Impact of food processing on the structural and allergenic properties of egg white

Yao, Zhu; Vanga, Sai Kranthi; Jin, Wang; Raghavan, Vijaya

doi:10.1016/j.tifs.2018.06.005

Cited by 89 publications

(58 citation statements)

References 91 publications

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“…Insoluble aggregates of ovotransferrin (~75 kDa), ovalbumin (~37 kDa), and lysozyme (~14 kDa) were formed, and the band intensity faded at 90 °C. A fade band around 50kDa was observed, which might be Avidin [ 24 ]; however, further study needs to be performed for confirmation.…”

Section: Resultsmentioning

confidence: 99%

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Rao

Nolasco

Handa³

et al. 2020

Antioxidants

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The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.

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Section: Resultsmentioning

confidence: 99%

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Rao

Nolasco

Handa³

et al. 2020

Antioxidants

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“…This protein denaturation may be beneficial to inactivate antinutritional factors such as egg-white antiproteases but also to denature highly resistant proteins, thereby facilitating protease activity in the digestive tract. A higher digestibility of egg proteins may also contribute to limiting hypersensitivity to eggs in children [183,184]. Meanwhile, it has been shown that cooking significantly reduces the oxygen radical scavenging capacity (antioxidant potential) of egg yolk associated with free aromatic amino acids, lutein, and zeaxanthin [182], and also impacts lipids of yolk [185].…”

Section: Factors Affecting Egg Qualitymentioning

confidence: 99%

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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“…Moreover, many studies had also proved that heat treatment could significantly decreased the allergenicity in vivo (Claude et al, 2016;Pablos-Tanarro et al, 2017). Zhu, Vanga, Wang, & Raghavan (2018) and Hwang et al (2016) had reported some novel processing techniques which could reduce the allergenicity of egg allergens, among these techniques, enzymatic hydrolysis was widely used, which was not only useful for reducing the allergic reactions of egg, but also producing some bioactive peptides. Nowadays, hydrolyzed food formula had been an attractive approach for preventing or controlling food allergy (Lozano-Ojalvo, Molina, & Lopez-Fandino, 2016;Yang et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard

Tong

Xiong

Gao

et al. 2020

Journal of Food Science

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To investigate the influence of heat treatment and egg matrix on egg custard (EC) proteins, 12 different kinds of ECs with different egg/water ratios (1:1, 1:1.5, 1:2, or 1:3, v/v) and different heating temperatures (80, 90, or 100 °C) and times (10, 15, or 20 min) were prepared and evaluated for the digestibility, structure, eliciting capacity and sensitizing capacity using SDS‐PAGE, fluorescence spectra, ELISA, and a BALB/c mouse model, respectively. The physicochemical properties of EC proteins were significantly affected by heat treatment and egg matrix, which showed the increased digestibility and partially unfolded structure. The eliciting capacity of EC evaluated by IgE binding to sera from egg‐allergic patients was reduced after heat treatment, and the EC made by heating at 100 °C for 20 min with a whole egg/water ratio of 1:2 (v/v) was the weakest. The sensitizing capacity of EC was also reduced in the BALB/c mouse model, which showed the significantly decreased levels of specific IgE, IgG, IgG1 and IgG2a, mMCP‐1 and histamine in the mouse sera, as well as cytokine secretions of IL‐4, IL‐5, and IL‐13, compared with the raw egg (RE) group. Results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins. Practical Application Egg custard (EC) is one kind of savory food suitable for all ages, and is also a traditional supplementary food for infants and young children in China. However, limited information is available on the allergenicity of egg custard. In this work, we evaluated how the structure, digestibility, and allergenic potential of egg allergens in EC were altered by the degree of thermal treatment and egg matrix, and elucidated the links between the physicochemical properties and allergenic potential of EC affected by heat treatment and egg matrix. Our results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins.

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Impact of food processing on the structural and allergenic properties of egg white

Cited by 89 publications

References 91 publications

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

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

Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard

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