Functional Proteins and Peptides of Hen’s Egg Origin

Abdou, Adham M.; Kim, Mujo; Satô, Kenji

doi:10.5772/54030

Cited by 7 publications

(11 citation statements)

References 86 publications

(93 reference statements)

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“…Though protein is found throughout the entire egg, most of it is found in the egg white (50%) and egg yolk (40%) with the remaining found in the shell and shell membranes. (Abdou, 2013). Eggs contain all nine essential amino acids that humans require in our diets.…”

Section: Nutritive Valuementioning

confidence: 99%

“…(USDA, 2000) Its main function is to deliver nutrients to the chick embryo during development. The albumen also serves to protect the yolk from harmful microorganisms (Abdou et al, 2013). There are two outer layers, one thick and one thin, and two inner layers.…”

Section: Albumen and Ovummentioning

confidence: 99%

“…There are ~40 different proteins in the albumen, the majority composed of ovalbumin. About half of the total protein found in eggs is found in the albumen, 40% in the yolk, with the remainder in the shell and shell matrix (Abdou, 2013). The yolk is 50% solids.…”

Section: Whole Egg Compositionmentioning

confidence: 99%

“…HDL makes up about a sixth of the yolk solids in the granular fraction. It exists as a complex with phosvitin (Abdou et al, 2013).…”

Section: Lipidsmentioning

confidence: 99%

“…It is one of the most phosphorylated proteins in nature. Although it is insoluble in water in untreated conditions, with low ionic or acidic conditions, it can become soluble and has an ability to form a complex with metal ions (Abdou et al, 2013) Phosvitin is responsible for 60% of total egg yolk phosphoproteins and ~90% of the phosphorous in yolk (Samaraweera et al, 2011).…”

Section: Lipidsmentioning

confidence: 99%

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The Recovery of Protein from Egg Yolk Protein Extraction Granule Byproduct

Kaufman¹

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In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions-granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product ("yellow cake"). Previous research has shown potential added-value from the granule fraction, especially from its phosvitin and phospholipids. Granules are protein aggregates with complexes of phosvitin and high density lipoproteins linked by phosphocalcic bridges. In their native form, the proteins are mostly insoluble, however previous studies have shown the links can be broken by alterations in pH, ionic strength, and mechanical treatments. This thesis project seeks to find potential uses for the egg yolk by product after the removal of the livetin fraction by means of further fractionation with mechanical treatment (filtration). Two variables were tested to extract more proteins from the yellow cake. Salt was added to 10% solids solution of yellow cake in water before filtration at four different NaCl levels: 0%, .05%, 1%, and 2.5%. Additionally pH was tested at four different levels: 4.6, 4.8, 5.0, 5.2. The samples were also tested for antibacterial properties against Escherichia v coli with a minimum inhibitory concentration assay (MIC). Analysis with BCA showed salt concentration had a significant effect on the yield of protein. The highest concentration of salt tested, 2.5%, had the highest protein yield. Additionally, SDS-PAGE showed 2.5% salt had the most unique protein bands. This could be to the disruption of the phosphocalcic links between the phosvitin and HDL by NaCl, allowing the protein to solubilize. pH did not have a significant effect on the yield or types of proteins in the range tested in this experiment. There is no conclusive evidence of antibacterial properties against E. coli from the protein extract. The MIC assay had growth show up in all wells with the protein extract, however there was a visible decrease in turbidity with higher concentration of the protein extract. This could mean that the protein extract does have some antibacterial properties, but needs testing at higher concentrations or with isolated proteins/peptides. The SDS-PAGE revealed bands showing phosvitin present, which has known antibacterial properties. Overall, improvements to the methods for further protein extraction from egg yolk by-products will help lead the industry to finding novel uses and product applications. vi ACKNOWLEDGMENTS I would like to thank my advisor, Dr. Rafael Jimenez-Flores, for his guidance and support, all the way from San Luis Obispo, CA to Indianapolis, IN to Columbus, OH.

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Section: Nutritive Valuementioning

confidence: 99%

Section: Albumen and Ovummentioning

confidence: 99%

Section: Whole Egg Compositionmentioning

confidence: 99%

“…HDL makes up about a sixth of the yolk solids in the granular fraction. It exists as a complex with phosvitin (Abdou et al, 2013).…”

Section: Lipidsmentioning

confidence: 99%

Section: Lipidsmentioning

confidence: 99%

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The Recovery of Protein from Egg Yolk Protein Extraction Granule Byproduct

Kaufman¹

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Development of Functional Semi-finished Food with High Egg Content, Enriched with Micro- and Macronutrients

Klimenkova¹,

Стефанова²,

Shakhnazarova³

et al. 2021

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)

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Lysozyme Peptides as a Novel Nutra-Preservative to Control Some Food Poisoning and Food Spoilage Microorganisms

Abdou,

Awad

2024

Probiotics & Antimicro. Prot.

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Foodborne illnesses and microbial food contamination are crucial concerns and still issues of great worldwide concern. Additionally, the serious health hazards associated with the use of chemical preservatives in food technology. Lysozyme (Lz) is an active protein against Gram-positive bacterial cell wall through its muramidase lytic activity; however, several authors could identify some antimicrobial peptides derived from Lz that have an exaggerated and broad-spectrum antibacterial activity. Therefore, a lysozyme peptides preparation (LzP) is developed to broaden the Lz spectrum. In this work, we investigated the potential efficacy of LzP as a novel Nutra-preservative (food origin) agent against some pathogenic and spoilage bacteria. Our results showed that LzP demonstrated only 11% of the lysozyme lytic activity. However, LzP exhibited strong antibacterial activity against Escherichia coli, Salmonella enteritidis, and Pseudomonas species, while Salmonella typhi and Aeromonas hydrophila exhibited slight resistance. Despite the lowest LzP concentration (0.1%) employed, it performs stronger antibacterial activity than weak organic acids (0.3%). Interestingly, the synergistic multi-component formulation (LzP, glycine, and citric acid) could inhibit 6 log10 cfu/ml of E. coli survival growth. The effect of heat treatment on LzP showed a decrease in its antibacterial activity at 5 and 67% by boiling at 100 °C/30 min, and autoclaving at 121 °C/15 min; respectively. On the other hand, LzP acquired stable antibacterial activity at different pH values (4–7). In conclusion, LzP would be an innovative, natural, and food origin preservative to control the growth of food poisoning and spoilage bacteria in food instead chemical one.

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Functional Proteins and Peptides of Hen’s Egg Origin

Cited by 7 publications

References 86 publications

The Recovery of Protein from Egg Yolk Protein Extraction Granule Byproduct

The Recovery of Protein from Egg Yolk Protein Extraction Granule Byproduct

Development of Functional Semi-finished Food with High Egg Content, Enriched with Micro- and Macronutrients

Lysozyme Peptides as a Novel Nutra-Preservative to Control Some Food Poisoning and Food Spoilage Microorganisms

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