Chicken Egg Protein Research Articles

Ovalbumin interaction with polystyrene and polyethylene terephthalate microplastics alters its structural properties

Contaminating microplastics can interact with food proteins in the food matrix and during digestion. This study investigated adsorption of chicken egg protein ovalbumin to polystyrene (PS, 110 and 260 μm) and polyethylene terephthalate (PET, 140 μm) MPs in acidic and neutral conditions and alterations in ovalbumin structure. Ovalbumin adsorption affinity depended on MPs size (smaller > larger), type (PS > PET) and pH (pH 3 > pH 7). In bulk solution, MPs does not change ovalbumin secondary structure significantly, but induces loosening (at pH 3) and tightening (at pH 7) of tertiary structure. Formed soft corona exclusively consists of full length non-native ovalbumin, while in hard corona also shorter ovalbumin fragments were found. At pH 7 soft corona ovalbumin has rearranged but still preserved level of ordered secondary structure, resulting in preserved thermostability and proteolytic stability, but decreased ability to form fibrils upon heating. Secondary structure changes in soft corona resemble changes in native ovalbumin induced by heat treatment (80 °C). Ovalbumin is abundantly present in corona around microplastics also in the presence of other egg white proteins. These results imply that microplastics contaminating food may bind and change structure and functional properties of the main egg white protein.

Ovomukoid (najvažniji alergen belanca) kao uzrok teške alergije na jaja

Hypersensitivity, or an allergy to highly valuable chicken egg proteins, is a prevalent symptomatic condition. It occurs when the immune system of a hypersensitive or allergic individual overreacts upon contact with egg allergens (egg proteins), triggering a complex immune response. Among these allergens, ovomucoid is the most allergenic, making up 11% of egg white. Ovomucoid is both thermostable and resistant to digestion, distinguishing it from other egg white proteins. While ovalbumin is the most abundant protein in egg white, ovomucoid is responsible for the majority of its allergic properties. Humans generally lack tolerance to both raw and cooked eggs due to the presence of this allergenic protein. Given the significance of ovomucoid in egg allergy , it has a direct impact on the quality of life of affected individuals. A better understanding of the role of various drug classes is essential for managing and treating egg allergy. Additionally, insights into embryogenesis may be critical in understanding the efficacy of these treatments in alleviating egg allergies. This knowledge could not only benefit individuals with egg allergies but also the egg production industry and society as a whole. Maintaining good health is one of the most crucial factors in serving our community, and addressing egg allergy is an important part of that.

EFEKTIVITAS KONSUMSI PROTEIN HEWANI (TELUR DAN IKAN) SEBAGAI STRATEGI PENUNTASAN STUNTING

Nutritional problems in Indonesia result in more than 80 (%) child deaths. Based on the 2022 Indonesian Nutrition Status Study (SSGI) survey, the national prevalence of stunting was 21.6%, Central Java province was 20.8% and in the Central Java region the highest stunting toddler was Brebes Regency, which was 29.1%. Stunting is a condition where a toddler has a length or height that is less than his age. Providing additional food especially for vulnerable groups is one of the supplementation strategies in overcoming nutritional problems. Providing additional food to infants is an effort to meet the nutritional needs of infants so that infants can achieve optimal growth and development.This research is a quantitative study with a cross-sectional design, which aims to determine the effectiveness of consuming animal protein (eggs and fish) for toddlers who are stunted. The study was conducted in May and June by providing food in the form of boiled chicken egg protein and fish for 30 days to 33 respondents. Univariate analysis using frequency distribution and bivariate analysis using Chi-Square. The results showed that there was an increase in nutritional status and a decrease in stunting between before and after receiving the intervention. Statistical tests obtained a p-value of 0.039 which indicated that there was an effect of animal protein (eggs and fish) on stunting.

