Consumption of Hen Eggs Enriched with n-3 Polyunsaturated Fatty Acids, Selenium, Vitamin E and Lutein Incites Anti-Inflammatory Conditions in Young, Healthy Participants — A Randomized Study

Abstract

Background: Dietary supplementation with compounds that possess antioxidant and anti-inflammatory properties (n-3 polyunsaturated fatty acids (PUFAs), selenium, vitamin E, lutein), has been shown to positively correlate with improvements in chronic conditions, although understanding of these combined effects in healthy humans is limited. The study aimed to evaluate the effects of enriched eggs consumption on oxidative status and inflammatory conditions in healthy volunteers. We hypothesized that a three-week diet containing enriched eggs can alter the immune response of healthy adults towards anti-inflammatory conditions. Methods: 34 participants consumed 3 hard-boiled hen eggs per day (21 days): Control group-regular hen eggs (n-3 PUFAs = 438 mg, selenium = 0.054 mg, lutein = 0.330 mg and vitamin E = 1.785 mg) (N = 14); 4Nutri group-hen eggs enriched with 4 nutrients (n-3 PUFAs = 1026 mg, selenium = 0.06 mg, lutein = 1.85 mg and vitamin E = 3.29 mg) (N = 20). Samples were taken before and after the protocol. Serum concentrations of lipid mediators and cytokines were measured with enzyme-linked immunosorbent assay (ELISA) and antibody-based, magnetic bead reagent kits on the Luminex platform, respectively. Serum oxidative stress and antioxidant capacity were measured using standardized methods, while gene expression in peripheral blood mononuclear cells (PBMCs) was measured via real-time PCR. Results: Decreased serum levels of pro-inflammatory interleukin 17A (IL-17A) and an increased neuronal nitric oxide synthase (nNOS) expression in the 4Nutri group, together with alteration of metabolites produced via cyclooxygenase (COX) pathways in the Control group, suggest a shift towards anti-inflammatory conditions in participants who consumed enriched hen eggs. Conclusions: Present results suggest that the combined action of n-3 PUFAs and antioxidants may have a protective role in resting, non-inflammatory conditions. Clinical Trial Registration: NCT04564690.

Enhancing Endothelial Function with Nutrient-Enriched Table Hen Eggs: A Randomized Study in Patients Recovering from Acute Coronary Syndrome

“…This finding aligns with a separate study involving young healthy participants, which also reported a significant increase in serum vitamin E concentration after consuming eggs enriched with n-3 PUFA, vitamin E, selenium, and lutein. 34 …”

“… 55 , 56 A significant increase in serum selenium concentration was observed in the Nutri4 group, consistent with similar results reported in previous research. 34 The synergistic effect of vitamin E and selenium in eliminating lipid peroxides, formed as a result of excessive ROS interaction with PUFA, is well-known. Vitamin E acts directly as an antioxidant, while selenium serves as a cofactor for GPx enzymes.…”

“…These findings are consistent with previous research, indicating the need for further investigation into the impact of antioxidant concentration in enriched eggs, dosage, intervention duration, and characteristics of the studied population. 34 …”

“…Following a 2-minute incubation period, the absorbance of the mixture was measured at 492 nm using a spectrophotometer (PR 3100 TSC Microplate Reader, BioRad Laboratories, Hercules, California). The absorbance readings corresponded to the concentration of vitamin E. The methodology applied in this process drew inspiration from the work of Šušnjara et al 34 …”

High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs

“…They serve as a high quality complementary food for infants and play a crucial role in brain and immune development [2,3]. In recent years, there has been a growing interest among consumers in functional eggs, which possess the ability to lower blood lipids [4], reduce inflammation [5], and enhance immunity [6].…”