Bioactive Egg Compounds

By: Rainer Huopalahti (Editor), Rosina LÃ³pez-FandiÃ±o (Editor), Marc Anton (Editor)

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Hardcover | 15 May 2007 | Edition Number 2007

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Hardcover
320 Pages

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23.39 x 15.6 x 1.91

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Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

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Composition and Extraction of Egg Components
Egg Yolk Compounds
Composition and Structure of Hen Egg Yolk	p. 1
Introduction	p. 1
Composition	p. 1
Macrostructure	p. 4
References	p. 5
Low-density Lipoproteins (LDL) or Lipovitellenin Fraction	p. 7
Introduction	p. 7
LDL Structure and Composition	p. 7
LDL Apoproteins	p. 9
LDL Extraction	p. 11
References	p. 12
High-density Lipoproteins (HDL) or Lipovitellin Fraction	p. 13
Introduction	p. 13
HDL Structure and Composition	p. 13
HDL Extraction	p. 15
References	p. 16
Phosvitin	p. 17
Introduction	p. 17
Phosvitin Composition and Structure	p. 17
Metal Chelating Properties	p. 18
Phosvitin Extraction and Purification	p. 21
References	p. 23
Livetin Fractions (IgY)	p. 25
Introduction	p. 25
Alpha-Livetin	p. 25
Beta-Livetin	p. 26
Gamma-Livetin	p. 26
Molecular Structure of Chicken IgY	p. 26
Biological Function of IgY	p. 27
Transfer from Maternal Blood to Egg Yolk	p. 28
Transfer from Yolk Sac to Embryonic Circulation	p. 29
IgY Extraction	p. 30
References	p. 31
Egg White Compounds
Lysozyme	p. 33
Introduction	p. 33
Characteristics of Lysozyme	p. 33
Antimicrobial Activity of Lysozyme	p. 35
Methods of Lysozyme Isolation	p. 37
Lysozyme Polymeric Forms	p. 38
References	p. 40
Ovotransferrin	p. 43
Introduction	p. 43
Composition	p. 43
Purification and Structure	p. 44
Antimicrobial and Antiviral Activity	p. 46
References	p. 48
Ovalbumin and Gene-Related Proteins	p. 51
Introduction	p. 51
Ovalbumin	p. 51
Amino Acid Sequence and Structure	p. 51
Ovalbumin Function	p. 54
S-Ovalbumin	p. 55
Ovalbumin Gene Y	p. 56
Ovalbumin-Related Y Protein	p. 56
References	p. 57
Ovomucin	p. 61
Ovomucin-a Gelling Agent of Egg White	p. 61
Chemical and Physical Properties of Ovomucin	p. 62
Isolation and Purification of Ovomucin	p. 63
Isoelectric Precipitation Method	p. 63
Chromatographic Methods	p. 64
Other Methods	p. 65
Future Trends-Biological Roles of Ovomucin	p. 65
References	p. 66
Riboflavin-Binding Protein (Flavoprotein)	p. 69
Introduction	p. 69
Composition and Structure	p. 69
Synthesis	p. 72
References	p. 73
Avidin	p. 75
Introduction	p. 75
Physiochemical Characteristics	p. 75
Structure and Interactions	p. 76
Extraction and Purification	p. 77
References	p. 78
Proteases	p. 81
Introduction	p. 81
Glutamyl Aminopeptidase (EAP)	p. 82
Methionine-Preferring Broad Specificity Aminopeptidase (MAP)	p. 82
others	p. 83
References	p. 83
Antiproteases	p. 85
Introduction	p. 85
Ovostatin	p. 86
Ovomucoid	p. 87
Ovoinhibitor	p. 88
Chicken Cystatin	p. 89
References	p. 89
Minor Proteins	p. 93
Introduction	p. 93
Lipocalins	p. 93
Extracellular Fatty Acid Binding Protein (Ex-FABP)	p. 94
Chondrogenesis Associated Lipocalin Gamma (CAL gamma)	p. 94
Ovoglycoprotein	p. 95
Clusterin	p. 95
HEP21	p. 95
Tenp	p. 96
Vitelline Membrane Outer Protein 1 (VMO1)	p. 96
Conclusion	p. 97
References	p. 97
Egg Shell Compounds
Structure and Formation of the Eggshell	p. 99
Introduction	p. 99
Structure of the Eggshell	p. 99
Eggshell Formation	p. 101
References	p. 102
Eggshell Matrix Proteins	p. 103
Introduction	p. 103
Egg White Proteins	p. 104
ubiquitous Proteins	p. 104
Proteins unique to the Eggshell	p. 105
References	p. 106
Function of Eggshell Matrix Proteins	p. 109
Introduction	p. 109
