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At least 19 recordsLinked to original sources
PubMed2006

Maternal antibody transfer from dams to their egg yolks, egg whites, and chicks in meat lines of chickens.

Maternal antibodies are transferred from hens to the chicks via the egg. To gain insight into maternal antibody transfer and endogenous production of antibodies in broiler chicks, total IgY, IgA, IgM, as well as anti-Newcastle disease virus (NDV) and anti-infectious bronchitis (IBV) antibody levels were examined in the dams' plasma, egg yolks, egg whites, and chicks' plasma on d 3, 7, 14, and 21. Blood was collected from 39-wk-old breeder hens (line 1, n = 17; line 2, n = 21). Fertile eggs were used for antibody extraction from the egg yolks and egg whites (4 to 5 eggs/dam) and for hatching. Unvaccinated chicks (4 to 5 chicks/dam) were reared in a HEPA-filtered room and were bled on d 3, 7, 14 and 21. Based on ELISA methods, plasma levels of IgY and IgM were higher (P < 0.0001), and those of IgA were similar (P = 0.31), in line 2 compared with line 1. Egg yolk IgY and IgA, as well as egg white IgY, IgA, and IgM levels were higher in line 2 compared with line 1 (P < 0.0001). Independent of line of chicken, the percentage dam-to-chick (3 d) plasma transfer of IgY was estimated to be approximately 30%, with that for IgM and IgA less than 1%. Chicks synthesized IgM first, followed by IgA and IgY. Anti-NDV and anti-IBV antibodies were detected in the dams' plasma, egg yolks, and in the chicks' plasma on d 3 and 7, with line 2 having higher anti-IBV and lower anti-NDV levels than line 1 in all samples (P < 0.0001). In summary, IgY levels, total or antigen-specific, in the dams' plasma or eggs were found to be a direct indicator of maternal antibody transfer to the chicks' circulation, with an expected percentage transfer of approximately 30%. This knowledge, together with the observed time course of endogenous antibody production in broiler chicks, may find direct application in formulating strategies for protecting chicks, especially during the first few weeks of age when their immune system is not yet fully functional.

Animals↗
PubMed2001

Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions.

Hen egg yolk is a traditional ingredient used in a wide variety of food emulsions, especially fluid sauces. Industrial processing of these sauces generally involves heat treatments in order to pasteurise or sterilise them. These heat treatments may cause undesired gelation of the emulsion, because egg yolk proteins are particularly thermosensitive. Heat gelation of oil-in-water emulsions prepared with egg yolk may differ from that of egg yolk solutions, because of the influence of oil droplets on network formation. In this study, we investigated the influence of oil droplets on the gelation of oil-in-water emulsions made with yolk. We studied three pH values: 3.0, 5.0 and 7.0 with a constant NaCl concentration: 0.55 M. Oil droplet size was controlled after emulsification, gelation of solutions and emulsions was monitored in situ by coupling heating with recording viscoelastic properties, and transmission electron microscopy was conducted in heat-set emulsion gels. In an attempt to target the proteins that impose the kinetic of gelation of egg yolk, we repeated the experiment with plasma and granules, the main fractions of yolk. In situ rheology showed that, in our experimental conditions [especially oil volume fraction (0.3) and oil droplet size (d3.2=1 &mgr;m)], emulsions made with yolk and plasma have a similar gelation process with oil droplets acting as inactive fillers. Furthermore, transmission electron microscopy showed similar network characteristics between heated emulsions made with yolk and plasma. Moreover, we demonstrated that acidic conditions provided the fastest gelation of yolk solutions and emulsions. On the other hand, in emulsions prepared with granules, oil droplets behaved as active filler particles and reinforced the gel strength.

Journal Article↗
PubMed1992

[Kinetics of thermal killing of microorganisms in egg yolk].

