues to be a significant obstacle; thus, developing inexpensive scaffolds is strongly encouraged. In this study, cellulose microfibers (C), gelatin (G), egg white (EW), and nanohydroxyapatite (nHA) were assembled into a quaternary scaffold using EDC-NHS crosslinking, followed by freeze-drying method. Cellulose microfibers as a scaffold have only received a limited amount of research due to the absence of an intrinsic three-dimensional structure. Gelatin, more likely to interact chemically with collagen, was used to provide a stable structure to the cellulose microfibers. EW was supposed to provide the scaffold with numerous cell attachment sites. nHA was chosen to enhance the scaffold's bone-bonding properties. Physico-chemical, mechanical, and biological characterization of scaffolds were studied. In-vitro using MG-63 cells and in-ovo studies revealed that all scaffolds were biocompatible. The results of the DPPH assay demonstrate the ability of CGEWnHA to reduce free radicals. The CGEWnHA scaffold exhibits the best properties with 56.84 ± 28.45 μm average pore size, 75 ± 1.4 % porosity, 39.23 % weight loss, 109.19 ± 0.98 kPa compressive modulus, and 1.72 Ca/P ratio. As a result, the constructed CGEWnHA scaffold appears to be a viable choice for BTE applications.
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Zhong ZH, Zhang YQ. Long-term preservation at low temperature of Escherichia coli cells embedded in egg white glass formed by slow drying at room temperature. Int J Biol Macromol 2023; 225:1129-1139. [PMID: 36427618 DOI: 10.1016/j.ijbiomac.2022.11.174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 11/05/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022]
Abstract
Sterile homogeneous egg white (EW) is obtained through a three-step process, high-speed homogenization, centrifugation, and ultraviolet radiation. After incorporating 1.056 × 1010 CFU/g of Escherichia coli, the EW mixture was dehydrated by slow drying to form a brittle, water-soluble, and transparent bacteria-embedded egg white glass (BE-EWG). The BE-EWG stored at -20 °C for 4 months maintains almost all the cell growth functions and proliferation activities of the labeled E. coli, and most of the cell functions and 60 % of the proliferation activities are maintained for up to one year. The BE-EWG exhibits a porous hydrogel membrane structure after heat treatment, and many E. coli cells are accommodated in a grid with a pore size of 2-10 mm. The loss of bacteria-carrying viability after storage at room temperature may be related to the Maillard reaction between protein and glucose in EW, which results in the structural changes caused by protein cross-linking, darkened color and water insolubility of the BE-EWG. Therefore, the method of embedding E. coli cells in EWG as solid form at room temperature to avoid ice crystal formation during cryopreservation is more beneficial for storage, packaging and shipping at -20 °C.
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Affiliation(s)
- Zhi-Hao Zhong
- School of Biology and Basic Medical Sciences, Medical College, Soochow University, RM702-2303, No. 199, Renai Road, Industrial Park, Suzhou 215123, China.
| | - Yu-Qing Zhang
- School of Biology and Basic Medical Sciences, Medical College, Soochow University, RM702-2303, No. 199, Renai Road, Industrial Park, Suzhou 215123, China.
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Wang Z, Liao J, Guo X, Li X, Kwon SY. Total mercury in different egg tissues provides insights to mercury metabolisms in bird bodies. Ecotoxicol Environ Saf 2023; 249:114336. [PMID: 36508796 DOI: 10.1016/j.ecoenv.2022.114336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
Mercury (Hg) pollution in birds has been widely reported, but the metabolism of Hg in bird bodies remains unclear. Measurement of Hg concentrations in bird tissues (muscles and organs) could provide insights into the metabolism of Hg in bird bodies, however, this approach is often invasive. To avoid invasive procedures, we conducted feeding experiments using chickens and used eggs as a proxy for understanding Hg metabolism in chicken bodies. For the control group, various THg concentrations were observed in egg whites, egg yolks, and eggshells, but the THg concentration trends for different egg tissues were not statistically different (P > 0.05). For the Hg feeding group (0.3 mg/kg body weight, feeding once), Hg peaks were observed in egg yolks and egg whites at different time periods, suggesting different response time to dietary Hg in chicken body tissues. Mercury in egg yolks peaked at Day 6, suggesting their quick response to dietary Hg. Egg whites reached Hg peak at Day 20, exhibiting a slower response to dietary Hg. Eggshells did not show a Hg peak, perhaps due to their predominant inorganic components that do not trigger Hg bioaccumulation. We measured THgyolk/THgwhite ratios in various chicken eggs purchased from three areas in Guizhou, SW China. The THgyolk/THgwhite ratios for Huaxi, Hezhang and Wuchuan were 1.33 (0.57-2.41), 7.89 (4.27-19.47) and 2.64 (1.68-4.22), respectively, to suggest different exposure history for chickens. This study provides new insights into the metabolism and lifetime of Hg in bird bodies.
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Affiliation(s)
- Zhuhong Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
| | - Jing Liao
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Xiaoling Guo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Xue Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Sae Yun Kwon
- Division of Environmental Science and Engineering, Pohang University of Science and Technology, 77 Cheongam-Ro, Nam Gu, Pohang 37673, South Korea
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Zhou M, Zhao W, Xue W, Liu J, Yu Z. Potential antihypertensive mechanism of egg white-derived peptide QIGLF revealed by proteomic analysis. Int J Biol Macromol 2022; 218:439-446. [PMID: 35878667 DOI: 10.1016/j.ijbiomac.2022.07.149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 02/06/2023]
Abstract
Previous work has shown that egg white-derived peptide QIGLF has significant in vivo antihypertensive activity. This study aimed to clarify the antihypertensive mechanisms of QIGLF on spontaneously hypertensive rats (SHRs) by a serum proteomic approach. Here, the tandem mass tag (TMT) quantitative proteomic was performed to discover serum protein changes in SHRs with QIGLF. As a result, SHRs with 4 weeks of QIGLF treatment have distinct serum protein expression profiles by principal component and Pearson's correlation coefficient analysis. Based on Gene Ontology (GO) annotation, oxygen transport and organelle fusion were found to be a regulated major biological process. Besides, aldosterone regulated sodium reabsorption, mitophagy, gap junction, and tight junction were significantly regulated based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. QIGLF might exert antihypertensive effects in the SHRs by inhibiting Na+ reabsorption and oxidative stress, restoring gap junction and tight junction.
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Affiliation(s)
- Mingjie Zhou
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Wenzhu Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Wenjun Xue
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Jingbo Liu
- Lab of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
| | - Zhipeng Yu
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
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12
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Gao J, Shi Q, Ye Y, Wu Y, Chen H, Tong P. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white. Food Chem 2022; 383:132378. [PMID: 35183963 DOI: 10.1016/j.foodchem.2022.132378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/13/2022] [Accepted: 02/05/2022] [Indexed: 11/04/2022]
Abstract
In this study, effects of varying levels of xanthan or guar gum (XG/GG, 0.05%, 0.1%, 0.2%, 0.4% and 0.8%, w/v) on the spatial structure and functional properties of egg white (EW) proteins under different pasteurization conditions of the liquid egg was evaluated. Results showed that XG could bury the aromatic ring residues and reduce the hydrophobicity of protein in EW, whereas GG could only increase the hydrophobicity. With 0.8% GG addition and pasteurization under 60℃/3.5 min, the emulsifying stability of EW was improved by nearly 100%, while with 0.8% XG addition the gel structure of EWwould become porousandloosen under each pasteurization condition. The hardness of EW gels was decreased by 90% when the concentration of XG was 0.4% or 0.8%. According to the results, the concentration of gums and the pasteurization parameters should be considered together when adding gums into the liquid egg products for pasteurization simultaneously.
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Affiliation(s)
- Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yu Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yong Wu
- Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
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13
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Yu Z, Zhou M, Liu J, Zhao W. Underlying antihypertensive mechanism of egg white-derived peptide QIGLF using renal metabolomics analysis. Food Res Int 2022; 157:111457. [PMID: 35761693 DOI: 10.1016/j.foodres.2022.111457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/26/2022] [Accepted: 06/01/2022] [Indexed: 11/24/2022]
Abstract
The kidney is an important target organ in the treatment of hypertension, but the effect of peptide QIGLF with antihypertensive activity on kidneys remains unknown. In the work, we aimed to further understand the hypotensive effects of QIGLF in spontaneously hypertensive rats (SHRs) using widely targeted metabolomics technology to investigate the kidney metabolic profiling variations. After four weeks of oral administration, the results showed different renal metabolomics profiles between QIGLF and model groups. Besides, a total of 10 potential biomarkers were identified, that is, 3-hydroxybutanoate, 20-hydroxyeicosatetraenoic acid, 19(S)-hydroxyeicosatetraenoic acid, 15-oxoETE, L-ornithine, malonate, uridine, uridine 5'-monophosphate, argininosuccinic acid, and N-carbamoyl-L-aspartate. These metabolites might exhibit antihypertensive activity of QIGLF by regulating synthesis and degradation of ketone bodies, arachidonic acid metabolism, pyrimidine metabolism, and arginine biosynthesis. These findings suggest that QIGLF might alleviate hypertension by inhibiting renal inflammation, promoting natriuresis, and regulating renal nitric oxide production.
