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Preserved eggs are traditional alkali‐pickled food in China and have been enjoyed by consumers and extensively studied by researchers for their nutritional tastes and their anti‐tumor, anti‐inflammatory, antioxidant, lipid‐lowering, and blood pressure‐lowering properties. To study the anti‐tumor effects of preserved eggs, this project observed the health on rats, and anti‐tumor effects and separated anti‐tumor active components on HT‐29 cells. SD rats fed for 80 days showed that preserved eggs had no significant effect on weight, food intake, blood pH, liver tissues, or organ indices. Preserved eggs significantly increased blood levels of oxidative stress markers SOD and CAT, decreased MDA levels by 0.46, 0.23, and 0.25 times. Moreover, they also increased the level of IL‐2 from 1233 to 1340 pg/mL. Two water‐soluble bioactive peptide fractions, B1 and B2, with molecular weights ≥10 kDa were further obtained from preserved eggs by ultrafiltration and Superdex Peptide 10/300 GL. The potential mechanism of B1 and B2 is to activate the internal mitochondrial apoptotic pathway and induce apoptosis by up‐regulating the expression of the pro‐apoptotic factors cytochrome C, caspase‐3, and caspase‐9 mRNA in HT‐29 cells. [ABSTRACT FROM AUTHOR]

BACKGROUND: Respiration is an important physiological activity of eggs and is closely related to their freshness. To further observe the diffusion of carbon dioxide released by egg respiration, we used a respirometer to measure the respiration parameters of eggs stored at room temperature and performed a respiration simulation using Fluent software. This paper also explores the relationship between respiratory intensity, freshness, and storage period. RESULTS: The results demonstrate that the diffusion of carbon dioxide released from the respiration of eggs is related to the characteristics of heavy gas diffusion. By comparison, the simulated value (0.0199 m s−1) is close to the experimental value (0.0208 m s−1), which indicates that the simulation and analysis results are valid. In addition, the logarithmic model was used to assess the relationship between respiration intensity, Haugh unit, and the yolk index (R2 values 0.89 and 0.87). The R2 of the relationship between the real and the predicted Haugh unit value and the yolk index are 0.9 and 0.84 respectively, indicating that the model is a good fit. The equivalent egg age model was established using nonlinear regression, where the correlation coefficient R was 0.888 and P < 0.01, indicating it was both stable and reliable. CONCLUSION: The standard k–ε model is suitable for egg respiration simulation analysis. Respiratory intensity can be used as a potential index for nondestructive testing of egg freshness, which is a new method for nondestructive testing of egg freshness and storage period. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Heat treatment will affect the nutritional properties and potential bioactivity of food materials. The aim of this work was to evaluate the effect of different thermal treatment (4, 56, 65 and 100 ℃) and invitro gastrointestinal digestion on the antioxidant activity of egg white hydrolysate. The results demonstrated that egg white hydrolysate treated at 65 ℃ exhibited the highest antioxidant. Remarkably, the simulated digestion significantly increased antioxidant activity of egg white hydrolysate. Furthermore, we identified twenty‐four potential antioxidant peptides by performing mass spectrometry and bioinformatic analysis. Six peptides were selected based on the activity prediction score of the online tool. The results showed that P6 (ACPECPK) possessed the most outstanding antioxidant properties and had low cytotoxicity and allergenicity. Bioinformatics technology combined with biochemical assays may offer a way for discovering novel antioxidant peptides from different kinds of food under various heat treatment conditions. [ABSTRACT FROM AUTHOR]

The salted egg yolks supplemented with clove extract are compared with the non‐supplemented group, and subsequently the lipidomics profiles are characterized and identified by UPLC‐QE‐MS/MS in positive and negative ion modes respectively. A total of 315 lipids are detected in the control group and the clove extract treated group. In the positive ion mode, the 10 subclasses of glycerolipids in the treated samples are significantly different (p < 0.05). The lipid types with most varied compositions are triglyceride and ceramides, followed by CerG1 (glucosylceramide), LPE (lyso‐phosphatidylethanolamine), diglyceride, and monosialodihexosyl ganglioside. In the negative ion mode, the authors identified 35 subclasses which are significantly different (p < 0.05), that include glycerolphospholipids, glycosphingolipids, and neutralglycosphingolipid. The lipid types with most varied compositions in negative mode are PE (phosphatidylethanolamine), followed by PC (phosphatidylcholine), LPC (lyso‐phosphatidylcholine), and GM3 (monosialo‐dihexosyl ganglioside). The contents of phosphatidylcholine, lyso‐phosphatidylcholine, phosphatidylethanolamine, and monosialo‐dihexosyl ganglioside in egg yolks treated with 0.5% (w/v) clove are significantly higher than those in the control group (p < 0.05), in which phosphatidylcholine and phosphatidylethanolamine are the main components of glycerolphospholipid. Practical Application : The lipidomics analyses of the salted egg yolk added with and without clove extract are compared to reveal the beneficial effect of clove extracts on the lipid profiles, and further exploring the types and relative content of the lipid components. A total of 315 lipids are detected in all samples. In the positive ion mode, the 10 subclasses of glycerolipids are found to be significantly different in the treated samples. In the negative ion mode, the lipid content of 35 subclasses are significantly different. From the nutrition fact value, salted duck egg enriched with clove extract can serve as one of the alternative egg products rich in essential lipids. [ABSTRACT FROM AUTHOR]

