Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid

Stănciuc, Nicoleta; Cretu, Alexandra; Banu, Iuliana; Aprodu, Iuliana

doi:10.1002/jsfa.8813

Cited by 15 publications

(11 citation statements)

References 39 publications

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“…Moreover, some of these molecules (ovoinhibitor, ovomucoid, cystatin) possess many disulfide bonds that are likely to confer moderate resistance to denaturation by proteases and gastric juices. Some of these antinutritional factors may be partly denatured by heat [20,22,23,24] during the process of cooking, thus facilitating protein access to digestive proteases. Moreover, some vitamin-binding proteins highly concentrated in egg may also limit some vitamin access—avidin that binds vitamin B12 (biotin) exhibits the highest known affinity in nature between a ligand and a protein [60].…”

Section: Egg Nutrientsmentioning

confidence: 99%

“…However, although the assimilation of egg protein is facilitated by heat-pretreatment and at a high level (91–94% for cooked egg-white proteins), it remains partly incomplete. It is noteworthy that major proteins, essentially egg-white proteins such as the proteinase inhibitor ovomucoid, and major egg-white ovalbumin resist thermal heating [23,24]. This observation is particularly interesting, knowing that egg-derived proteins and many hydrolytic peptides generated in vitro from limited digestion of egg-white proteins possess biological activities of interest for human health and may thus be used as nutraceuticals [16].…”

Section: Introductionmentioning

confidence: 99%

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The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Section: Egg Nutrientsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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“…Nowadays, the effect of thermal treatment on food proteins is still concerned (Sang et al., ). Currently, the influence of external conditions, such as temperature, pressure, electric field, and solvation on the structure during processing has been the focus of MD studies to access changes of proteins during processing (Russo et al., ; Stănciuc, Banu, Bolea, Patraşcu, & Aprodu, ; Stănciuc, Crețu, Banu, & Aprodu, ; Vagadia, Vanga, Singh, & Raghavan, ). For instance, studies to evaluate external electric field and pressure on proteins can be cited (Singh, Orsat, & Raghavan, ; Wakai, Takemura, Morita, & Kitao, ).…”

Section: Simulation As An Aid For Food Researchmentioning

confidence: 99%

“…Thermal treatment is the common method to eliminate allergen of food proteins. By MD simulation, the secondary and tertiary structure of ovomucoid was found to be altered significantly by thermal treatment with the exposure of the linear epitopes (K159‐S174 and T179‐C186) as temperature increased from 25 to 100 °C (Stănciuc, Crețu, Banu, & Aprodu, ). Additionally, the conformation of the epitopes location was changed.…”

Section: Simulations To Evaluate the Dynamic Behaviors Of Componenmentioning

confidence: 99%

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Chen

Huang

Miao

et al. 2018

Comp Rev Food Sci Food Safe

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Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.

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“…Egg protein is also the lowest-cost protein, compared to many other sources, making it affordable for low socioeconomic groups [ 13 ]. However, it is important to remember that egg whites contain protease inhibitors that might decrease amino acid digestibility [ 14 ]. However, these can be easily destroyed by heat, highlighting the importance of cooked eggs being a better source of bioavailable protein.…”

Section: Egg Protein and Prevention Of Malnutrition In Childrenmentioning

confidence: 99%

The Health Benefits of Egg Protein

Puglisi

Fernández

2022

Nutrients

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Once the general public accepts that dietary cholesterol is not a concern for cardiovascular disease risk, foods that have been labeled as high-cholesterol sources, including eggs, may be appreciated for their various other dietary components. One of the nutrients in eggs that deserves further discussion is egg protein. Egg protein has been recognized to be highly digestible and an excellent source of essential amino acids, with the highest attainable protein digestibility-corrected amino acid score. Egg protein has been shown to decrease malnutrition in underdeveloped countries, possibly increase height in children, and protect against kwashiorkor. Egg protein has been demonstrated to be important to skeletal muscle health and protective against sarcopenia. Egg protein also can decrease appetite, resulting in a reduction in the caloric intake from the next meal and weight reduction. Other protective effects of egg protein addressed in this review include protection against infection as well as hypotensive and anti-cancer effects.

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Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid

Cited by 15 publications

References 39 publications

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

The Health Benefits of Egg Protein

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