Egg yolk is relating to its germ content and enzyme activity only restricted storable. Unpasteurized egg yolk get spoiled between a few hours and days. The rapid spoilage can be reduced by a pasteurization and following cold storage. The storage stability of egg yolk can be increased by additives, e.g. salt or saccharose. Kinetic results of the thermal microorganisms destruction in the egg yolk with and without stabilizing additives are presented in this article. It will be shown that the evaluation method from REICHART gives representative results for mixed cultures, too. A further evaluation method by a differential equation will be demonstrated and discussed.

Bacteria↗
PubMed1992

Preparation of N-acetylneuraminic acid from delipidated egg yolk.

Egg yolk, a large proportion of the egg, was studied for the preparation of N-acetylneuraminic acid (Neu5Ac). The delipidated hen egg yolk (DEY; 500 kg containing 0.2% w/w, Neu5Ac) was hydrolysed with HCl (pH 1.4) at 80 degrees C and neutralized with NaOH (pH 6.0). The mixture was filtered and electrodialysed until the conductivity was 240 microS cm-1. The filtrate was applied on a column of Dowex HCR-W2 (20-50 mesh), followed by a column of Dowex 1-X8 (200-400 mesh). The latter column was washed with water, and then eluted with a linear gradient of HCO2H (0-2 M). The eluates containing Neu5Ac were concentrated using a reverse osmosis membrane and, finally, rotary evaporated at 40 degrees C. The residue was then lyophilized to yield 500 g Neu5Ac. The purity of Neu5Ac was > 98% (TBA method). HPLC, NMR spectroscopy and TLC chromatography of the product obtained from the DEY showed that Neu5Ac was the sole derivative present in egg yolk. The DEY, a byproduct from egg processing plants, was found to be an excellent source for the large-scale preparation of Neu5Ac.

Amino Acids↗
PubMed2004

Use of powdered egg yolk vs fresh egg yolk for the cryopreservation of ovine semen.

Egg yolk is a common additive to sperm cryopreservation diluents. Because of its animal origin, however, it also represents a potential risk of microbiological contamination in the diluent. This potential contamination can be avoided by using powdered egg yolk, instead of fresh egg yolk, as it is pasteurized. This study was conducted to determine ram sperm cryosurvival was affected by the type of egg yolk used (powdered egg yolk or fresh egg yolk) and by yolk concentration (10, 15 or 20%) in the diluent. Microbiological analyses were also performed to quantify the microbiological contamination in the diluents containing the two types of egg yolk. Sperm cryosurvival was determined by motility and morphology analyses after thawing. Motility parameters were assessed using a computer-assisted sperm analysis (CASA) system, and the percentage of sperm with a normal apical ridge was evaluated using a differential interference contrast microscope. No significant differences were observed between diluents in the percentage of sperm with normal apical ridge. However, higher percentages of total motile cells were observed for samples containing powdered egg yolk (69%) compared to samples containing fresh egg yolk (60%). However, sperm in diluents containing fresh egg yolk, exhibited higher values for average-path velocity, straight-line velocity and beat cross frequency and lower values for amplitude of lateral head displacement (p <0.05), compared to cells in diluents containing powdered egg yolk. Microbiological contamination was similar (<200 CFU/ml) in both diluents, and no bacterial growth was observed in either, when antibiotics were added. Therefore, powdered egg yolk can be effective used in diluents for the freezing of ram semen. However, the in vivo fertility of sperm frozen in diluents containing powdered egg yolk should be tested, as some motility parameters were different for sperm treated with powdered egg yolk compared to fresh egg yolk.

Animals↗
PubMed1983

Vitamin B12 bioavailability from egg yolk and egg white: relationship to binding proteins.

Egg yolk has been reported to inhibit B12 absorption less than egg white suggesting that different vitamin B12 binding proteins may be present in egg white and egg yolk. Using gel-exclusion chromatography we found that the mean MR for the B12 binding protein derived from egg yolk was 125,000, whereas that derived from egg white was 97,750. Heat treatment of the apoprotein differentially reduced the binding capacity of egg yolk and egg white in a time-dependent manner with the greatest decrease in binding capacity occurring with egg white. In contrast, heat treatment of the holoenzyme delineated the egg yolk as the more labile. These studies suggest that egg yolk and egg white contain distinct R binders which could explain the differential B12 absorption from egg yolk and egg white.

