Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis

Ogura, Tatsuki; Wakayama, Masataka; Ashino, Yujin; Kadowaki, Rie; Sato, Masamichi; Soga, Tomoyoshi; Tomita, Masaru

doi:10.1016/j.foodchem.2020.127077

Cited by 23 publications

(17 citation statements)

References 33 publications

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“…Metabolites in yolks exhibited minimal changes after boiling. These findings support the use of water‐soluble metabolomics to evaluate the effects of heating and feed crops on taste components [130]. An untargeted metabolomics strategy using HILIC‐MS was developed to investigate the coffee roasting process and compared with the results obtained from RP‐LC‐MS and CE‐MS [131].…”

Section: Foodomics Applicationsmentioning

confidence: 60%

“…The works published on this topic have shown the huge potential of CE‐MS in Foodomics through several interesting applications in Metabolomics. Thus, water‐soluble metabolites in raw and boiled eggs produced from chickens raised with corn‐ or rice‐fed were analyzed by CE‐MS and LC‐MS [130]. Each egg was separated into yolk and white, and freeze‐dried samples were analyzed.…”

Section: Foodomics Applicationsmentioning

confidence: 99%

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Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

et al. 2021

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This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019‐February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.

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Section: Foodomics Applicationsmentioning

confidence: 60%

Section: Foodomics Applicationsmentioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

et al. 2021

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“…Wilkinson et al 30 reported increase in most of the amino acids in the port longissimus muscle when cooked both from raw to 60 °C, as well as 60 °C to 75 °C. Ogura et al 16 showed that the total amino acids concentrations in egg whites increased from raw to boiled. The total amino acid content in the omega-3 egg whites increased approximately 1.5 fold, and it was established that boiling treatment influenced the metabolite concentrations (particularly amino acids and fructose) in egg whites, but not in the yolks.…”

Section: Effect Of Cooking On Amino Acid Contentmentioning

confidence: 99%

“…It is well‐known that lipid autooxidation can produce off‐flavors, however, moderate lipid oxidation during the initial cooking process can help produce desirable aromas 15 . Research on eggs has, thus far, focused on changes in their physical properties after boiling, protein denaturation, storage stability and other characteristics, however, there are few reports on the evaluation of changes in nutrition and taste 16 . This study was, therefore, conducted to evaluate the effects of cooking time and temperature on fatty acids, amino acids, vitamin E and the volatile profile of omega‐3 eggs.…”

Section: Introductionmentioning

confidence: 99%

Effects of cooking on the nutritional quality and volatile compounds in omega‐3 fatty acids enriched eggs

2021

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BACKGROUND The extensive consumption of eggs and their utilization as an ingredient in food products globally offer excellent potential for increasing dietary omega‐3 polyunsaturated fatty acid (PUFA) intake. Thus far, research involving dietary focused on changes in their physical properties after boiling, protein denaturation, storage stability, and other characteristics. However, minimal reports are available regarding the evaluation of nutritional changes. Therefore, this study comprehensively investigated the impact of cooking on the nutritional quality and volatile compound profile of ordinary and omega‐3 eggs. RESULTS Compared with ordinary eggs, those enriched with omega‐3 fatty acids contained higher proportions of total omega‐3 PUFAs and α‐tocopherol. However, no significant difference was evident between the amino acid compositions of the two types of eggs. Omega‐3 eggs boiled for 20 min at 75 °C showed higher levels of omega‐3 PUFAs, total tocopherol, and essential amino acids while increasing the heating time and temperature reduced these nutrients. Heat treatment significantly decreased the ketones and alcohol content while increasing the hydrocarbons level. The overall variations in the metabolic response due to cooking temperature were evidenced by the multiple metabolic associations and clustering on the principal component analysis (PCA) plane and heat map. CONCLUSION The findings provided useful information for ensuring quality retention in eggs, especially those enriched with omega‐3. © 2021 Society of Chemical Industry.

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“…Currently, many types of research are focussing on corrosion inhibition by organic extracts that give a good efficiency such as corrosion inhibition in Swertia chirata extract in an acid environment (0.5 M H 2 SO 4 ) [24], evetia peruviana (Kaner) flower extract (TPFE) [25], leaf extract of Arbutus unedo L. [26], Crotalaria pallida leaf extracts [27], which were tested for mild steel, in 1M HCl. In our work, we have chosen the expired chicken egg, especially the white part, because the yellow part contains just lipids and the other contains of organic and mineral elements; for this reason, we have chosen the white part [28][29][30][31]. Expired egg white, which is available all over the world and is less expensive as an organic (animal origin) corrosion inhibitor for carbon steel in a 1M HCl solution, has a 90% effectiveness at 298 K; we examined weight loss (WL) and electrochemical tests such as potentiodynamic polarization (PDP) curves, electrochemical impedance spectroscopy (EIS), and SEM and EDX to assess the inhibitor efficacy.…”

Section: Introductionmentioning

confidence: 99%

Expired Chicken Egg-White Extract’s Adsorption Behavior As a Corrosion Inhibitor for Carbon Steel in 1M HCl

Elqars

Guennoun

Ouarhach

et al. 2021

Journal of Chemistry

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The inhibitory activity of the expired egg-white carbon steel (CS) extract in HCl solution was studied in this article. The extract was examined using FT-IR, and the surface was examined using a scanning electron microscope (SEM) and energy-dispersive X-ray analysis (EDX). Weight loss techniques at various temperatures were used to examine corrosion investigations (298, 308, 318, and 328 K), concentrations (100, 200, 400, and 800 mg. L−1) of extracts, and electrochemical measurements (potentiodynamic polarization (PDP) and impedance spectroscopy (EIS) at 25°C and different concentrations. Results. Results obtained through EIS demonstrated a maximal inhibition efficiency of 90% at an inhibitor concentration of 800 mg. L−1. Moreover, the findings of the potentiodynamic polarization indicated that egg-white extract was a mixed type of inhibitor and slowed down both cathodic and anodic reactions. For weight loss analysis, an inhibitory potency (89, 83, 77, and 71%) at various temperatures (298, 308, 318, and 328 K) was demonstrated, respectively. It indicates that the temperature rise contributes to a decrease in the resistance of the carbon steel. The adsorption of the expired egg-white extract was spontaneous with physisorption and chemisorption according to the Langmuir isotherm model, according to adsorption isotherm studies.

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Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis

Cited by 23 publications

References 33 publications

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Effects of cooking on the nutritional quality and volatile compounds in omega‐3 fatty acids enriched eggs

Expired Chicken Egg-White Extract’s Adsorption Behavior As a Corrosion Inhibitor for Carbon Steel in 1M HCl

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