Antioxidative Activity of Egg Yolk Lipoproteins

Yamamoto, Yoshiyuki; Omori, Miki

doi:10.1271/bbb.58.1711

Cited by 10 publications

(3 citation statements)

References 10 publications

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“…The skim milk and the egg yolk contains proteins and lipoproteins shown to have antioxidant properties [19] . However, skim milk and egg yolk contains very few enzymatic antioxidants, especially α-tocopherol, carotenoids, casein and milk proteins [20] .…”

Section: Discussionmentioning

confidence: 99%

N-Asetilsistein (NAC)’in Dondurulmuş-Çözdürülmüş Tuj Koçu Spermasının Kalitesi Üzerine Etkisi

Ari¹,

Kulaksız²,

Öztürkler³

et al. 2016

Kafkas Univ Vet Fak Derg

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The aim of the present study was to investigate the effect of N-acetylcysteine (NAC) on freezability of Tushin ram semen. Ejaculates from four Tushin rams were collected with artificial vagina and then pooled. Pooled semen was divided into four aliquots to be diluted with skim milk-based-egg yolk-glycerol (SEG) extender supplemented with various concentrations of NAC (0, 0.25, 0.5 and 0.75 mM). The semen was loaded into 0.25 mL straws, equilibrated (at 4°C for 2 h), frozen in liquid nitrogen (LN) vapour (at -120°C for 15 min) and stored in LN (-196°C). After thawing (at 37°C for 1 min), sperm motility, dead-live ratio, morphology, abnormal acrosome and membrane integrity (HOST) were evaluated. Results showed that 0.75 mM NAC has detrimental effects on motility, compared to the other three NAC doses evaluated (P<0.05). Membrane integrity was higher in 0.25 and 0.5 mM NACs. There was significant differences in semen viability among NAC doses (P<0.05). In conclusion, higher doses of NAC, especially used with SEG extender, may have some detrimental effects on freezability of ram semen. Moreover, although modest doses of NAC slightly improved freezability of Tushin ram semen. Keywords: Tushin ram, Semen, Cryopreservation, N-acetylcysteine, Post-thaw semen quality N-Asetilsistein (NAC)'in Dondurulmuş-Çözdürülmüş Tuj Koçu Spermasının Kalitesi Üzerine Etkisi ÖzetÇalışmanın amacı, Tuj koç spermasının dondurulabilirliği üzerine N-asetil sistein (NAC)'in etkisini araştırmaktı. Dört tuj koçundan suni vajen ile alınan sperma birleştirildi. Karışım sperma dört eşit hacme bölündü ve 0 mM, 0.25 mM, 0.5 mM ve 0.75 mM NAC içeren yağsız süt yumurta sarısı ve gliserollü sulandırıcı ile sulandırıldı. Sperma 0.25 mL'lik payetlere çekildi, ekilibre edidi (4°C'de 2 saat), sıvı azot buharında donduruldu (-120°C'de 15 dak.) ve sıvı azot (-196°C) içinde saklandı. Çözüm (37°C'de 1 dak.) sonrası, sperm motilitesi, ölü-canlı oranı, morfolojisi, anormal akrozom ve membrane bütünlüğü (HOST) değerlendirildi. Sonuçlar, 0.75 Mm NAC'ın, diğer NAC dozları ile karşılaştırıldığında, motilite üzerine olumsuz etkilere sahip olduğunu gösterdi (P<0.05). Membran bütünlüğü 0.25 ve 0.5 mM NAC derişimlerinde en yüksekti (P<0.05). Ayrıca, NAC dozları arasında, sperma canlılığı açısından önemli farklar da belirlendi (P<0.05). NAC'ın yüksek dozlarının, düşük dozları dondurulabilirliği bir miktar iyileştirse de, özellikle sütlü sulandırıcılarla kullanıldığında, koç spermasının dondurulabilirliği üzerine bazı olumsuz etkileri olabileceği sonucuna varıldı.

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Section: Discussionmentioning

confidence: 99%

N-Asetilsistein (NAC)’in Dondurulmuş-Çözdürülmüş Tuj Koçu Spermasının Kalitesi Üzerine Etkisi

Ari¹,

Kulaksız²,

Öztürkler³

et al. 2016

Kafkas Univ Vet Fak Derg

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“…The apoprotein form of lipovitellins, sometimes referred to as vitelline, is present in a dimeric form linked through hydrophobic interactions; delipidation of lipovitellin has been reported to result in loss of solubility (Juneja and Kim 1997). Yamamoto and Omori (1994) studied anti-oxidative activity of egg yolk lipoproteins and apoproteins in a linoleic acidic emulsion system. High-density lipoprotein was a more effective antioxidant than LDL, and apo-HDL was more effective than apo-LDL.…”

Section: Lipovitellin Apoproteinsmentioning

confidence: 99%

Chemical Composition of Egg and Egg Products

Sunwoo

Gujral

2014

Handbook of Food Chemistry

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For many years the egg has been subjected to negative publicity generally related to the cholesterol content which also resulted in decreased consumption. This was a negative attribute even though eggs offered many positive effects in the consumer's diet. Comprehensive research has now shown that dietary cholesterol does not significantly influence serum cholesterol. Eggs are now being recognized as a highly nutritious food with unique components which offer potential nutraceuticals with specific health benefits. With these recognized benefits, egg consumption has increased substantially in recent years. Much of this higher consumption has resulted from the increased use of eggs as an ingredient in a variety of further processed egg products. The polyfunctional property of eggs continues to make them the preferred ingredient in many food formulations. Also, eggs are considered a healthy food that does not increase serum cholesterol which fits well into high-protein low-carbohydrate diets. The egg is considered as nature's most perfect food containing excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent source of minerals and all the vitamins. Vitamin C and lower concentration of calcium are the only nutrients lacking in eggs. The yolk provides all of the fat and contains half of the protein, most of the calcium, phosphorus, iron, zinc, and vitamins B6, B12, A, and folic acid, and half of the riboflavin and thiamine. Egg white contains about half of the protein and riboflavin.

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“…A special case exists if the surfactants used to stabilize the emulsion are proteins. Some proteins have antioxidative properties in solution due mainly to the presence of free sulfhydryl groups (Yamamoto and Omori, ). These groups can act as free radical scavengers and thereby inactivate some of the radical species that cause lipid oxidation.…”

Section: Case Study: Lipid Oxidation Of Emulsionsmentioning

confidence: 99%

Key Concepts of Interfacial Properties in Food Chemistry

Weiß

2002

Current Protocols in Food Analytical Chemistry

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Antioxidative Activity of Egg Yolk Lipoproteins

Cited by 10 publications

References 10 publications

N-Asetilsistein (NAC)’in Dondurulmuş-Çözdürülmüş Tuj Koçu Spermasının Kalitesi Üzerine Etkisi

N-Asetilsistein (NAC)’in Dondurulmuş-Çözdürülmüş Tuj Koçu Spermasının Kalitesi Üzerine Etkisi

Chemical Composition of Egg and Egg Products

Key Concepts of Interfacial Properties in Food Chemistry

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