Eggshell Membrane Proteins Provide Innate Immune Protection
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The Science of Egg Quality
Technical Update THE SCIENCE OF EGG QUALITY “I think if required on pain of death to Yolk size is an important measure to egg name the most perfect thing in processors because 70% of the egg solids are the universe, I should risk contained in the yolk. The color of the yolk is my fate on the bird’s egg” another important quality characteristic of eggs for consumers and commercial customers. Yolk —T.S. Higginson, 1863 color is completely determined by the types and amounts of pigments, either natural or synthetic, EGG QUALITY in the hen’s feed and the ability of the hen to absorb and assimilate these pigments. Therefore A good quality fresh egg yolk color is not an important trait for selection has an elliptical shape by genetic companies. with a clean, smooth and shiny shell surface. The Infundibulum eggshell is free of cracks and other defects. In white The primary function of the funnel-shaped egg varieties, the shell color infundibulum is to capture the yolk at the is uniformly pure white; while moment of ovulation from the ovary. The first in brown egg varieties the shell layer of thick albumen surrounding the yolk is appears uniformly dark brown. After secreted in the infundibulum. The precursors to breaking the egg and placing the contents on a the chalazae are also added in the infundibulum. flat surface, the albumen has a clear or slightly The chalazae are twisted albumen strands at opaque, jelly-like stacked-up appearance and either pole of the egg and function to anchor should be free of inclusions (meat and blood the yolk in the center of the egg. -
Eggshell Structure, Measurements, and Quality-Affecting Factors in Laying Hens: a Review
Czech J. Anim. Sci., 61, 2016 (7): 299–309 Review Article doi: 10.17221/46/2015-CJAS Eggshell structure, measurements, and quality-affecting factors in laying hens: a review M. Ketta, E. Tůmová Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic ABSTRACT: Eggshell quality is one of the most significant factors affecting poultry industry; it economically influences egg production and hatchability. Eggshell consists of shell membranes and the true shell that includes mammillary layer, palisade layer, and cuticle. Measurements of eggshell quality include eggshell weight, shell percentage, breaking strength, thickness, and density. Mainly eggshell thickness and strength are affected by the time of egg components passage through the shell gland (uterus), eggshell ultra-structure (deposition of major units), and micro-structure (crystals size and orientation). Shell quality is affected by several internal and external factors. Major factors determining the quality or structure of eggshell are oviposition time, age, genotype, and housing system. Eggshell quality can be improved through optimization of genotype, housing system, and mineral nutrition. Keywords: eggshell composition; eggshell quality; oviposition time; genotype; housing system INTRODUCTION by structural differences of the eggshell related to the interaction of housing system, genotype, age, The eggshell significance is related to its function oviposition time, and mineral nutrition. Therefore, to resist physical and pathogenic challenges from it is important to pay attention to eggshell struc- the external environment, such as its function as ture in relationship to different factors, mainly an embryonic respiratory component, in addi- housing systems. tion to providing a source of nutrients, primarily Eggshell quality is influenced by internal and ex- calcium, for embryo development (Hunton 2005). -
The Effect of Hydrolyzed Eggshell Membrane Powder on Joint Mobility in Dogs Richard K. Baird, VMD, Animal Medical Center, Uniontown, PA
The effect of Hydrolyzed Eggshell Membrane Powder on joint mobility in dogs Richard K. Baird, VMD, Animal Medical Center, Uniontown, PA A clinical trial to determine the potential effects of Hydrolyzed Eggshell Membrane Powder (EMP) on joint mobility in dogs. November & December 2008 Background Older dogs suffer from canine osteoarthritis and other forms of degenerative joint disease and joint inflammation. This study reports clinical observations on joint mobility in dogs given a new nutritional supplement from eggshell membranes sourced from chicken eggs. Animal Medical Center (AMC) is a 36 year-old companion animal practice in Western Pennsylvania that is fortunate to have long term clients who are committed to providing their canine and feline companions with the highest possible quality of life within their means. AMC has developed a canine pain management program that includes the use of unique dietary supplements, non-steroidal anti-inflammatory agents and weight reduction to treat conditions associated with osteoarthritis. This program provides the highest standards of care. In 2008, eggshell membrane powder (EMP), a newly developed nutritional supplement originating from chicken eggshell membranes was commercialized*. EMP is a >90% protein product that significantly increases palatability of dry food for dogs. Eggshell membranes contain some very powerful compounds including: a complex of glycosaminoglycans such as glucosamine, chondroitin and hyaluronic acid, elastin, collagen, desmosine, isodesmosine and transforming growth factor-β to name just a few. These compounds have a history of use for pain management associated with joint diseases. Because of the unique concentration of powerful, natural compounds in eggshell membranes, the potential effect of EMP on adult dogs with symptoms associated with Canine Osteoarthritis was tested. -