Eggshell Matrix Proteins and Calcification Process	p. 109
Calcium Binding Proteins	p. 110
In vitro Interaction with Mineral Phase	p. 110
In vivo Relationships Between Eggshell Matrix and Eggshell Quality	p. 111
Genomic Approach	p. 112
Antibacterial Activities of Eggshell Matrix Proteins	p. 112
References	p. 113
Use of Egg Compounds for Human Nutrition
Nutritional Evaluation of Egg Compounds	p. 117
The Problem with the Egg	p. 117
Nutritional value of Eggs	p. 117
Nutrient Content per 100 g or per Portion	p. 117
Nutrient Content Expressed as Percentage of RDI	p. 125
Nutrient Profile	p. 129
Importance of Nutrients in Eggs for Human Nutrition	p. 129
Macronutrients	p. 129
Protein	p. 129
Fat	p. 132
Carbohydrates	p. 134
Micronutrients	p. 134
Vitamins	p. 134
Minerals	p. 135
Bioavailability of Nutrients from Eggs	p. 136
Enrichment and Fortification of Nutrients in Eggs	p. 137
Conclusions	p. 140
References	p. 140
Concepts of Hypoallergenicity	p. 145
Introduction	p. 145
Food Allergy overview	p. 146
Molecular Aspects of Food Allergy	p. 146
Molecular Properties of the Major Egg Allergens	p. 146
Role of Glycosylation in Protein Allergenicity	p. 148
Concept of Hypoallergenicity	p. 148
Development of Hypoallergenic Products via Food Processing	p. 148
Thermal Processing	p. 149
Enzymatic Fragmentation	p. 150
Other Food Processing Methods	p. 150
Development of Hypoallergenic Products for Immunotherapeutic Purposes	p. 151
Full Recombinant Allergens	p. 151
Site-Directed Mutagenesis	p. 152
Peptide-Based Immunotherapy	p. 152
Production of Tolerance-Inducing Peptides	p. 153
Blocking IgG-Inducing Peptides [Mimotope (Mimotopes, Clayton, Australia) Immunotherapy]	p. 153
Chemically Modified Allergens (Allergoids)	p. 154
References	p. 155
Egg Enrichment in Omega-3 Fatty Acids	p. 159
Introduction	p. 159
Fatty Acid Requirements in Humans	p. 159
Fatty Acid Metabolism in the Human Body	p. 160
Effects of PUFA on Human Health	p. 160
Lipid Metabolism in Avians and Lipid Composition of Eggs	p. 161
Omega-3 Enriched Eggs as a Means to Improve Human Health	p. 162
Enriched 3 Eggs in Practice	p. 163
Health Benefits of -3 Enriched Eggs	p. 164
Organoleptic Characteristics	p. 165
The -3 Egg in the Market	p. 165
Combined Enrichment with Omega-3 and Natural Antioxidants	p. 167
References	p. 168
Enrichment in Vitamins	p. 171
Introduction	p. 171
Vitamin E Enrichment	p. 172
Vitamin A Enrichment	p. 175
Vitamin D Enrichment	p. 177
Enrichment of Other Vitamins	p. 178
Vitamin K	p. 178
Folacin (Folic Acid)	p. 178
Other Water Soluble Vitamins	p. 179
Contribution by the Consumption of Enriched Eggs to the Recommended Daily Vitamin Intake	p. 179
References	p. 181
Enrichment in Selenium and Other Trace Elements	p. 183
Introduction	p. 183
Selenium-Enriched Products	p. 185
Selenium-Enriched Eggs as a Route Toward Improving Human Selenium Status	p. 186
Conclusions	p. 188
References	p. 190
Use of Eggs for Human/Animal Health and Biotechnology
Egg Compounds and Human/Animal Health
Compounds with Antibacterial Activity	p. 191
Introduction	p. 191
Lysozyme	p. 191
Ovotransferrin	p. 193
Proteinase Inhibitors	p. 194
Other Proteins	p. 195
Conclusions	p. 196
References	p. 196
Egg-Protein-Derived Peptides with Antihypertensive Activity	p. 199
Introduction	p. 199
Food Peptides with ACE-Inhibitory and Antihypertensive Effects	p. 199
Antihypertensive Hydrolysates Obtained from Egg Proteins	p. 201
Antihypertensive Egg Peptides: Bioavailability and Mechanism of Action	p. 203
Conclusions and Future Prospects	p. 208
References	p. 209
Use of IgY Antibodies in Human and Veterinary Medicine	p. 213
Introduction	p. 213
Advantages of IgY Technology	p. 213
Applications of IgY in Biomedical Research and in Human and Veterinary Medicine	p. 214
