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Maternal iron deficiency occurs in 40–50% of all pregnancies and is associated with an increased risk of respiratory disease and asthma in children. We used murine models to examine the effects of lower iron status during pregnancy on lung function, inflammation and structure, as well as its contribution to increased severity of asthma in the offspring. A low iron diet during pregnancy impairs lung function, increases airway inflammation, and alters lung structure in the absence and presence of experimental asthma. A low iron diet during pregnancy further increases these major disease features in offspring with experimental asthma. Importantly, a low iron diet increases neutrophilic inflammation, which is indicative of more severe disease, in asthma. Together, our data demonstrate that lower dietary iron and systemic deficiency during pregnancy can lead to physiological, immunological and anatomical changes in the lungs and airways of offspring that predispose to greater susceptibility to respiratory disease. These findings suggest that correcting iron deficiency in pregnancy using iron supplements may play an important role in preventing or reducing the severity of respiratory disease in offspring. They also highlight the utility of experimental models for understanding how iron status in pregnancy affects disease outcomes in offspring and provide a means for testing the efficacy of different iron supplements for preventing disease.

This study developed a novel form of sufu. Salted egg white sufu (SEWS) was produced by fermenting steamed salted egg white with douchi koji and ripening at 25°C, 35°C, or 45°C for 19 days. The results show that the protease activity of the koji reduced pronouncedly during fermentation, whereas the one in the SEWS initially increased but subsequently decreased. The total nitrogen and amino nitrogen contents and degree of protein hydrolysis increased during fermentation and decreased during preripening. SEWS, particularly processed at 35°C, contained more free amino acids, notably glutamic acid and leucine, than steamed salted egg white did. After processing, SEWS had darker colors, particularly when manufactured at higher temperatures, and hardness and springiness decreased. The 35°C and 45°C SEWS had higher sensory acceptability. In conclusion, ripening at 35°C for 19 days is recommended for producing this novel animal protein-based sufu.

Abdominal fat accumulation causes metabolic syndrome, which is a cluster of metabolic abnormalities such as dyslipidemia, glucose intolerance, insulin resistance or hyperinsulinemia, and hypertension, leading to the development of diabetes and cardiovascular disease. Diets are known to contribute to the development or prevention of metabolic syndrome. Several studies have reported that the quality of dietary proteins may be an important modulator of the risk of this syndrome. We investigated the effects of consuming egg white protein (EWP) or lactic-fermented egg white (LE), an easy-to-consume form of egg white, on the development of metabolic syndrome in animal models and humans. In comparison with casein, dietary EWP decreased lymphatic lipid transport in thoracic lymph duct-cannulated rats. In an in vitro experiment, EWP pepsin hydrolysate decreased the cholesterol micellar solubility and cholesterol transfer rate from micelles to oil phase, and increased water-holding capacity, settling volume in water, and relative viscosity compared with casein pepsin hydrolysate. The daily consumption of LE for 8 weeks reduced serum total cholesterol and LDL cholesterol levels in men with mild hypercholesterolemia. Furthermore, dietary EWP reduced the body fat mass of rats by increasing the body protein mass and accelerating hepatic β-oxidation. The daily consumption of LE for 12 weeks reduced the visceral fat area and improved the ratio of the visceral to subcutaneous fat area. Taken together, these results indicated that dietary EWP and LE would be useful for preventing or alleviating metabolic syndrome.

Gradientless baking by means of ohmic heating was used for the first time in gluten-free (GF) bread making. Combination thereof with in-line measurements of batter height, viscosity and carbon dioxide (CO2) release proved to be powerful for studying structure formation in GF breads. GF breads studied here were based on (i) a mixture of potato and cassava starches and egg white powder (C/P-S+EW), (ii) rice flour (RF) or (iii) a mixture of RF and egg white powder (RF+EW). The work revealed that bread volume and crumb structure rely heavily on the balance between the moment of CO2 release from batter during baking and that of crumb setting. At the moment of CO2 release, C/P-S+EW bread crumb had already (partly) set, while this was not the case for RF bread crumb, resulting in a collapse and thus low volume of the latter. When a part of RF was replaced by egg white powder, the moment of CO2 release was postponed and the batter collapse was less pronounced, leading to a higher volume and a finer crumb. The presence of egg white proteins in C/P-S+EW or RF+EW batters improved gas cell stabilization. Thus, increasing batter stability or altering the moment of crumb setting results in GF breads with higher volume and a finer crumb structure. ispartof: FOOD RESEARCH INTERNATIONAL vol:116 pages:925-931 ispartof: location:Canada status: published

Evaluating the gastrointestinal (GI) fate of proteins is part of the assessment to determine whether proteins are safe to consume. In vitro digestion tests are often used for screening purposes in the evaluation of potential allergenicity. However, the current pepsin resistant test used by the European Food Safety Authority, only corresponds to fasted gastric conditions representative of a late phase adult stomach. In addition, these tests are performed on isolated proteins and the effect of the food matrix and processing are not systematically considered. The aim of this research is to compare three different static in vitro GI scenarios that are physiologically relevant. Namely, an infant, early phase (fed state) adult and late phase (fasted state) adult model. These protocols are applied to well-characterised isolated dairy (β-lactoglobulin and β-casein) and egg (lysozyme and ovalbumin) proteins and the impact of food matrix/processing on their proteolysis is also investigated. A combination of SDS-PAGE, LC-MS/MS and spectrophotometric assay was used for the evaluation of the proteolysis. Results highlight differences across the three GI scenarios whether on isolated proteins or within food matrices. The infant model led to incomplete digestion, leaving intact egg proteins, either isolated or in the food matrix, and intact β-lactoglobulin in the milk. In addition, peptides greater than 9 amino acids were found throughout the intestinal phase for all proteins studied, regardless of the scenario. This reinforces the difficulty of linking protein digestibility to potential allergenicity because many other factors are involved that need further investigation.