Abstract: Phospholipids have been shown to modulate intestinal cholesterol absorption in cells and animals, a process that is regulated by several transporter proteins. Of these proteins, Niemann–Pick C1‐Like 1 (NPC1L1) is a major contributor to this process. The mechanism by which phospholipids modulate cholesterol absorption remains unknown. Here, we evaluate the effects of egg‐yolk phospholipids on cholesterol absorption and transport in human colon carcinoma cell line (Caco‐2 cells) and on the expression of NPC1L1 and others proteins associated with cholesterol absorption (ABCG5, ABCG8, ABCA1, ACAT2, MTP, CAV‐1, ANX‐2). The roles of SREBP‐1 and SREBP‐2 in this process were also investigated. The results show that egg‐yolk sphingomyelin (CerPCho) and phosphatidylcholine (PtdCho) inhibit cholesterol transport in the Caco‐2 monolayer in a dose‐dependent manner. These might be due to the decrease of the cholesterol solubility in micelles as well as to the increases in the micellar sizes and the bile acid‐binding capacity. Furthermore, the treatments with egg‐yolk CerPCho or PtdCho at 1.2 mmol/L reduced the expression levels of NPC1L1 protein to 21 or 22%, respectively, and its mRNA to 9 or 31% of that in the control group (p < 0.05). Moreover, there was a general inhibitory effect of egg‐yolk PtdCho and CerPCho on the mRNA levels of SREBP‐1, and SREBP‐2. These results suggest that the inhibitory effect of egg‐yolk CerPCho and PtdCho on cholesterol transport might be due to their interference with the physicochemical properties of micelles and their regulations on the expression of the NPC1L1 gene. [ABSTRACT FROM AUTHOR]