Apoproteins↗
PubMedDate not supplied

Chromatographic determination of dicofol and metabolites in egg yolks.

Egg yolk was spiked with p,p'-dicofol (p,p'-DCF) (0.1-2.0 micrograms/gm), p,p'-dichlorobenzophenone (p,p'-DCBP) (0.1-2.0 micrograms/gm), and 1,1-bis(4-chlorophenyl)-2,2-dichloroethylene (p,p'-DDE) (0.05-1.0 micrograms/gm). The fortified egg yolk (2-5 g) was mixed with acetonitrile to extract non-fat organic materials. After removal of acetonitrile, the spiked chemicals were separated with a column chromatograph packed with acid alumina. Recovery efficiencies for p,p'-DCBP and p,p'-DDE were determined by gas chromatography, and for p,p'-dicofol by high performance liquid chromatography. The recovery efficiencies for p,p'-dicofol, p,p'-DCBP and p,p'-DDE were 77.2-93.8%, 84.1-101.1%, and 88.5-96.0%, respectively.

Animals↗
PubMedDate not supplied

[Thermotropic behavior of liposomes from egg yolk lecithin, hydrogenized egg yolk lecithin and their mixtures].

The thermotropic properties of multilamellar liposomes from egg yolk lecithin, hydrogenized egg yolk lecithin and several mixtures of these two lipids were studied with the application of excimer--forming optical probe pyrene and microcalorimetry. It was discovered that when the proportion of the egg yolk lecithin in the lipid mixture was raised the temperature of the main phase transition reduced. For all this, independent of the lipid mixture composition when the temperature was raised, apparently, polarity of pyrene microenvironment in the liposomes bilayers decreased. On the basis of the analysis of solidus and liquidus curves obtained from calorimetric studies of the lipid mixtures and bend points of Arrhenius anamorphose obtained during the pyrene excimer formation measurements some conclusions were made about the role of unmodified and hydrogenized egg yolk lecithin cluster formation in the determination of thermotropic properties of the liposomes from the above two lipids mixtures. High temperature phase transition discovered for the egg yolk lecithin while measuring the pyrene excimer formation is proposed to be closely connected with temperature-dependent changes in the organization of phospholipid heads on the interphase bilayer/H2O solution.

Calorimetry↗
PubMed1998

Inhalant allergy to egg yolk and egg white proteins.

BACKGROUND: Several egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg. OBJECTIVE: We studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the inhalative or digestive routes. Clinical and immunological studies were carried out in order to identify individual allergens from these sources that could be responsible for crossreactivity reactions. RESULTS: Patient 1 showed IgE sensitization to egg yolk livetins, feathers, and chicken serum. Specific bronchial challenge with chicken albumin and livetin extracts elicited a positive early asthmatic response and an increase in serum eosinophil cationic protein. Immunoblot and CAP-inhibition studies in this patient supported that chicken albumin (alpha-livetin) was the crossreactive antigen present in egg yolk and chicken serum and feathers. Patient 2 showed sensitization to egg white, ovomucoid and lysozyme. However, SDS-PAGE and immunoblot studies demonstrated contaminating lysozyme in the ovomucoid extract and identified lysozyme as the main allergen causing egg sensitization in this patient. Conjunctival challenge test confirmed allergy to lysozyme. CONCLUSION: Egg yolk and egg white proteins may act not only as ingested allergens but also as aeroallergens. Immunological studies using highly purified preparations of egg proteins are useful for the accurate diagnosis of allergic reactions to egg proteins and to identify individual allergens that may be responsible for crossreactivity reactions.

Adult↗
PubMed1977

Protein components of very low density lipoproteins from hen's egg yolk.

