The Domestic Hen

Ge, Shikun; Júnior, Álvaro Ferreira; Zhang, Xiaoying; Morgan, Patricia M.

doi:10.1007/978-3-030-72688-1_2

Cited by 3 publications

(3 citation statements)

References 63 publications

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“…Preserved eggs are a type of traditional Chinese alkaline pickled food favored by many people for their unique flavors (Zhang et al, 2018 ). In the production of preserved eggs, fresh duck eggs which are rich in proteins, such as oval‐transferrin, ovalbumin, ovomucin, and ovomucoid, are treated with alkaline (Batool, Hu, Xinyue, et al, 2021 ; Ge et al, 2021 ). It has been exported to different countries around the world, such as Korea, Japan, Thailand, and Malaysia (Xu et al, 2013 ; Zhao et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells

Mao

et al. 2023

Food Science & Nutrition

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Preserved eggs are traditional alkali‐pickled food in China and have been enjoyed by consumers and extensively studied by researchers for their nutritional tastes and their anti‐tumor, anti‐inflammatory, antioxidant, lipid‐lowering, and blood pressure‐lowering properties. To study the anti‐tumor effects of preserved eggs, this project observed the health on rats, and anti‐tumor effects and separated anti‐tumor active components on HT‐29 cells. SD rats fed for 80 days showed that preserved eggs had no significant effect on weight, food intake, blood pH, liver tissues, or organ indices. Preserved eggs significantly increased blood levels of oxidative stress markers SOD and CAT, decreased MDA levels by 0.46, 0.23, and 0.25 times. Moreover, they also increased the level of IL‐2 from 1233 to 1340 pg/mL. Two water‐soluble bioactive peptide fractions, B1 and B2, with molecular weights ≥10 kDa were further obtained from preserved eggs by ultrafiltration and Superdex Peptide 10/300 GL. The potential mechanism of B1 and B2 is to activate the internal mitochondrial apoptotic pathway and induce apoptosis by up‐regulating the expression of the pro‐apoptotic factors cytochrome C, caspase‐3, and caspase‐9 mRNA in HT‐29 cells.

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Section: Introductionmentioning

confidence: 99%

Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells

Mao

et al. 2023

Food Science & Nutrition

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“…IgY antibodies can be produced in poultry birds, predominantly in hens, but also in turkeys, quails, ducks, geese, and ostriches [ 52 ]. The production of IgY is low-cost and allows high yields when obtained from egg yolk [ 31 ].…”

Section: Igy Production and Purificationmentioning

confidence: 99%

IgY Antibodies as Biotherapeutics in Biomedicine

León-Núñez¹,

Vizcaíno-López²,

Escorcia³

et al. 2022

Antibodies

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Since the discovery of antibodies by Emil Von Behring and Shibasaburo Kitasato during the 19th century, their potential for use as biotechnological reagents has been exploited in different fields, such as basic and applied research, diagnosis, and the treatment of multiple diseases. Antibodies are relatively easy to obtain from any species with an adaptive immune system, but birds are animals characterized by relatively easy care and maintenance. In addition, the antibodies they produce can be purified from the egg yolk, allowing a system for obtaining them without performing invasive practices, which favors the three “rs” of animal care in experimentation, i.e., replacing, reducing, and refining. In this work, we carry out a brief descriptive review of the most outstanding characteristics of so-called “IgY technology” and the use of IgY antibodies from birds for basic experimentation, diagnosis, and treatment of human beings and animals.

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“…Compared to other animal sourced foods, eggs contain higher protein, lipids, a variety of amino acids and mineral elements [ 1 ]. Egg is mainly composed of three parts: eggshell, egg white and egg yolk [ 2 ]. Egg yolk represents an important aspect of egg quality and nutritional value, and is the main carrier of egg flavor [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Label-Free LC-MS/MS Analysis Reveals Different Proteomic Profiles between Egg Yolks of Silky Fowl and Ordinary Chickens

Chen

Zhang

2022

Foods

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The proteomic profiles of Silky fowl egg yolk (SFEY) and Leghorn egg yolk (LEY) were analyzed by bottom-up label-free liquid chromatography–tandem mass spectrometry (LC-MS/MS). From a total of 186 identified proteins, 26 proteins were found significantly differentially abundant between two yolks, of which, 19 were up-regulated and 7 were down-regulated in SFEY, particularly, vitelline membrane outer layer protein 1, transthyretin and ovoinhibitor were up-regulated by 26, 25, and 16 times, respectively. In addition, there were 57 and 6 unique proteins in SFEY and LEY, respectively. Gene Ontology (GO) revealed SFEY contained relatively more abundant protease inhibitors and coagulation-related proteins. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed differentially abundant proteins in SFEY may be actively involved in the regulation of the neuroactive ligand–receptor interaction pathway. This study provides a theoretical basis for the understanding of proteomic and biological differences between these two yolks and can guide for further exploration of nutritional and biomedical use of Silky fowl egg.

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The Domestic Hen

Cited by 3 publications

References 63 publications

Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells

Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells

IgY Antibodies as Biotherapeutics in Biomedicine

Label-Free LC-MS/MS Analysis Reveals Different Proteomic Profiles between Egg Yolks of Silky Fowl and Ordinary Chickens

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