Comprehensive lipidomics and volatile compounds profiling reveals correlation of lipids and flavors in DHA-enriched egg yolk

DHA-enriched eggs have gained popularity due to their unique nutritional value,but their flavor can be challenging for some consumers to accept.The study analyzed the correlation of lipids and flavors in DHA-enriched egg yolks using comprehensive lipidomics and volatile compound analysis.The results showed that 411 lipids were detected in two egg yolk samples.Among them,148 lipid species,including 48 DHA-containing lipids,were significantly higher in DHA-enriched egg yolks than in Common ones(P<0.05).Furthermore,of the 24 volatile compounds detected,the contents of benzaldehyde,heptanal,hexanal,decanal and 2-nonanone in DHA-enriched egg yolks were significantly higher than in Common egg yolks(P<0.05).The“fishy”smell characteristic of DHAenriched egg yolks was mainly caused by volatile aldehydes,which may be produced through the hydrolysis of lipids in the egg yolk to free fatty acids and further oxidation.Analysis of the correlation network diagram revealed that phospholipids containing docosahexaenoic acid(DHA),linoleic acid,or oleic acid chains were the main contributors to the characteristic flavor of DHA-enriched egg yolks.Overall,this study explored the effect of different lipids on the flavor of DHA-enriched egg yolks and provided a theoretical basis for the production and improvement of DHA-enriched eggs.

Chicken egg yolk antibodies (IgY) as non-antibiotic production enhancers for use in swine production： a review

In recent years, the use of in-feed antibiotics for growth and disease prevention in livestock production has been under severe scrutiny. The use and misuse of in-feed antibiotics has led to problems with drug residues in animal products and increased bacterial resistance. Chicken egg yolk antibodies （IgY） have attracted considerable attention as an alternative to antibiotics to maintain swine health and performance. Oral administration of IgY possesses many advantages over mammalian IgG such as cost-effectiveness, convenience and high yield. This review presents an overview of the potential to use IgY immunotherapy for the prevention and treatment of swine diarrhea diseases and speculates on the future of IgY technology. Included are a review of the potential applications of IgY in the control of enteric infections of either bacterial or viral origin such as enterotoxigenic Escherichia coil, Salmonella spp., rotavirus, porcine transmissible gastroenteritis virus, and porcine epidemic diarrhea virus. Some potential obstacles to the adoption of IgY technology are also discussed.

The Effect of Different Levels of Sesame Oil on Productive Performance, Egg Yolk and Blood Serum Lipid Profile in Laying Hens

Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels of sesame oil in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level of cholesterol. The blood serum lipid profile decreased in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.

Influence of Dietary Isoflavonoids on Stability of Egg Yolk Lipids

An experiment was conducted to investigate the influence of dietary tea polyphenol (TP) and daidzein (DA) on lipid stability of egg yolk. Two-hundred and seventy 27-week-old Hisex Brown laying hens were divided into nine groups, fed a diet supplemented with 0, 5, 10, 20, 40 mg kg-1 TP and 5, 10, 20, 40 mg kg-1 DA respectively for a period of 8 weeks ad libitum. The dietary addition of TP and DA both could reduce egg yolk LPO content significantly at the end of 4-week experiment (P < 0.05) and keep egg yolk lipid stable at the supplemental dose of 10 mg kg-1 diet respectively. A significant liner reduction in egg yolk LPO content was found with the increasing of dietary TP and DA. The egg yolk LPO content was decreased by 23.1 and 27.0% (P< 0.05) with the supplementation of TP and DA respectively at 40 mg kg-1 diet. The LPO contents in liver, plasma and egg yolk were decreased significantly with the dietary addition of TP or DA respectively (P < 0.05). There was no significant difference between the effects of TP and DA on improvement of layers' antioxidative capacity. The dietary TP and DA both could improve the bird's antioxidative level directly irrelevant to SOD and GSH-Px activities.