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Affiliation(s)
- Zhipeng Yu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China; School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Mingjie Zhou
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Jingbo Liu
- Lab of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
| | - Wenzhu Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
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14
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Xue H, Zhang G, Han T, Li R, Liu H, Gao B, Tu Y, Zhao Y. Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol- egg white under thermal treatment. Food Chem 2022; 372:131319. [PMID: 34818739 DOI: 10.1016/j.foodchem.2021.131319] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/21/2021] [Accepted: 10/02/2021] [Indexed: 01/12/2023]
Abstract
In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied. Results indicated that the particle size and turbidity of TEP increased with TP concentration, and the absolute value of ζ-potential decreased. After heat induction, the surface hydrophobicity of HTEP decreased with TP concentration, and the degree of protein aggregation increased. Microstructure and T2 showed that the gel structure became compact and stable, and HTEP had a strong water-binding ability. The ionic and disulfide bonds were the main chemical bonds in HTEP. The hardness and disulfide bond increased, but the digestion of HTEP increased initially and then decreased (caused by the change of gel structure). Infrared spectroscopy indicated the mutual conversion of intermolecular and intramolecular β-sheets. In short, TP could modify egg white gel through forming stable disulfide bonds and dense gel network structures.
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Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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15
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Xue H, Tu Y, Zhang G, Xin X, Hu H, Qiu W, Ruan D, Zhao Y. Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel. Ultrason Sonochem 2021; 81:105857. [PMID: 34871909 PMCID: PMC8649899 DOI: 10.1016/j.ultsonch.2021.105857] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/28/2021] [Accepted: 12/02/2021] [Indexed: 05/05/2023]
Abstract
In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary structure and microstructure of ultrasound modified egg white protein gel (UEP) and tea polyphenols (TP) assisted ultrasound modification of egg white protein gel (TUEP) with different ultrasonic power (0-360 W) were studied. With the increase of ultrasonic power, soluble protein, surface hydrophobicity and disulfide bonds of TUEP and UEP showed an increasing trend. In particular, with the increase of ultrasonic power, the content of intramolecular β-sheets and α-helices of TUEP showed an increasing trend, and significantly improved the relaxation time and microstructure, thus enhancing TUEP gel stability. In addition, the hardness and water holding capacity (WHC) of TUEP and UEP can be increased by ultrasonic treatment, and when the ultrasonic power reached 120 W, the hardness and WHC reached the maximum. The hardness and WHC of TUEP were significantly better than that of UEP. SDS-PAGE results showed that the peptide chain of protein without being broken under ultrasonic treatment. Ultrasonic treatment can improve the gel strength of egg white protein by promoting the cross-linking of proteins to form a dense gel structure, and egg white protein gel form more disulfide bonds and a more stable gel conformation under TP assisted ultrasound. In conclusion, ultrasound and TP assisted ultrasound modification of egg white protein gel is a reliable technique, which can improve the value of egg white protein in food processing.
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Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaojuan Xin
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Hui Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Dandan Ruan
- Hubei Shendan Health Food Co. LTD, Xiaogan 430000, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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16
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Uneoka K, Horino S, Ozaki A, Aki H, Toda M, Miura K. Differences in allergic symptoms after the consumption of egg yolk and egg white. Allergy Asthma Clin Immunol 2021; 17:97. [PMID: 34563242 PMCID: PMC8467143 DOI: 10.1186/s13223-021-00599-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
Hen’s eggs are one of the most common causes of food allergy. Although hen’s eggs are known to cause more gastrointestinal symptoms than other foods, it is not known whether there is a difference in organ-specific symptoms between egg yolk (EY) and egg white (EW). The present study aimed to determine whether there are organ-specific differences in the immediate symptoms of EY and EW in patients with hen’s egg allergies. We retrospectively investigated the immediate symptoms and treatment contents of those who had a positive result in an oral food challenge (OFC) of boiled whole EY or 10 g of boiled EW in our hospital from January 2013 to July 2019. We compared 80 patients in the EY-OFC-positive group with 106 patients in the EW-OFC-positive group. The EY-OFC-positive group had significantly fewer respiratory symptoms and significantly more gastrointestinal symptoms than the EW-OFC-positive group and had significantly more gastrointestinal symptoms only. In terms of treatment, significantly fewer patients in the EY-OFC-positive group required beta 2-agonist inhalation, and a significantly higher proportion of patients did not require treatment. Compared to EW, EY is more likely to cause gastrointestinal symptoms and less likely to cause respiratory symptoms. It may be necessary to discriminate between EY and EW allergy during diagnosis.
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Affiliation(s)
- Kei Uneoka
- Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan.
| | - Satoshi Horino
- Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan
| | - Ayafumi Ozaki
- Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan
| | - Haruka Aki
- Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan
| | - Masako Toda
- Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Katsushi Miura
- Department of Allergy, Miyagi Children's Hospital, 4-3-17 Ochiai, Aoba-ku, Sendai, 989-3126, Japan
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17
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Liu Q, Wang Q, He P, Zhang Y, Pan L, Chen Y, Wu H, Zhang M. Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast. Food Chem 2021; 366:130712. [PMID: 34343953 DOI: 10.1016/j.foodchem.2021.130712] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 07/03/2021] [Accepted: 07/25/2021] [Indexed: 02/08/2023]
Abstract
The aim of this study was to investigate the effect of selenium enrichment on the gel properties and gastrointestinal digestive properties of egg white. Results of texture profile analysis, scanning electron microscopy and differential scanning calorimetry showed that the heat-induced gel of selenium-enriched egg white (EW-2) exhibited higher gel strength, smoother microstructure, and higher thermal denaturation temperature than ordinary egg white (EW-1), which might be due to the change of ovomucin and ovotransferrin content. The gastrointestinal digestive products of the EW-2 protein contained a higher proportion of small peptides and more free amino acids than those of EW-1. Results of oxygen radical absorbance capacity and cellular antioxidant activity assays indicated that digestive products of the EW-2 protein exhibited stronger antioxidant activity than those of the EW-1 protein. In summary, Se enrichment improved heat-induced gel properties of egg white, and promoted the gastrointestinal digestion of egg white protein.
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Affiliation(s)
- Qi Liu
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Qian Wang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Ping He
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Yi Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Leiman Pan
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Yong Chen
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; College of Chemical and Biological, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200, China
| | - Hui Wu
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
| | - Mengmeng Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
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18
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Wang J, Liu X, Li S, Ye H, Luo W, Huang Q, Geng F. Ovomucin may be the key protein involved in the early formation of egg-white thermal gel. Food Chem 2021; 366:130596. [PMID: 34293545 DOI: 10.1016/j.foodchem.2021.130596] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/25/2021] [Accepted: 07/12/2021] [Indexed: 12/18/2022]
Abstract
Clarification of the mechanism of heat-induced gel formation by proteins under natural food systems could provide important references for the regulation of food texture. In the present study, the proteins involved in the early stage (heating at 72 °C for 8 min) of egg-white thermal gel (EWG) formation were studied quantitatively through comparative proteomic analysis. We discovered that the abundance of ovalbumin and ovomucoid increased significantly (p < 0.01), whereas that of ovotransferrin, lysozyme, ovomucin (mucin 5B and mucin 6) decreased significantly (p < 0.01), in the supernatant of EWG. If the initial interaction of egg white proteins was altered by ultrasonic pretreatment, the abundance of ovomucin and lysozyme in the supernatant of EWG increased, and was accompanied by the change from a solid gel to a fluid gel. Based on these results, we hypothesize that ovomucin has a key role in the formation and regulation of EWG properties.
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Affiliation(s)
- Jinqiu Wang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Xin Liu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hongliang Ye
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wei Luo
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qun Huang
- College of Food Science, Guizhou Medical University, Guiyang 550025, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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19
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Renzone G, Novi G, Scaloni A, Arena S. Monitoring aging of hen egg by integrated quantitative peptidomic procedures. Food Res Int 2021; 140:110010. [PMID: 33648242 DOI: 10.1016/j.foodres.2020.110010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/15/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Environmental conditions and timing of egg storage highly affect raw material quality. Aging and endogenous processing of constituent proteins can determine important changes in specific functions and technological properties of inner egg compartments. We here used integrated peptidomic procedures to identify peptide markers of egg freshness. At first, peptides extracted from egg white and yolk plasma taken from eggs stored for different times were subjected to a label-free untargeted quantitation procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, which identified 836 and 1974 unique variable molecules, respectively. By applying stringent criteria for filtering data, 30 and 66 putative egg aging markers were selected for egg white and yolk plasma, respectively. Proposed molecules were then validated through a targeted label-free parallel reaction monitoring procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, confirming quantitative trends for 19 and 25 peptides in egg white and yolk plasma, respectively, and generating a robust panel of egg storage markers. Quantitative results reflected physico-chemical phenomena occurring in egg compartments during storage and offered essential information for the development of novel control procedures to assess quality features of fresh/stored raw material.
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Affiliation(s)
- Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Gianfranco Novi
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
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20
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Teglia CM, Guiñez M, Culzoni MJ, Cerutti S. Determination of residual enrofloxacin in eggs due to long term administration to laying hens. Analysis of the consumer exposure assessment to egg derivatives. Food Chem 2021; 351:129279. [PMID: 33631615 DOI: 10.1016/j.foodchem.2021.129279] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 10/22/2022]
Abstract
The use of the antibiotic enrofloxacin (ENR) in poultry is controversial. A high-performance liquid chromatography coupled to fast-scanning fluorescence detection (HPLC-FSFD) method for the determination of ENR in egg white, egg yolk, and lyophilized samples was developed. In a first analysis, the long-term administration of ENR (100 days) to laying hens was carried out to determine its presence in egg white, yolk, or both. The predominance of ENR was observed in egg white and variations in the weight of egg white and eggshell was evidenced, showing a potential problem in the industry. Eventually, the presence of ENR was confirmed in commercial lyophilized egg white samples in concentration values around 350 µg kg-1. The consumer exposure assessment was estimated for children, adolescents, and adults. The result displayed that, in an intake of lyophilized egg white with food-producing animals, the %ADI exceeds 100%, showing toxicological levels.
