Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Shi, Xuefeng; Li, Xingzheng; Li, Xianyu; He, Zhaoxiang; Chen, Xia; Song, Jie; Zeng, Lingsen; Liang, Qianni; Li, Junying; Xu, Guiyun; Zheng, Jiangxia

doi:10.3390/foods11040527

Cited by 10 publications

(7 citation statements)

References 69 publications

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“…We identified TMA in duck egg white and its egg yolk and found that TMA has an antibacterial effect in vitro. This is in accordance with earlier studies, which showed that TMA solutions reduce the survival of certain bacteria [ 81 , 82 ]. TMA, derived from the weak metabolic capability of FMO3, was deposited in the egg yolk and white of ducks.…”

Section: Discussionsupporting

confidence: 93%

FMO3 deficiency of duck leads to decreased lipid deposition and increased antibacterial activity

Song²,

Shi³

et al. 2022

J Animal Sci Biotechnol

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Background Most duck eggs possess a fishy odor, indicating that ducks generally exhibit impaired trimethylamine (TMA) metabolism. TMA accumulation is responsible for this unpleasant odor, and TMA metabolism plays an essential role in trimethylaminuria (TMAU), also known as fish odor syndrome. In this study, we focused on the unusual TMA metabolism mechanism in ducks, and further explored the unclear reasons leading to the debilitating TMA metabolism. Methods To achieve this, transcriptome, proteome, and metagenome analyses were first integrated based on the constructed duck populations with high and low TMA metabolism abilities. Additionally, further experiments were conducted to validate the hypothesis regarding the limited flavin-containing monooxygenase 3 (FMO3) metabolism ability of ducks. Results The study demonstrated that liver FMO3 and cecal microbes, including Akkermansia and Mucispirillum, participated in TMA metabolism in ducks. The limited oxidation ability of FMO3 explains the weakening of TMA metabolism in ducks. Nevertheless, it decreases lipid deposition and increases antibacterial activity, contributing to its survival and reproduction during the evolutionary adaptation process. Conclusions This study demonstrated the function of FMO3 and intestinal microbes in regulating TMA metabolism and illustrated the biological significance of FMO3 impairment in ducks.

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Section: Discussionsupporting

confidence: 93%

FMO3 deficiency of duck leads to decreased lipid deposition and increased antibacterial activity

Song²,

Shi³

et al. 2022

J Animal Sci Biotechnol

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“…TMA and benzoate induction of increased levels of ZO-1 was unexpected as both have been linked to inflammation in the gut (37–39). Yet both molecules have antimicrobial properties and are toxic towards E. coli so it is possible that any positive effects on ZO-1 levels seen here were indirect due to the metabolites counteracting the negative effects of the bacterial supernatant treatment (40, 41). Interestingly, both 3,4-TMAB and 4-TMAP had similar effects at low concentrations, increasing ZO-1 levels.…”

Section: Discussionmentioning

confidence: 94%

“…The copyright holder for this preprint this version posted February 6, 2024. ; https://doi.org/10.1101/2024.02.06.579072 doi: bioRxiv preprint were indirect due to the metabolites counteracting the negative effects of the bacterial supernatant treatment (40,41). Interestingly, both 3,4-TMAB and 4-TMAP had similar effects at low concentrations, increasing ZO-1 levels.…”

Section: Discussionmentioning

confidence: 99%

Microbiome-derived metabolite effects on intestinal barrier integrity and immune cell response to infection

Adams,

Li,

Burchmore

et al. 2024

Preprint

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The gut microbiota exerts a significant influence on human health and disease. While compositional changes in the gut microbiota in specific diseases can easily be determined, we lack a detailed mechanistic understanding of how these changes exert effects at the cellular level. However, the putative local and systemic effects on human physiology that are attributed to the gut microbiota are clearly being mediated through molecular communication. Here we determined the effects of a number of gut microbiome-derived metabolites on the first line of defence in the gut. Usingin vitromodels of intestinal barrier integrity, and studying the interaction of macrophages with pathogenic and non-pathogenic bacteria, we could ascertain the influence of these metabolites at the cellular level at physiologically relevant concentrations. Many metabolites exerted competing influences on intestinal epithelial or immune cells, specific metabolite effects were noted on barrier function, polarised cytokine release and the lifespan of metabolite treated cells. Our findings reiterate the complexity of understanding microbiome effects on host physiology with many metabolites having contrasting effects on host cells. However, our results underline that microbiome metabolites are crucial mediators of barrier function and the innate response to infection. Understanding the effects of these metabolites at the cellular level will allow us to move towards a better mechanistic understanding of microbiome influence over host physiology, a crucial step in advancing microbiome research.

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“…The main components of eggs include the albumen (57%), egg yolk (32%), eggshell (10%), and eggshell membrane (<1%) [11]. Due to their nutritional density, eggs have been hailed as an "ideal source of nutrition for humans [12]." Among these components, egg yolk offers various health benefits, such as preventing atherosclerosis, promoting the nervous system, bodily development, and enhancing metabolic and immune functions [13].…”

Section: Introductionmentioning

confidence: 99%

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

Gao,

Qin,

Zheng

et al. 2024

Agriculture

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Lipids are commonly incorporated into the diets of laying hens at a rate of 1% to 2% during production. However, the effects on egg quality can vary based on the source and timing of lipid addition. Hence, this experiment was conducted to investigate the impacts of adding the same concentration of soybean oil, lard, and mixed oils (1.5%) to the daily feed of layer during two feeding periods. This study aimed to assess the changes in nutritional composition and functional properties and offer valuable insights to determine suitable types of oils and fat. In this study, the experiment was conducted in two test periods, 7 days and 21 days after the addition of the lipids, to assess the effects on the nutritional composition and functional properties of eggs. The study revealed the following results: (1) Changes in the yolk’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard significantly increased the unsaturated fatty acids after 21 days; (2) Changes in the albumen’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard and mixed oils significantly reduced the essential and nonessential amino acids after 21 days; (3) Changes in the functional characteristics of the eggs. After 21 days of addition, the eggs from the soybean oil group exhibited significantly higher foaming and emulsifying properties compared to the groups supplemented with lard and mixed oils; (4) Changes in the antioxidant capacity of the eggs. Compared to the 7-day addition period, the inclusion of all oils and fat significantly increased the superoxide dismutase (SOD) content in egg yolk after 21 days. The aim of this experiment was to provide valuable scientific data to assist producers in making informed decisions regarding the utilization of feeding oils.

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Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Cited by 10 publications

References 69 publications

FMO3 deficiency of duck leads to decreased lipid deposition and increased antibacterial activity

FMO3 deficiency of duck leads to decreased lipid deposition and increased antibacterial activity

Microbiome-derived metabolite effects on intestinal barrier integrity and immune cell response to infection

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

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