ABSTRACT USE of MICROARRAY HYBRIDIZATION to IDENTIFY BRUGIA GENES INVOLVED in MOSQUITO INFECTIVITY by Kathryn Greer Griffith
ABSTRACT USE OF MICROARRAY HYBRIDIZATION TO IDENTIFY BRUGIA GENES INVOLVED IN MOSQUITO INFECTIVITY By Kathryn Greer Griffiths Filarial nematodes are a family of insect-borne parasitic worms that cause a number of diseases in man and animals. The most widespread filarial disease of humans is lymphatic filariasis, caused by worms in the genera Wuchereria and Brugia . Lymphatic filariasis is an economic and social burden in endemic countries and affects approximately 119 million people worldwide. Brugia malayi and B. pahangi microfilariae (mf) require a maturation period of at least five days in the mammalian host before they can infect mosquito vectors. This maturation process correlates with changes in the surface composition of mf that likely are associated with changes in gene expression. To test this hypothesis, we verified the differential infectivity of immature (<3 day) and mature (>30 day) Brugia mf for black-eyed Liverpool strain of Aedes aegypti (LVP), and then assessed transcriptome changes associated with microfilarial maturation by competitively hybridizing microfilarial cDNAs to the B. malayi oligonucleotide microarray. We identified transcripts that were more abundant in immature (94 in B. pahangi and 29 in B. malayi) and mature (64 in B. pahangi and 14 in B. malayi ) mf. In each case, >40% of Brugia transcripts shared no similarity to known genes, or were similar to genes with unknown function; the remaining transcripts were categorized by putative function based on sequence similarity to known genes/proteins. Microfilarial maturation was not associated with demonstrable changes in the abundance of transmembrane or secreted proteins; however, differences in transcript abundance were observed for many that have predicted functions. -
Acute Phase Proteins and Biomarkers for Health in Chickens Emily
O'Reilly, Emily (2016) Acute phase proteins and biomarkers for health in chickens. PhD thesis http://theses.gla.ac.uk/7428/ Copyright and moral rights for this thesis are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the Author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the Author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given. Glasgow Theses Service http://theses.gla.ac.uk/ [email protected] 1 Acute phase proteins and biomarkers for health in chickens Emily Louise O’Reilly B.Sc. (Hon), BVMS, M.Sc. Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy (Ph.D.) Institute of Biodiversity, Animal Health and Comparative Medicine College of Medical, Veterinary and Life Sciences University of Glasgow February 2016 © E. L. O’Reilly, 2016 2 Abstract Acute phase proteins (APPs) are proteins synthesised predominantly in the liver, whose plasma concentrations increase (positive APP) or decrease (negative APP) as a result of infection, inflammation, trauma and tissue injury. They also change as a result of the introduction of immunogens such as bacterial lipopolysaccharide (LPS), turpentine and vaccination. While publications on APPs in chickens are numerous, the limited availability of anti-sera and commercial ELISAs has resulted in a lot of information on only a few APPs. -
Erature and Shear Thinning Behaviour, Suggesting That Ovomucin Can Be Used As a Thickener and Stabilizer in Various Applications
University of Alberta N-glycosylation and gelling properties of ovomucin from egg white by Marina Offengenden A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Technology Department of Agricultural, Food and Nutritional Science ©Marina Offengenden Fall 2011 Edmonton, Alberta Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission. Dedication To Ron, my shining sun on cloudy days Abstract Ovomucin is a bioactive egg white glycoprotein responsible for its gel-like properties and is believed to be involved in egg white thinning, a natural process that occurs during storage. Ovomucin is composed of two subunits: a carbohydrate-rich β-ovomucin and a carbohydrate-poor α-ovomucin. N- glycosylation of ovomucin was studied by nano LC ESI-MS, MS/MS and MALDI MS. Both proteins were N-glycosylated and site-occupancy of 18 potential N-glycosylation sites in α-ovomucin and two sites in β-ovomucin was determined. -