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Affiliation(s)
- Carla M Teglia
- Instituto de Química de San Luis (CCT-San Luis), Área de Química Analítica, Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Laboratorio de Espectrometría de Masas, Bloque III, Ejército de los Andes 950, San Luis CP5700, Argentina; Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, 3000 Santa Fe, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 CP C1425FQB, Buenos Aires, Argentina
| | - María Guiñez
- Instituto de Química de San Luis (CCT-San Luis), Área de Química Analítica, Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Laboratorio de Espectrometría de Masas, Bloque III, Ejército de los Andes 950, San Luis CP5700, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 CP C1425FQB, Buenos Aires, Argentina
| | - María J Culzoni
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, 3000 Santa Fe, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 CP C1425FQB, Buenos Aires, Argentina.
| | - Soledad Cerutti
- Instituto de Química de San Luis (CCT-San Luis), Área de Química Analítica, Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Laboratorio de Espectrometría de Masas, Bloque III, Ejército de los Andes 950, San Luis CP5700, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 CP C1425FQB, Buenos Aires, Argentina.
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21
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Wang W, Zhang XH, Zhu L, Liu YX. Investigation of Allergic Sensitization Pattern in 4,203 Children in Northern China. Int Arch Allergy Immunol 2020; 182:455-458. [PMID: 33296895 DOI: 10.1159/000511976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 09/29/2020] [Indexed: 11/19/2022] Open
Abstract
OBJECTIVE The objective of this study is to investigate the allergen sensitization pattern among 4,203 children in the Shanxi region of China and to provide guidance for diagnosis and prevention of allergic diseases. METHODS A retrospective analysis was conducted on the allergen-specific immunoglobulin E (sIgE) results of 4,203 children aged 0-12 years from January to December in 2019. SIgE antibodies to 19 allergens in the serum sample were detected by enzyme ALLERGO-SORBENT testing. RESULTS In total, 49.70% (2,089/4,203) of children with allergic diseases were positive for sIgE, and the top 5 allergens were egg white 18.63% (783/4,203), artemisia 14.47% (608/4,203), milk 13.04% (548/4,203), ragweed 8.66% (364/4,203), and poplar/willow/elm 8.52% (358/4,203). Significant differences in the positive rate of food allergens and aeroallergens in different ages were found (p < 0.05). 50.98% (1,065/2,089) patients were sensitive to 2 or more allergens. The high sensitization rate in the >3-year group was significantly higher than the ≤3-year group (p < 0.05). CONCLUSION Egg white and artemisia are the most common allergens in children in northern China. This study provides allergic sensitization pattern of children and clinical epidemiological data in the region.
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Affiliation(s)
- Wei Wang
- Department of Laboratory Medicine, Shanxi Provincial People's Hospital, Taiyuan, China
| | - Xian-Hui Zhang
- Department of Laboratory Medicine, Children's Hospital of Shanxi Province, Taiyuan, China
| | - Lei Zhu
- Department of Laboratory Medicine, Children's Hospital of Shanxi Province, Taiyuan, China
| | - Yu-Xiang Liu
- First Affiliated Hospital , Shanxi Medical University, Taiyuan, China,
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22
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Liu B, Hou W, Li K, Chen Q, Liu Y, Yue T. Specific gene SEN1393 contributes to higher survivability of Salmonella Enteritidis in egg white by regulating sulfate assimilation pathway. Int J Food Microbiol 2020; 337:108927. [PMID: 33152571 DOI: 10.1016/j.ijfoodmicro.2020.108927] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 11/16/2022]
Abstract
Salmonella enterica serovar Enteritidis (S. Enteritidis) presents an excellent capacity to survive in egg white, which is a hostile environment for bacterial growth. To reveal its survival mechanism, this study focuses on the specific gene SEN1393, which has been found to exist only in the genomic sequence of S. Enteritidis. The survival capacity of the deletion mutant strain ΔSEN1393 was proven to be significantly reduced after incubation in egg white. RNA sequencing and RT-qPCR results demonstrate that the expression levels of 19 genes were up-regulated, while the expression levels of 9 genes were down-regulated in egg white. These genes were classified into 6 groups based on their functional categories, namely the sulfate assimilation pathway, arginine biosynthesis, the tricarboxylic acid cycle, the fimbrial protein, the transport and chelation of metal ion, and others (sctT, rhs, and pspG). The strain ΔSEN1393 was deduced to damage FeS cluster enzymes and increase the sulfate and iron requirements, and to reduce bacterial motility and copper homeostasis. Via InterProScan analysis, the gene SEN1393 was speculated to encode a TerB-like and/or DjlA-like protein, and therefore, together with cysJ, possibly reduced the oxidative toxicities resulting from oxyanions such as tellurite, and/or improved CysPUWA conformation to restrain the uptake of the toxic oxyanions. In summary, the gene SEN1393 enabled the higher survival of S. Enteritidis in egg white as compared to other pathogens by regulating the sulfate assimilation pathway.
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Affiliation(s)
- Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China.
| | - Wanwan Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Ke Li
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou, China
| | - Qing Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yaxin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
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Liu X, Wang J, Liu L, Cheng L, Huang Q, Wu D, Peng L, Shi X, Li S, Geng F. Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties. Food Chem 2021; 342:128252. [PMID: 33067044 DOI: 10.1016/j.foodchem.2020.128252] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/25/2020] [Accepted: 09/27/2020] [Indexed: 11/22/2022]
Abstract
This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation.
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Ai M, Jiang A. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Food Chem 2020; 340:128185. [PMID: 33010647 DOI: 10.1016/j.foodchem.2020.128185] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/10/2020] [Accepted: 09/22/2020] [Indexed: 11/30/2022]
Abstract
In this study, sodium tripolyphosphate (STP) and tetrasodium pyrophosphate (TSPP) were utilized to modify duck egg white protein (EWP). The phosphorylated EWP was prepared as egg white gel (EWG) by adding sodium hydroxide. The phosphorus content of EWP reached 2.18 mg/g and 2.07 mg/g with the addition of STP and TSPP, respectively, after 2 h phosphorylation. The average particle size, absolute zeta potential value, and surface hydrophobicity of EWP increased significantly during phosphorylation. FTIR results indicate that phosphorylation reduced the random structure and α-helical content while increasing the content of β-sheets and β-turn. The mechanical and rheological properties of EWG decreased obviously after phosphorylation. A three-dimensional porous network microstructure was formed, and the gel with added TSPP had larger pores. Adding STP and TSPP to EWG weakened its salt and solvent sensitivity. The findings provide a direction for the exploration of gel properties after protein modification.
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Affiliation(s)
- Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
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25
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Kiyota K, Yoshimitsu M, Uchida K, Kajimura K. Development of a liquid chromatography-tandem mass spectrometry method for simultaneous quantification of hen's egg white allergens Gal d 1-4 in fresh and processed eggs. Food Chem 2021; 345:128022. [PMID: 33039190 DOI: 10.1016/j.foodchem.2020.128022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 09/01/2020] [Accepted: 09/02/2020] [Indexed: 11/22/2022]
Abstract
Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Purified Gal d 1-4 proteins were trypsin-digested and the resulting peptides used in LC-MS/MS analysis. The limits of quantification were 9.77-39.1 ng/mL. The Gal d 1-4 recovery in fresh and processed eggs was 68.3-121.3%, and intra- and interassay coefficients of variation were 1.5-15.7% and 2.4-38.1%, respectively, indicating high sensitivity, accuracy, and reproducibility. In addition, the high specificity of this method was confirmed by testing 27 other foods. This newly developed method could provide reliable information to the industrial food and clinical fields, facilitating improved quality of life for individuals with egg allergies.
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26
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Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y. The sol-gel-sol transformation behavior of egg white proteins induced by alkali. Int J Biol Macromol 2020; 155:588-597. [PMID: 32234445 DOI: 10.1016/j.ijbiomac.2020.03.209] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 03/23/2020] [Accepted: 03/25/2020] [Indexed: 12/12/2022]
Abstract
In the current study, we found an interesting phenomenon that fresh egg white (EW) undergo the sol-gel-sol transition with alkali treatment. The transformation behavior at different alkalinity (1.5%, 2.0%, and 2.5%) was investigated. As the gel formed, the hardness, lightness, surface hydrophobicity and the total number of identified peptides increased, and then, remarkable reduction when the gel collapsed. Rheological behavior indicated that the viscosity varied with shear rate. Fourier transform infrared spectroscopy (FTIR) showed that β-sheets gradually decreased as the α-helices increased during gel-sol transformation. The quantification of EW peptides analysis revealed that there was no dramatic correlation between the number of identified peptides and alkalinity. It was concluded that the sol-gel-sol transition was strongly dependent on alkali levels, moreover, high concentration promoted gel formation as well as liquefaction. The EW transformation behavior induced by alkali had a significant effect on protein aggregation and denaturation, and further changed physicochemical properties.