Oral and nasal provocation test in chicken egg allergy—case report

IntroductionAllergy to chicken egg protein is a common form of food allergy. The most common clinical presentation includes gastrointestinal, skin, and respiratory symptoms. Differential diagnosis, including provocative tests, is critical in diagnosis.Case descriptionWe present a case of a 21-year-old patient with egg allergy, who underwent a double-blind food provocation test with placebo (evaluating subjective complaints from the gastrointestinal tract) and a titrated nasal provocation test using dry chicken egg content. We assessed the response of the nasal mucosa in the provocation test using the visual analogue scale (VAS), acoustic and optical rhinometry, as well as measurements of nitric oxide concentration in the exhaled air. During the provocation test, we measured the changes in the transverse section of the nasal passages, which were accompanied by subjective complaints measured with the VAS scale, using objective techniques. In the nasal provocation test with a dose of 20 µg of chicken egg protein, we observed an increase in the reactivity of the nasal mucosa and a decrease in the level of nitric oxide in the exhaled air from the upper airways (920 ppb before the provocation test and up to 867 ppb during the early stage of the allergic reaction). During the provocation tests, we recorded typical symptoms associated with the early stage of the allergic reaction; including nasal obstruction (1.2 cm), leakage of watery discharge (0.8 cm) in the food test, and itchy nose (1.1 cm) in the food test vs. the nasal test: 4.6, 2.8, and 3.5 cm, respectively.ConclusionsThe nasal mucosa provides convenient conditions for evaluation of the severity of allergy to common food allergens, including chicken egg allergens.

Validation of the method for determining the egg albumin allergen in food products by enzyme-linked immunosorbent assay

An egg is an ecological food product containing protein, balanced vitamins, trace elements, and essential amino acids in the correct ratio. At the same time, egg albumin is an obligate allergen with no species specificity; consuming eggs from other birds does not eliminate the risk of an allergic reaction. The development of an allergy to chicken eggs in children, manifested by exudative diathesis, is especially likely. Allergy to egg protein leads to deterioration of the quality of life and health; therefore, its detection in food products is relevant today. The article contains information on the validation of the method of determining the egg protein content in food products by the enzyme-linked immunosorbent assay method and the main parameters for assessing the suitability of this method. The quantitative determination of processed chicken egg protein in food products was validated using the Ridascreen Egg ELISA test system, R-Biopharm, based on the State Research Institute for Laboratory Diagnostics and Veterinary-Sanitary Examination. The material for the study was negative samples of the matrix and enriched samples of CRM (certified reference material cake mix). Validation of the method for the quantitative determination of processed chicken egg protein in food products was carried out by determining and evaluating the following parameters: the limit of detection, quantification, convergence, reproducibility, accuracy, and uncertainty. The ELISA method for quantitatively determining processed chicken egg protein in food products has been successfully tested and meets the requirements of EU Commission Regulation 2002/657; all validation parameters are within acceptable limits. The method is suitable for food research and recommended for testing laboratories.

In vivo study of the biological value of amaranth protein concentrate and its module with chicken egg protein

Amaranth (Amaranthus L.), like other pseudocereals as quinoa (Chenopodium quinoa Willd.), chia (Salvia hispanica L.) and buckwheat (Fagopyrum sp.), is a promising source of dietary protein. Depending on the subspecies and breeds of amaranth, the protein content in its grain is estimated from 13.1 to 21.5%, and its amino acid score varies over a significant range and can be limited. The aim of this study was to obtain a protein concentrate from amaranth (Amaranthus L.) grain of the Voronezh breed, enrich it with chicken egg protein, determine the amino acid score of the obtained protein module, and experimentally evaluate in vivo its true digestibility and biological value. Material and methods. The amaranth protein concentrate was obtained from grain according to the technological scheme, including its enzymatic treatment, alkaline extraction, acid precipitation of proteins, microfiltration and lyophilization. The amino acid composition and amino acid score of the concentrate were determined. The protein module was obtained by mixing amaranth protein concentrate and chicken egg protein in a weight ratio of 58:42. The true digestibility and biological value of the protein module has been determined in vivo. The experiment was carried out on 32 Wistar male rats divided into 2 groups (n=16 rats): control group 1 with a body weight of 118.7±3.1 g and experimental group 2 with a body weight of 119.5±3.0 g. Animals of groups 1 and 2 received diets in which egg protein and a protein module were used as a protein source, respectively. Within 15 days of the experiment, individual indicators of food intake and body weight gain of each animal were determined. From the 14th to the 15th day food intake was determined and feces were collected. The amount of nitrogen in the food and feces was determined for each rat using the Kjeldahl method. The true digestibility of the protein was determined according to obtained data. Results. The resulting amaranth protein concentrate contained 70.4±0.6% of protein, 17.0±1.0% fat, 9.8±0.8% carbohydrates, 1.8±0.2% ash, its moisture content was 1.4±0.1%. There were no significant differences in food intake and body weight gain between animals of both groups. The calculated value of the true digestibility of chicken egg protein was 98.8±0.1% for the control group 1, of the protein module was 99.0±0.1% for the experimental group 2, the differences between the groups were not significant. Conclusion. The results of amino acid analysis and the in vivo study of the true digestibility of the protein module (composition amaranth protein/chicken egg protein) indicate the absence of limitation relative to the amino acid scale of the "ideal" protein (FAO/WHO, 2007) and high true digestibility. The biological value of the protein module, calculated according to PDCAAS, is 99.0±0.1%, which confirms the prospects for its inclusion in specialized foods.

