Preparation of weaning foods by replacing plant proteins with egg protein

Naeem, Muhammad; Un-Nisa, Mahr; Ahmad, Nazir; Imran, Muhammad; Anwar, Haseeb; Manzoor, Muhammad Faisal

doi:10.1590/fst.44920

Cited by 6 publications

(7 citation statements)

References 23 publications

(23 reference statements)

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“…Therefore, egg protein can be introduced in weaning food to reduce the risk of PEM by having a significant role in the infant growth, repair, and maintenance of body tissue (GPFD, 2021 ; Headey et al, 2018 ). In our recent research, non isonitrogenous and isocaloric diets were prepared using extruded egg powder as an animal source (Naeem et al, 2021 ). In this study, different levels of protein in pup's diets replaced with soybean protein from egg sources were used to see the effects on blood metabolites, liver safety enzymes, kidney functions, serum triglycerides, serum protein, and immune biomarkers of pups models.…”

Section: Introductionmentioning

confidence: 99%

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Rahim

Naeem

Khalid

et al. 2023

Food Science & Nutrition

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Eggs are good sources of nutrients essential for the growth and development of infants. Introducing eggs as a weaning food can improve dietary adequacy in infants at risk for protein energy malnutrition (PEM). To evaluate the current objective, 72 pups (36 males and 36 females) were used to calculate the impact of various egg protein levels on blood parameters. Nonisonitrogenous and isocaloric pellet diets were offered to pups for 28 days using nine pups with three replicates according to a completely randomized design (CRD). The water intake and ad libitum diet were offered to weaned pups. The pups were randomly assigned to different concentrations of diet, which contained WF0, control diet, 14% of soybean protein; WF1, 14% of egg protein; WF2, 16% of egg protein; and WF3, 18% of egg protein, respectively. After weaning, the intraperitoneal injection with the drug (xylazine with ketamine) was used to anesthetize before killing on the 28th day. Blood samples were used to measure the blood metabolites. The results indicated that the concentration of red blood cells, white blood cells, serum triglycerides, and serum protein was significantly (p ≤ .05) increased in pups fed with high egg protein levels compared to the control. The highest platelet count was observed in the pups fed WF3 diet. In contrast, the amount of alanine aminotransferase and aspartate aminotransferase was significantly (p ≤ .05) reduced with increasing the level of egg protein in the diets of weaned pups. Immunity biomarkers (immunoglobulin A, immunoglobulin G, and immunoglobulin M) and kidney functions (creatinine and blood urine nitrogen) were nonsignificantly (p ≤ .05) increased in the pups fed a high level of protein due to a high biological value of soybean protein. Moreover, the concentration of immunoglobulin E in all pups remained unchanged. Egg protein in infant formula feed can be used for the growth and development of infants.

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Section: Introductionmentioning

confidence: 99%

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Rahim

Naeem

Khalid

et al. 2023

Food Science & Nutrition

Self Cite

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“…The demand for the discovery and development of rheological additives to replace egg and milk has grown, following the growing concern with sustainability. Rheological additives of vegetable origin already discovered and frequently used are based on vegetable proteins, soy milk, bananas, and starch, among others (Naeem et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Technological prospection of aquafaba: a study of patent applications and trends in the food market

et al. 2023

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Aquafaba, a liquid from the cooking of chickpeas, has technological properties that have been increasingly used in the food sector, such as emulsifying, foaming, and gelling properties. Its application occurs mainly in mayonnaise and meringues, replacing the egg. This study aims to carry out the technological prospection of aquafaba through the study of patents in national and international databases, seeking to assess current and future market demand, and thus gather relevant information that allows attracting the interest of the food industry to the use of this new functional and sustainable food. Few related patents are reported, and they are concentrated in a few countries, indicating a promising way of exploring this product.

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“…The complete balance and diversity of nutrients along with high digestibility and also affordable prices make eggs in a highlight. Recent studies have shown that egg protein mix weaning foods can be a cost-effective and possible means to address malnutrition in children in developing countries (Naeem et al, 2022). However, nutritionists suggestion limit egg consumption to decrease the incidence of cardiovascular disease.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of protein and amino acid in various poultry egg white ovomucoid

et al. 2023

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Ovomucoid (OVM) is one of the glycoproteins in egg white which is heat resistant protein and to have protease inhibitor activity, that has potential as an anti-cancer. The aim of this study was to purify and characterize ovomucoid from four types of poultry eggs (commercial chickens, native chickens, ducks and Muscovy ducks). We analyzed the protein profile on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the secondary structure on Fourier Transform Infra-Red (FTIR) Spectroscopy, amino acid profiles and protease inhibitor activity. The results showed that the ovomucoid profile on SDS-PAGE of most eggs was in the range of 35 kDa, except for commercial chicken egg which was 40 kDa. The ovomucoid spectra on FTIR of poultry eggs were similar, and indicate the presence of a specific band for carbohydrate contents at the wavelength of 894 to 1249 cm -1 . There was similar content in amino acid profile of ovomucoid, except duck ovomucoid showed the highest in methionine contents. The activity of protease inhibitors in duck ovomucoid was highest than other ovomucoid. In conclusion, among the ovomucoid of poultry eggs were found variations in SDS profile, specific band in FTIR spectra, amino acid content of methionine and also protease inhibitor activity.

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Preparation of weaning foods by replacing plant proteins with egg protein

Cited by 6 publications

References 23 publications

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Technological prospection of aquafaba: a study of patent applications and trends in the food market

Characteristics of protein and amino acid in various poultry egg white ovomucoid

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