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Affiliation(s)
- Xuejing Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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27
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Wu L, Yao YN, Yuan ZC, DI D, Li L, Hu B. Direct Detection of Lysozyme in Viscous Raw Hen Egg White Binding to Sodium Dodecyl Sulfonate by Reactive Wooden-tip Electrospray Ionization Mass Spectrometry. ANAL SCI 2020; 36:341-346. [PMID: 31656247 DOI: 10.2116/analsci.19p288] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Direct characterization of native protein binding to ligands in raw biological samples is a challenging task, because the ligand solution might induce proteins to aggregation, flocculation and denaturation. In this work, we developed a reactive wooden-tip electrospray ionization mass spectrometry (ESI-MS) for formation and characterization of protein-ligand complexes upon rapid mixing in electrospray droplets. Raw viscous hen egg white (HEW) was directly loaded onto a wooden tip to induce spray ionization, and sodium dodecyl sulfonate (SDS) solution was directly loaded into the HEW spray by a pipette tip, and thus lysozyme-DS complexes were then formed in the electrospray droplets and were detected subsequently by mass spectrometry. The new approach was successfully applied to investigate interaction of SDS and native lysozyme in electrospray droplets of standard solution and raw egg white. Our results showed that wooden-tip ESI-MS is a promising method to form and characterize protein-ligand complexes.
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Affiliation(s)
- Lin Wu
- Institute of Mass Spectrometry and Atmospheric Environment, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Jinan University
| | - Ya-Nan Yao
- Institute of Mass Spectrometry and Atmospheric Environment, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Jinan University
| | - Zi-Cheng Yuan
- Institute of Mass Spectrometry and Atmospheric Environment, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Jinan University
| | - Dandan DI
- Institute of Mass Spectrometry and Atmospheric Environment, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Jinan University
| | - Lei Li
- Institute of Mass Spectrometry and Atmospheric Environment, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Jinan University.,Guangzhou Hexin Instrument Co., Ltd
| | - Bin Hu
- Institute of Mass Spectrometry and Atmospheric Environment, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Jinan University
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Ding L, Lu L, Sheng L, Tang C, Chen Y, Cai Z. Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment. Food Chem 2020; 317:126349. [PMID: 32078990 DOI: 10.1016/j.foodchem.2020.126349] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 11/28/2022]
Abstract
The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The α-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.
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Affiliation(s)
- Lixian Ding
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Chaoqing Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yujun Chen
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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29
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Arena S, Renzone G, Scaloni A. A multi-approach peptidomic analysis of hen egg white reveals novel putative bioactive molecules. J Proteomics 2020; 215:103646. [PMID: 31927067 DOI: 10.1016/j.jprot.2020.103646] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/25/2019] [Accepted: 01/08/2020] [Indexed: 12/31/2022]
Abstract
Chicken egg white is a raw material broadly used as additive for the preparation of food and cosmetoceutical products. To describe its molecular properties, various proteomic investigations were performed in the last decade characterizing highly abundant components. No peptidomic counterparts were accomplished so far; scientific literature only reports on the characterization of specific bioactive peptides or preparations from egg white and its hydrolysates, which was performed through dedicated functional assays. In this study, a broad description of the egg white peptidome at 24, 336 and 672 h after laying was achieved using three peptide extraction procedures, which were combined with MALDI-TOF-TOF-MS and nanoLC-ESI-Q-Orbitrap-MS/MS analyses. In the whole, 506 peptides were characterized; they mostly resulted from the physiological degradation of intact proteins following the activity of endoprotease ArgC-, trypsin- and plasmin-like enzymes. Eventual detection of peptide post-translational modifications also provided structural information on parental proteins. When analyzed by bioinformatics and/or compared with literature data, identified peptides allowed recognizing a number of protein fragments associated with different hypothetical biological activities. These results confirmed previous observations regarding functional characteristics of egg white unfractionated preparations or purified molecules, emphasizing the useful application of this raw material in human nutrition and cosmetics. Finally, a comparative label-free peptidomic evaluation of samples stored for different times under refrigeration identified 31 peptides showing significant quantitative changes during storage. BIOLOGICAL SIGNIFICANCE: This study provided the largest inventory of peptides described in chicken egg while so far. In addition, it identified a number of protein fragments associated with hypothetical antihypertensive, antioxidant, antiinflammatory, antimicrobial, anticancer, antiviral, antibiofilm, calcium-binding, antidiabetic, antithrombotic, adipogenic differentiating, stimulating/immunostimulating, hormonal, lipid-binding and cell adhesion-affecting activities. These results confirmed previous observations regarding functional characteristics of egg white unfractionated preparations or purified molecules, emphasizing the useful application of this raw material in human nutrition and cosmetics.
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30
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Pérez-Rodríguez L, Martínez-Blanco M, Lozano-Ojalvo D, Molina E, López-Fandiño R. Egg yolk augments type 2 immunity by activating innate cells. Eur J Nutr 2020; 59:3245-3256. [PMID: 31903504 DOI: 10.1007/s00394-019-02163-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 12/13/2019] [Indexed: 12/18/2022]
Abstract
PURPOSE Egg yolk (EY) may play a role during the sensitizing phase of egg allergy by exerting intestinal type 2-biasing effects. We aimed to identify the mechanism and role of EY in the induction of allergy to egg white (EW). METHODS BALB/c mice were exposed intragastrically to EW, EY, or the mixture of EW:EY. In addition in vitro experiments were conducted with intestinal epithelial cells (IECs), dendritic cells (DCs), and T cells from naïve mice. Inflammatory and type 2 responses were evaluated. RESULTS Administration of EW upregulated duodenal expression of factors that influence epithelial barrier integrity and function, such as Muc2 and Cldn2, type 2-promoting epithelial cytokines Il33 and Il25, DC genes Irf4 and Tnfsf4, and Th2-cytokines Il14 and Il13. EW:EY further increased the expression of Il25 and Tslp in the duodenum, Il33 and Tslp in the jejunum, and the proportion of lamina propria group 2 innate immune cells (ILC2s) over EW alone. Moreover, it distinctively enhanced the expression of Irf4 and Cd1d1 in the Peyer's patches (PPs), and of Il6, Il33, Gata3, and Il13, both in PPs and mesenteric lymph nodes. In co-cultures of DCs and T cells, EW:EY induced a higher expression of Gata3, Il4, and Il13, secretion of IL-13 and expansion of CD4+ T cells expressing ST2, the IL-33 receptor, than EW or EY added individually. CONCLUSION Co-administration of EY may promote sensitization to EW through activation of innate immune cells, such as IECs, DCs and ILC2s, that are central to the progress of allergies.
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Affiliation(s)
- Leticia Pérez-Rodríguez
- Instituto de Investigación en Ciencias de La Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain
| | - Mónica Martínez-Blanco
- Instituto de Investigación en Ciencias de La Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain
| | - Daniel Lozano-Ojalvo
- Instituto de Investigación en Ciencias de La Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain
| | - Elena Molina
- Instituto de Investigación en Ciencias de La Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain
| | - Rosina López-Fandiño
- Instituto de Investigación en Ciencias de La Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain.
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31
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Matsuoka R, Kamachi K, Usuda M, Masuda Y, Kunou M, Tanaka A, Utsunomiya K. Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study. Lipids Health Dis 2019; 18:102. [PMID: 31010430 PMCID: PMC6477745 DOI: 10.1186/s12944-019-1047-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Accepted: 04/08/2019] [Indexed: 11/23/2022] Open
Abstract
Background We previously reported that the consumption of 8 g of protein per day in the form of lactic-fermented egg white (LAFEW) improves visceral fat obesity. In this study, we investigated the minimum effective intake of LAFEW for visceral fat reduction in the Japanese males with mild obesity. Methods Twenty-two Japanese adult males with a Body mass index (BMI) ≥24 and a waist circumference ≥ 85 cm were included in this study. The subjects were divided into three groups, that is, control group, LAFEW 6 g group, and LAFEW 8 g group. The LAFEW 6 and 8 g groups consumed 6 and 8 g, respectively, of egg white protein (EWP) in a drink at breakfast for 8 weeks, whereas the control group consumed a drink containing 8 g of milk whey protein. Body weight, body fat percentage, abdominal circumference, and visceral fat (VF) area around the navel were measured at 0 and 8 weeks after initiating the consumption. Results No changes in body weight or body fat percentage were observed in any of the groups. No significant differences between the pre- and posttreatment measurements were found in the VF area around the navel in the control group and the LAFEW 6 g group. In the LAFEW 8 g group, the VF area had decreased significantly after 8 weeks of consumption, when compared to that before consumption, and the average observed decrease (Δcm2) was 13.2 ± 4.7 cm2. Among the subjects with an initial BMI > 25, the VF area was significantly smaller in the LAFEW 8 group, when compared to the week 0 values and those in the control group. Visceral fat/subcutaneous fat values in the LAFEW 8 group were also significantly smaller than those in the control group or at week 0. Conclusion The results suggested that the minimum effective intake of EWP in the LAFEW to reduce the VF area in the Japanese men is 8 g. Trial registration This clinical trial was retrospectively registered with the University hospital Medical Information Network (UMIN) Center, (UMIN000031681; registered on 12/03/2018).
