Effect of <i>trans</i>, <i>trans</i> CLA Egg Enrichment from CLA-Rich Soy Oil on Yolk Fatty Acid Composition, Viscosity and Physical Properties

Shinn, Sara E.; Gilley, Alex David; Proctor, Andrew; Anthony, Nicolas B

doi:10.1021/jf504759w

Cited by 8 publications

(15 citation statements)

References 28 publications

(95 reference statements)

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“…This increase in C18:2 corresponds to the much greater levels available in the Soy control and CLA-rich diets. In previous CLA yolk accumulation studies, the total LA (CLA + LA) was not significantly different among CLA and Soy control yolks [12,15,19]. However, total LA accumulation in VM is significantly lower in CLA-rich VM than Soy control VM.…”

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 72%

“…Palmitoleic acid concentration was significantly greater in Control VM at 2.6 %, than both Soy control and CLA VM at 1.5 and 1.1 %, respectively. The subsequent decrease in MUFA as a result of CLA or control soy oil FA accumulation has been previously reported [12,15,18,19]. The longer chain PUFA detected in VM are linolenic acid (18:3), arachidonic acid (20:4n-6), and docosahexaenoic acid (DHA, 22:6n-3).…”

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 75%

“…The VM fatty acyl residue composition of chicken yolks includes CLA, greater SFA and significantly greater DHA as a result of CLA accumulation in the egg, relative to the standard control egg. It has been reported that omega-3 rich eggs have significantly weaker membranes [11], while CLA-rich eggs maintain their strength [12]. While there were no obvious changes in FA composition among refrigerated and fresh VM that could solely explain a CLA-rich membrane maintaining strength, there are definite modifications in the VM lipid composition that may be affecting how the membrane ages or oxidizes during the typical shelf-life of an egg [26].…”

Section: Discussionmentioning

confidence: 87%

“…Furthermore, VM strength is significantly less in eggs enriched with omega-3 fatty acyl residues [11]. In contrast, conjugated linoleic acid (CLA) enriched eggs maintain VM strength longer during 20 days of refrigeration than do commercial control eggs [12]. This could be attributed to the higher saturated fat content, because if there is greater saturated fat in the membrane, it may become less fluid, as CLA-rich yolks haven been determined to be more rubbery [13].…”

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Shinn

Liyanage

Lay

et al. 2016

Lipids

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The vitelline membrane (VM) encloses the chicken egg yolk, separating it from albumen. The VM weakens during storage, and dietary lipid modification significantly affects its strength. However, no studies have characterize the fatty acyl residue (FA) composition of the VM, and reports of VM isolation and quantified lipid content are inconsistent. Therefore, the objectives of this study were: (1) to develop a washing and isolation method that removes residual yolk from VM without damage; (2) to determine the FA and lipid composition of CLA-rich egg yolk VM, relative to controls; (3) to determine the effect of 20 days of refrigeration on VM FA and lipid composition. To determine VM FA and lipid composition, 36 hens received either a corn-soybean meal-based control diet ("Control"), or the Control supplemented with either 10 % soy oil ("Soy control"), or 10 % CLA-rich soy oil ("CLA") for 30 days. VM were analyzed the day of collection ("fresh"), or after 20 days of refrigeration ("refrigerated"). There were no differences in FA compositions of fresh and refrigerated membranes within a treatment. CLA-rich yolk VM contains CLA, greater SFA, and significantly greater DHA relative to controls. Direct MALDI-TOF-MS identified 15 phosphatidylcholines, three phosphatidylethanolamines, one sphingomyelin, and 15 triacylglycerols in VM. Lipid species that showed significant differences among egg types included nine phosphatidylcholines and six triacylglycerols. MALDI analysis indicated significant differences in nine lipid classes on the VM inner layer. After refrigeration, five lipid classes on the inner layer and seven lipid classes on the outer layer had statistically significant differences among VM types.

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Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 72%

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 75%

Section: Discussionmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Shinn

Liyanage

Lay

et al. 2016

Lipids

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“…A subsequent study feeding 4% of this CLA‐rich soy oil to obese Zucker rats reduced serum cholesterol by 38% and low density lipoprotein (LDL) cholesterol by 50%, relative to the control obese rats fed 4% conventional soy oil for 100 days (Gilbert, Gadang, Proctor, Jain, & Devareddy, ). In subsequent egg enrichment studies, CLA‐rich soy oil was fed to chickens to produce CLA‐rich yolks containing 115–150 mg CLA per egg (Shinn, Gilley, Proctor, & Anthony, , b).…”

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Shinn

Proctor

Baum

2018

J Americ Oil Chem Soc

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The new American Dietary Guidelines now recommend optimizing the types of fat consumed instead of reducing or eliminating fat from the diet. Chicken eggs are a means to deliver essential and beneficial human dietary fatty acids (FA), and can be staple component of healthy eating behavior. Additionally, polyunsaturated fatty acids can be increased in the avian egg yolk by simply incorporating selected lipid sources into the avian diet. Poultry feed rich in omega-3 FA (omega-3) has allowed commercialization of enriched eggs containing up to 600 mg of omega-3. Conjugated linoleic acid (CLA) has also been used in the research setting to enrich eggs to provide a portion of the 3-4 g CLA day −1 needed to promote weight loss to combat obesity. However, Americans consume only 50% of the omega-3 recommended adequate intake, and average CLA consumption is under 600 mg day. While a variety of foods are naturally rich in omega-3, conventional sources of CLA are limited to bovine milk and meat, which do not provide enough CLA to produce clinical effects in a balanced diet. Since eggs and egg-based products are common in the Western diet, eggs enriched with both omega-3 and CLA using dietary additions to poultry feed may promote consumption of the recommended levels of these FA. This article reviews the design of poultry eggs with enhanced lipid profiles through dietary intervention, and discusses the future direction of enriched egg research.

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