&lt;i&gt;Ex Ovo&lt;/i&gt; Culture System for Avian Embryos and its Application

Tahara, Yutaka; Obara, Katsuya

doi:10.2141/jpsa.0200016

Cited by 6 publications

(4 citation statements)

References 22 publications

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“…On the other hand, the water content of egg white decreased from 90% to about 60%, resulting in thicker egg white. The same phenomenon was observed by Ex Ovo Culture System [7]. Furthermore, by analyzing the SDS-PAGE and Western blotting profiles of the egg yolk in fertilized eggs, OVA was significantly detected by immunostaining from the watery egg yolk on day 2-7.…”

Section: Quantitative and Qualitative Changes In Egg Constituents During Incubationsupporting

confidence: 74%

Reproduction of a Reversed Boiled Egg (the Yolk Inside Out) Listed in an Old Japanese Recipe Book

Hatta¹,

Nakamoto²,

Horimoto³

2021

IJFSA

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A method for preparing a reversed boiled egg introduced in an old Japanese recipe book has been a mystery for a long time until we recently succeeded in reproducing it 220 years later. The recipe book was published in 1785, in which 103 recipes for cooking eggs were introduced. Although 102 recipes have been recreated, only the reversed boiled egg failed to be reproduced, despite numerous challenges had been carried out. The recipe book reads, "Prepare a fresh egg and pierce the eggshell by about 3 cm depth with a needle. Leave it in fermented, salted rice-bran paste for three days, and then boil the egg to ensure the yolk inside out". The key to solving the mystery lay in the idea that the eggs used for cooking in such an old period could be mostly fertilized eggs. We finally reproduced the reversed boiled egg by using fertilized eggs incubated for three days at 38ºC. The objective of this study is to reveal the cooking principle of a reversed boiled egg. Fertilized and unfertilized eggs were incubated for seven days at 38°C with a relative humidity of 70% (hatching condition). The changes in fertilized and unfertilized eggs (such as a ratio of egg yolk and egg white, water content, pH, yolk viscosity, and gelation temperature by heat treatment) were compared. For 3-4 days incubation of fertilized eggs, water in the egg white is transferred to the egg yolk. As a result, the weight of the egg yolk doubled, and the viscosity of the egg yolk significantly decreased by one hundredth, becoming watery. On the other hand, the egg white weight halved, and it got thick. During this process, the vitelline membrane became very weak and easy to be broken. Upon being ruptured the membrane, the runny yolk diffused inside the eggshell, and the watery yolk gelled outside the thick egg white during heated. Thus, the reversed boiled egg (the Yolk Inside Out) was reproduced.

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Section: Quantitative and Qualitative Changes In Egg Constituents During Incubationsupporting

confidence: 74%

Reproduction of a Reversed Boiled Egg (the Yolk Inside Out) Listed in an Old Japanese Recipe Book

Hatta¹,

Nakamoto²,

Horimoto³

2021

IJFSA

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“…In this system, embryo development is observed from the top of the culture system; however, the vascular system that develops along the side of the culture system is not visible. More recently, the successful hatching of normal chicks from cSLCS, which uses transparent polymethylpentene wrap, has been reported (Tahara and Obara 2014;Tahara and Obara 2021). Even though the hatchability of the cSLCS remains low, it may be used to continuously monitor the phenotypic outcome of experimental treatments from any direction throughout the incubation period until hatching.…”

Section: Shell-less Culture Of Avian Embryosmentioning

confidence: 99%

Historical Overview of Poultry in Japan

Tajima

2023

J. Poult. Sci.

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To meet the strong quantitative demands for poultry products with high sanitary standards soon after World War II, the Japanese poultry industry experienced a rapid expansion period. However, it should be remembered that the post-war flourishment of the Japanese poultry industry was built on a solid academic and educational platform that took several pre-war decades to construct. In addition, poultry play a special cultural role in Japanese society.In this review, poultry in Japan is illustrated from the following three historical viewpoints: 1) development of the Japanese poultry industry; 2) academic and educational contributions to the poultry industry in Japan; and 3) ritualistic, mythic, and artistic attributes of poultry that are deeply embedded in Japanese society.

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“…Furthermore, calcium from the eggshells is also needed for ossification, and its deficit results in limb deformity ( Cloney and Franz-Odendaal, 2015 ); therefore, supplying calcium to developing embryos is required ( Elliott and Bennett, 1971 ; Rowlett and Simkiss, 1987 ). During the ex ovo culture, the embryos develop with no eggshells as the protective structure leading to a high mortality rate ( Tahara and Obara, 2021 ). Therefore, adding calcium carbonate to the CAM in shell-less cultured embryos helped to increase more than 40% hatchability ( Tahara et al, 2021 ).…”

Section: Ex Ovo Cultivation Of Avian Embryos: Environmental ...mentioning

confidence: 99%

“… Tahara and Obara (2014) demonstrated that these materials should possess oxygen permeability. One important point that also increases viability and hatchability is smoothening of film surface since film wrinkles caused a low survival rate of culture embryos ( Tahara and Obara, 2014 , 2021 ). Although using transparent films would help to facilitate whole-embryo observation, some disadvantages of their properties should be ameliorated to increase the hatchability rate.…”

Section: Ex Ovo Cultivation Of Avian Embryos: Environmental ...mentioning

confidence: 99%

Avian Embryonic Culture: A Perspective of In Ovo to Ex Ovo and In Vitro Studies

2022

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The avian embryos growing outside the natural eggshell (ex ovo) were observed since the early 19th century, and since then chick embryonic structures have revealed reaching an in-depth view of external and internal anatomy, enabling us to understand conserved vertebrate development. However, the internal environment within an eggshell (in ovo) would still be the ideal place to perform various experiments to understand the nature of avian development and to apply other biotechnology techniques. With the advent of genetic manipulation and cell culture techniques, avian embryonic parts were dissected for explant culture to eventually generate expandable cell lines (in vitro cell culture). The expansion of embryonic cells allowed us to unravel the transcriptional network for understanding pluripotency and differentiation mechanism in the embryos and in combination with stem cell technology facilitated the applications of avian culture to the next levels in transgenesis and wildlife conservation. In this review, we provide a panoramic view of the relationship among different cultivation platforms from in ovo studies to ex ovo as well as in vitro culture of cell lines with recent advances in the stem cell fields.

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<i>Ex Ovo</i> Culture System for Avian Embryos and its Application

Cited by 6 publications

References 22 publications

Reproduction of a Reversed Boiled Egg (the Yolk Inside Out) Listed in an Old Japanese Recipe Book

Reproduction of a Reversed Boiled Egg (the Yolk Inside Out) Listed in an Old Japanese Recipe Book

Historical Overview of Poultry in Japan

Avian Embryonic Culture: A Perspective of In Ovo to Ex Ovo and In Vitro Studies

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