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Affiliation(s)
- Ryosuke Matsuoka
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan.
| | - Keiko Kamachi
- Nutrition Clinic, Kagawa Nutrition University, Komagome, Toshima-ku, Tokyo, 170-8481, Japan
| | - Mika Usuda
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Yasunobu Masuda
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Masaaki Kunou
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Akira Tanaka
- Nutrition Clinic, Kagawa Nutrition University, Komagome, Toshima-ku, Tokyo, 170-8481, Japan
| | - Kazunori Utsunomiya
- Division of Diabetes, Metabolism & Endocrinology, Jikei University School of Medicine, 3-25-8, Nishi-shinbashi, Minato-ku, Tokyo, 105-8461, Japan
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32
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Vetter W, Latini I, Schreiner M. Azurite in medieval illuminated manuscripts: a reflection-FTIR study concerning the characterization of binding media. Herit Sci 2019; 7:21. [PMID: 31258914 PMCID: PMC6559153 DOI: 10.1186/s40494-019-0262-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
In illuminated manuscripts, a reliable identification of oxyanion pigments such as azurite by rFTIR is simple, as several combination and overtone bands are strongly enhanced compared to transmission mode. However, the characterization of the used binding media is rather difficult, as the analysis of four medieval manuscripts from the late thirteenth to the fifteenth century (e.g. Cod. slav. 8 in the collection of the Austrian National Library), as well as the earliest known map of Vienna (Albertinischer Plan from 1421, Wien Museum) showed. According to the literature, mainly glair (egg white) and plant gums were applied as binding media for azurite. Moreover, both were used in many cases also as "varnishes" in order to improve optical and mechanical properties of the paint layer. In order to assess the possibilities and to distinguish between proteinaceous and carbohydrate binders, mock-ups with azurite were prepared on parchment support with various quantities of binders. Additionally, some of the specimen were varnished using the binders mentioned above. Furthermore, mock-ups on aluminium foil were prepared to evaluate the influence of the support on the reflection spectra. The results showed that the binding medium content in the mock-ups usually was too low for a reliable determination by rFTIR (except the ones with the highest contents), whereas it was possible to characterize the varnish materials. Only an insignificant influence of the support on the spectra from the mock-ups was observed. However, the spectra obtained from three manuscripts suggested a certain influence of the parchment support, which indicates thinner paint layers.
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Affiliation(s)
- Wilfried Vetter
- Institute of Science and Technology in Art, Academy of Fine Arts Vienna, Schillerplatz 3, 1010 Vienna, Austria
| | - Irene Latini
- Institute of Science and Technology in Art, Academy of Fine Arts Vienna, Schillerplatz 3, 1010 Vienna, Austria
| | - Manfred Schreiner
- Institute of Science and Technology in Art, Academy of Fine Arts Vienna, Schillerplatz 3, 1010 Vienna, Austria
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33
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Eissa HA, Abdallah ZY, Khalil WKB, Ibrahim WA, Booles HF, Hassanane MM. Effect of natural PAL-enzyme on the quality of egg white and mushroom flour and study its impact on the expression of PKU related genes and phenylalanine reduction in mice fed on. J Genet Eng Biotechnol 2019; 15:443-451. [PMID: 30647685 PMCID: PMC6296627 DOI: 10.1016/j.jgeb.2017.07.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 04/16/2017] [Accepted: 07/27/2017] [Indexed: 11/30/2022]
Abstract
PKU patients react to therapy with a low phenylalanine diet, but adherence to this diet is troublesome, subsequently the expansion of alternative ways is demand. Phenylalanine ammonia lyase (PAL) is one of this ways, which converts phenylalanine to harmless metabolites; trans-cinnamic acid and ammonia. In the current study, the extraction of PAL enzyme was used to investigate the efficiency for production of functional PKU egg white and mushroom flour with good quality by evaluation of colour characteristics, determination of phenylalanine concentrations and genetic materials expression of PKU related genes and DNA damage. Results indicated that the PAL enzyme treated of egg white and mushroom flour was stable colour and the calculated reduction per cent in phenylalanine concentration from female mice fed on untreated and PAL–treated samples was 22.77% in egg white and 31.37% in mushroom flour. Also, the results revealed that female mice fed on diet contained treated egg white exhibited low expression levels of PKU exons (3, 6, 7, 11, and 12) and low DNA damage which were similar to those in control mice.
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Affiliation(s)
- Hesham A Eissa
- Food Technology Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt
| | - Zeinab Y Abdallah
- Biochemical Genetics Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt
| | - Wagdy K B Khalil
- Cell Biology Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt
| | - Wafaa A Ibrahim
- Food Technology Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt
| | - Hoda F Booles
- Cell Biology Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt
| | - Mahrousa M Hassanane
- Cell Biology Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt
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Jahani S, Ashrafizadeh H, Babai K, Siahpoosh A, Cheraghian B. Effect of ointment-based egg white on healing of second- degree wound in burn patients: a triple-blind randomized clinical trial study. Avicenna J Phytomed 2019; 9:260-270. [PMID: 31143693 PMCID: PMC6526036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
OBJECTIVE Burn wound healing is one of the problems of medical sciences and it is of great importance to find a drug or substance that can heal burn wounds with minimum complications. The present study aimed to evaluate the effect of ointment-based egg white on healing second-degree burn wounds. MATERIALS AND METHODS In the present triple-blind clinical trial, a total of 90 patients from Taleghani hospital, Ahvaz, Iran were selected and randomly divided into two groups based on the inclusion criteria. The intervention group was dressed with egg white formulation + silver sulfadiazine cream and the control group was treated with placebo + silver sulfadiazine cream. The burn wound healing process was evaluated on days 1, 7 and 15 by the Bates-Jensen wound assessment tool. RESULTS The mean scores of wound healing were decreased (13.75±1.83) in the intervention group when compared to the control (21.51±5.7) on day 15 (p<0.001). The mean duration of wound healing, wound depth, edges, undermining, necrotic tissue, amount of necrosis, exudate type and amount, surrounding skin color, wound induration, peripheral edema, granulation, and epithelialization were significantly decrease in intervention group in comparison with control (p<0.001). CONCLUSION The findings of this research showed that egg whites formulation is an appropriate treatment for burn wound healing, reduced above-noted burn wounds' variables. It seems that this treatment, along with the common medicine, improves chronic wound recovery rate and patients' health status.
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Affiliation(s)
- Simin Jahani
- Nursing Care Research Center in Chronic Diseases, Nursing and Midwifery School, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Hadis Ashrafizadeh
- Nursing and Midwifery School, Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.,Corresponding Author: Tel: +0098-9335047127, Fax: +0098-613-333-2036,
| | - Kamran Babai
- Department of Plastic Surgery, Taleghani Hospital, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Amir Siahpoosh
- Medical Plants Research Center and Department of Pharmacology, School of Pharmacy, Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Bahman Cheraghian
- Department of Biostatistics and Epidemiology, School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
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Guida B, Parolisi S, Coco M, Ruoppo T, Veccia R, di Maro M, Trio R, Memoli A, Cataldi M. The impact of a nutritional intervention based on egg white for phosphorus control in hemodialyis patients. Nutr Metab Cardiovasc Dis 2019; 29:45-50. [PMID: 30459073 DOI: 10.1016/j.numecd.2018.09.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 09/18/2018] [Accepted: 09/20/2018] [Indexed: 12/11/2022]
Abstract
BACKGROUND AND AIMS Here we describe a dietary intervention for hyperphosphatemia in dialysis patients based on the partial replacement of meat and fish, which are one of the main sources of alimentary phosphorous, with egg white, a virtually phosphorous-free protein source. This intervention aims to reduce phosphorous intake without causing protein wasting. PATIENTS AND METHODS As many as 23 hyperphosphatemic patients (15 male and 8 female, mean age 53.0 ± 10.0 years) on chronic standard 4 h, three times weekly, bicarbonate hemodialysis were enrolled in this open-label, randomized controlled trial. Patients in the intervention group were instructed to replace fish or meat with egg white in three meals a week for three months whereas diet was unchanged in the control group. RESULTS Serum phosphate concentrations were significantly lower in the intervention group than in controls after three (4.9 ± 1.0 vs 6.6 ± 0.8; p < 0.001) but not after one month of treatment. Phosphate concentrations decreased more from baseline in the intervention than in the control group both after one (-1,2 ± 1,1 vs 0,5 ± 1,1; p = 0.004) and after three (-1,7 ± 1,1 vs -0,6 ± 1,1; p < 0.001) months of follow-up. No change either in body weight or in body composition assessed with bioelectrical impedance analysis or in serum albumin concentration was observed in either group. CONCLUSION The partial replacement of meat and fish with egg white induces a significant decrease in serum phosphate without causing protein malnutrition and could represent a useful instrument to control serum phosphate levels in hemodialysis patients. CLINICALTRIALS. GOV IDENTIFIER NCT03236701.
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Affiliation(s)
- B Guida
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy; Federico II University Hospital, Naples, Italy.
| | - S Parolisi
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy
| | - M Coco
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy
| | - T Ruoppo
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy
| | - R Veccia
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy
| | - M di Maro
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy
| | - R Trio
- Department of Clinical Medicine and Surgery, Physiology Nutrition Unit, Federico II University of Naples, Italy; Federico II University Hospital, Naples, Italy
| | - A Memoli
- Department of Public Health, Nephrology Section, Federico II University of Naples, Italy; Federico II University Hospital, Naples, Italy
| | - M Cataldi
- Department of Neuroscience, Reproductive Sciences and Dentistry, Division of Pharmacology, Federico II University of Naples, Italy; Federico II University Hospital, Naples, Italy
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Liu Y, Yang D. Cell lysates and egg white create homeostatic microenvironment for gene expression in cell-free system. Synth Syst Biotechnol 2018; 3:211-216. [PMID: 30370341 PMCID: PMC6199688 DOI: 10.1016/j.synbio.2018.10.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 10/15/2018] [Accepted: 10/16/2018] [Indexed: 12/12/2022] Open
Abstract
Homeostasis widely exists in living systems, and plays essential roles for maintaining normal physiological activities, enabling to preserve their functionalities against variations. Gene expression is a crucial process that allows cells to produce the necessary protein, giving cells the flexibility to adapt to variations. Herein we study homeostasis of gene expression in cell-free system. Heat-inactivated cell lysates and egg white are utilized to create homeostatic microenvironment. Results show that both in cell lysates and egg white, gene expression is maintained at relatively stable levels upon variations including gene amount, magnesium ions and temperature. Our work presents a nascent concept and experimental evidence for the homeostasis in cell-free systems, and provides implication for living systems.
