Biological Activities of Egg Yolk Lipids: A Review

Abstract

As one of six dietary nutrients, lipid derived from different food matrices has been extensively studied and has an appropriate application in food, medicine, and cosmetic industry. Egg is a richly nutritive food, of which proteins and lipids possess excellent functional characteristics and biological activities. In recent years, egg yolk lipid has been successively separated and investigated, such as egg yolk oil, phospholipids, and fatty acids, which have anti-inflammatory activity, antioxidant activity, cardiovascular protection, and memory improvement, involving the regulation of cell function and physiological homeostatic balance. In this paper, the biological activities and underlying benefit of egg yolk lipids and fat-soluble components have been highlighted and summarized. Meanwhile, the quantitative data of egg yolk lipids needed to achieve any of the described biological effects and recommended concentrations relevant for dietary intake are reviewed. Finally, current challenges and crucial issues of high-efficiency utilization of egg yolk lipids are also discussed.

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

“…Hexanal, octanal, and nonanal are the secondary products resulting from the oxidation of omega‐6 polyunsaturated fatty acids (Lam & Proctor, 2003; Nogueira, Scolaro, Milne, & Castro, 2019), having a low odor detection (Ajuyah, Fenton, Hardin, & Sim, 1993) and a grass and fatty flavor, respectively. Egg yolk lipids are rich in oleic and linoleic acids, and contain a considerable amount of arachidonic acid (Nielsen, 1998; Xiao et al., 2020), which in general are more prone to oxidation than saturated fatty acid. According to these data, we can infer that oleic and linoleic acids could be the precursors of these aldehydes.…”

“…The quality of the egg curd is greatly affected by the two‐stage thermal processes, including thermocoagulation (70–90°C) and sterilization (110–130°C). Egg is a kind of food with high fat, high protein, and low carbohydrate (Xiao et al., 2020). In the two‐stage thermal processes, volatiles maybe mainly formed through the Strecker degradation of amino acids or the oxidative decomposition of unsaturated fatty acids (Nawar, 1984; Umano, Hagi, Shoji, & Shibamoto, 1990).…”

Wider Angle Egg Turning during Incubation Enhances Yolk Utilization and Promotes Goose Embryo Development

“…Egg yolk lipids are the primary source of energy during the second half of the incubation period and the early post-hatching period, and more than 90% of the total energy produced by the embryo and hatchling originates from the oxidation of egg yolk lipids [ 33 , 34 , 35 ]. Yolk utilization is related to the metabolic and developmental rates of the embryo [ 36 ], and a higher metabolic rate leads to a lower residual yolk weight [ 19 , 37 ]. In this study, the relative embryo mass significantly increased by 2.40%, whereas the relative yolk mass decreased by 1.92% on E22 in the 70° turning group compared with those in the 50° turning group ( p = 0.06).…”

Effect of polysaccharides on the functional properties of egg white protein: A review

“…EWP was a common dietary food and widely used in food industries such as cakes and ice cream because of excellent gelling, emulsifying, and foaming properties (Xiao et al., 2020). EWP mainly contained ovalbumin (OVA, 54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.4%) (Kovacs‐Nolan et al., 2005), and functional properties of different EWP were also very different.…”