Nutritional Evaluation of Egg Compounds

Seuß-Baum, Ingrid

doi:10.1007/978-3-540-37885-3_18

Cited by 41 publications

(47 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The profile of egg carotenoids is largely dependent on hen's feed composition; therefore, it can vary among different types of eggs produced from conventional cages to either an enriched cage or a noncage system (Karadas, Grammenidis, Surai, Acamovic, & Sparks, 2006;Nimalaratne et al, 2013;Schlatterer & Breithaupt, 2006). Beyond doubt, the chemical and nutrient composition of hen's egg is well documented (Kovacs- Nolan, Phillips, & Mine, 2005;Li-Chan & Kim, 2008;Seuss-Baum, 2007). Researchers analyzed quality parameters of poultry from organic and conventional farms (Sherwin, Richards, & Nicol, 2010).…”

Section: Feeding Systems and Egg Carotenoidsmentioning

confidence: 99%

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Zaheer¹

2017

CyTA - Journal of Food

View full text Add to dashboard Cite

Hen egg is a unique and important carrier of lipid soluble bioactive carotenoids -lutein and zeaxanthin. Egg yolk carotenoid profile is largely dependent on hen's feed composition. Naturally, lutein and zeaxanthin are polar carotenoids primarily deposited in human retina and provide several protective functions, i.e. protect the macula from damage by blue light, improve visual acuity, and scavenge harmful reactive oxygen species. They have also been linked with reduced risk of agerelated macular degeneration and cataracts, cardiovascular diseases, Alzheimer's, and possibly different cancers. This review summarizes the latest data on content and composition of hen egg carotenoids, effect of processing, feeding systems, feed additives, bioavailability, and physiological effect of egg carotenoids on human health issues.Carotenoides de huevo de gallina (luteína y zeaxantina) e impactos nutricionales en la salud del ser humano: una revisión RESUMEN La yema de huevo es un importante y único portador de carotenoides bioactivos liposolubles: luteína y zeaxantina. El perfil de carotenoides de la yema de huevo depende notablemente de la composición alimentaria de la gallina. La luteína y la zeaxantina son carotenoides polares naturales depositados principalmente en la retina humana y que aportan diversas funciones protectoras, como por ejemplo la protección de la mácula del daño provocado por la luz azulada, la mejora de la agudeza visual y expulsan las especies dañinas reactivas al oxígeno. Estos también están relacionados con reducir el riesgo de degeneración macular producido por la edad y las cataratas, enfermedades cardiovasculares, Alzheimer, además de la posibilidad de diferentes tipos de cáncer. Este estudio resume los datos más recientes acerca del contenido y la composición de los carotenoides de la yema de huevo de gallina, el efecto del procesamiento, los sistemas de alimentación, los aditivos alimentarios, la biodisponibilidad y el efecto psicológico de los carotenoides del huevo en los problemas de salud de las personas. ARTICLE HISTORY

show abstract

Section: Feeding Systems and Egg Carotenoidsmentioning

confidence: 99%

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Zaheer¹

2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…The macro-and micronutrients of egg yolk (per 100 g and one 17 g egg yolk) are shown in (Hasler, 2000;Seuss-Baum, 2007).…”

Section: Egg Yolk Nutrientsmentioning

confidence: 99%

“…The amount of highly bioavailable protein in egg is notable. Egg is defined as the highest value of '100' when measuring the protein quality of foods and is thus the standard against which other food proteins are compared (Seuss-Baum, 2007). The high content of essential amino acids is responsible for the high quality of egg protein.…”

Section: Egg Yolk Nutrientsmentioning

confidence: 99%

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

show abstract

“…With the addition of glycerol, LDL at lower concentrations (2%-6%) yielded similar post-thaw motility (46%-54%) and AMI (28)(29)(30)(31)(32)(33)(34) as that of 8% LDL (53%66% for motility and 3368 for AMI) or 10% LDL (53%69% for motility and 36610 for AMI).…”

Section: Evaluation Of Ldl In Combination With Glycerolmentioning

confidence: 89%

“…For example, egg yolk is also rich in various antioxidants such as vitamins E and A, and lutein as well as many amino acids. 28 High levels of reactive oxygen species have been associated with cryopreservation and were postulated to be at least partially responsible for decreased sperm function after thawing. 29 Vitamin E is classified as the most potent non-enzymatic antioxidant, 30 and is one of the major membrane protectants against reactive oxygen species and lipid peroxidation.…”

Section: Discussionmentioning

confidence: 99%

The role of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in comparison with whole egg yolk for sperm cryopreservation in rhesus monkeys

Dong¹,

Rodenburg²,

Hill³

et al. 2011

Asian J Androl

View full text Add to dashboard Cite

Low-density lipoprotein (LDL) extracted from hen egg yolk has recently been considered to be superior to whole egg yolk in sperm cryopreservation of various animal species. Meanwhile, there was a notion that high-density lipoprotein (HDL) in egg yolk may have a negative effect on post-thaw survival. The role of LDL and HDL in sperm cryopreservation of rhesus monkeys has not been explored. The present study evaluates their effect in comparison with egg yolk with or without the addition of permeable cryoprotectant (glycerol) on sperm cryopreservation of rhesus macaques. In addition, various additives intended to change the lipid composition of LDL-sperm membrane complex have also been tested for their effectiveness in preserving post-thaw viability. Our findings indicated that LDL is the main component in egg yolk that is responsible for its protective role for sperm cryopreservation in rhesus monkeys. Regardless of the presence or absence of glycerol, the protective role of LDL is similar to that of egg yolk and we did not observe any superiority in post-thaw survival with LDL when compared to egg yolk. Modifying the lipid composition of LDL-sperm membrane complex with the addition of cholesterol, cholesterol loaded cyclodextrin and phosphatidylcholine also did not yield any improvements in post-thaw survival; while addition of methyl-b-cyclodextrin reduced post-thaw motility. HDL plays a neutral role in sperm cryopreservation of rhesus monkeys. The present study suggests that egg yolk may still hold advantages when compared with LDL as effective components in extenders for sperm cryopreservation in rhesus monkeys.

show abstract

Nutritional Evaluation of Egg Compounds

Cited by 41 publications

References 53 publications

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

The role of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in comparison with whole egg yolk for sperm cryopreservation in rhesus monkeys

Contact Info

Product

Resources

About