Green tea powder inclusion promoted hatchability through increased yolk antioxidant activity.

Dietary supplementation of green tea powder (GTP) changes egg quality of hens, however, whether these changes affect incubation is still unknown. This study was to compare the proteomic difference of incubated eggs from hens with GTP supplemented or not. Huainan partridge chickens (1,080) at 35 wk of age were allocated into 2 groups, one group fed basal diet (CG) and one group fed basal diet plus 1% GTP (EG). After 4 wk feeding, artificially fertilized eggs were collected for yolk cholesterol determination and incubation. During incubation, 6 embryos from each group were randomly selected in each day for yolk protein extraction and quantification. Yolk cholesterol content was significantly lower, while the hatchability was significantly higher in EG than that of the CG group (P < 0.05). Yolk protein concentration at embryonic days (ED) of 0, 2, 6, and 13 showed significant changes and were selected for proteomic analysis by 2-dimensional gel electrophoresis combined with liquid chromatography-tandem mass spectrometry. Fifty-one differentially expressed (DE) protein spots were identified among different incubation stages between CG and EG group which were mainly classified into vitellogenin, immunoglobulin, and ovoinhibitor, and occupied 45.1, 23.5, and 15.7%, respectively, to the total DE proteins. Ovotransferrin, participated in extracellular sequestering of iron ion process, was significantly lower in EG group than that of the CG group (P < 0.05). Ig light chain precursor (Immunoglobulin) exhibited higher expression at ED6 in EG group as compared with that of the CG group, and was participated in immune response related processes. Ovoinhibitor, mainly involved in protease binding activity, showed lower abundance at ED13 in EG group as compared with that of the CG group. Vitellogenin-3, showed lower expression in EG group as compared with that of the CG group, was mainly participated in lipid transportation and localization according to GO enrichment. Chickens fed diet with GTP provided eggs more antioxidant ability that increased hatchability, indicated that GTP could be considered as additive in breeding layer.

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time.

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

Comparison of the effects of dietary supplementation of flavonoids on laying hen performance, egg quality and egg nutrient profile.

1. The aim of this experiment was to compare the effects of dietary supplementation of hesperidin, naringin and quercetin on laying hen performance, egg quality and egg yolk lipid and protein profiles. 2. A total of 96 Lohmann White laying hens weighing an average of 1500 g at 28 weeks of age were randomly assigned to a basal diet and the basal diet supplemented (0.5 g/kg) with either hesperidin, naringin or quercetin. Each treatment was replicated in 6 cages in an 8-week experimental period. Data were analysed using one-way analysis of variance. 3. None of the dietary flavonoids affected laying performance and eggshell quality. Hesperidin and quercetin supplementations decreased albumen and yolk indexes. 4. As compared to the control group, egg yolk cholesterol content decreased and egg yolk protein content increased in response to dietary hesperidin and quercetin supplementation. The mean egg yolk cholesterol (mg/g) and protein (g/100 g) contents were 10.08/14.28, 16.12/14.08, 14.75/15.04 and 15.15/14.85 for the control group and groups supplemented with naringin, hesperidin and quercetin, respectively. 5. Egg yolk lipid and protein profiles were variable. 6. In conclusion, dietary supplementation of hesperidin or quercetin could be used in the diets during the early laying period to reduce egg yolk cholesterol and increase egg yolk protein, which may be attractive to consumers.

Protein compositional analysis of the eggs of black widow spider (Latrodectus tredecimguttatus): implications for the understanding of egg toxicity.

Previous work found that high-molecular-weight fractions in the egg extract of Latrodectus tredecimguttatus exhibited strong toxicities. For investigating the possible relationship of proteins in the eggs with the toxic effect, the protein composition of the eggs was analyzed using proteomic strategies and compared with that of the spider's venom. SDS-PAGE showed that the proteins of eggs were primarily distributed in the molecular weight range of higher than 55 kDa as well as around 34 kDa, having high abundance proteins with molecular weights of about 60 kDa and 130 kDa. A total of 157 proteins were identified from the egg extract, which were involved in important cellular functions and processes including catalysis, transport, and metabolism regulation. Comparison indicated that the protein composition of eggs is more complex than that of venom, and there are few similarities between the protein composition of the two materials, demonstrating that the eggs have their own distinct toxic mechanism.

