Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Su, Yujie; Tian, Ying; Yan, Ruhui; Wang, Chenying; Niu, Fuge; Yang, Yanjun

doi:10.1007/s13197-014-1513-5

Cited by 27 publications

(9 citation statements)

References 22 publications

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“…Tea and coffee (0.1 g) were brewed with 8 mL boiling deionized water for 2 min ( Floegel et al., 2011 ) and filtered through Whatman filter paper and membrane filtration (0.45 μm membrane). For egg yolk, sample preparation was done as per the method reported by Su et al. (2015) .…”

Section: Methodsmentioning

confidence: 99%

Influence of food commodities on hangover based on alcohol dehydrogenase and aldehyde dehydrogenase activities

Srinivasan

Dubey

2019

Current Research in Food Science

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Alcohol consumption often leads to hangover, a condition characterized by several symptoms, characteristically headache, nausea, fatigue and drowsiness. Hangover may be alleviated by altering the rate of alcohol metabolism and facilitating elimination of acetaldehyde by affecting the activity of alcohol dehydrogenase (ADH) and/or aldehyde dehydrogenase (ALDH) enzymes. In the present study, several food commodities like fruits, vegetables, cereals, pulses, dairy products, spices and other miscellaneous products (ascorbic acid, cocoa sample, tea, coffee, egg yolk and date samples) were investigated for their effect on the in vitro activities of the enzymes and their antioxidant properties. Of the many screened food commodities, few showed an increase in the activity of either one or both the enzymes, ADH and ALDH. Studies showed no correlation between ADH and ALDH enzyme activities and antioxidant property of the selected food commodities for anti-hangover effect. Further, an anti-hangover (AHO) product was developed using pear (65%), sweet lime (25%) and coconut water (10%) and, validated for in vitro ADH and ALDH enzyme activities. AHO product was found to enhance ADH and ALDH activities by 23.31% and 70.02%, respectively.

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Section: Methodsmentioning

confidence: 99%

Influence of food commodities on hangover based on alcohol dehydrogenase and aldehyde dehydrogenase activities

Srinivasan

Dubey

2019

Current Research in Food Science

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“…Recently, Su et al. () developed a novel process that can separate phospholipids, neutral lipids and cholesterol from egg yolk using ethanol, low‐temperature crystallization, and β‐cyclodextrin. Although the purity of the phospholipids produced was 51%, nearly 99% of the cholesterol could be removed from the phospholipids fraction.…”

Section: Separation Of Value‐added Components From Egg Yolkmentioning

confidence: 99%

How Can the Value and Use of Egg Yolk Be Increased?

Huang¹,

Ahn

2019

Journal of Food Science

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The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co-product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale-up production methods, which is vital for the practical applications, is discussed when appropriate.Fresh egg yolk is composed of 50.1% water, 30.6% lipids, 17.0% proteins, 0.6% carbohydrates, and 1.7% minerals (Stadelman & Cotterill, 1995), and thus it is an excellent source for proteins, lipids, and phospholipids. This review discusses (1) the current use of egg and the development of new commodity products from egg yolk, (2) identify the important functional components in egg yolk, (3) discuss the separation methods for functional components from egg yolk and their applications, and (4) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (5) suggest the best use of egg yolk and yolk components.

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“…TG at low temperature (4°C) overnight . This approach has been recently applied to the characterization of SM in yak milk .…”

Section: Selective Isolation Of Plsmentioning

confidence: 99%

Suitable simple and fast methods for selective isolation of phospholipids as a tool for their analysis

et al. 2018

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Lipids are gaining relevance over the last 20 years, as our knowledge about their role has changed from merely energy/structural molecules to compounds also involved in several biological processes. This led to the creation in 2003 of a new emerging research field: lipidomics. In particular the phospholipids have pharmacological/food applications, participate in cell signalling/homeostatic pathways while their analysis faces some challenges. Their fractionation/purification is, in fact, especially difficult, as they are amphiphilic compounds. Moreover, it usually involves SPE or TLC procedures requiring specific materials hampering their suitableness for routine analysis. Finally, they can interfere with the ionization of other molecules during mass spectrometry analysis. Thus, simple high-throughput reliable methods to selectively isolate these compounds based on the difference between chemical characteristics of lipids would represent valuable tools for their study besides that of other compounds. The current review work aims to describe the state-of-the-art related to the extraction of phospholipids using liquid-liquid methods for their targeted isolation. The technological and biological importance of these compounds and ion suppression phenomena are also reviewed. Methods by precipitation with acetone or isolation using methanol seem to be suitable for selective isolation of phospholipids in both biological and food samples.

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Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Cited by 27 publications

References 22 publications

Influence of food commodities on hangover based on alcohol dehydrogenase and aldehyde dehydrogenase activities

Influence of food commodities on hangover based on alcohol dehydrogenase and aldehyde dehydrogenase activities

How Can the Value and Use of Egg Yolk Be Increased?

Suitable simple and fast methods for selective isolation of phospholipids as a tool for their analysis

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