Allergen-specific IgE levels can be useful in predicting outcomes of oral food challenges, but optimal cutoff levels vary in different populations. The aim was to determine cutoff values for egg white- and Gal d 1-, Gal d 2-, Gal d 3-, and Gal d 4-specific IgE (sIgE) predicting positive oral heated egg challenges in 185 Finnish children and adolescents.A total of 185 egg-sensitized patients (age: 1-19 years, median: 6.3, mean: 7.0 years) with suspected egg allergy underwent double-blind, placebo-controlled (n = 78), or open (n = 107) oral food challenges with heated egg white. Specific IgE levels to egg white, Gal d 1 (ovomucoid), Gal d 2 (ovalbumin), Gal d 3 (conalbumin), and Gal d 4 (lysozyme) were measured by ImmunoCAP and compared with challenge outcomes.Of the 185 challenges, 124 (67%) were positive. Gal d 1 sIgE levels were significantly higher in the challenge-positive (median 13.5 kU/L, mean 33.2 kU/L) than in the challenge-negative group (median 0.2 kU/L, mean 1.2 kU/L), P 0.0001. The diagnostic capacity of sIgE to egg white and Gal d 2, 3, and 4 was clearly weaker. In ROC analysis, the AUC for egg white was 0.86, Gal d 2 0.84, Gal d 3 0.79, and Gal d 4 0.77. Sensitization to Gal d 1 with a cutoff of value of3.7 kU/L predicted a positive challenge with a specificity of 95% and sensitivity of 78%. The likelihood ratio was 15.9. In ROC analysis, the area under the curve was 0.94 (95% CI, 0.91-0.97). With a cutoff value of14 kU/L, all challenges were positive, and with a cutoff of0.9 kU/L, 95% of the challenges were negative. In the children aged 1-5 years (n = 88), the cutoff for Gal d 1 was3.8 kU/L, and in the children above 6 years of age (n = 97), it was3.5 kU/L.Gal d 1-specific IgE is useful in distinguishing egg-sensitized patients with clinically reactive egg allergy from those tolerant of heated egg. The optimal cutoff point in a Finnish population of 185 children and adolescents was 3.7 kU/L with no significant difference between the younger and older age groups.

Protein susceptibility to in vitro gastrointestinal digestion of ovomucin-depleted egg white (OdEW) adjusted to pH 4, 5, 7 and 9 and processed by heat (60 and 80 °C for 10 min) or pulsed electric fields (PEF) (1.4–1.8 kV/cm, 259–695 kJ/kg) was studied by assessing peptide production, proteolytic pattern, and the final peptide profile. Ovotransferrin was more susceptible to pepsin hydrolysis than lysozyme, with ovalbumin showing the highest proteolytic resistance. Ovalbumin was, however, hydrolyzed by pancreatin to produce a stable fragment. Heat treatment of OdEW solutions at 60 °C had little impact on protein susceptibility with the ovalbumin dimers formed having a comparable resistance to pepsinolysis as ovalbumin. Heating at 80 °C significantly enhanced protein susceptibility, as ovalbumin and protein aggregates formed were completely hydrolyzed within 30 min of pepsinolysis. Adjusting OdEW solution to pH 4 and treating with PEF at 695 kJ/kg enhanced protein susceptibility, similar to heat treatment at 80 °C, mainly owing to the enhanced enzymatic hydrolysis of ovalbumin. PEF processing can, therefore, increase protein digestion while minimizing protein aggregation, which will enhance protein functionality in egg whites.

We investigated the effects of egg white protein hydrolysates (EWH) on orotic acid (OA)-induced nonalcoholic fatty liver (NAFL) in rats. Effects of the egg white protein (EWP) and EWH were also compared. Four groups of male Sprague-Dawley rats were separately fed AIN-76-based diets, supplemented with 20% casein for control, or with 1% OA, together with either 20% casein (OA), 20% EWP, or 20% EWH, respectively, for 3 d (developing stage) and 14 d (developed stage). In both feeding periods, animals from the OA group showed higher accumulation hepatic triacylglycerol (TAG) compared with those from the control group. In the 14-d experiment, dietary EWP and EWH significantly reduced the hepatic TAG levels. Intake of EWP reduced liver fat in OA-fed rats by 61%, while EWH reduced it by 92%. In addition, EWH restored the OA-induced high serum-TAG level to that seen in the control group. The 3 d experiment showed that consumption of EWH improved the expression of hepatic MTP, that was reduced by OA, without changing Mttp gene expression. It also increased the hepatic synthesis of PC and PE by enhancing the transcription of Pcyt1 and Pemt genes. Inclusion of EWP and EWH in the diet improves the OA-induced NAFL. EWH reduces the liver TAG better than EWP, and works more rapidly. Dietary EWH ameliorates OA-induced NAFL by promoting the secretion of hepatic TAG.

Egg-white protein (EWP) is known to reduce lymphatic TAG transport in rats. In this study, we investigated the effects of dietary EWP on body fat mass. Male rats, 4 weeks old, were fed diets containing either 20 % EWP or casein for 28 d. Carcass protein levels and gastrocnemius leg muscle weights in the EWP group were significantly higher than those in the casein group. In addition, carcass TAG levels and abdominal fat weights in the EWP group were significantly lower than those in the casein group; adipocyte size in abdominal fat in the EWP group was smaller than that in the casein group. To identify the involvement of dietary fat levels in the rats, one of two fat levels (5 or 10 %) was added to their diet along with the different protein sources (EWP and casein). Abdominal fat weight and serum and hepatic TAG levels were significantly lower in the EWP group than in the casein group. Moreover, significantly higher values of enzymatic activity related toβ-oxidation in the liver were observed in the EWP group compared with the casein group. Finally, abdominal fat weight reduction in the EWP group with the 10 % fat diet was lower than that in the EWP group with the 5 % fat diet. In conclusion, our results indicate that, in addition to the inhibition of dietary TAG absorption reported previously, dietary EWP reduces body fat mass in rats through an increase of body protein mass and the acceleration ofβ-oxidation in the liver.

