Concentration of egg white antimicrobial and immunomodulatory proteins is related to eggshell pigmentation across traditional chicken breeds

Javůrková, Veronika; Pokorná, Monika; Mikšı́k, Ivan; Tůmová, E.

doi:10.3382/ps/pez472

Cited by 19 publications

(14 citation statements)

References 75 publications

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“…(2013) observed lysozyme content and activity in egg albumen to be higher in light-than dark-shelled eggs. Bilkova et al (2018) and Gvoždíková Javůrková et al (2019) reported that there is a relationship between some quality traits of eggs and their lysozyme and ovotransferrin concentrations in native and ornamental breeds of Czech hens. The authors noted that the eggs from native and ornamental breeds of hens have a high potential for use where food safety is a priority.…”

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confidence: 99%

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Krawczyk

Lewko

Calik

2021

Annals of Animal Science

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The objective of the study was to evaluate the quality of eggs laid by native breed hens of different ages (33 and 53 weeks of age), with particular consideration of the lysozyme parameters. Eggs were collected from 6 breeds/strains of laying hens under the genetic resources conservation in Poland, i.e. Greenleg Partridge (Z-11), Yellowleg Partridge (Ż-33), Rhode Island Red (R-11), Rhode Island White (A-33), Sussex (S-66) and Leghorn (H-22). The yolks of eggs from older hens had a more favourable, intense colour, but the freshness parameters (albumen height and Haugh units) of these eggs were lower. The albumen of eggs from older hens showed greater content and higher enzymatic activity of lysozyme in both thin and thick albumen. Among the six strains of hens, lysozyme content and enzymatic activity were highest in the egg albumen of strains Ż-33, Z-11 and R-11, and lowest in that of strain H-22. The analysed eggs showed statistically significant correlations between some interior egg quality traits (albumen weight, albumen height, Haugh units, yolk colour) and the discussed enzyme parameters. These traits are influenced by genotype and age of the hens.

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confidence: 99%

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Krawczyk

Lewko

Calik

2021

Annals of Animal Science

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“…Recently, a study has shown that the lysozyme content of hen eggs has notable variation depending on chicken breed as well as a large spread within breeds. [ 49 ]…”

Section: Resultsmentioning

confidence: 99%

Extraction of Lysozyme from Chicken Albumen Using Polyelectrolyte Complexes

Lente

Lindhoud

2021

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Cells use droplet‐like membrane‐less organelles (MLOs) to compartmentalize and selectively take‐up molecules, such as proteins, from their internal environment. These membraneless organelles can be mimicked by polyelectrolyte complexes (PECs) consisting of oppositely charged polyelectrolytes. Previous research has demonstrated that protein uptake strongly depends on the PEC composition. This suggests that PECs can be used to selectively extract proteins from a multi‐protein mixture. With this in mind, the partitioning of the protein lysozyme in four PEC systems consisting of different weak and strong polyelectrolyte combinations is investigated. All systems show similar trends in lysozyme partitioning as a function of the complex composition. The release of lysozyme from complexes at their optimal lysozyme uptake composition is investigated by increasing the salt concentration to 500 mm NaCl or lowering the pH from 7 to 4. Complexes of poly(allylamine hydrochloride) and poly(acrylic acid) have the best uptake and release properties. These are used for selective extraction of lysozyme from a hen‐egg white protein matrix. The (back)‐extracted lysozyme retains its enzymatic activity, showing the capability of PECs to function as extraction media for proteins.

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“…> 7 log CFU/g) [ 13 , 25 – 27 ]. This could be due to differences in bacterial loads on the raw materials, lower pH values and/or due to the fact that the products were largely derived from chicken egg whites, containing antimicrobial compounds such as lysozyme [ 28 ]. Despite these quantitative differences in bacterial loads, the meat alternative presented the expected characteristic of microbial dominance by LAB under MAP conditions, which is also a common feature of MAP meat products [ 29 – 31 ].…”

Section: Discussionmentioning

confidence: 99%

To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

et al. 2022

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Background As the increased consumption of ready-to-eat meat alternatives is a fairly recent trend, little is known about the composition and dynamics of the microbiota present on such products. Such information is nonetheless valuable in view of spoilage and food safety prevention. Even though refrigeration and modified-atmosphere-packaging (MAP) can extend the shelf-life period, microbial spoilage can still occur in these products. In the present study, the microbiota of a vegetarian alternative to poultry-based charcuterie was investigated during storage, contrasting the use of a culture-dependent method to a culture-independent metagenetic method. Results The former revealed that lactic acid bacteria (LAB) were the most abundant microbial group, specifically at the end of the shelf-life period, whereby Latilactobacillus sakei was the most abundant species. Metabarcoding analysis, in contrast, revealed that DNA of Xanthomonas was most prominently present, which likely was an artifact due to the presence of xanthan gum as an ingredient, followed by Streptococcus and Weissella. Conclusions Taken together, these results indicated that Lb. sakei was likely the most prominent specific spoilage organisms (SSO) and, additionally, that the use of metagenetic analysis needs to be interpreted with care in this specific type of product. In order to improve the performance of metagenetics in food samples with a high DNA matrix but a low bacterial DNA load, selective depletion techniques for matrix DNA could be explored.

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Concentration of egg white antimicrobial and immunomodulatory proteins is related to eggshell pigmentation across traditional chicken breeds

Cited by 19 publications

References 75 publications

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Extraction of Lysozyme from Chicken Albumen Using Polyelectrolyte Complexes

To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

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