Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement

Meng, Yaqi; Qiu, Ning; Guyonnet, Vincent; Mine, Yoshinori

doi:10.1016/j.foodchem.2022.133403

Cited by 9 publications

(4 citation statements)

References 100 publications

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“…The results of chicken egg proteomics suggested that endogenous proteases in egg yolk can be well inhibited by a protease-inhibitor homeostatic system at room temperature ( Geng et al, 2018 ; Xiao et al, 2020b ). However, at the incubation temperature (37–38 °C), this protease-inhibitor homeostatic system is biased towards the protease side, and the hydrolysis of egg yolk protein is initiated to provide nutrition for chicken embryo development ( Meng et al, 2022 ; Zhu et al, 2019 ). These findings suggested that the protease-inhibitor homeostatic system is temperature-sensitive.…”

Section: Resultsmentioning

confidence: 99%

Quantitative metabolome analysis of boiled chicken egg yolk

Wang¹,

Luo²,

Chen³

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Quantitative metabolome analysis of boiled chicken egg yolk

Wang¹,

Luo²,

Chen³

et al. 2023

Current Research in Food Science

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“…In addition, S-ovalbumin is a biological marker that arises from albumen (the most abundant protein found in eggs). S-ovalbumin is highly correlated with storage time, with low physical variability, and has the potential to become a common indicator for assessing egg freshness [28]. The freshness and storage time of eggs were assessed using chemometric models based on parameters such as the Haugh unit, pH of albumen and yolk height.…”

Section: Chemometrics Of Eggsmentioning

confidence: 99%

Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics

Smaoui,

Tarapoulouzi,

Agriopoulou

et al. 2023

Foods

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Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.

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“…Eggs are rich in protein, lecithin, vitamins, calcium, iron, phosphorus, and other trace elements, contain eight essential amino acids (EAA), and the composition of human protein is very similar [ 23 ]. Because of their high nutritional values, easy availability of raw materials and low price, they have become a good source for developing bioactive peptides in recent years [ 24 , 25 ]. To date, bioactive peptides with antioxidant [ 26 ], antihypertensive [ 27 ], antibacterial [ 28 ], anti-inflammatory [ 29 ] and other effects have been isolated and extracted from eggs [ 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation, Structural Identification, and Screening of Egg-Derived Peptides with Facilitating Alcohol Metabolism Activity

Tan,

Wang,

Wan

et al. 2024

Foods

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The aim of this study was to obtain egg-derived peptides with facilitating alcohol metabolism (EPs) by enzymolysis, to identify their structures, and screen small polypeptides with higher activity by molecular docking. The optimum conditions for preparing EPs with facilitating alcohol metabolism were obtained by a single factor experiment, adding 2% Protamex and performing enzymolysis for 3 h with a liquid–material ratio of 35:1. The dose–response relationship experiment showed that 800 mg/kg·bw EPs played a better role in facilitating alcohol metabolism. EPs contained 40% hydrophobic amino acids (HAA), including 9.24% Leu. Eighty-four peptides were identified by HPLC-MS/MS and four peptides with potential activation of alcohol dehydrogenase were further selected by molecular docking. The tetrapeptide Trp-Ile-Val-Asp (WIVD) with the highest binding energy reached −7.16 kcal/mol. These findings suggest that egg is a good source for the preparation of peptides with facilitating alcohol metabolism activity.

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Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement

Cited by 9 publications

References 100 publications

Quantitative metabolome analysis of boiled chicken egg yolk

Quantitative metabolome analysis of boiled chicken egg yolk

Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics

Preparation, Structural Identification, and Screening of Egg-Derived Peptides with Facilitating Alcohol Metabolism Activity

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