Environmental exposure to food allergens may be a risk factor for cutaneous sensitization. Previous studies could detect peanut allergen in house dust. In this pilot study, we wanted to investigate whether hen's egg allergen is detectable in house dust collected from different household areas and whether levels are increased after intentional hen's egg consumption. Hen's egg protein levels of dust samples were measured using ELISA. In 8 of 8 households, hen's egg was detectable in dust samples of eating area and bed. Forty-eight hours after intentional hen's egg consumption, hen's egg protein levels were significantly increased in both. Still, further research is necessary to investigate whether hen's egg allergen in house and bed dust plays a role in sensitization via skin.

Background and Purpose— The influence of dietary protein intake on stroke risk is an area of interest. We investigated the association between dietary protein intake and stroke risk in Japanese, considering sources of protein. Methods— A total of 2400 subjects aged 40 to 79 years were followed up for 19 years. Dietary protein intake was estimated using a 70-item semiquantitative food frequency questionnaire. The risk estimates for incident stroke and its subtypes were calculated using a Cox proportional hazards model. Results— During the follow-up, 254 participants experienced stroke events; of these, 172 had ischemic stroke, and 58 had intracerebral hemorrhage. Higher total protein intake was significantly associated with lower risks of stroke and intracerebral hemorrhage (both P for trend Conclusions— Our findings suggest that higher dietary protein intake is associated with a reduced risk of stroke in the general Japanese population.

High- protein diets have become increasingly popular with various touted benefits. However, the extent to which protein quantity and source affects cognitive functioning through altering postprandial amino acid profiles has not been investigated. Further, whether all protein sources are similarly anorexigenic is uncertain. The objective of this study was to determine the influence of protein level and source on Barnes maze performance, satiety and plasma amino acid levels in male Sprague-Dawley rats.Rats were entrained to a meal-feeding schedule consisting of a 30 minutes meal, equivalent to 20% of average daily intake, one hour into the dark phase then ad libitum access to food for 5 h. On test days, rats received one of three isocaloric diets as their first meal, hereafter referred to as Egg White (EW), Wheat Gluten (WG), or Basal, and then were measured for cognitive performance, feeding behavior, or plasma amino acid levels via jugular catheter. Percentage energy from protein was 35% for both EW and WG and 20% for Basal with equal amounts provided by EW and WG proteins.Rats provided EW performed similarly to Basal on the Barnes maze, whereas WG performed worse. EW increased satiety, whereas WG reduced satiety relative to Basal. Both EW and WG increased postprandial concentrations of large neutral and branched chain amino acids relative to Basal, but in EW, concentrations were slower to peak, and peaked to a higher level than WG.Results demonstrate the importance of protein source for cognition and satiety enhancing effects of a high-protein meal.

In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.

Reducing the manifestations of food allergy by the inclusion of specialized foods in the nutrition of children and adults suffering from this disease is an important problem. The aim was to obtain and characterize in vitro food protein hydrolysates to evaluate their use in specialized foods with reduced potential allergenicity.Whey protein concentrate (WPC) and chicken egg protein (CEP) and enzymes such as pancreatin and alkalase have been used. Proteolysis of proteins was carried out in an FA-10 fermenter for 3 hours at an enzyme : substrate ratio of 1:50 in dry matter, at optimal pH and temperature for pancreatin and alkalase. Enzymes were inactivated at +75 °C and fermentolizate was ultrafiltered. The solutions were concentrated by reverse osmosis and freeze-dried. The molecular weight distribution of the peptide fractions was evaluated by HPLC. Residual antigenicity was determined by the method of indirect enzyme-linked immunosorbent assay and expressed as the fold of antigenicity reduction relative to the original protein.During WPC proteolysis with pancreatin the hydrolyzate was obtained with a fold reduction of antigenicity of 2.3×10A significant decrease in the content of high molecular weight peptides and a decrease in the antigenicity of peptide mixtures based on WPC and CEP to the values that permit their use in hypoallergenic products is achieved by combining proteolysis and double ultrafiltration through a UF10 membrane.

Background: Tea, a commonly consumed beverage, contains high amounts of polyphenols that can impair protein\ud digestibility, as demonstrated in vitro. There are no human studies examining the inhibitory influence of tea polyphenols\ud (TPP) on high-quality protein digestibility.\ud \ud Objective: The aim of this study was to determine the effect of black tea on the true indispensable amino acid (IAA)\ud digestibility of whole boiled egg protein, in healthy adult humans, through use of a dual isotope tracer approach.\ud \ud Methods: The effect of black TPP (4.6 mg/mL, ingested as a beverage with the meal) on 2H-labeled whole boiled egg\ud protein, administered with ghee rice and tomato curry, was measured with reference to 13C-spirulina protein in healthy\ud Indian adults aged 20–27 y of both sexes with BMI of 22.0 ± 2.8 kg/m2. The results were then compared to previously\ud determined whole egg mean IAA digestibility measured by the same method, without black tea, in the same subjects\ud (n = 5). To correct for any independent effect of TPP on spirulina protein (used as a standard protein), the true IAA\ud digestibility of 13C-spirulina protein was independently measured with reference to a 2H-amino acid mixture, with and\ud without co-ingestion of black tea, in 3 of the same subjects.\ud \ud Results: The true IAA digestibility of whole boiled egg protein significantly decreased by 17% when co-ingested with\ud black tea. However, there was no significant reduction in the true IAA digestibility of spirulina protein when co-ingested\ud with black tea.\ud \ud Conclusions: TPP protein interactions reduced whole egg digestibility in healthy Indian adults but had minimal effect\ud on spirulina protein digestibility. In populations who are at risk of dietary quality protein inadequacy, the consumption of\ud tea during or after a meal can further increase the risk of inadequacy. This trial was registered at Clinical Trials Registry\ud of India (http://ctri.nic.in) as CTRI/2018/03/012265.