Anticancer and Immunomodulatory Activity of Egg Proteins and Peptides: a Review
Anticancer and immunomodulatory activity of egg proteins and peptides: a review J. H. Lee and H.-D. Paik1 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea ABSTRACT Eggs are widely recognized as a highly mortality worldwide, and therefore research aimed at nutritious food source that offer specific health benefits developing new treatments for cancer immunotherapy for humans. Eggs contain all of the proteins, lipids, vi- is of great interest. The present review focuses primar- tamins, minerals, and growth factors necessary for em- ily on the anticancer and immunomodulatory activities bryonic development. In particular, egg white and yolk of egg proteins and their peptides and provides some proteins are considered functional food substances be- insight into their underlying mechanisms of action. A cause they possess biological activities such as antimi- number of egg proteins and peptides have been reported crobial, antioxidant, metal-chelating, antihypertensive, to induce apoptosis in cancer cells, protect against anticancer, and immunomodulatory activities. Peptides DNA damage, decrease the invasion ability of cancer produced via processes such as enzymatic hydroly- cells, and exhibit cytotoxic and antimutagenic activity sis, fermentation by microorganisms, and some chemi- in various cancer cell lines. Furthermore, egg proteins cal and physical treatments of egg proteins have been and peptides can stimulate or suppress pro- or anti- shown to enhance the functional properties and solu- inflammatory cytokines, as well as affect the production bility of these peptides. Peptide activity is strongly re- of inflammatory mediators in a variety of cell lines. In lated to amino acid sequence, composition, and length. -
<I>Salmonella Enteritidis</I>
1022 Journal of Food Protection, Vol. 60, No.9, 1997, Pages 1022-1028 Copyright ©, International Association of Milk, Food and Environmental Sanitarians Visualization of Eggshell Membranes and Their Interaction with Salmonella enteritidis Using Confocal Scanning Laser Microscopy J. W. WONG LIONG,l J. F. FRANK,l* and S. BAILEy2 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/60/9/1022/1665105/0362-028x-60_9_1022.pdf by guest on 02 October 2021 tCenter for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2106; and 2Poultry Microbiological Safety Research, United States Department of Agriculture, Russell Research Center, Athens, GA 30605, USA (MS# 96-255: Received 27 September 1996/Accepted 24 December 1996) ABSTRACT systems, CSLM has been used to visualize in real time the formation of yogurt structure and the responsible microorgan- Confocal scanning laser microscopy (CSLM) was used to isms (11). Specimens for CSLM do not need to be dehy- visualize eggshell membrane and observe its interaction with drated or fixed like samples that are to be examined by Salmonella enteritidis. Two- and three-dimensional images of electron microscopy. Special fluorescent dyes can be used to fluorescein isothiocyanate (FITC)-stained egg membranes were visualize specific features of a specimen. CSLM's analytical obtained for observation of structure. Outer membrane fibers 1 to 7 power derives from its ability to exclude light not in the 11m in thickness could be seen emerging from the calcified layers of focal plane so as to produce images with higher resolution the eggshell. Inner membrane fibers 0.1 to 3 flm in thickness were interlaced with the outer membrane. -
The Detection, Accumulation and Distribution of Nitrofuran Residues in Egg Yolk, Albumen and Shell
THE DETECTION, ACCUMULATION AND DISTRIBUTION OF NITROFURAN RESIDUES IN EGG YOLK, ALBUMEN AND SHELL. David Glenn Kennedy, Robert J Mccracken To cite this version: David Glenn Kennedy, Robert J Mccracken. THE DETECTION, ACCUMULATION AND DIS- TRIBUTION OF NITROFURAN RESIDUES IN EGG YOLK, ALBUMEN AND SHELL.. Food Additives and Contaminants, 2007, 24 (01), pp.26-33. 10.1080/02652030600967214. hal-00577507 HAL Id: hal-00577507 https://hal.archives-ouvertes.fr/hal-00577507 Submitted on 17 Mar 2011 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Food Additives and Contaminants For Peer Review Only THE DETECTION, ACCUMULATION AND DISTRIBUTION OF NITROFURAN RESIDUES IN EGG YOLK, ALBUMEN AND SHELL. Journal: Food Additives and Contaminants Manuscript ID: TFAC-2006-055.R1 Manuscript Type: Original Research Paper Date Submitted by the 14-Aug-2006 Author: Complete List of Authors: Kennedy, David; Chemical Surveillance Branch, VSD, DARD McCracken, Robert; Chemical Surveillance Branch, VSD, DARD Methods/Techniques: Chromatographic analysis, Extraction, LC/MS Additives/Contaminants: Veterinary drug residues Food Types: Eggs http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 1 of 28 Food Additives and Contaminants 1 2 3 4 TTTheThe detection, accumulation and distribution of 5 6 7 nitrofuran residues in egg yolk, albumen and shell 8 9 10 11 R.J. -