Investigation of Two Precipitation Methods for Extracting Immunoglobulin Y(IgY)from Egg Yolks

Two groups of hens(control and immunization group)were arranged in an experimental design with an immunization schedule of 3 injections of BSA antigen.IgY antibodies were extracted from egg yolks by two precipitation processes(chloroform and polyethylene glycol precipitates)and quantified using a standard curve of protein concentration.The purification of IgY was confirmed by SDS-PAGE.Total protein extracted from egg yoks were less contaminated with yellow pigments(lutein and zeaxanthin)nd by using chloroform precipitate.The 2 week post-immunization,IgY-1 concentration increased respectively to 3903±726μg.ml(chloroform-1 extraction process)and 2937±294μg.ml(PEG extraction process)(P<rd 0.01).After 3 immunization,IgY level obtaining from in immunization group extracted by chloroform process(6633±1166μg.ml-1)increased 2.7 times higher than that in control group(2482±414μg.ml-1).Whereas IgY concentrations obtained from PEG extraction process were not significantly different between the experimental group and control group.Chloroform and PEG precipitation methods had the same protein profile on the SDS-PAGE.IgY antibody was identified by the presence of bands corresponding with IgY heavy chain(67-70 kDa)and IgY light chain(25 kDa)for both precipitation processes.

Protection of Carassius auratus Gibelio against infection by Aeromonas hydrophila using specific immunoglobulins from hen egg yolk

Specific immunoglobulin (IgY) from egg yolk against Aeromonas hydrophila was produced by immunization of White Leghorn hens with formalin-killed whole cells of A. hydrophila. ELISA test using A. hydrophila as the coating antigen revealed that the specific antibody titer started to increase in the egg yolk at the 13th day post-immunization (P/N=2.18), reached the peak at the 56th day (P/N=13.82), and remained at high level until day 133 (P/N=7.03). The antibody was purified by saturated ammonium sulphate with a recovery rate of 63.5%. The specific IgY inhibited the growth of A. hydrophila at a concentration of 1.0 mg/ml during the 18 h incubation. Pre-treatment of polyploid gibel carps Carassius auratus Gibelio with specific IgY had a protection rate of 60% (6/10) against challenge with A. hydrophila, while none of the fishes in the control groups receiving sterile phosphate buffered saline (PBS) or non-specific IgY survived the challenge. Treatment of fishes with the specific IgY 4 h after the challenge also had lower mortality (70%, 7/10), a 30% reduction against the control PBS or non-specific IgY groups (10/10). These results indicate that specific IgY antibodies could be obtained easily from hens immunized with an inactivated A. hydrophila and could provide a novel alternative approach to control of diseases in fishes caused by this organism.

Isolation of egg yolk IgY from hens immunized with S.mutans B29-33 and S.sobrinus 6715

目的 :从鸡蛋中提取特异性抗体 ,鉴定抗体性质并分析其蛋白质含量 ,以探索一种制备被动免疫防龋抗体的制备方法。方法 :变形链球菌GTF高表达株S .mutansB2 9- 33及茸毛链球菌S .sobrinus 6 715免疫母鸡 ,采用硫酸铵沉淀法提取鸡蛋黄抗体 ,SDS -PAGE凝胶扫描鉴定抗体性质 ,分析其纯度并用分光光度法测蛋白质含量。结果 :用硫酸铵沉淀法可提取出鸡蛋黄抗体 ,其性质为IgG ,蛋白质含量约为 7.0 0mg/ml。结论 :鸡蛋黄抗体含量高 ,作为被动免疫抗体的载体有较好的应用前景。