Introduction and objectives A high rate of cross-reactivity has been reported between the specific proteins of hen’s egg with proteins of various avian eggs by quantitative immunoelectrophoretic techniques. The aim of this study was to assess the clinical cross-reactivity of different birds’ eggs in children with hen’s egg allergy based on skin prick test results. Material and methods This cross-sectional study enrolled 52 infants with hen’s egg allergy and 52 healthy infants with no history of food allergy from October 2018 to April 2019. Skin prick tests were performed in both patient and control groups with fresh extract of white and yolk related to pigeon, duck, goose, turkey, quail, and partridge. Results Fifty (96.1%) children with hen’s egg allergy showed positive sensitization to at least one of the avian eggs. The most frequent positive skin tests were related to quail’s white (36 = 69.2%) followed by duck’s white (34 = 65.5%), and sensitization was the least frequent in pigeon’s yolk (23 = 44.2%). Skin tests of the control group were negative to all the tested extracts. Conclusion Because of fewer sensitizations to some avian eggs, further research should clarify starting oral immunotherapy with the yolk of goose and pigeon in children with hen’s egg allergy.

BACKGROUND Hyperhomocysteinemia is associated with increased cardiovascular disease risk. Whole eggs contain several nutrients known to affect homocysteine regulation, including sulfur amino acids, choline, and B vitamins. OBJECTIVE The aim of this study was to determine the effect of whole eggs and egg components (i.e., egg protein and choline) with respect to 1) homocysteine balance and 2) the hepatic expression and activity of betaine-homocysteine S-methyltransferase (BHMT) and cystathionine β-synthase (CBS) in a folate-restricted (FR) rat model of hyperhomocysteinemia. METHODS Male Sprague Dawley rats (n = 48; 6 wk of age) were randomly assigned to a casein-based diet (C; n = 12), a casein-based diet supplemented with choline (C + Cho; 1.3%, wt:wt; n = 12), an egg protein-based diet (EP; n = 12), or a whole egg-based diet (WE; n = 12). At week 2, half of the rats in each of the 4 dietary groups were provided an FR (0 g folic acid/kg) diet and half continued on the folate-sufficient (FS; 0.2 g folic acid/kg) diet for an additional 6 wk. All diets contained 20% (wt:wt) total protein. Serum homocysteine was measured by HPLC and BHMT and CBS expression and activity were evaluated using real-time quantitative polymerase chain reaction, Western blot, and enzyme activity. A 2-factor ANOVA was used for statistical comparisons. RESULTS Rats fed FR-C exhibited a 53% increase in circulating homocysteine concentrations compared with rats fed FS-C (P

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. © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University

Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) digestion. White Leghorn (WLH) and Rhode Island Red (RIR) hens were fed a corn-soybean-based diet enriched with flaxseed and carotenoids; eggs were collected, cooked, and subjected to simulated GI digestion. The results showed that egg proteins were equally digestible with no change in the degree of hydrolysis (DH). The linolenic fatty acid in enriched-cooked samples remained bio-accessible after GI digestion. The lutein bio-accessibility in enriched eggs decreased after GI digestion except in RIR fried sample. Eggs from WLH and RIR achieved similar peptide content after GI digestion. These results elucidate the bio-accessibility of different bioactive compounds in cooked eggs and the use of eggs as potential functional foods.

Five polysaccharides, pectin, carboxymethyl cellulose (CMC), gum arabic, carrageenan and alginate, were studied to form complex nanogels with egg yolk low density lipoprotein (LDL). All nanogels were smaller than 85 nm with high negative zeta potential, while LDL/carrageenan and LDL/alginate nanogels exhibited more heterogeneous size distribution. Fourier transform infrared spectrum suggested that hydrogen bonds, hydrophobic and electrostatic interactions were involved to form nanogels. Overall, significant expansion of nanogels was observed after encapsulation of curcumin, being studied as a model lipophilic nutrient. Fluorescence spectra evidenced that LDL provided non-polar microenvironment for curcumin and polysaccharides played an important role in the encapsulation process. All nanogels showed sustained release of curcumin under simulated gastrointestinal conditions. Furthermore, nanoscale, smooth and spherical ultrafine dry powders of nanogels were obtained by innovative nano spray drying technology. Our study indicated that LDL/polysaccharides may serve as potential oral delivery systems for lipophilic nutrients.

It is hypothesized that the digestible indispensable amino acid score (DIAAS) can be determined based on dynamic in vitro gastrointestinal digestion experiments as replacement for invasive animal studies. We determined the in vitro DIAAS for immature herring eggs (roe) proteins in comparison with reference proteins. The true ileal digestibility of protein and indispensable amino acids (IAA) was measured under human conditions simulated in a gastrointestinal model (tiny-TIM). The in vitro true ileal digestibility of ovalbumin, cooked and raw chicken egg white, and casein was similar to that found in humans (r(2) = 0.96), providing a casual observation to support the validity of tiny-TIM. The digestibility of the immature herring egg proteins was 71% to 92%. The highest IAA digestibility was found for immature whole herring egg protein (55%-80%) in comparison to immature herring egg membrane and immature de-membraned herring protein (50%-70%). The DIAAS as recommended by FAO for children and adults, but measured in vitro, were 91% for immature whole herring egg protein (lysine first limiting), 71% for immature herring egg membrane protein (histidine first limiting), and 88% for immature herring egg de-membraned protein (sulfur AA first limiting). True ileal protein and amino acid digestibility can be determined in a dynamic gastrointestinal model, such as tiny-TIM, which can be used for estimating the DIAAS. Immature herring egg proteins, a previously underutilized resource, were determined to be an important and valuable source of IAA for human consumption.