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Affiliation(s)
- Yang Liu
- School of Chemical Engineering and Technology, Key Laboratory of Systems Bioengineering (Ministry of Education), Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin University, Tianjin, 300072, PR China
| | - Dayong Yang
- School of Chemical Engineering and Technology, Key Laboratory of Systems Bioengineering (Ministry of Education), Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin University, Tianjin, 300072, PR China
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Lucey AJ, Heneghan C, Manning E, Kroon PA, Kiely ME. Effect of an egg ovalbumin-derived protein hydrolysate on blood pressure and cardiovascular risk in adults with a mildly elevated blood pressure: a randomized placebo-controlled crossover trial. Eur J Nutr 2018; 58:2823-2833. [PMID: 30284065 DOI: 10.1007/s00394-018-1832-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Accepted: 09/21/2018] [Indexed: 02/07/2023]
Abstract
PURPOSE While animal and in vitro data demonstrate vasodilatory effects of egg white-derived peptides, human studies are lacking. We investigated for the first time the effects of an egg ovalbumin-derived protein hydrolysate on blood pressure (BP) and cardiovascular risk. METHODS A double-blind, placebo-controlled randomized crossover trial was implemented in 75 adults aged 50-70 years with systolic BP (130-≤ 150 mmHg). Participants were randomized to an egg ovalbumin-derived protein hydrolysate (3 g/day) or placebo (3 g/day). Participants completed two 6-week periods separated by a 3-week washout. RESULTS Data from 65 participants with a mean systolic BP (135.1 ± 11 mmHg) were included. Mean office and central BP and arterial stiffness (assessed by carotid-femoral pulse wave velocity (cfPWV) or pulse wave analysis (PWA)) did not change over time and no significant differences were observed between the egg protein hydrolysate and placebo groups (P > 0.05). Similarly, no significant effects of this egg ovalbumin-derived protein hydrolysate on blood lipid and glucose concentrations (P > 0.05) were observed. CONCLUSION This is the first dietary intervention to investigate the effects of egg ovalbumin-derived protein hydrolysates on cardiovascular risk in humans. Despite promising findings from animal and in vitro studies, this RCT does not support the hypothesis that consumption of an egg ovalbumin-derived protein hydrolysate for 6 weeks in adults with a high-normal BP results in a reduction in BP or the modification of cardiovascular risk.
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Affiliation(s)
- Alice J Lucey
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, T12 YT20, Ireland.
| | - Clara Heneghan
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, T12 YT20, Ireland
| | - Edmund Manning
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, T12 YT20, Ireland
| | - Paul A Kroon
- Food and Health Programme, Institute of Food Research, Norwich Research Park, Norwich, UK
| | - Máiréad E Kiely
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, T12 YT20, Ireland
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Chen X, Liu Q, Liu M, Zhang X, Lin S, Chen Y, Zhuang J, Yang DP. Protein-templated Fe 2O 3 microspheres for highly sensitive amperometric detection of dopamine. Mikrochim Acta 2018; 185:340. [PMID: 29946815 DOI: 10.1007/s00604-018-2876-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Accepted: 06/17/2018] [Indexed: 01/03/2023]
Abstract
The authors describe an amperometric sensor for dopamine (DA) by employing olive-like Fe2O3 microspheres (OFMs) as the electrocatalyst for DA oxidization. The OFMs were prepared by using a protein templated method. The structure and properties of the OFMs were characterized by scanning electron microscopy, X-ray powder diffraction, energy dispersive x-ray spectroscopy, cyclic voltammetry and electrochemical impedance spectroscopy. The OFMs possess excellent catalytic activity towards DA oxidization due to their unique morphology. The sensor responds to DA within less than 5 s. The sensor, best operated at a voltage of +0.2 V (vs. SCE) responds linearly in the 0.2 to 115 μM DA concentration range and has a 30 nM detection limit. The selectivity, reproducibility and long-term stability of the sensor are acceptable. It performs well when applied to spiked human urine samples. Graphical abstract Olive-like Fe2O3 microspheres (OFMs), synthesized using egg white as template, display excellent catalytic activity towards dopamine (DA) oxidization due to their unique morphology. They were applied for DA detection using the amperometric technique. The electrochemical sensor exhibited a high sensitivity and a 30 nM detection limit. DAQ: dopaquinone.
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Liu M, Yu W, Ren F, Wu J. Formation and characterization of peptides in egg white during storage at ambient temperature. Food Chem 2018; 263:135-141. [PMID: 29784298 DOI: 10.1016/j.foodchem.2018.04.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 04/02/2018] [Accepted: 04/13/2018] [Indexed: 11/29/2022]
Abstract
Egg white thinning during ambient storage is a well-known phenomenon. The objective of the study was to characterize the formation of peptides <10 kDa in egg white during storage at room temperature. The results indicated that the content of peptides in the egg white fraction of <10 kDa increased gradually. Similar but a faster trend was observed for the fraction of <3 kDa. Gallin, also called ovodefensin (∼7 kDa), was the main component in 10-3 kDa egg white fraction, which rapidly degraded and disappeared at 28 d of storage. Mass spectrometry analysis of <3 kDa fraction identified 6 peptide fragments from ovotransferrin and 11 peptides from ovomucin. Ovodefensin, ovotransferrin and ovomucin are the major innate components of egg defense; thus the degradation of these proteins during storage contributes to egg white thinning and increased susceptibility to bacterial contamination. This study provides the insights on the molecular mechanism of egg deterioration during prolonged ambient storage.
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Affiliation(s)
- Meiyu Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056021, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Wenlin Yu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Fazheng Ren
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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Matsuoka R, Kamachi K, Usuda M, Wang W, Masuda Y, Kunou M, Tanaka A, Utsunomiya K. Lactic-fermented egg white improves visceral fat obesity in Japanese subjects-double-blind, placebo-controlled study. Lipids Health Dis 2017; 16:237. [PMID: 29216922 PMCID: PMC5721610 DOI: 10.1186/s12944-017-0631-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Accepted: 11/29/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo-controlled design, we evaluated the effect of LE on visceral fat area (VFA). METHODS Participants included 37 adult males and females aged ≥40 years (VFA at navel ≥100 cm2). They were divided into two groups: the control group and the LE group. The control and LE groups consumed drinks containing whey and LE, respectively, for 12 weeks (providing 8 g protein/day). VFA was measured at baseline and at week 12 of intake. Abdominal girth was measured at baseline and at weeks 6 and 12. RESULTS LE intake decreased VFA significantly compared with baseline (-8.89 cm2, p < 0.05), and VFA was significantly lower than that in the control group (+1.71 cm2, p < 0.05). The LE group showed significant improvement in the ratio of visceral to subcutaneous fat area compared with baseline and the control group (p < 0.05). CONCLUSIONS The results demonstrated that LE reduces VFA and improves the ratio of visceral to subcutaneous fat area. As other measurement items were not influenced, we concluded that LE improves visceral fat obesity. TRIAL REGISTRATION This clinical trial was retrospectively registered with the University hospital Medical Information Network (UMIN) Center, ( UMIN000026949 ; registered on 11/04/2017; http://www.umin.ac.jp /).
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Affiliation(s)
- Ryosuke Matsuoka
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan.
| | - Keiko Kamachi
- Nutrition Clinic, Kagawa Nutrition University, 3-24-3, Komagome, Toshima-ku, Tokyo, 170-8481, Japan
| | - Mika Usuda
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Wei Wang
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Yasunobu Masuda
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Masaaki Kunou
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo, 182-0002, Japan
| | - Akira Tanaka
- Nutrition Clinic, Kagawa Nutrition University, 3-24-3, Komagome, Toshima-ku, Tokyo, 170-8481, Japan
| | - Kazunori Utsunomiya
- Department of Internal Medicine, The Jikei University School of Medicine, 3-25-8, Nishi-shinbashi, Minato-ku, Tokyo, 105-8461, Japan
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Cepeda-Vázquez M, Rega B, Descharles N, Camel V. How ingredients influence furan and aroma generation in sponge cake. Food Chem 2018; 245:1025-33. [PMID: 29287318 DOI: 10.1016/j.foodchem.2017.11.069] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/14/2017] [Accepted: 11/16/2017] [Indexed: 11/20/2022]
Abstract
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting the simultaneous generation of furan and furfural, along with other aroma quality markers, in sponge cake by means of headspace trap/GC-MS. Ingredients were screened according to their category (fat, salt, sugar, egg-based). Glucose-containing formulation resulted in the highest content of furan and furfural (12.5 ± 0.5 ng g-1 and 9.2 ± 0.2 μg g-1, dry basis, respectively), while their lowest amount was found in the egg-white recipe (3.1 ± 0.1 ng g-1 for furan and 0.287 ± 0.078 µg g-1 for furfural, dry basis). The latter also related negatively to all studied compounds. This work will be useful for developing novel strategies to deliver safe foods with appealing organoleptic attributes.