Correlation Between Cholesterol Content in Egg Yolks and Laying Rate

[Objectives]This study was conducted to investigate the relationship between cholesterol content in egg yolks and laying rate of laying hens.[Methods]Forty eight 450-day-old Hyline brown hens with uniform weight were randomly divided into 4 groups with 3 replicates in each group and 4 individuals in each replicate.Group 1 as the control check group(CK)was fed the basal diet;group 2 was fed the basal diet with the addition of 150 g/t of probiotics;group 3 was the basal diet+200 g/t lipase group;and group 4 was fed the basal diet with the addition of 150 g/t of probiotics and 200 g/t of lipase.The preliminary trial period was 10 d,and the experimental period was 30 d.[Results]The cholesterol content in the egg yolks of each test group was higher than that of the control group at 14 and 28 d after the drug administration.The laying rate of each test group began to increase at 14 d after the drug administration;and the laying rate of each test group increased significantly 28 d after the drug administration.It indicated that with the increase of cholesterol in egg yolks,the laying rate of laying hens increased significantly.[Conclusions]This study provides a certain experimental basis for culture production of laying hens.

Antibodies to Newcastle Disease Virus in Egg Yolks of Great Cormorant (<i>Phalacrocorax carbo</i>) at Qinghai Lake

Newcastle disease virus (NDV) is not considered as cause of serious disease in humans. But, recent data make it clear that, under particular circumstances, it is indeed possible for NDV to cause severe human respiratory disease. Newcastle Disease infection has been reported in many bird species. Cormorants that inhabit at the Qinghai-Tibet Plateau are mainly represented by Great Cormorant (Phalacrocorax carbo sinensis), which is distributed mainly on the Qinghai Lake area. Cormorants are considered as one of the main NDV-reservoir. We conducted the study for the presence of antibodies to Newcastle disease virus by hemagglutination inhibition test in yolks. We got 50% of seropositive yolks to Newcastle disease virus. These results show that NDV circulates in the Qinghai Lake population of cormorants. We first used the technique of detection of antibodies to Newcastle disease virus in the egg yolk for study the circulation of the virus in cormorants and demonstrated its effectiveness. We should carefully monitor cases of pneumonia in the population of people living around the lake and assess the causes of the disease.

Yolk free egg substitute improves the serum phospholipid profile of mice with metabolic syndrome based on lipidomic analysis

In this study,the impacts of egg consumption on mice model of metabolic syndrome(Met S)were comparatively investigated.Mice were divided into five groups(n=8):normal diet group(ND),high-fat diet group(HFD),HFD with whole egg group(WE),HFD with free-yolk egg substitute group(YFES),and HFD with lovastatin group(Lov).Main biochemical indexes and a non-targeted lipidomic analysis were employed to insight the lipid profile changes in serum.It was revealed that WE could significantly improve serum biochemical indexes by reducing body weight,low-density lipoprotein cholesterol(LDL-C)and total cholesterol(TC),while increasing high-density lipoprotein cholesterol.YFES exhibited remarkably better performance in increasing phosphatidylglycerol and phosphatidic acids,while decreasing phosphatidylinositol than WE.A total of 50 differential lipids biomarkers tightly related to glycerophospholipids metabolism were screened out.Carnitine C18:2 and C12:1,SM(d18:0/12:0),and SM(d18:1/14:1)were significantly upregulated in YFES compared to WE.YFES reduced expression of SREBP-1c and Cpt1a,while did not affect the expression of PPAR-α.Sphingomyelin biomarkers were positively related to the TC(|r|>0.6),while PPAR-αwas negatively correlated with triglyceride and LDL-C levels.To sum up,YFES attenuated HFD-induced Met S by improving the serum phospholipids,which account for its modulation of glycerophospholipid metabolism.