Background: Dietary protein intake is important for health. Eggs, as a protein-rich food with characteristics that appeal to older adults, may provide opportunities for increasing protein intake. Interventions that focus on the challenges or facilitators that affect a large proportion of the population will be of increased impact on a population-wide scale. This work aimed to investigate the relative importance of a number of challenges to and facilitators of egg consumption in a UK population-wide sample of older adults. Methods: A cross-sectional postal questionnaire, measuring habitual egg intake, reasons for eating/not eating eggs and a range of demographic and lifestyle characteristics, was administered by post to 1082 older adults. Results: 230 questionnaires suitable for analysis were returned (110 females, ages 55–80+ years). Habitual egg intake ranged from 1–89 eggs/month, mean (standard deviation) = 18 (13) eggs/month. Reasons for eating/not eating eggs were reduced using Principal Components Analysis to 23 challenges and facilitators of egg consumption. Regression analyses revealed habitual egg intake to be associated with 10 challenges and facilitators (smallest β = 0.14, p = 0.04), and with protein consumption, age and Body Mass Index (smallest β = 0.14, p = 0.03). Discussion: Many possibilities for future intervention based on existing challenges or facilitators were found. Our results suggest that strategies to increase egg consumption in older adults should focus on: improving liking, tastiness and adding variety, promoting eggs as an everyday type of food, reducing stereotypes about who does and who does not consume eggs, and promoting eggs for people who have noticed the effects of ageing on their food intake. Strategies that highlight value-for-money may be counterproductive. Future work evaluating the value of these strategies for improving protein intake in this age group would be of value.

For elderly people who are difficult to operate, percutaneous transhepatic gallbladder drainage (PTGBD) is conducted instead. In PTGBD, the bile is drained externally and impaired absorption of fat is a concern. Egg yolk lecithin, which is a fat emulsifier, is not easily broken in emulsion even under a low-pH condition, and the emulsified state is stable. Even in bile duct ligation rats, the emulsifier in egg yolk lecithin emulsion is reported to be superior to lipid absorption using other emulsifiers. Emulsification with egg yolk lecithin may possibly contribute to improvement of nutrition during biliary excretion disorders such as external drainage. We report a case of good progress with enteral nutrition with egg yolk lecithin-mixed liquid diet after PTGBD for acute cholecystitis. The patient was an 80-year-old man with a history of myocardial infarction and dementia. He was diagnosed with calculous cholecystitis, and conservative treatment was started. His cholecystitis was exacerbated, and PTGBD was performed on day 12 of the disease. On imaging, the lower extremities of the duodenum were edematous because of the spread of inflammation. Glutamine preparation alone was administered after resuming fasting. A liquid diet containing egg yolk lecithin, 200 ml of K-LEC (1 kcal/ml), was started from day 23, and was administered three times daily. Liquid diet dose was increased to 1,200 kcal/day with added dietary fiber on day 29. The patient's overall condition improved, and transthyretin level and body weight increased. Thereafter, after swallowing training, the patient was switched to oral meal intake from day 37.

Chicken serum albumin (CSA) is a hen&rsquo, s egg yolk allergen causing IgE-mediated allergy. The objective of this study was to produce a recombinant version of CSA and compare its IgE reactivity to natural CSA (nCSA). CSA was cloned and expressed as a soluble fraction in the yeast Kluyveromyces lactis (K. lactis) protein expression system. The gene encoding CSA was amplified with a C-terminal hemagglutinin epitope tag by polymerase chain reaction (PCR) and cloned into the pKLAC2 expression vector prior to transforming into K. lactis. Recombinant CSA (rCSA) was purified by immunoprecipitation. Twenty-one patients allergic to hen&rsquo, s egg white were examined for sensitisation against nCSA. 38% of patients were found to be sensitised to CSA based on Western immunoassay. Immunoglobulin E (IgE) binding capacity of rCSA and nCSA was analysed by ELISA using sera from patients sensitised to CSA. Levels of IgE-binding were similar for both the recombinant and the natural CSA, indicating the existence of similar epitopes. rCSA produced in this study is a potential candidate to be used in component-resolved diagnosis (CRD) of egg yolk allergy. The usefulness of rCSA in CRD of egg yolk allergy warrants further characterisation using sera from patients with allergy to hen&rsquo, s egg yolk in future studies.

The effects of desugarization using glucose oxidase/catalase and spray-drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray-drying inlet temperatures (140-180C) were increased (p

Food protein-induced enterocolitis syndrome (FPIES) is a non IgE-mediated gastrointestinal food allergic disorder. Some diagnostic criteria have been published for acute FPIES. Of course, they are not all the same, so the clinician must choose which ones to adopt for his/her clinical practice. We present here a brief review of these criteria and, through two clinical cases, show how the choice of one or the other can change the diagnostic destiny of a child with suspect FPIES.

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). 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. LE intake decreased VFA significantly compared with baseline (−8.89 cm2, p

The aim of the study was to investigate in vivo the biological value of the coagulated chicken egg white on growing rats and a comparative immunochemical evaluation in vitro of its antigenic power. The experiment was carried out on 50 growing Wistar male rats with a body weight of 80±5 g. The animals were randomly divided into 3 groups (n=16): control group G1 and two experimental groups G2 and G3. The animals of the control group (G1) received a basic isocaloric and isonitrogenous (20% protein of casein by caloric content) semi-synthetic diet. The animals of the experimental groups G2 and G3 received the same semi-synthetic diet in which casein was replaced by chicken egg white (CEW) and coagulated CEW, respectively. The average food intake of group G3 animals, who received the CEW coagulate, was significantly lower (13.7±0.6 g per day, p0.05) in comparison with the control group G1 (18.4±0.6 g) and the experimental group G2 (19.2±0.5 g). Moreover, body weight gain of animals treated with coagulated CEW didn't differ significantly from the control G1 animals. Already on the 8th day of the experiment, the body weight gain of G2 animals, who consumed native CEW, was significantly higher in comparison with both other groups. The protein efficiency ratio (PER) for animals of the G3 group was significantly higher (1.96±0.04) than the values for the animals of the control group G1 receiving casein (1.49±0.05, p0.01), and for the animals of the experimental group G2 receiving CEW (1.60±0.02, p0.05). The results of immuneenzymatic testing of the initial antigenic power of ovalbumin in native CEW indicated that its content was 33.0% relative to the standard ovalbumin value, antigenic power of which was assumed to be 100%. The developed process of coagulation contributed to a decrease in antigenic power to 2.17%. The obtained data indicate a high biological value and low antigenic power of the coagulated CEW, which makes it prospective for the usage in the composition of food products of mass demand and specialized food products.