Effect of selenium-enriched probiotics on laying performance, egg quality, egg selenium content, and egg glutathione peroxidase activity.

A 35-day experiment was conducted to evaluate the effect of selenium-enriched probiotics (SP) on laying performance, egg quality, egg selenium (Se) content, and egg glutathione peroxidase (GPX) activity. Five hundred 58-week-old Rohman laying hens were randomly allotted to 5 dietary treatments of 100 each. Each treatment had 5 replicates, and each replicate had 5 cages with 4 hens per cage. The SP was supplemented to a corn-soybean-meal basal diet at 3 different levels that supplied total Se at 0.2, 0.5, and 1.0 mg/kg. The basal diet served as a blank control, while the basal diet with supplemental probiotics served as a probiotics control. The results showed that dietary SP supplementation not only increased (p < 0.05) the rate of egg laying, day egg weight, mean egg weight, egg Se content, and egg GPX activity but also decreased (p < 0.05) the feed:egg ratio and egg cholesterol content. The egg Se content was gradually increased (p < 0.05) along with the increasing level of dietary Se. The SP supplementation also slowed down (p < 0.05) the drop of Haugh units (HU) of eggs stored at room temperature. The egg GPX activity had a positive correlation (p < 0.01) with egg Se content and a negative correlation (p < 0.01) with egg HU drop. These results suggested that Se contents, GPX activity, and HU of eggs were affected by the dietary Se level, whereas the egg-laying performance and egg cholesterol content were affected by the dietary probiotics. It was concluded that this SP is an effective feed additive that combines the organic Se benefit for hen and human health with the probiotics benefit for laying hen production performance. It was also suggested that the eggs from hens fed this SP can serve as a nutraceutical food with high Se and low cholesterol contents for both healthy people and patients with hyperlipidemia, fatty liver, or cardiovascular disease.

Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs).

Enzyme-linked immunosorbent assay (ELISA) is a commonly used method for the detection of trace amounts of potentially allergenic protein residues in foods. However, food matrices and processing conditions can affect the detection of protein residues. The effects of acidity on the detectability of several allergenic proteins commonly found in salad dressing using ELISAs was investigated. First, recovery experiments were performed on salad dressing formulated with 0 to 1000 ppm mustard flour (mustard). The mean percent recovery for mustard from the salad dressing was only 7.7%+/- 1.6%. When the pH of the salad dressing was adjusted to pH 7 prior to spiking with mustard, recovery improved to 94.1%+/- 7.6%. However, if the pH was adjusted to pH 7 after spiking and extraction, the recovery was only 11.1%+/- 1.7%. When vinegar was spiked with mustard flour at pH 3, 3.5, and 4, detectability of mustard was lowest at pH 3. Basic extraction of mustard proteins from salad dressing did not improve the mustard detection. Acidic salad dressing matrices reduced the detectability of mustard by the mustard ELISA probably because of acid precipitation of mustard proteins that renders them insoluble and nonextractable. Commercial salad dressings containing 100 ppm (mg/kg) of egg, milk, or gluten were analyzed every 2 to 4 d for 90 d using 3 commercially available ELISAs. A decrease in the detection of the egg, milk, and gluten in the salad dressing upon storage was observed. Our study highlighted the importance of evaluating the utility of various ELISAs for specific food matrices and the recovery as a function of product storage.

An important source of omega-3 fatty acids, vitamins D and E, carotenoids, iodine and selenium: a new natural multi-enriched egg.

As natural eggs can contribute significantly to overcoming dietary deficits, we have designed and studied the composition of multiple-enriched eggs (Benefic eggs) whose composition is close to the natural egg. They are obtained by feeding laying hens in the usual way, but using additional autoclaved linseed, minerals, vitamins and lutein to provide the extra components. These eggs have greater nutritional value than standard. Thus 100 g of these eggs contains 6 times more of the omega-3 fatty acid ALA (15% of the French recommended daily allowance (RDA)), 3 times more DHA (100% of RDA), 3 times more vitamin D (30% of RDA), 4 times more folic acid (70% of RDA), 6 times more vitamin E (66% of RDA), 6 times more lutein and zeaxanthine (70% of international recommendation), 2.5 times more iodine (100% RDA), and 4 times more selenium (45% RDA). As the content of omega-6 fatty acids remains unchanged, the omega-6/omega-3 ratio is lower, and thus improved. These eggs contain a little less cholesterol and, like standard eggs, are rich in vitamin B12 (160% of RDA) and vitamin A (25% of RDA), plus vitamin B2 (riboflavin), vitamin B5 (pantothenic acid) and phosphorus. Proteins quality is indeed excellent. These eggs are interesting for everybody, and particularly appropriate for older people. The nutritional value of enriched eggs (similar to the multiple-enriched eggs of this study) has been assessed in animals and in human volunteers in terms of their influence on blood lipids. They improve the blood concentration of omega-3 fatty acids, HDL cholesterol, LDL cholesterol and triglycerides.