Preparation and Determination of Immunological Activities of Anti-HBV Egg Yolk Extraction

To prepare an effective immune preparation to treat hepatitis B, hens were immunized with hepatitis B vaccines, and then anti-HBV egg yolk extraction （anti-HBV EYE） was refined from egg yolk by a dialyzable method. Its chemical characteristics were identified by ultraviolet spectrum, HPLC, Lowry analysis and pharmacopocia-raleted methods. The specific immunological activity was examined by leukocyte adherence inhibition （LAI） in vitro and delayed type hypersensitivity （DTH） in vivo. Anti-HBV EYE was a small dialyzable substance with molecular weight less than 12 kD containing 18 kinds of amino acids. The preparation could obviously inhibit LAI and DTH which was similar to hepatitis B virus-specific transfer factor of pig spleen. However, there were no similar effects observed in the nonspecific transfer factor （NTF） group, control egg yolk extraction （CEYE） group and hepatitis A virus （HAV） group. The results suggested that anti-HBV EYE contained hepatitis B virus-specific transfer factor （STF） and had the antigen-specific cell immune activity similar to PSHBV-TF. The STF obtained from egg yolk of the hens immunized with specific antigen, might be a potential candidate for immunoregulation in hepatitis B prevention and treatment.

Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin

The purpose of this study was to investigate the effects of different drying methods,including ultrasonic vacuum drying,vacuum drying,vacuum freeze-drying,hot-air drying and spray drying,on the structure and emulsifying capacity of egg yolk lecithin based on Raman spectra.The results showed that ultrasonic vacuum drying and spray drying can induce the vibration of C-N bonds in the polar O-C-C-N^(+)head skeleton of egg yolk lecithin.The shift of the peak attributed to the C-N bond from 717 cm^(−1)to 774 and 772 cm^(−1)indicated that the vibration of some C-N bonds in the O-C-C-N^(+)skeleton had transformed from gauche to trans.Ultrasonic vacuum drying exerted the most intense effect on the C-C skeleton of egg yolk lecithin,with the greatest vibration peaks at 1062 cm^(−1),1128 cm^(−1),and 1097 cm^(−1)in the Raman spectra of egg yolks.Specifically,it relieved gauche vibration and strengthened trans vibration in the C-C skeleton.Hence,the I_(gauche)/I_(trans)ratio of the egg yolk lecithin processed through ultrasonic vacuum drying decreased.Ultrasonic vacuum drying and spray drying decreased the I_(2850)/I_(2878)ratio of the vibration peak of C-H bonds in the lipid chains of egg yolk lecithin.The weakening of the symmetric stretching vibration of the C-H bond and the strengthening of antisymmetric stretching vibration indicated that orderliness among the molecular chains of lipid bilayer membranes had increased,whereas liquidity had decreased.The emulsifying capacities were highly significantly different among various egg yolk lecithin samples,in which the highest emulsifying capacity(49.58 m^(2)/g)was shown for the egg yolk lecithin prepared through vacuum freeze-drying,and ultrasonic vacuum drying produced the lowest emulsifying capacity(14.77 m^(2)/g).This study demonstrated that ultrasonic vacuum drying and spray drying drastically affected the structure of egg yolk lecithin.The appropriate drying method can be selected based on sample volume and production situation.

BIOCHEMICAL CHANGES DURING DEVELOPMENT OF EGGS AND YOLK-SAC LARVAE OF HERRING AND PLAICE

Changes in quantities of water, sodium, potassium, lipid and protein were compared in developing eggs and yolk-sac larvae of herring dupes harengus L., a species with demersal eggs, and plaice Pleuroncctcs platessa L., a species with pelagic eggs. The principal difference between the two species was the occurrence in herring, but not in plaice of considerable increases in water content and in one or both of the above ions at three distinct stages: at fertilization,during the middle stage of egg development, and in the days immediately after hatching. Newly hatched larvae of the two species differed greatly in water content because of the difference in mass and water content of the yolk, not in the water content of the rest of the body. In herring, there were increases in sodium and potassium which coincided broadly with the increase in water content. These differences are related to the gradual acquisition of buoyancy by herring during this period, comparable with the buoyancy conferred on plaice eggs

A rapid and convenient dot-immunobinding assay for chicken egg-yolk antibodies

The dot-immunobinding assay was applied to investigate the characteristics of chicken egg yolk antibodies. This method of assay was proved to be a rapid and simple method to demonstrate and characterize the egg-yolk antibody IgY in comparison with the traditional ELISA assay. By using the BandScan software, the gray scale value of dots and the background could be determined. According to the intensity of dots (gray scale value) compared to the standard sample of 10μg, how much IgY remained can be determined in a shorter time.