The practice of sport and medium-high intensity exercise increases the needs of energy and nutrients. Proper nutrition is very important for reaching the maximum performance, reducing the risk of injury, and ensuring the best recovery. It must also ensure the achievement of optimum nutritional status and prevent health problems at the present and in the future time. Eggs are a very nutritious food that can help athletes to achieve a correct diet. It contains proteins of high quality and bioavailability, a profile of fatty acids very favorable from the cardiovascular point of view, and vitamins and minerals involved in energy and protein metabolism, in defense against oxidative stress and inflammation, in cell growth and tissue repair. However, it is also a food subject to numerous myths that should be corrected, especially in relation to its cholesterol content. The egg, consumed in moderate amounts and properly handled, is a safe and adequate food for more active athletes and groups.La práctica de deporte y ejercicio de cierta intensidad hace que aumenten las necesidades de energía y nutrientes. Una alimentación adecuada es muy importante para conseguir el máximo rendimiento, reducir el riesgo de lesiones, y asegurar la mejor recuperación. Pero también debe garantizar la consecución de un estado nutricional óptimo y prevenir problemas de salud en el momento actual y en el futuro. El huevo es un alimento de gran valor nutricional que puede ayudar a los deportistas a seguir una dieta correcta. Contiene proteínas de elevada calidad y muy biodisponibles, un perfil de ácidos grasos muy favorable desde el punto de vista cardiovascular, y aporta vitaminas y minerales implicados en el metabolismo energético y proteico, en la defensa ante el estrés oxidativo e inflamación, en el metabolismo celular, y en el crecimiento y reparación de tejidos. Sin embargo, también es un alimento sujeto a numerosos mitos que conviene corregir, especialmente en relación a su contenido en colesterol. El huevo, consumido en cantidades moderadas y manipulado adecuadamente, es un alimento seguro y adecuado para deportistas y colectivos más activos.

Introduction The older literature (mid 1980-90) shows that increased dietary cholesterol intake can raise total serum cholesterol and LDL levels., Some more current positions question the recommendation of daily cholesterol intake, as well as the impact of the whole chicken egg, inquiring whether it is a harmful or beneficial classification food in this context., In the midst of controversial issues, it is essential to analyze variables such as food consumption in general and how much dietary cholesterol intake is impacting [...]

Background and Objectives: Component-resolved diagnostics (CRD) have garnered a lot of attention in recent years in the diagnosis of food allergies. We aimed to investigate sensitization against cow’s milk and egg white components, and to study the clinical usefulness of serum food-specific immunoglobulin E (sIgE) to cow’s milk and egg white components in Thai children with cow’s milk and egg allergies. Methods: Children with IgE-mediated cow’s milk and/or egg allergy were enrolled. Clinical reactions were determined. Specific IgE against cow’s milk, egg white, alpha-lactalbumin (ALA), beta-lactoglobulin (BLG), casein, ovomucoid, ovalbumin and conalbumin were measured. Results: Thirteen cow’s milk allergic subjects and 32 egg allergic subjects were identified. The sensitization rate to BLG and casein was 91.7%, followed by ALA (66.7%) for cow’s milk, and the sensitization rate to ovalbumin was 93.8%, followed by ovomucoid (81.3%) and conalbumin (37.5%) for egg. Patients in the urticaria group had a higher level of casein sIgE than the atopic dermatitis (AD) group but this difference was not significant (9.8 kUA/L vs. 0.9 kUA/L, p = 0.11). The level of ovomucoid sIgE was significantly higher in the non-AD group than in the AD group (3.8 kUA/L vs. 1.3 kUA/L, p = 0.048). Conclusion: BLG and casein for cow’s milk and ovomucoid and ovalbumin for egg were the common components causing sensitization in cow’s milk and egg allergic patients. Among the patients with cow’s milk allergy, the level of casein sIgE in the urticaria group tended to be higher than the AD group, and in egg allergic patients, the non-AD group had a significantly higher ovomucoid sIgE level compared with the AD group.

Food allergy is a pathological, potentially deadly cascade of immune responses to molecules or molecular fragments that are normally innocuous when encountered in foods, such as milk, egg, or peanut. As the incidence and prevalence of food allergy rise, the standard of care is poised to advance beyond food allergen avoidance coupled with injectable epinephrine treatment of allergen-induced systemic reactions. Recent studies provide evidence that oral immunotherapy may effectively redirect the atopic immune responses of food allergy patients as they ingest small but gradually increasing allergen doses over many months, eliciting safer immune responses to these antigens. Research into the molecular and cellular bases of pathological and therapeutic immune responses, and into the possibilities for their safe and effective modulation, is generating tremendous interest in basic and clinical immunology. We synthesize developments, innovations, and key challenges in our understanding of the immune mechanisms associated with atopy and oral immunotherapy for food allergy.