The Role of Matrix Proteins in Eggshell Formation M.T
The role of matrix proteins in eggshell formation M.T. Hincke, Yves Nys, Joël Gautron To cite this version: M.T. Hincke, Yves Nys, Joël Gautron. The role of matrix proteins in eggshell formation. The Journal of Poultry Science, Japan Poultry Science Association, 2010, 47 (3), pp.208-219. 10.2141/jpsa.009122. hal-02661283 HAL Id: hal-02661283 https://hal.inrae.fr/hal-02661283 Submitted on 30 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License http://www.jstage.jst.go.jp/browse/jpsa doi:+* . ,+.+ /jpsa. **3+,, Copyright ῌ ,*+*, Japan Poultry Science Association. ῌ῍Review Maxwell T. Hincke+, , Yves Nys and Joel Gautron , + Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada , INRA, UR2- Recherches avicoles, F- -1-2* , Nouzilly, France In this article we review the results of recent proteomic, transcriptomic and genomic analyses of the eggshell constituents and draw attention to the impact of this data on current understanding of eggshell mineralization. The most abundant constituents of the chicken eggshell have been identified. An exciting new approach is to determine which genes are upregulated during the onset of mineralization. -
Strengthening Immunity Has Been an Increasingly Sought-After Feature of Supplements, Foods and Beverages
Strengthening immunity has been an increasingly sought-after feature of supplements, foods and beverages Dr Javier Morán Full Professor and Director at Food innovation Institute in UCAM-Catholic University of Murcia. Associate Professoron leave at Public Health Institute of México and Visiting Professor at Universities ISalud in Buenos Aires-Argentina and USIL in Lima-Perú. In order to know how the eggshell membrane can serve the stimulation of immunity, we have made a bibliographic review of the evidence. Egg-shell membrane is a novel dietary supplement that has been clinically shown to relieve pain and stiffness in joints. Its mechanism of action is based on the reduction of pro- inflammatory cytokines. Recently, there has been increasing interest in the use of biomarkers in clinical trials of osteoarthritis in human medicine. Biomarkers can be used as a diagnostic tool for the identification of a disease, an indicator of disease progression, or the monitoring of the clinical response to an intervention. Previous studies have shown that osteoarthritis can alter the serum cytokine profile in humans. These alterations can be used as biomarkers of disease progression. In particular, serum IL-2 and IL-6 concentrations were significantly elevated in patients with osteoarthritis. However, it is not clear whether cytokine biomarkers are related to osteoarthritis disease, versus pain associated with it. IL-2, IL-6 and IL-8 are cytokines that are involved in the inflammatory response. Several studies have shown that serum IL-2 is significantly higher in human patients with osteoarthritis compared to healthy controls. Synovial levels of certain cytokines, such as IL-6, have been associated with catabolic effects on cartilage due to positive regulation of matrix metalloproteinases. -
Functional Proteins and Peptides of Hen's Egg Origin
Chapter 5 Functional Proteins and Peptides of Hen’s Egg Origin Adham M. Abdou, Mujo Kim and Kenji Sato Additional information is available at the end of the chapter http://dx.doi.org/10.5772/54003 1. Introduction Hen’s egg has long history as a food. It contains a great variety of nutrients to sustain both life and growth. Egg provides an excellent, inexpensive and low calorie source of high- quality proteins. Moreover, Eggs are a good source of several important nutrients including protein, total fat, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, choline, folate, iron, calcium, phosphorus, selenium, zinc and vitamins A, B2, B6, B12, D, E and K [1]. Eggs are also a good source of the antioxidant carotenoids, lutein and zeaxanthin [2]. The high nutritional properties of eggs make them ideal for many people with special dietary requirements. Egg proteins are nutritionally complete with a good balance of essential amino acids which are needed for building and repairing the cells in muscles and other body tissues [3]. Egg proteins are distributed in all parts of the egg, but most of them are present in the egg white and egg yolk amounting to 50% and 40%, respectively. The remaining amount of protein is in the egg shell and egg shell membranes. In addition to excellent nutritional value, egg proteins have unique biological activities. Hyperimmunized hens could provide a convenient and economic source of specific immunoglobulin in their yolks (IgY) that have been found to be effective in preventing many bacteria and viruses infections [4]. Proteins in the egg white as lysozyme, ovotransferrin, and avidin have proven to exert numerous biological activities.