BACKGROUND Egg yolk phosvitin, one of the most highly phosphorylated extracellular matrix proteins known in nature, has a strong calcium binding and reducing capacity. Here, we investigated the effects of phosvitin on osteoblast differentiation and osteogenic gene expression in cultured mouse osteoblastic MC3T3-E1 cells by using alkaline phosphatase activity analysis, alizarin red S staining and real-time PCR assay. RESULTS Alkaline phosphatase activity and alizarin red S staining analyses demonstrated no significant difference between differentiating MC3T3-E1 cells cultured in the presence of phosvitin and those cultured in the presence of ascorbic acid after 21 days of differentiation. Our real-time PCR assay also indicated the two groups were similar in the expression of the osteogenic gene markers, collagen type I, osteocalcin, runt-related transcription factor 2, and bone morphogenetic protein-2. CONCLUSION Our findings indicate that phosvitin plays a similar role to that of ascorbic acid in osteoblast differentiation and mineralisation. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Physical changes such as chicken egg white thinning and egg yolk flattening occur during storage, implying a decline in egg quality. To reveal the deteriorative process related to chicken egg internal quality, a comparative proteomic method was used in this study to analyze the alterations in egg yolk plasma proteins at different storage times (0, 20 and 40 days) under an ambient temperature of 22 ± 2 °C. RESULTS Using two-dimensional electrophoresis followed by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry, 33 protein spots representing 12 proteins were identified with significant ( P < 0.05) alterations in abundance at different storage times. The proteins that showed significant changes in abundance included serum albumin, vitellogenin fragments, IgY chains, ovalbumin, ovoinhibitor, α2-macroglobulin-like protein 1-like, hemopexin, transthyretin, apolipoprotein A-I and β2-glycoprotein I precursor. Accelerating degradation for most egg yolk plasma proteins was observed after prolonged storage (from day 20 to day 40). CONCLUSION It is likely that the increased degradation of protease inhibitors such as ovoinhibitor and α2-macroglobulin-like protein 1-like during prolonged storage lead to an imbalance of protease and antiprotease in egg yolk, which may play a key role in the degradation of egg yolk proteins. These findings will provide an insight into the effects of storage on egg yolk protein changes and give a deeper understanding of the deteriorative process of chicken egg yolk. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Almond ( Prunus dulcis) is a popular tree nut worldwide and offers many benefits to human health. However, the importance of almond kernel proteins in the nutrition and function in human health requires further evaluation. The present study presents a systematic evaluation of the proteins in the almond kernel using proteomic analysis. RESULTS The nutrient and amino acid content in almond kernels from Xinjiang is similar to that of American varieties; however, Xinjiang varieties have a higher protein content. Two-dimensional electrophoresis analysis demonstrated a wide distribution of molecular weights and isoelectric points of almond kernel proteins. A total of 434 proteins were identified by LC-MS/ MS, and most were proteins that were experimentally confirmed for the first time. Gene ontology ( GO) analysis of the 434 proteins indicated that proteins involved in primary biological processes including metabolic processes (67.5%), cellular processes (54.1%), and single-organism processes (43.4%), the main molecular function of almond kernel proteins are in catalytic activity (48.0%), binding (45.4%) and structural molecule activity (11.9%), and proteins are primarily distributed in cell (59.9%), organelle (44.9%), and membrane (22.8%). CONCLUSION Almond kernel is a source of a wide variety of proteins. This study provides important information contributing to the screening and identification of almond proteins, the understanding of almond protein function, and the development of almond protein products. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Hen egg white ovomacroglobulin ( OVM) possesses a variety of bioactivities and could potentially be used as a pharmaceutical agent. It has been reported that OVM is involved in wound healing and cancer pathological processes, and previous results suggest that OVM plays a potential role in cell proliferation and migration; however, this has not yet been proven. In the present study, the effects of OVM on fibroblast proliferation and migration were evaluated. RESULTS Results of cell counting, cell viability, and cell cycle indicated that proliferation of fibroblasts was not altered by OVM treatment. However, scratch assays showed that OVM could promote the migration of 3 T6 mouse embryonic fibroblasts and human skin fibroblasts ( HSF). Also, the adhesion of HSF to the collagen matrix was also enhanced by OVM treatment. RT-qPCR and western blot analysis showed that β1-integrin, β-tubulin, and β-actin were up-regulated while E-cadherin was down-regulated in OVM-treated HSF cells. The effect of OVM was silenced after forming a complex with trypsin, suggesting that the protease inhibitory ability of OVM is important for its effect on cell migration. CONCLUSION These results suggested that promotion of OVM on cell migration was achieved by enhancing cell adhesion to extracellular matrix, reducing intercellular aggregation, and strengthening cytoskeleton. The finding of the promotion effect of OVM on cell migration is important for understanding its role in wound healing and cancer pathological processes. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Bioactive components in five tisues (longissimus muscle (LSM), biceps femoris muscle (BFM), liver (LV), subcutaneous adipose tissue (SAT), and abdominal adipose tissue (AAT)) of yak in Tibet and yellow cattle in Hubei were investigated. Yak was significantly higher (p<0.01) than yellow cattle in the squalene content of lipids of BFM (59.82/19.07 mg/100g), LSM (20.99/7.81 mg/100g) and LV (6.94/2.67 mg/100g), respectively, but not in SAT and AAT (p>0.05). Yak was also significantly higher (p<0.05) than yellow cattle in the total tocopherol content. Additionally, yak hepatic lipids showed the highest content of saturated fatty acids (58.11%) and polyunsaturated fatty acids (PUFA, 25.81%) and the lowest content of monounsaturated fatty acids (MUFA, 16.08%), while yellow cattle AAT had the highest content of MUFA (47.54%) and the lowest content of PUFA (2.36%). The considerable differences between the two in composition suggest that the five tissues of yak are potential sources of bioactive components and essential fatty acids for humans. Practical applications: The results from the analysis of the contents of squalene, tocopherols, total lipids，moisture, ash, and pH and fatty acid profile in the studied tissues of Tibet yak and Hubei yellow cattle provide useful information for developing functional foods using yak meat or other tissues as materials. Comparison of squalene and total tocopherol contents in different tissues of yak and yellow cattle. [ABSTRACT FROM AUTHOR]