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Liu Y, Huang Q, Wang J, Fu F, Ren J, Zhao Y. Microfluidic generation of egg-derived protein microcarriers for 3D cell culture and drug delivery. Sci Bull (Beijing) 2017; 62:1283-1290. [PMID: 36659457 DOI: 10.1016/j.scib.2017.09.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Revised: 08/11/2017] [Accepted: 09/05/2017] [Indexed: 01/21/2023]
Abstract
Microcarriers have a demonstrated value for biomedical applications, in particular for drug delivery and three-dimensional cell culture. Attempts to develop this technique tend to focus on the fabrication of functional microparticles by using convenient methods with innovative but accessible materials. Inspired by the process of boiling eggs in everyday life, which causes the solidification of egg proteins, we present a new microfluidic "cooking" approach for the generation of egg-derived microcarriers for cell culture and drug delivery. As the egg emulsion droplets are formed with exquisite precision during the microfluidic emulsification, the resultant egg microcarriers present highly monodisperse and uniform morphologies at the size range of hundred microns to one millimeter. Benefiting from the excellent biocompatibility of the egg protein components, the obtained microcarriers showed good performances of cell adherence and growth. In addition, after a freezing treatment, the egg microcarriers were shown to have interconnected porous structures throughout their whole sphere, could absorb and load different kinds of drugs or other active molecules, and work as microcarrier-based delivery systems. These features point to the potential value of the microfluidic egg microcarriers in biomedicine.
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Affiliation(s)
- Yuxiao Liu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Qian Huang
- Department of General Surgery, Jinling Hospital, Medical School of Nanjing University, Nanjing 210002, China
| | - Jie Wang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Fanfan Fu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Jianan Ren
- Department of General Surgery, Jinling Hospital, Medical School of Nanjing University, Nanjing 210002, China
| | - Yuanjin Zhao
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
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Ahmed TAE, Suso HP, Hincke MT. In-depth comparative analysis of the chicken eggshell membrane proteome. J Proteomics 2017; 155:49-62. [PMID: 28087451 DOI: 10.1016/j.jprot.2017.01.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2016] [Revised: 12/30/2016] [Accepted: 01/04/2017] [Indexed: 12/13/2022]
Abstract
The avian eggshell membrane (ESM) is stabilized by extensive cross-linkages, making the identification of its protein constituents technically challenging. Herein, we applied various extraction/solubilization conditions followed by proteomic analysis to characterize the protein constituents of ESM derived from the unfertilized chicken eggs. The egg white and eggshell proteomes (including previous published work) were determined and compared to ESM to identify proteins that are relatively or highly specific to ESM. Merging the results from different extraction/solubilization conditions with various proteomes allowed the identification of 472, 225, and 488 proteins in the ESM, egg white, and eggshell proteomes, respectively. Of these, 163 and 124 proteins were relatively or highly specific to ESM, respectively. GO term analysis of the common proteins and ESM unique proteins generated 8 and 9 significantly enriched functional groups, respectively. Different families of proteins that were identified as ESM-specific included collagens, CREMPs, histones, AvBDs, lysyl oxidase-like 2 (LOXL2), and ovocalyxin-36 (OCX36). These proteins serve as a foundation for the mechanically stable ESM that rests upon the egg white compartment and is a physical barrier against pathogen invasion. Overall, our results highlight the structural nature of the ESM constituents that are relevant to various biomedical applications, such as wound healing. BIOLOGICAL SIGNIFICANCE The eggshell membranes (ESM) are a highly resilient double-layered fibrous meshwork that is secreted while the forming egg transits a specialized oviduct segment, the white isthmus. The ESM protects against pathogen invasion and provides a platform for nucleation of the calcitic eggshell (ES). ESM is greatly stabilized by the extensive desmosine, isodesmosine and disulfide cross-linkages which make the identification of its protein constituents by standard proteomic approaches technically challenging. Comparative proteomic analyses of ESM, egg white, and ES proteins showed proteins groups that are relatively or highly specific to ESM. These groups of proteins serve as a foundation for the mechanically stable ESM that rests upon the egg white compartment and is a physical barrier against pathogen invasion. These features are essential for eggshell quality and for the prevention of pathogen invasion which reinforce food safety of the table egg.
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Affiliation(s)
- Tamer A E Ahmed
- Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technology Applications (SRTA-City), Alexandria, Egypt; Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada
| | | | - Maxwell T Hincke
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada; Department of Innovation in Medical Education, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada.
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Jaiswal S, Sahoo PK, Ryan D, Das JK, Chakraborty E, Mohakud NK, Suar M. Altered virulence potential of Salmonella Enteritidis cultured in different foods: A cumulative effect of differential gene expression and immunomodulation. Int J Food Microbiol 2016; 230:64-72. [PMID: 27132148 DOI: 10.1016/j.ijfoodmicro.2016.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Revised: 03/04/2016] [Accepted: 04/08/2016] [Indexed: 10/22/2022]
Abstract
Salmonella enterica serovars Enteritidis (S. Enteritidis) is one of the most common causes of food borne illness. Bacterial growth environment plays an important role in regulating gene expression thereby affecting the virulence profile of the bacteria. Different foods present diverse growth conditions which may affect the pathogenic potential of the bacteria. In the present study, the effect of food environments on the pathogenic potential of S. Enteritidis has been evaluated. S. Enteritidis was grown in different foods e.g. egg white, peanut butter and milk, and virulent phenotypes were compared to those grown in Luria Bertani broth. In-vivo experiments in C57BL/6 mice revealed S. Enteritidis grown in egg white did not induce significant (p<0.001) production of proinflammatory cytokines in mice and were unable to cause colitis despite efficient colonization in cecum, mesenteric lymph node, spleen and liver. Further studies revealed that bacteria grown in LB activated MAP Kinase and NFκB pathways efficiently, while those grown in egg white poorly activated the above pathways which can account for the decreased production of proinflammatory cytokines. qRT PCR analysis revealed SPI-1 effectors were downregulated in bacteria grown in egg white. Interestingly, bacteria grown in egg white showed reversal of phenotype upon change in growth media to LB. Additionally, bacteria grown in milk and peanut butter showed different degrees of virulence in mice as compared to those grown in LB media. Thus, the present study demonstrates that, S. Enteritidis grown in egg white colonizes systemic sites without causing colitis in a mouse model, while bacteria grown in milk and peanut butter show different pathogenicity profiles suggesting that food environments significantly affect the pathogenicity of S. Enteritidis.
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Affiliation(s)
- Sangeeta Jaiswal
- School of Biotechnology, KIIT University, Bhubaneswar, 751024, Odisha, India
| | - Prakash Kumar Sahoo
- School of Biotechnology, KIIT University, Bhubaneswar, 751024, Odisha, India
| | - Daniel Ryan
- School of Biotechnology, KIIT University, Bhubaneswar, 751024, Odisha, India
| | - Jugal Kishore Das
- School of Biotechnology, KIIT University, Bhubaneswar, 751024, Odisha, India
| | - Eesha Chakraborty
- School of Biotechnology, KIIT University, Bhubaneswar, 751024, Odisha, India
| | - Nirmal Kumar Mohakud
- Kalinga Institute of Medical Sciences, KIIT University, Bhubaneswar, 751024, Odisha, India
| | - Mrutyunjay Suar
- School of Biotechnology, KIIT University, Bhubaneswar, 751024, Odisha, India.
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Baron F, Nau F, Guérin-Dubiard C, Bonnassie S, Gautier M, Andrews SC, Jan S. Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen. Food Microbiol 2015; 53:82-93. [PMID: 26678134 DOI: 10.1016/j.fm.2015.09.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 07/23/2015] [Accepted: 09/10/2015] [Indexed: 10/23/2022]
Abstract
Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are well known to play important roles in defence against bacterial invaders. Indeed, several additional minor proteins and peptides have recently been found to play known or potential roles in protection against bacterial contamination. However, although such antibacterial proteins are well studied, little is known about their efficacy under the environmental conditions prevalent in egg white. Thus, the influence of factors such as temperature, alkalinity, nutrient restriction, viscosity and cooperative interactions on the activities of antibacterial proteins in egg white remains unclear. This review critically assesses the available evidence on the antimicrobial components of egg white. In addition, mechanisms employed by S. Enteritidis to resist egg white exposure are also considered along with various genetic studies that have shed light upon egg white resistance systems. We also consider how multiple, antibacterial proteins operate in association with specific environmental factors within egg white to generate a lethal protective cocktail that preserves sterility.
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Affiliation(s)
- Florence Baron
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France.
| | - Françoise Nau
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France
| | - Catherine Guérin-Dubiard
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France
| | - Sylvie Bonnassie
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; Université de Rennes I, 2 rue du Thabor, Rennes, France
| | - Michel Gautier
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France
| | - Simon C Andrews
- School of Biological Sciences, Knight Building, University of Reading, Reading RG6 6AJ, UK
| | - Sophie Jan
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France
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Abstract
We investigated the dietary effects of egg white (EW) and its hydrolysate (EWH) on fat metabolism in rats. Wistar rats were divided into casein, EW and EWH dietary groups, and fed their respective diet for 8 weeks. Dietary EW and EWH decreased food intake, body weight gain and fat accumulation in the carcass, liver, muscles and adipose tissues, but muscle weight was increased. In addition, dietary EW and EWH decreased stearoyl-CoA desaturase (SCD) indices and glucose-6-phosphate dehydrogenase activity of the liver and gastrocnemius muscle. Dietary EW also increased the fecal excretion of triacylglycerol, cholesterol and total bile acids, and decreased the serum levels of triacylglycerol and leptin. The suppressive effects of dietary EW on food intake and body fat accumulation were weakened by dietary EWH. These findings indicate that EW and EWH, especially EW, are effective in reducing body fat accumulation by regulating hepatic and muscular SCD indices.