General Applications	p. 214
IgY for Therapeutic or Prophylactic use in Veterinary Medicine	p. 214
Treatment of Intestinal Infections	p. 214
IgY Application in Aquafarming	p. 215
IgY for Therapeutical or Prophylactic use in Human Medicine	p. 215
Treatment of Intestinal Infections in Children	p. 215
Treatment of Helicobacter Pylori	p. 216
Use of IgY for Treatment of Colitis and Celiac Disease	p. 216
Treatment of Cystic Fibrosis	p. 216
Prophylactic use of IgY in Dental Caries	p. 217
Use of IgY for Treatment of Poisonings	p. 217
Use of IgY as a Tool in the Context of Bioterrorism	p. 218
IgY as a Tool in Proteomics	p. 219
Conclusions and Future Prospects	p. 219
References	p. 219
Egg Compounds with Antioxidant and Mineral Binding Properties	p. 223
Introduction	p. 223
ovotransferrin	p. 223
Ion-Binding Capacity	p. 223
Metal-Binding Capacity and Biological Activities	p. 224
Phosvitin	p. 224
Ion-Binding Capacity	p. 224
Nutraceutical Applications	p. 225
Antibacterial and Emulsifying Properties	p. 225
Antioxidant Activity	p. 225
Medical Domain	p. 226
Food Industry	p. 226
References	p. 227
Use of Lecithin and Lecithin Fractions	p. 229
Definition and Composition	p. 229
Processes for Isolation, Purification and Modification	p. 231
Extraction and Purification	p. 231
Modification	p. 232
Applications	p. 234
Nutritional Field	p. 234
Pharmaceutical Field	p. 236
Cosmetic and other Fields	p. 237
References	p. 238
Egg Compounds and Biotechnology
Extraction of Several Egg Compounds at a Pilot Scale	p. 241
Introduction: Hen Egg is an Endless Reserve for Fractionation Processes	p. 241
Supercritical Fluids - Sustainable Separation Technology	p. 241
Solubility of Egg Compounds in SC-C0₂	p. 243
SCF Applications and Egg Yolk	p. 243
The Pilot Scale Method for the Production of TAGs, Pure Phospholipids, and Lipid-Free Fractions From Egg Yolk Using Supercritical Fluids	p. 244
Supercritical Fluid Extraction Steps	p. 244
Supercritical Antisolvent (SAS) Process	p. 245
Analysis of the Egg Yolk Fractions Produced in the Process	p. 245
Utilization of the Resulting Fractions	p. 246
Conclusions	p. 246
References	p. 246
Use of Egg Compounds for Cosmetics and Pharmaceutics	p. 249
Introduction	p. 249
Emulsions Based on Egg Phospholipids used in Pharmaceutics and Cosmetics	p. 250
Liposomes Based on Egg Phospholipids used in Pharmaceutics and Cosmetics	p. 251
Conclusion	p. 254
References	p. 255
Use of Egg Compounds for Cryoprotection of Spermatozoa	p. 259
Introduction	p. 259
Low Density Fraction of Hen Egg Yolk	p. 260
Proposed Mechanisms of LDL Cryoprotection Capacities	p. 261
References	p. 262
Egg-Protein-Based Films and Coatings	p. 265
Introduction	p. 265
Protein-Based Films and Coatings	p. 266
Formulation of Films and Coatings	p. 267
Optimization of Egg Protein Films by Incorporation of Additives	p. 269
Plasticizers	p. 269
Protein Chemical Modification: Crosslinking	p. 270
Other Additives	p. 271
Conclusion	p. 271
References	p. 272
Magnetic Particles for Egg Research	p. 275
Introduction	p. 275
Immobilization of Egg-Related Biologically Active Compounds	p. 275
Isolation of Egg-Related Biologically Active Compounds	p. 276
Magnetic Bioassays of Egg Related Biologically Active Compounds	p. 278
Immunomagnetic Separation of Egg-Related Microbial Pathogens	p. 280
Magnetoliposomes	p. 281
Other Applications of Magnetic Particles	p. 282
Future Trends	p. 282
References	p. 283
Avidin-Biotin Technology	p. 287
The Avidin-Biotin System	p. 287
Biochemical Applications	p. 287
Biomedical Applications	p. 288
How to Get Around the Nonspecific Binding of Avidin	p. 289
References	p. 290
Index	p. 293
Table of Contents provided by Publisher. All Rights Reserved.

Bioactive Egg Compounds

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