减菌处理对鸭蛋壳内外菌群组成及功能的影响

该文探索了减菌处理对鸭蛋壳内外菌落组成及咸蛋黑黄率的影响。对鸭蛋使用不同熏蒸清洗剂进行熏蒸、清洗及不同温度下临储,比较减菌前后鸭蛋壳内外菌落总数变化,基于16S rRNA基因测序和PICRUSt基因功能预测研究减菌处理对鸭蛋壳外菌群的影响,在35℃下泥包法腌制咸蛋,统计咸蛋黑黄率。结果表明,熏蒸处理可以显著抑制壳外菌落向壳内迁移,有效控制壳内菌落总数,熏蒸两次效果优于一次;清洗处理可将壳外菌落总数降低至检测限以下;低温储藏可在7 d内控制壳内外菌落总数增殖。联合熏蒸-清洗-低温的减菌处理可以显著降低壳内外菌落总数,抑制其迁移,控制壳内菌落总数。16S rRNA基因测序发现减菌处理可以显著减少壳外变形菌门和嗜冷杆菌属比例,PICRUSt基因功能预测发现减菌处理后微生物在脂质氧化通路、氨基酸转运和代谢通路上的活跃度显著降低。减菌后咸蛋蛋黄黑化率显著降低,证明了减菌处理能有效减少壳外菌群数以及抑制蛋黄黑黄的发生,表明鸭蛋加工前减菌的重要性和必要性。

抗单纯疱疹病毒1型的IgY制备及其生物学活性检测

目的:制备抗单纯疱疹病毒1型(HSV-1)的卵黄抗体(IgY),探讨该抗体的生物学活性,阐明其抗HSV-1的能力。方法:制备HSV-1灭活疫苗,采用鸡胸多点注射法免疫高产蛋鸡,采用聚乙二醇-6000(PEG-6000)法提纯IgY,采用间接ELISA法、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)技术和蛋白浓度定量试剂盒测定IgY效价、纯度及蛋白水平,采用间接ELISA法检测IgY中和病毒的能力,测定病毒阻断率,以Vero细胞为病毒感染靶细胞,测定不同抗体浓度(0.01560、0.03125、0.06250、0.12500、0.50000、和1.00000 g·L^(-1))作用后细胞病变效应(CPE),根据CPE程度测定IgY体外抗HSV-1能力。结果:制备的IgY效价随免疫时间逐渐升高,达到1/1024000后保持稳定;IgY轻链重链条带清晰;IgY平均蛋白水平为11.544 g·L^(-1);IgY对HSV-1的阻断率可高达77.90%;HSV-1致CPE程度随抗体浓度升高而逐渐降低,当IgY浓度达到0.50000g·L^(-1)及以上时,25%以下细胞(甚至无细胞)发生病变。结论:成功制备出抗HSV-1的IgY,该抗体对HSV-1具有明显的中和阻断能力和体外抑制活性,可用于药物及诊断方法的开发。

饲料中不同蛋黄粉添加量对孔雀鱼繁殖力的影响

本文以孔雀鱼为试验材料,研究了饲料中不同蛋黄粉添加量对孔雀鱼繁殖周期和产仔量的影响。结果表明,饲料中蛋黄粉添加量越高,孔雀鱼繁殖周期越短,处理1(饲喂基础饲料+2%蛋黄粉)、处理2(饲喂基础饲料+4%蛋黄粉)、处理3(饲喂基础饲料+8%蛋黄粉)与CK(饲喂基础饲料)之间差异均显著(P<0.05),但处理1、2、3之间差异不显著(P>0.05);随着饲养时间延长和饲料中蛋黄粉添加量增多,孔雀鱼产仔量增多,处理1、2、3的第3次产仔量均显著高于CK(P<0.05),但处理1、2、3之间差异不显著(P>0.05);处理2的孔雀鱼总产仔量显著高于处理1(P<0.05),虽然处理3的孔雀鱼总产仔量最高,但其与处理2之间差异不显著(P>0.05)。可见,在饲料中添加蛋黄粉可缩短孔雀鱼繁殖周期,提高孔雀鱼产仔量,最适添加量为4%。

