In Vivo Anti-Inflammatory Effects and Related Mechanisms of Processed Egg Yolk, a Potential Anti-Inflammaging Dietary Supplement

Abstract

Egg-yolk based supplements have demonstrated biological effects. We have developed a novel processed egg-yolk (PEY) complement, and we have tested whether it has inflammation modulatory properties. These were evaluated in a lipopolysaccharide (LPS)-challenge in 1-month male rats by in vivo circulating cytokine profiles measured by multiplexing techniques. Cell culture was used to explore ex vivo properties of derived serum samples. We explored growth factor composition, and mass-spectrometry metabolome and lipidome analyses of PEY to characterize it. PEY significantly prevented LPS-induced increase in IL-1 β, TNF-α, and MCP-1. Further, serum from PEY-treated animals abrogated LPS-induced iNOS build-up of the Raw 264.7 macrophage-like cell line. Immunochemical analyses demonstrated increased concentrations of insulin-like growth factor 1 (IGF-1), connective tissue growth factor (CTGF), and platelet-derived growth factor (PDGF) in the extract. PEY vs. egg-yolk comparative metabolomic analyses showed significative differences in the concentrations of at least 140 molecules, and in 357 in the lipidomic analyses, demonstrating the complexity of PEY. Globally, PEY acts as an orally-bioavailable immunomodulatory extract that may be of interest in those conditions associated with disarranged inflammation, such as inflammaging.

Potential Nutrients from Natural and Synthetic Sources Targeting Inflammaging—A Review of Literature, Clinical Data and Patents

“…administered Wistar rats in vivo were treated with PEY and commercial egg yolk (2000 mg/kg) to two different groups, and the serum levels of cytokines including IL-1β, TNF-α, and MCP-1, were evaluated in both groups. The authors indicated that PEY group showed a significant reduction in concentrations of IL-1 β, TNF-α, and MCP-1 when compared with the commercial egg yolk group, and concluded that the complex biomolecules present in PEY might effectively control the chronic inflammation and aging and help reduce the inflammaging progression [156].…”

"Oral PEY Treatment Induces Hair Regrowth and Improves Hair Quality in Patients with Alopecia"

“…PEY consists of an egg preparation obtained through a patented process from the fertilized egg-yolk [5]. A potent anti-inflammatory effect of PEY treatment has been recently reported in vivo [6]. Among the multitude of PEY components, highlight the presence of growth factors such as connective tissue growth factor (CTGF), platelet-derived growth factor (PDGF), and insulin-like growth factor (IGF-1) [6]; all of them with proven beneficial effects in the growth of hair follicles [7,8] Also, PEY exhibits a differential lipidomic and metabolomic profile with lipids clustered among different sphingolipid-related and immune-related pathways, and metabolites present in pathways related to omega-3 fatty acids, among others [6].…”