The role of food allergy as a provoking factor of migraine

To assess the effect of food allergies on the course of migraine. Seventy patients with migraine, aged 21-56 years old, were examined using headache diary, MIDAS and VAS, studies of specific antibodies of the IgG4 class (delayed type food allergy) by immuno-enzyme analysis (ELISA), microbiological examination of a smear from the mucous membrane of the posterior wall of the oropharynx with mass spectrometry of microbial markers (MSMM) with the identification of 57 microorganisms. We found an increase in specific IgG4 for a number of food allergens in most patients with migraine, of which 48.5% had a pronounced increase in IgG4 (>150 kEd/l) for at least one allergen (cow's milk - 13% patients, wheat flour - 5%, egg white - 47% or yolk - 26%, quail egg - 15%, sweet pepper - 6%), in 29% of people to several food allergens at once (all of them had chicken egg protein as one of the allergens). There was the association of IgG4 titers to wheat allergen with the severity of headache according to VAS (r-S=0.7; p=0.0046) in patients with the most severe, chronic migraine (17 people) and with an imbalance of the oropharyngeal microbiota, namely, concentration of pathological viruses Herpes spp. (rs=0.29; p=0.02), Epstein-Barr (rs=0.46; p=0.0002) and microscopic fungi (rs=0.39; p=0.0016), detected in these patients. We show for the first time the relationship between delayed-type food allergy and redistribution in the microbiome of the oropharynx of patients with migraine and once again confirm the role of delayed-type food allergy as a clinically significant factor influencing the course of migraine (its intensity and chronicity).

Alternative protein sources: bacteria Methylococcus capsulatus concentrate, characteristic of composition and biological value