蛋黄油联合清热解毒汤外洗在肛周脓肿术后创面愈合中的应用

目的基于创面肉芽组织中生长因子探讨蛋黄油联合清热解毒中药外洗对肛周脓肿患者术后创面愈合的促进作用。方法选取我院2023年1月至5月收治的80例肛周脓肿手术患者,随机分为对照组和观察组,每组40例。术后3 d,对照组予以清热解毒中药外洗,凡士林纱布换药等常规治疗,观察组在此基础上加用蛋黄油治疗,连续治疗7 d。比较2组临床疗效、临床症状改善情况及不同时间点创面恢复情况、血清炎性细胞因子、创面肉芽组织相关因子表达水平。结果观察组临床总有效率高于对照组(95%vs.75%,P<0.05);观察组创面瘙痒消失、腐肉脱落、新生上皮出现及愈合时间均短于对照组(P<0.05);术后7 d、10 d观察组疼痛程度、创面分泌物、肉芽形态及周围组织水肿评分较对照组显著下降(P<0.05);术后7 d、10 d观察组血清白细胞介素(IL)-1β、IL-8、肿瘤坏死因子-α(TNF-α)水平低于对照组(P<0.05),创面肉芽组织碱性成纤维细胞生长因子-2(FGF-2)、血管内皮细胞生长因子(VEGF)、转化生长因子-β(TGF-β)水平高于对照组(P<0.05)。结论蛋黄油联合清热解毒中药外洗能显著改善肛周脓肿患者的临床症状,促进创面愈合,治疗效果显著,可能与抑制炎性细胞因子表达、促进创面肉芽组织生长因子表达有关。

两段式腌制过程中三穗咸蛋黄挥发性风味物质的变化研究

为研究两段式腌制的三穗特色咸鸭蛋蛋黄挥发性风味物质的组成及变化规律,采用GC-MS对腌制过程中蛋黄挥发性风味成分进行定性和定量分析。利用正交偏最小二乘法对不同阶段的咸蛋黄进行风味差异性分析和潜在差异物质的筛选。GC-MS分别从腌制过程中的蛋黄鉴定出31种(0 d)、36种(7 d)、36种(14 d)、37种(21 d)和42种(28 d)挥发性风味物质,分为醛(11~14种)、醇(3~6种)、酮(2~4种)、烷烯烃(5~7种)、酯(1~2种)、芳香族(2~4种)、醚(1~2种)和其他(3~4种)等8类物质。正交偏最小二乘判别分析结果表明腌制前后的蛋黄在挥发性成分上存在显著差异,腌制7 d与14 d的鸭蛋黄风味组成的差异较小,腌制14 d到28 d的蛋黄风味组成差异较大。利用投影变量重要性因子(variable importance in projection,VIP)筛选了26种VIP值>1的物质,是造成蛋黄风味差异的重要物质,其中3-辛酮、反-2-辛烯醛、(E)-2-庚烯醛、己醛和2,5-二甲基吡嗪等物质VIP值较大,说明对咸蛋黄的香味贡献度较大;对二甲苯、乙苯、甲基肼、正十七烷、3-丁烯基异硫氰酸、磺酰基二甲烷、(Z)-2-庚烯醛和丙酸丁酯等物质在鲜蛋黄中含量较高,而在腌制过程中相对含量较低,说明对蛋黄的腥味贡献度较大。