Egg yolk lipoproteins of very low density were found to contain proteins with cofactor activity for lipoprotein lipase. When delipidated very low density lipoproteins were dissolved in 10 mM HCl and fractionated by gel filtration about two thirds of the protein were in several components with estimated molecular weights of 60000 to more than 170000. The major low-molecular-weight proteins were the dimeric and monomeric forms of a previously characterized 9000-dalton peptide. The cofactor activity was not associated with any of these major proteins. A large-scale fractionation method was developed by which two proteins fractions with cofactor activity for lipoprotein lipase were purified more than thousand-fold. One fraction had a molecular size of about 9000 daltons and the other had a size of about 5000 daltons. Both these fractions could be further separated on the basis of charge into several fractions with cofactor activity. The cofactor proteins were relatively soluble both at high and at low pH. The retained their cofactor activity after denaturation in guanidinium hydrochloride and after reduction. During the initial steps in the purification of the cofactor proteins another low-molecular-weight protein followed the cofactors. It had a single 17500-dalton peptide chain and was present in four variants, three of which contained carbohydrate.

Amino Acids↗
PubMed1999

A technique for the evaluation of sperm penetrating ability and quality of bovine semen processed in an extender made with Brackett-Oliphant medium and egg yolk.

Egg yolk-sodium citrate (EYC) semen extender was compared with an extender made of Brackett-Oliphant medium and egg yolk (BOEY). Ejaculates were divided into equal portions, processed and frozen. Semen was thawed and evaluated for quality. Additional semen was thawed, stained with Hoechst 33342 and the spermatozoa capacitated, after which they were co-incubated with zona-free hamster oocytes to determine their penetrating ability. Sperm penetration of non-compressed, unfixed oocytes was evaluated using an optical sectioning technique on a standard research microscope. Sperm penetration was considered successful if a fluorescing sperm head was observed within the living oocyte in a hanging drop of fertilization medium. There were small differences in percentage of secondary abnormalities and percentage of progressive motility immediately after thawing between spermatozoa extended in EYC or BOEY diluent. There were no differences due to by extender composition in percentage of spermatozoa with intact acrosomes or percent of progressively motile after a 3 h incubation at 37 degrees C, nor the percentage of spermatozoa with head abnormalities. While there were significant correlations between all seminal quality characteristics, no quality measurements were correlated to percentage of oocyte penetration. The new penetration evaluation method allowed for examination of the fertilized oocytes using fluorescent microscopy initially and again after re-incubation for further development.

Acrosome Reaction↗
PubMed1994

[Avian egg yolk antibodies. The egg laying capacity of hens following immunisation with antigens of different kind and origin and the efficiency of egg yolk antibodies in comparison to mammalian antibodies]

Based on some differences in physico-chemical andbiological activities between mammalian and avian antibodies, avian egg yolk antibodies are rather scarcely used in bio-medical research. These reservations are wide-spread but largely unjustified. In order to overcome such objections, detailed data concerning the practical use of egg yolk antibodies (IgY) are provided. An extraction method is presented based on ion exchange chromatography which yields 70-80% of highly purified antibodies. This method is quick and simple to perform. Furthermore, the substitution of mammalian IgG by avian IgY is demonstrated in two different test systems for quantitation of serum proteins relevant for diagnostic and medical basic research, respectively. The influence of adjuvant on the egg laying capacity is discussed, and the development of antibody titers is demonstrated. It is concluded that convincing arguments for substituting mammalian antibodies by IgY are required.

Journal Article↗
PubMed2001

Chemical method for determination of carbon dioxide content in egg yolk and egg albumen.