Insufficient nutrition during the perinatal period causes structural alterations in humans and experimental animals, leading to increased vulnerability to diseases in later life. Japanese quail,Coturnix japonica, in which partial (8–10%) egg white was withdrawn (EwW) from eggs before incubation had lower birth weights than controls (CTs). EwW birds also had reduced hatching rates, smaller glomeruli and lower embryo weight. In EwW embryos, the surface condensate area containing mesenchymal cells was larger, suggesting that delayed but active nephrogenesis takes place. In mature EwW quail, the number of glomeruli in the cortical region (mm2) was significantly lower (CT 34.7±1.4, EwW 21.0±1.2); capillary loops showed focal ballooning, and mesangial areas were distinctly expanded. Immunoreactive cell junction proteins,N-cadherin and podocin, and slit diaphragms were clearly seen. With aging, the mesangial area and glomerular size continued to increase and were significantly larger in EwW quail, suggesting compensatory hypertrophy. Furthermore, apoptosis measured by terminal deoxynucleotidyl transferase-mediated dUTP-biotin nick-end labeling analysis was higher in EwWs than in CTs on embryonic day 15 and postnatal day 4 (D4). Similarly, plasma glucocorticoid (corticosterone) was higher (P

Background Egg-sensitized infants who have never eaten egg may react at first ingestion. We sought to determine the association between skin prick test (SPT) and specific IgE (sIgE) to egg proteins (EP) and oral food challenge (OFC) outcomes to find cut-off points which can diagnose egg allergy. Methods One hundred and fifty-four infants up to 18 months, with cow's milk allergy (CMA) and/or atopic dermatitis (AD) without previous egg consumption, were recruited. SPT to EP were performed. If it was positive, sIgE was performed. If positive SPT and/or sIgE (n = 94), OFC was performed between 12 and 18 months. Receiver operating characteristic (ROC) curves were plotted, and the outcome of the OFC was related to SPT and sIgE. The cut-off points with the best diagnostic accuracy were found. Results Ninety-four patients were sensitized to egg (69%) and 60 nonsensitized (31%). Of the sensitized, 27 tolerated cooked (CE) and raw egg (RE) (28.7%). Sixty-seven were allergic (71.3%): 29 reacted to CE, seven to egg yolk (EY) and 22 to egg white (EW) and 38 reacted to RE. 69.2% tolerated CE. EW SPT and ovalbumin (OVA) sIgE have the best area under the curve (AUC). The higher positive predictive values (PPV) were obtained for EW SPT and EW sIgE. Conclusions In egg-sensitized infants with EW SPT ≥8 mm and/or EW sIgE ≥8.36 KU/l, egg diagnostic OFC can be avoided as there is 94% probability of becoming positive. In the other patients, OFC should be performed safely and early to avoid unnecessary diets.

The use of enzymes to recover soluble peptides with functional properties from insoluble proteins could prove to be very expensive, implying high reaction times and low yields. In this study, the insoluble granular protein, previously delipidated, was hydrolyzed using enzymes (trypsin) as a comparison to the proposed alternative method: subcritical water hydrolysis (SWH) using both nitrogen and oxygen streams. The result of the hydrolysis was characterized in terms of the yield and peptide size distribution as well as different functional properties. The SWH of the delipidated granules resulted in a higher recovery yield than that obtained by enzymatic hydrolysis in half of the time. The foaming capacity of the peptides obtained by SWH was higher than that obtained by trypsin hydrolysis, although the foam stability was lower. Slight differences were detected between these peptides in terms of their emulsifying properties.

To test whether a breakfast including eggs (EB) containing high-quality protein decreases subsequent food intake and increases satiety-related hormones in overweight or obese adults more than a breakfast including cereal (CB) of lower protein quality, but matched for energy density and macronutrient composition.Twenty healthy overweight or obese subjects were randomized to eat an EB or a CB daily under supervision for one week, followed by a crossover to the opposite breakfast week after a two-week washout period. On days 1 and 7 of each test week, a structured lunch was provided ad libitum. Food intake, hunger and satiety scores, and blood parameters were measured before and after breakfast. Outcomes were analyzed using mixed effects statistical models for repeated measures analysis of variance.Compared to the CB week, during the EB week, a) feeling of fullness was greater (P0.05) on day 1 but not on day 7; b) energy intake was not significantly lower on either day; c) right before lunch, acylated ghrelin was lower and PYY3-36 was higher on day 1 (P0.01 and0.002, respectively) but not on day 7; d) PYY3-36, but not ghrelin, showed greater rise between breakfast and lunch on days 1(P0.001) and 7(P0.01).Despite a highly similar energy density and macronutrient composition, the higher protein quality breakfast significantly influenced fullness, ghrelin and PYY3-36. Only the effect on PYY3-36 lasted throughout the week. A next step would be to test if the benefits are pronounced and lasting, if protein quality of all meals is increased.

Potential residues of the potent allergen lysozyme used as a microbial stabilizing agent in wine production might pose a serious health thread to susceptible individuals. Therefore, EU legislation requires the labeling of the allergenic agent, if it is present in the final product. To allow for product testing, an indirect ELISA method to be specifically used in wine analysis was developed and validated. Furthermore, trial wines treated with defined amounts of lysozyme were subjected to an array of different filtration and other enological processing regimes in order to evaluate their potential to deplete the allergen content of the wines. By these means, processing methods ought to be identified that can be integrated in a good manufacturing practice guideline to enable wine producers to utilize lysozyme in their cellars and still provide wines free of allergenic residues. However, among the enological procedures under scrutiny, only bentonite fining proved to be capable of significantly reducing the allergenic residues.