BACKGROUND Some hydrolyzed peptides derived from food proteins possess antioxidant and anti-fatigue activities. In this study, egg white protein powder ( EWPP) was hydrolyzed with pepsin for various times, and four peptide fractions were separated from the hydrolysates by ultrafiltration. The antioxidant activity of the four peptide fractions was determined. The peptide fraction with the strongest antioxidant activity was used to evaluate its anti-fatigue effect and probable mechanisms. RESULTS The egg white peptides ( EWPs) fraction with molecular weight 2-5 kDa (named EWPs2) showed stronger antioxidant activity than the other peptide fractions ( P < 0.05). The swimming time to exhaustion of mice administered EWPs2 was longer ( P < 0.05) than that of the control group. EWPs2 increased the levels of blood glucose (by 28.4-42.2%), muscle glycogen (by 6.4-10.6%) and liver glycogen (by 10.7-23.8%) and significantly decreased the levels of lactic acid in muscle and urea nitrogen in blood ( P < 0.05). CONCLUSION Among the four peptide fractions, EWPs2 possessed the strongest antioxidant activity and exhibited an anti-fatigue effect. The experimental data could clarify partially the anti-fatigue mechanisms of EWPs and provide an important basis for developing EWPs as safe and natural antioxidants and anti-fatigue agents for wide use. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Fatty acid profiles and volatile composition in the yolks of conventional eggs from seven different species (duck, free-range chicken, silky chicken, quail, pigeon, goose, and chicken) were compared using GC-MS and electronic nose (E-nose). The results showed that there were significant differences among the fatty acid profiles of the seven avian eggs. Goose eggs contained the highest contents of saturated and monounsaturated fatty acids but the lowest content of polyunsaturated fatty acids (PUFA), and the differences were significant ( p<0.05). The PUFA proportion was the highest in the free-range chicken eggs of all the tested avian eggs. The ω-3 PUFA content and the ω-6/ω-3 ratio were significantly ( p<0.05) higher in the yolks of goose and silky chicken. The volatile compositions of egg yolks are esters, alcohols, alkenes, and nitrogenous compounds, and the major compounds that contributed to discrimination of different species of eggs were ethyl acetate, pathalic acid butyl isohexyl ester, O-methylisourea hydrogen sulfate, 1-butanol, and N-isopropylbenzamide. In addition, seven different species of eggs were distinguished from each other through principal component analysis of E-nose data, suggesting that the E-nose may be a potential technology for discriminating different species of eggs. Practical applications: The results showed that the major volatile components could be used as chemical markers to distinguish different species of eggs by the chemometric method. The results obtained from the electronic nose analysis agreed well with the GC-MS results, suggesting the potential application of the E-nose technique in the market quality control and the detection of counterfeit eggs. Twenty-two fatty acids were detected and significant differences were found in the fatty acid proportions of different poultry eggs. A total of 41 volatiles were identified by GC-MS, and E-nose can successfully discrimination different species of eggs. [ABSTRACT FROM AUTHOR]

ABSTRACT In this study, cinnamon powder and clove powder were successfully prepared using a high-frequency oscillatory-type ball mill at 20 ± 1C. The release behavior of inhibitory components (ICs) from powders into anhydrous alcohol was investigated by UV spectrometer. Also the release kinetics was evaluated by fitting the experimental data to standard release equations (zero-order, first-order, Higuchi and Ritger-Peppas equation). The results revealed that the release rate of the ICs was much faster from the clove powder than that from the cinnamon powder, which was probably related to the source of plant material, powder particle size, the structure and morphology, the aggregations of ultrafine powders, volatilization, oxidization and total loaded content. Their release profiles were found to be biphasic with a burst release followed by a gradual release phase, and the best fit was found with Ritger-Peppas model for the cinnamon powder and Higuchi model for the clove powder. It proved that the two powders could extend the shelf life of chilled meat because of their release behaviors. PRACTICAL APPLICATIONS Cinnamon and clove were traditional food spices and were commonly used in the food industry because of their special aroma as well as their antibacterial and antifungal activities. On the other hand, controlled-release systems using biodegradable polymers were widely used in numerous applications, especially food preservation. However, before carrying out this study, it was unknown whether ultrafine powders of ball-milled cinnamon and clove can be directly used as controlled delivery systems for food preservation. In the present work, the release behaviors, kinetics and mechanism of ICs from powders were studied, and the antimicrobial activities of powders were determined. This study showed that ultrafine powders of ball-milled cinnamon and clove would be a promising bacteriostasis and anticorrosion vehicle for food industry because of their controlled-release behavior. [ABSTRACT FROM AUTHOR]