The safety, quality, and shelf life of shell eggs is a function of carbon dioxide content. A commercial process was recently developed for rapidly cooling shell eggs by using cryogenic CO2. The benefit of this new process over existing cooling processes is that the CO2 addition during cryogenic cooling provides additional safety and quality enhancements. In order for these benefits to be fully developed into a process that can be adopted by the egg industry, and thus realized by the consumer, the amount of CO2 absorbed by the egg during this process needs to be quantified. Because the albumen pH of rapidly cooled eggs was reduced to pH <6.5, existing titrametric methods were not adequate for determining CO2 content. They did not prevent CO2 loss during neutralization. A simple and accurate method for determining CO2 content in acidified egg albumen and yolk samples was developed. This method involves the liberation of CO2 from an acidified egg sample into a standardized, dilute sodium hydroxide solution inside a sealed jar. The egg sample and a small beaker containing the standardized sodium hydroxide solution are placed in a glass jar and sealed. Next, a concentrated acid phosphate solution is injected through a rubber septum in the cap of the jar onto the egg sample, while avoiding contact with the sodium hydroxide solution. The sample is then stored at 37 C for 24 h. During this storage period, the carbon dioxide is released from the egg sample and is absorbed into the sodium hydroxide solution. Afterwards, the dilute sodium hydroxide solution is removed and titrated to the phenolphthalein endpoint using a dilute, standardized hydrochloric acid solution. The amount of hydrochloric acid solution required for neutralization can be directly related to CO2 content in the sample.

Animals↗
PubMed1986

31P-NMR characterization of hen egg yolk and egg white.

The avian egg is an isolated system where embryonic development can easily be studied. Furthermore, the system can be subjected to various environmental constraints. Its size is such that it can easily be accommodated in most NMR instruments. This is demonstrated by a recent 31P-NMR surface coil experiment where the increase of embryo size and development could be judged by the levels of ATP and phosphocreatine (Belton, P.S., Gordon, R.E., Jones, J.M. and Shaw, D. (1983) Br. Poult. Sci. 24, 429-433).

Animals↗
PubMed1985

[Liposomes from hydrogenated egg yolk lecithin].

Egg yolk lecithin is a lipid, frequently been used for the liposome preparation. Such liposomes, however, are sensitive to oxidation and relatively permeable to encapsulated substances. The catalytic hydrogenation of egg yolk lecithin is one possibility to modify the properties mentioned. The authors deal with preparation and characterization of hydrogenated egg yolk lecithin. Liposomes from native and hydrogenated egg yolk lecithin--also in combination with cholesterol--are compared. Liposomes with hydrogenated egg yolk lecithin as phospholipid component exhibit a significantly increased encapsulation capacity and an essentially improved stability. The permeation of electrolytes, carboxyfluorescein and of the cytostatic drug daunorubicin is studied.

Animals↗
PubMed1997

Comparison of embryos and chicks that developed as single individuals in double yolk eggs with those that developed in single yolk eggs.

Body weight and muscle characteristics of 18- to 20-d-old broiler strain embryos developing in double yolk eggs (DY) that contained one embryo and one infertile ovum were compared with embryos in single yolk eggs (SY). Similar comparisons were made in the posthatching period. In some DY eggs, the embryos were bathed in a watery yolk-like fluid with no distinct second yolk present (Type 1 embryo). In others, the second yolk was contained within the vitelline membrane and surrounded by a vascularized membrane (Type 2). These embryos were heavier than Type 1 or embryos in SY eggs by 20 d of incubation. Their Pectoralis superficialis were heavier and had significantly more protein and DNA. Chicks that hatched from the DY eggs were heavier than those that hatched from SY eggs and they had heavier P. superficialis through at least 14 d of age. Pectoralis superficialis myofibers of chicks from DY eggs had greater cross-sectional area than those from SY eggs. Myofibers in the Semimembranosus of 7- and 14 d-old chicks from DY eggs tended to be larger than those from SY eggs, but the differences were not significant. There was no difference in apparent myofiber number in the Semimembranosus of the two types of chicks. The difference in BW between the two types of chicks diminished over time, so that by 42 d of age they were virtually identical. In summary, a nutritionally enriched in ovo environment resulted in embryos and chicks with enhanced growth and muscle mass, but the effects of enrichment diminished during posthatching life and eventually disappeared.

Animals↗