Advances in the Value of Eggs and Egg Components for Human Health

Abstract

The avian egg is an important source of nutrients, containing all of the proteins, lipids, vitamins, minerals, and growth factors required by the developing embryo, as well as a number of defense factors to protect against bacterial and viral infection. Moreover, eggs are now understood to contain substances with biological functions beyond basic nutrition, and extensive research has been undertaken to identify and characterize these biologically active components. This review mainly focused on biological activities of proteins and peptides derived from egg components. Several biological activities have now been associated with egg components, including novel antimicrobial activities, antiadhesive properties, immunomodulatory, anticancer, and antihypertensive activities, antioxidant properties, protease inhibitors, nutrient bioavailability, and functional lipids, highlighting the importance of egg and egg components in human health and in disease prevention and treatment. Continued research to identify new and existing biological functions of hen egg components will help to define new methods to further improve the value of eggs as a source of numerous biologically active compounds with specific benefits for human and animal health and secure their role in the therapy and prevention of chronic and infectious disease.

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

“…The profile of egg carotenoids is largely dependent on hen's feed composition; therefore, it can vary among different types of eggs produced from conventional cages to either an enriched cage or a noncage system (Karadas, Grammenidis, Surai, Acamovic, & Sparks, 2006;Nimalaratne et al, 2013;Schlatterer & Breithaupt, 2006). Beyond doubt, the chemical and nutrient composition of hen's egg is well documented (Kovacs- Nolan, Phillips, & Mine, 2005;Li-Chan & Kim, 2008;Seuss-Baum, 2007). Researchers analyzed quality parameters of poultry from organic and conventional farms (Sherwin, Richards, & Nicol, 2010).…”

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

“…Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al, 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al, 2013;Ko & Ahn, 2008), health (KovacsNolan et al, 2005) and antimicrobial effects.…”

“…These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al, 2013;Ko & Ahn, 2008), health (KovacsNolan et al, 2005) and antimicrobial effects. The antimicrobial and antiviral effects of EWP are associated with its protein content, in particular lysozyme which is registered for use as a preservative in some foods by WHO and is referred to as a "bacteriolytic protein" (Banwart, 1983;Kovacs-Nolan et al, 2005). EWP can be hydrolyzed by various enzymes (pepsin, trypsin and α-chymotrypsin) in different conditions.…”

“…EWP can be hydrolyzed by various enzymes (pepsin, trypsin and α-chymotrypsin) in different conditions. These hydrolyzed products are defined as functional (bioactive) peptides which have proven beneficial (Kovacs-Nolan et al, 2005 and antimicrobial effects (Abeyrathne et al, 2013). Egg white protein powder (EWPP) is produced by drying EWP by conventional spray methods (Masters, 1991).…”

Structural and Physicochemical Characteristics of Novel Basic Proteins Isolated from Duck Egg White

“…Moreover, proteins in EW are now understood to contain biological activities such as an antiadhesive property, immunomodulatory, anticancer activity, antihypertensive activity, antioxidant properties, and biospecific ligand binding activity. 3,4) These properties highlight the importance of EW in human health and in disease prevention and treatment, in addition to applications in food processing. Accordingly, continuing research in the identification of new biologically active components in EW may provide benefits for human daily life.…”