We investigated the influence of an egg-enriched diet on plasma, hepatic and fecal lipid levels and on gene expression levels of transporters, receptors and enzymes involved in cholesterol metabolism. Sprague-Dawley rats fed an egg-enriched diet had lower plasma triglycerides, total cholesterol, low density lipoprotein (LDL)-cholesterol, hepatic triglyceride, and cholesterol concentrations, and greater plasma high-density lipoprotein cholesterol concentration, fecal neutral sterol and bile acid concentrations than those fed a plain cholesterol diet. Chicken egg yolk had no effect on sterol 12α-hydroxylase and sterol 27α-hydroxylase; but upregulated mRNA levels of hepatic LDL-receptor, cholesterol 7α-hydroxylase (CYP7A1) and lecithin cholesterol acyltransferase, and downregulated hepatic hydroxymethylglutaryl-(HMG)-CoA reductase and acyl-CoA:cholesterol acyltransferase (ACAT) after 90 days. Modification of the lipoprotein profile by an egg-enriched diet was mediated by reducing de novo cholesterol synthesis and enhancing the excretion of fecal cholesterol, via upregulation of CYP7A1 and the LDL receptor, and downregulation of HMG-CoA reductase and ACAT. [ABSTRACT FROM AUTHOR]

ABSTRACT This article describes a novel and simple method that using ultra-fine powders of ball-milled cinnamon and clove directly to inhibit the growth of five spoilage organisms from meat. The effect of ball-milled time on powder granularity and the particle sizes on the antimicrobial effectiveness were evaluated. The results from the antibacterial tests demonstrated that the ultra-fine powders had strong antimicrobial activities, the minimum inhibitory concentrations (MICs) of the clove powder and the cinnamon powder were from 1.0 to 1.5% (w/v) against Escherichia coli, Staphylococcus aureus, Brochothrix thermosphacta and Lactobacillus rhamnosus, and the same against Pseudomonas fluorescens were 2.0 and 2.5%, respectively. The inhibitory effect increased with increasing powder concentrations from 0.5 to 2.5% (w/v). However, obvious reversing characteristic appeared when the particle sizes decreased to 7.085 µm for cinnamon and 8.915 µm for clove. This study suggested that traditional spice powders with proper particle sizes taking the place of essential oils as effective antibacterials had a wide application prospect for their low cost and safety. PRACTICAL APPLICATIONS Ball mills have been successfully used for grinding raw materials to ultra-fine powders because of their easier operation, higher grinding rate, lower energy consumption and considerably less plant space. However, before carrying out this study, it was unknown whether ultra-fine powders of ball-milled cinnamon and clove can directly inhibit the growth of five spoilage organisms from meat. In the present work, the effect of ball-milled time on the powder granularity and the particle sizes on the antimicrobial effectiveness were studied. This study showed that both traditional spice powders with proper particle sizes taking the place of essential oils as effective antibacterials had strong antimicrobial activities. [ABSTRACT FROM AUTHOR]

Studies on the association between egg yolk (EY) consumption and obesity are limited and the involved mechanism still needs to be further explored. In this study, the effects of EY consumption under normal and high fat diets on mice based on lipidomics approach is compared. A total of 893 and 925 individual lipid species are determined in serum and liver, respectively. The results reveal that EY can alleviate the hyperlipidemia in HFD‐induced obese mice by increasing serum high‐density lipoprotein cholesterol (HDL‐C) and neutral glycerolipid, hepatic fatty acids (FAs), and the size of adipose tissue cells. OPLS‐DA and S‐plots show that 29 lipid biomarkers in serum, mainly including phosphatidylcholine (PC), triglyceride (TG), and phosphatidylinositol (PI), and 44 lipid biomarkers in liver including TG, lysophosphatidylcholine (lysoPC), and lysophosphatidylethanolamine (lysoPE) are related to obesity caused by HFD. In addition, the regulation of EY on lipid disorders is mainly related to the decreases in serum TG and PC, and hepatic fatty acids (FAs), TG and diacylglycerol (DG), which is closely associated with glycerophospholipid metabolism. These findings suggest that long‐term treatment of EY consumption may not increase NAFLD risk factors in normal diet‐fed mice, further improving the hyperlipidemia in HFD‐induced mice. Practical Applications: This study investigates the overall effects of EY on normal and high‐fat diet by lipidomic analysis. It is concluded that the intake of EY can improve the hyperlipidemia in HFD‐induced obese mice by improving glycerophospholipid metabolism. These results facilitate to comprehensively evaluate the nutrition of EY and help elucidate the favorable effect of eggs. The flow chart of the egg yolk nutritional evaluation based on 100‐d mice experiment. The lipid profiles in serum and liver are further investigated using UPLC‐MS/MS method to elucidate its favorable effect on lipid metabolism. [ABSTRACT FROM AUTHOR]