Diet composition may affect blood pressure (BP), but the mechanisms are unclear. The aim of the present study was to compare postprandial BP-related responses to the ingestion of pea protein, milk protein and egg-white protein. In addition, postprandial BP-related responses to the ingestion of maltodextrin were compared with those to the ingestion of sucrose and a protein mix. We hypothesised that lower postprandial total peripheral resistance (TPR) and BP levels would be accompanied by higher plasma concentrations of nitric oxide, insulin, glucagon-like peptide 1 (GLP-1) and glucagon. On separate occasions, six meals were tested in a randomised order in forty-eight overweight or obese adults with untreated elevated BP. Postprandial responses of TPR, BP and plasma concentrations of insulin, glucagon, GLP-1 and nitrite, nitroso compounds (RXNO) and S-nitrosothiols (NOx) were measured for 4 h. No differences were observed in TPR responses. Postprandial BP levels were higher after the ingestion of the egg-white-protein meal than after that of meals containing the other two proteins (P≤ 0·01). The ingestion of the pea-protein meal induced the highest NOxresponse (P≤ 0·006). Insulin and glucagon concentrations were lowest after the ingestion of the egg-white-protein meal (P≤ 0·009). Postprandial BP levels were lower after the ingestion of the maltodextrin meal than after that of the protein mix and sucrose meals (P≤ 0·004), while postprandial insulin concentrations were higher after the ingestion of the maltodextrin meal than after that of the sucrose and protein mix meals after 1–2 h (P≤ 0·0001). Postprandial NOx, GLP-1 and glucagon concentrations were lower after the ingestion of the maltodextrin meal than after that of the protein mix meal (P≤ 0·008). In conclusion, different protein and carbohydrate sources induce different postprandial BP-related responses, which may be important for BP management. Lower postprandial BP levels are not necessarily accompanied by higher NOx, insulin, glucagon or GLP-1 responses.

We investigated the fat metabolic characteristics in non-obese and diabetic Goto-Kakizaki (GK) rat and the effects of dietary egg white hydrolysate (EWH) on glucose and fat metabolism. Wistar (W) and GK (G) rats were placed into dietary casein (WC and GC) or EWH (WE and GE) group, and fed their respective diet for six weeks. Triglyceride (TG) content and stearoyl-CoA desaturase (SCD) indices in the soleus muscle were higher in the GC group than WC group in parallel with worsening serum glucose metabolic parameters. The glucose metabolic parameters were significantly improved in the GE group. The TG accumulation and SCD indices in the soleus muscle were also significantly lower in the GE group than in the GC group. In conclusion, dietary EWH not only improved glucose metabolism but also reduced both TG accumulation and SCD indices in the soleus muscle of GK rat.

Background: Sea urchin roe can cause anaphylactic reactions the first time they are consumed; therefore, careful clinical attention should be paid to their effects. However, no previous study has examined the allergens in sea urchin roe using sera from more than one patient. We attempted to identify sea urchin allergens using sera from 5 patients with sea urchin allergies. Methods: We enrolled 5 patients with relevant medical histories, positive results on a skin prick test and/or a food challenge test, and high levels of sea urchin-specific IgE in an enzyme-linked immunosorbent assay. We performed SDS-PAGE, immunoblotting, immunoblot inhibition, and N-terminal amino acid sequence detection. Results: Ten protein bands ranging from 18 to 170 kDa were detected in more than 2 patients' sera. In immunoblotting, the protein band for the 170-kDa major yolk protein was recognized by 4 of the 5 sera. Furthermore, the reaction between IgE and the protein band for egg cortical vesicle protein (18 kDa) was inhibited by the addition of salmon roe extract. Conclusion: Major yolk protein was confirmed to be one of the main allergens in sea urchin roe. In addition, egg cortical vesicle protein (18 kDa) was demonstrated to be an important protein for cross-reactivity with salmon roe.

Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1.07 (95% confidence interval (CI) 1.01–1.14, I2 = 34.6%) for processed meat, 0.92 (95% CI 0.84–1.00, I2 = 0%) for soy food, 0.93 (95% CI 0.85–1.00, I2 = 40.1%) for skim milk, and 0.90 (95% CI 0.82–1.00, I2 = 0%) for yogurt. Similar conclusions were obtained in dose-response association for each serving increase: total red meat (RR: 1.07; 95% CI 1.01–1.14, I2 = 7.1%), fresh red meat (RR: 1.13; 95% CI 1.01–1.26, I2 = 56.4%), processed meat (RR: 1.09; 95% CI 1.02–1.17, I2 = 11.8%), soy food (RR: 0.91; 95% CI 0.84–1.00, I2 = 0%), and skim milk (RR: 0.96; 95% CI 0.92–1.00, I2 = 11.9%). There was a null association between poultry, fish, egg, nuts, total milk, and whole milk intake and breast cancer risk. Higher total red meat, fresh red meat, and processed meat intake may be risk factors for breast cancer, whereas higher soy food and skim milk intake may reduce the risk of breast cancer.

BackgroundIn this study, we aimed to determine whether introducing various allergenic foods during infancy is associated with IgE sensitization at 12 months of age.MethodsDetailed information on feeding practices regarding six possible allergenic foods (fruits, egg white, egg yolk, fish, shellfish, and peanuts) was obtained by administering age-specific questionnaires to parents of infants at ages 6 and 12 months. Fecal secretory IgA (sIgA), fecal eosinophil cationic protein (ECP), and serum levels of total IgE and IgE specific to 20 foods, and IgE specific to 20 inhalant allergens were also quantified at 12 months of age.ResultsAt 12 months of age, infants with IgE sensitization had been introduced to fewer allergenic food items during infancy (3.2±1.4 vs. 3.7±1.3 items). Compared with infants who were given 0-2 allergenic food items, infants introduced to 3-4 or ≥5 allergenic food items showed a significantly lower risk of IgE sensitization (odds ratios (ORs) 0.62 and 0.61, respectively) and lower total IgE levels. In addition, non-introduction of egg white or egg yolk was significantly related to IgE sensitization (ORs 1.41 and 1.26, respectively).ConclusionIncreasing the diversity of allergenic foods in infancy, including fruits, egg white, egg yolk, fish, shellfish, and peanuts, may protect infants from IgE sensitization at 12 months of age.