Opisthorchis viverrini: identification of a glycine-tyrosine rich eggshell protein and its potential as a diagnostic tool for human opisthorchiasis.

A cDNA encoding a novel eggshell protein (OvESP) with high-glycine (49.2%) and -tyrosine (27.8%) content was cloned from the human liver fluke Opisthorchis viverrini. In the adult parasite, the RNA products of the OvESP gene are limited to the vitelline follicles. They have a size of 800 nucleotides and are already present in 2-week-old juveniles. Immune sera of hamsters, experimentally infected, and humans, naturally infected with O. viverrini, detect bacterially expressed recombinant OvESP (rOvESP). A rabbit anti-rOvESP antiserum only reacts with the shells of intrauterine eggs in tissue sections of the parasite. Comparison of rOvESP with the parasite's excretion/secretion products as diagnostic tools for human opisthorchiasis shows a higher sensitivity (0.82-0.48) and specificity (0.97-0.91) of the recombinant protein in the ELISA technique. But the observed weak cross-reactivity of immune sera from mice infected with Schistosoma mansoni, Schistosoma mekongi, and Fasciola gigantica in Western blots of rOvESP indicates that the diagnostic quality of this protein might be compromised if infections by other trematodes are present.

[A multicomponent additive intended for preparing infant milk mixtures enriched with essential and protective factors]. / Mnogokomponentnaia dobavka, prednaznachennai dlia prigotovleniia detskikh molochnykh smesei, obogashchennykh éssentsial'nymi i zashchitnymi faktorami.

Hen eggs were used for the preparation of a multicomponent additive to milk mixtures for infants. Lysozyme hydrolysate containing up to 1 mg/ml lysozyme was obtained from egg albumen according to a specially developed technology. The hydrolysate was supplemented with vitamins C and PP. The egg yolk was used for the preparation of a yolk-fatty emulsion enriched with vitamin E, copper sulfate and ferrous lactate. Characteristics of the cow milk and milk mixtures supplemented with the multicomponent additive are maximally close to those of the human milk. The clinical trials of the lactic acid mixtures enriched with the multicomponent additive showed their high effectiveness in the nutrition of normal and sick infants. The technology of the additive production is simple; it is inexpensive and can be easily transported.

Quantitative analysis of phospholipids by 31P-NMR.

High-field 31P nuclear magnetic resonance spectroscopy was used to quantitate phospholipids in mixtures in organic solvents. The sample is dissolved in chloroform-methanol and analyzed at 161.7 MHz with decoupling of the protons. Signals were identified using authentic compounds, and their relative distribution was measured in mole percent. The method has good accuracy and reproducibility, and was used to analyze phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, lysophosphatidylcholine, lysophosphatidylethanolamine, phosphatidylinositol, cardiolipin, and phosphatidic acid in egg lecithin. Four commercial egg phospholipids and the phospholipids from a total lipid extract of rat liver were analyzed. The method could be utilized to analyze phospholipids from other sources.

[New types of canned meats for infant and dietetic nutrition]. / Novye vidy miasnykh konservov dlia detskogo i dieticheskogo pitaniia.

In line with the current concept for a balanced nutrition and physiological-biochemical peculiarities of the child's organism a raw meat was selected, formulations and technology of fabricating canned goods of meat and edible viscera of three degrees of communition for three age groups of children were elaborated. An approbation made in pediatric and medical establishments justified recommending inclusion of all the kinds of these canned meat in the ration of infants aged up to one year, and of the homogenized ones- also for dietetic consumption.