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Affiliation(s)
- Masaru Ochiai
- Faculty of Agriculture, Kagawa University , Kagawa , Japan
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Badakhsh S, Eskandarian T, Esmaeilpour T. The use of aloe vera extract as a novel storage media for the avulsed tooth. Iran J Med Sci 2014; 39:327-32. [PMID: 25031484 PMCID: PMC4100043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2013] [Revised: 07/01/2013] [Accepted: 08/25/2013] [Indexed: 11/09/2022]
Abstract
BACKGROUND Tooth avulsion is one of the most severe dental traumas which most often occur in children. When immediate replantation is not possible, storage in a proper media may lead to a prolonged survival rate. Aloe Vera is a cactus like plant with green, tapered leaves that are filled with a transparent viscous gel. This medicinal plant has significant anti-inflammatory, antioxidant, antibacterial and antifungal effects. The purpose of this study was to assess the effectiveness of different concentrations of Aloe Vera extract compared to DMEM (cell culture medium) and egg white. METHODS The periodontal ligament (PDL) cells were cultured and certain number of cells were treated with Aloe Vera extract (in four different concentrations), egg white and culture media for 1, 3, 6, and 9 hours. Cell viability was determined by using the (3-[4, 5-dimethylthiazolyl-2]-2, 5-diphenyltetrazolium bromide) assay. Moreover, One-way ANOVA and post hoc (LSD) test were used for analyzing the study groups. RESULTS The results indicate that culture media and Aloe Vera extract (10, 30, and 50% concentration) were statistically similar and significantly preserved more PDL cells compared to other experimental storage media. CONCLUSION Aloe Vera 10, 30, and 50% may be recommended as a suitable storage media for avulsed teeth.
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Affiliation(s)
- Samaneh Badakhsh
- Department of Pediatric Dentistry, Zanjan University of Medical Sciences, Zanjan, Iran;
| | - Tahereh Eskandarian
- Department of Pediatric Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran;
| | - Tahereh Esmaeilpour
- Laboratory of Stem Cell Research, Department of Anatomy, Shiraz University of Medical Sciences, Shiraz, Iran
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48
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Selvaprakash K, Chen YC. Using protein-encapsulated gold nanoclusters as photoluminescent sensing probes for biomolecules. Biosens Bioelectron 2014; 61:88-94. [PMID: 24858996 DOI: 10.1016/j.bios.2014.04.055] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/11/2014] [Accepted: 04/29/2014] [Indexed: 11/27/2022]
Abstract
In this study, we generated gold nanoclusters (AuNCs) using inexpensive chicken egg white proteins (AuNCs@ew) as reagents. AuNCs@ew were generated by reacting aqueous tetrachloroauric acid with diluted chicken egg white under microwave heating (90W) through subsequent heating cycles (5 min/cycle). Within 10 cycles, red photoluminescent AuNCs@ew with maximum emission wavelength at ~640 nm (λex=370 nm) were obtained. The quantum yield of the as-generated AuNCs was ~6.6%. The intact and the tryptic digest of AuNCs@ew were characterized by mass spectrometry. The results showed that the AuNCs@ew were mainly derived from ovalbumin, i.e., the major protein in egg white, encapsulated AuNCs. The AuNCs@ew also has the common features found in AuNCs@protein, which is sensitive to the presence of heavy metal ions such as Cu(2+). The photoluminescence of the AuNCs@ew was quenched with the addition of Cu(2+). Furthermore, the photoluminescence of the quenched AuNCs@ew can be restored in the presence of the molecules containing phosphate functional groups because of the strong binding affinity between Cu(2+) and phosphates. We used the AuNCs@ew-Cu(2+) conjugates as switch-on sensing probes for the detection of phosphate containing metabolites such as adenosine-5'-triphosphate (ATP) and pyrophosphate (PPi). The results showed that the photoluminescence of the sensing probes increased as the concentration of the phosphate-containing molecules in the sample solution increased. The limits of detection achieved using the AuNCs@ew-Cu(2+) for ATP and PPi were ~19 and ~5 μM, respectively. Additionally, we also demonstrated the feasibility of using the AuNCs@ew as the sensing probes for lectins such as concanavalin A (Con A) based on the molecular recognitions between the glycan ligands on the AuNCs@ew and glycan binding sites on Con A.
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Affiliation(s)
| | - Yu-Chie Chen
- Department of Applied Chemistry, National Chiao Tung University, Hsinchu 300, Taiwan.
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49
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Parlak Ö, Zorba Ö, Kurt Ş. Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties. J Food Sci Technol 2014; 51:780-784. [PMID: 24741175 PMCID: PMC3981998 DOI: 10.1007/s13197-011-0552-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2011] [Accepted: 09/30/2011] [Indexed: 06/03/2023]
Abstract
This study was accomplished to determine the effects of egg yolk, egg white and sodium carbonate on textural properties of beef patties by using Central Composite Design of Response Surface Methodology. Meat patties were prepared using beef, lamb tail fat and spices. Effects of addition of egg yolk powder (0-1%), egg white powder (0-1%) and sodium carbonate (0-1%) on textural properties were studied by using a texture analyzer. The TPA and cutting force tests were measured in the samples. Effects of sodium carbonate were found to be significant (P < 0.01) on springiness, hardness and cohesiveness values of beef patties. However, effects of egg white and egg yolk on the textural parameters were not found significant (P > 0.05). The levels of sodium carbonate up to 0.72% improved the textural properties of beef patties.
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Affiliation(s)
- Özgür Parlak
- />Provincial Directorate of Agriculture, Muş, Turkey
| | - Ömer Zorba
- />Department of Food Engineering, University of Abant İzzet Baysal, Bolu, Turkey
| | - Şükrü Kurt
- />Department of Food Engineering, University of Adıyaman, Adıyaman, Turkey
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50
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Lin YT, Wu CT, Huang JL, Cheng JH, Yeh KW. Correlation of ovalbumin of egg white components with allergic diseases in children. J Microbiol Immunol Infect 2014; 49:112-8. [PMID: 24662019 DOI: 10.1016/j.jmii.2014.01.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 04/07/2013] [Revised: 09/10/2013] [Accepted: 10/28/2013] [Indexed: 10/25/2022]
Abstract
BACKGROUND Immunoglobulin E (IgE)-mediated food allergy, such as egg white allergy, is common in young children (<3 years old), but not all young children sensitive to egg white present with allergic symptoms. This study investigated the relationship between sensitization to egg white component allergens and clinical manifestations of allergic diseases in young children. METHODS From March to December 2010, 2256 children with physician-diagnosed allergic diseases were tested for serum levels of egg white, ovalbumin, and ovomucoid-specific IgE in the Pediatric Allergy and Asthma Center of Chang Gung Memorial Hospital. Serum was analyzed for specific IgE antibodies to egg white, ovalbumin, and ovomucoid by ImmunoCAP (Phadia, Uppsala, Sweden). Allergen-specific IgE levels ≥0.35 kUA/L were defined as positive. RESULTS There was a significantly higher sensitization rate to egg white and its components in children aged 2-4 years old. The sensitization rate to egg white, ovalbumin, and ovomucoid in this age group was 53.5%, 48.3%, and 37.2%, respectively, and the trend of the sensitization decreased with age (p < 0.001). After adjusting for age, sensitization to egg white and ovalbumin was associated with children with dermatitis [egg white: odds ratio (OR) = 1.28, 95% confidence intervals (CI) = 1.03-1.58, p < 0.05; ovalbumin: OR = 1.30, 95% CI = 1.04-1.62, p < 0.05]. Children with ovomucoid sensitization had no statistically significant risk among different groups in the current study. CONCLUSION Children aged 2-4 years old have higher sensitivity to egg white, ovalbumin, and ovomucoid. Children with egg white and ovalbumin sensitization have a higher risk for atopic dermatitis, and ovalbumin has a more important contribution. Furthermore, we suggested that in children with atopic dermatitis, if they are aged 2-4 years old and are having egg white and ovalbumin sensitization, avoiding eating raw or slightly heated eggs might have a beneficial effect.
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Affiliation(s)
- Yang-Te Lin
- Division of Allergy, Asthma and Rheumatology, Department of Pediatrics, Chang Gung Memorial Hospital at Linkuo, Chang Gung University, Taoyuan, Taiwan
| | - Chih-Te Wu
- Division of Allergy, Asthma and Rheumatology, Department of Pediatrics, Chang Gung Memorial Hospital at Linkuo, Chang Gung University, Taoyuan, Taiwan
| | - Jing-Long Huang
- Division of Allergy, Asthma and Rheumatology, Department of Pediatrics, Chang Gung Memorial Hospital at Linkuo, Chang Gung University, Taoyuan, Taiwan
| | - Ju-Hui Cheng
- Division of Allergy, Asthma and Rheumatology, Department of Pediatrics, Chang Gung Memorial Hospital at Linkuo, Chang Gung University, Taoyuan, Taiwan
| | - Kuo-Wei Yeh
- Division of Allergy, Asthma and Rheumatology, Department of Pediatrics, Chang Gung Memorial Hospital at Linkuo, Chang Gung University, Taoyuan, Taiwan.
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