Studies on the Composition of Egg Lipid<sup>a</sup>

Privett, O. S.; Blank, Merle L.; Schmit, J. A.

doi:10.1111/j.1365-2621.1962.tb00128.x

Cited by 97 publications

(45 citation statements)

References 24 publications

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“…This pattern is similar to that for other bird species, e.g., domestic hen (Gallus domesticus) 70% and 30% (Body & Reid 1983) and takahe (Notornis mantellii 72-74% and26-28%, respectively (Body 1984). The detailed phospholipidcomposition (fable 3) follows a pattern similar to that for other birds, i.e., phosphatidyl choline (70%) and phosphatidylethanolamine (11%) (Rhodes & Lea 1957;Privett et al 1962). However, the rather high (13%) level of the fraction labelled cardiolipin also included other unidentified components that were eluted from the column with similar chromatographic properties.…”

Section: Resultssupporting

confidence: 55%

“…These polyunsaturated fatty acids are bound principally to the sn-2 position of the glycerol moiety of both the phosphatidyl ethanolamine and phosphatidyl choline fractions and balanced with the saturated fatty acids at the sn-1 sites. These features have been reported in the phospholipid fatty acid studies of other bird egg yolks (Hawke 1959;Privett et al 1962).…”

Section: Resultsmentioning

confidence: 76%

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Lipid composition of a clutch of kakapo (Strigops habroptilus) (Aves: Cacatuidae) eggs

Body¹,

Powlesland

1990

New Zealand Journal of Zoology

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The lipid compositions from yolks of a clutch of four infertile kakapo eggs were determined and compared with those of other species. The principal components were triacylglycerols (64%) and phospholipids (23%), made up mainly of phosphatidyl choline (16%) and phosphatidyl ethanolamine (3%). Studies of the individual fatty acid compositions of these lipids were undertaken and the stereospecific distribution of the saturated and polyunsaturated essential fatty acids in the major phospholipids reported. These results, together with those for the fatty acid compositions of lipids extracted from the dietary intake of plant material available for the kakapo, indicated that there is adequate linoleic acid in the birds' diet. Also, no toxic fatty acids occurred.

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Section: Resultssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 76%

Lipid composition of a clutch of kakapo (Strigops habroptilus) (Aves: Cacatuidae) eggs

Body¹,

Powlesland

1990

New Zealand Journal of Zoology

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“…39 As already stated, most of the lipids in egg are found in the yolk, the principal components being triacylglycerol (65.5%) and phospholipids (28.3%). 40 Substantial losses in triacylglycerols have been described in other foods on microwave heating such as soya, although accompanied by increases in non-polar lipids. The losses tend to be greater in foods with a lower water content.…”

Section: Lipid Content and Fatty Acid Compositionmentioning

confidence: 98%

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Murcia

Martínez‐Tomé

Cerro

et al. 1999

J. Sci. Food Agric.

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“…phospholipid classes sf the LDFG and PvLv fiactions, and the LBF fraction. The fatty acid composition s f the total egg yolk lecithins and cephalins was nearly identical to that described previously (9,10,25,26).…”

Section: Total Lipid Analysesmentioning

confidence: 66%

Molecular Species of Glycerophosphatides and Triglycerides of Egg Yolk Lipoproteins

Gornall¹,

Kuksis²

1971

Can. J. Biochem.

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species of glycerophosphatides and triglycerides of egg yolk lipoproteins. Can. J. Biochem. 49, 51-60 (1971).Four major density classes of lipoproteins were isolated from hen's egg yolk by conventional ultracentrifugation and each class was subjected to thin-layer chromatography on hydroxylapatite. Lipid extracts were obtained from the total egg yolk, the density classes recovered at each stage of centrifugation and from the fractions resolved on hydroxylapatite. The proportions of the lipid classes in the total lipid extracts were determined by direct gas chromatography. The molecular species of the glycerides and phospholipids were identified by m a n s of specific enzymic hydrolyses following isolation of the lipid classes by thin-layer chromatography.The results indicate that the major differences in the lipid composition of the egg yolk lipoproteins are confined to variations in the proportions of choiesterol, triglycerides, and phospholipids. There are lesser difTerences in the proportions of the various phospholipid classes among the different lipoproteins. All lipoprotein classes, except the water-soluble fraction, contained the same species of each phospholipid and triglyceride. The lipids of the water-soluble fraction were more saturated than those of the other lipoproteins.GBRNALL, D. A., ET KUKSIS, A. Molecular species of glycerophosphatides and triglycerides of egg yolk lipoproteins. Can. J. Biochem. 49'51-60 (1941).Les lipoprotdines de jaune d'oeuf de poule ont dt6 sCpar6es par ultracentrifugation conventionnelle en quatre classes majeures de densit6 distincte et chaque classe a Ct C soumise a la chromatographie en couche mince sur hydroxylapatite. Les lipides ont Ct C extraits B partir du jaune d'oeuf total, des diffbrentes classes rkup6rdes A chaque C tape de centrifugation et A partir des fractions sdparks sur hydroxylapatite. Les proportions des classes de lipides des extraits lipidiques totaux ont Ct C dCterminCes par chromatogfaphie directe en phase gazeuse. Aprb isolation des classes de lipides par chromatographie en couche mince, les e s w e s moleculaires des gIycCrides et des phospholipides ont Ctd identifides par hydrolyses enzymatiques spkifiques.Les rCsultats indiquent que les diffdrences majeures concernant la composition en lipides des lipoprotCines du jaune d'seuf se rdsument a des variations dans les proportions de cholest6rol, de trigly&rides, et de phospholipides. I1 y a moins de difTdrences dans les proportions des diverses classes de phospholipides parmi les diffdrentes lipoprotdines. Toutes les classes de IipoprotCines, a I'exception de la fraction hydro-soluble, contiennent les m5mes es*ces de triglydride et de chaque phospholipide. Les lipides de ia fraction hydro-solubie sont plus saturh que ceux des autres lipoprotdines.

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Studies on the Composition of Egg Lipid^a

Cited by 97 publications

References 24 publications

Lipid composition of a clutch of kakapo (Strigops habroptilus) (Aves: Cacatuidae) eggs

Lipid composition of a clutch of kakapo (Strigops habroptilus) (Aves: Cacatuidae) eggs

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Molecular Species of Glycerophosphatides and Triglycerides of Egg Yolk Lipoproteins

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Studies on the Composition of Egg Lipida

Cited by 97 publications

References 24 publications

Lipid composition of a clutch of kakapo (Strigops habroptilus) (Aves: Cacatuidae) eggs

Lipid composition of a clutch of kakapo (Strigops habroptilus) (Aves: Cacatuidae) eggs

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Molecular Species of Glycerophosphatides and Triglycerides of Egg Yolk Lipoproteins

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Studies on the Composition of Egg Lipid^a