A promising growth vector of food protein production in the context of the Russian Federation's food sovereignty security is the use of microbial synthesis. Taking into consideration the proven promising use of biotechnological processes in the production of alternative protein sources, modern scientific research is focused, among other issues, on improving the technology of obtaining food microbial protein using a variety of substrates and strains-producers, as well as evaluating the consumer properties, food, biological value and safety of such products. The purpose of the research was to study and comparatively evaluate protein concentrate (PC) from bacteria Methylococcus capsulatus and basic food of animal and plant origin within the development of the technology of optimal in nutritional and biological value PC production. Material and methods. Analysis of the nutritional and biological value of PC obtained from denucleinized and purified from cell walls biomass of methanoxidizing bacteria Methylococcus capsulatus (strain GSB-15) was carried out on 46 indicators, including estimation of protein content and amino acid composition, fat content and fatty acid composition, ash and moisture. Biological studies based on measuring of net protein ratio / net protein utilization were performed on 28 growing (between 25-50 days of life) male Wistar rats. Rats in the control group (n=14) received a semi-synthetic casein diet with a protein content of ~12% in calories, the test group (n=14) received a diet including an equivalent amount of PC protein. Body weight, feed intake, and fecal and urine nitrogen losses were measured during the experiment. The biological value and digestibility of protein were judged by coefficients of protein efficiency ratio, net protein ratio, true protein digestibility, true protein biological value, true net protein utilization. Results. The nutritional value study of PC showed high protein content - 69.0%, the share of fat, moisture and ash, accounted for 0.17, 9.5 and 14.4%, respectively. The carbohydrate content was 7.0% (of which mono- and disaccharides were <0.1%). The results of a comparative assessment of Methylococcus capsulatus protein amino acid profile and basic food of animal and plant origin showed a balanced content of the most amino acids, the level of which is comparable with the protein of chicken egg, which is traditionally a standard of quality of complete protein. At the same time, the content of the essential amino acid tryptophan in PC was an order of magnitude lower than in chicken egg protein; the content of this amino acid in PC is comparable with incomplete plant proteins (sunflower, flax, rapeseed). The results of the biological value evaluation of the Methylococcus capsulatus protein in the experiment on rats indicate a relatively low biological value of the microbial synthesis protein, that is caused, most likely, by tryptophan deficiency. Rats of the test group had a significant decrease in body weight gain, feed/protein intake, coefficient of protein efficiency ratio, coefficient of net protein ratio, true protein biological value, true net protein utilization. Conclusion. The results of a comparative evaluation of PC from methanotrophic bacteria Methylococcus capsulatus denucleinized biomass and basic food of animal and plant origin indicate its relatively high nutritional value. However, the characteristics of this PC sample were not optimal in regard of protein biological value by reason of tryptophan deficiency. A single amino acid deficiency is not a valid argument for not using microbially synthesized protein in human nutrition, considering the capabilities of the modern food industry, including ways to enrich foodstuffs with missing components. In addition, there is every cause to believe that adjusting the hydrolysis technology used in the production of PC will allow to eliminate the essential amino acid loss, thereby increasing the biological value of this product.

Multidisciplinary Approach in Vaccination of a Child with Food Allergy: Clinical Case

Children with chicken egg protein allergy are denied performing vaccination against measles, mumps, influenza in Russian Federation thus far, thus it is unreasonable. This article presents a clinical case of 2 years 6 months old boy with cow’s milk protein allergy symptoms and high levels of specific IgE antibodies (sIgE) to chicken egg protein. He was unreasonably denied performing vaccination against measles, rubella, and mumps at the place of residence according to false interpretation of the clinical situation as the absolute contraindication for vaccination. Lately, the child was successfully vaccinated against these infections at Research Institute of Pediatrics and Children’s Health in “Central Clinical Hospital of the Russian Academy of Sciences”. The examination dynamics is presented, as well as the data on the extended allergy diagnostics of separate components via the ISAC allergochip. Finally, the prognosis on food allergy resolution and recommendations on nutrition and further vaccination were given for this patient.

Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values

Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels in terms of three different functional units to reflect the products’ functions as meal components and suppliers of high quality proteins. For a functional unit of 1 kg of product, the pork schnitzel induces the largest environmental impact for most environmental impact indicators. For functional units considering protein contents and protein quality, the impact of the soy schnitzels is higher than that of the pork schnitzel for multiple environmental impact indicators. The vegan soy schnitzel shows a lower impact than the vegetarian one, especially when the protein quality is considered. The largest contributor to the environmental impact of the pork schnitzel is pig feed and energy use during slaughtering and meat processing. The largest contributors to the environmental impact of the soy schnitzels are soy protein concentrate, sunflower oil and energy, and chicken egg protein for the vegetarian soy schnitzel. In sum, it is environmentally and nutritionally more beneficial to replace the pork schnitzel with the vegan soy schnitzel than the vegetarian soy schnitzel.

Food allergy as a risk factor for acne

Acne is a multifactorial disease in which genetic, hormonal, environmental and nutritional factors are involved. Data on the role of food and other etiological forms of allergy in the development of acne, as well as the nature of the sensitization spectrum, are extremely scarce, which makes the study relevant. The purpose of the study was to analyze the features of the spectrum of sensitization to food, pollen, fungal allergens in patients with acne and establish the role of food allergy in the development of the pathology. Material and methods. The study included patients with papulo-pustular acne of moderate severity aged 11 to 46 years (n=57). All patients underwent a specific allergologic examination, including skin prick testing with food, pollen and fungal allergens (Allergopharma, Germany). Results and discussion. The most significant food allergens in patients with acne were whole chicken egg, chicken egg protein and chicken meat (66.7, 61.4 and 52.9% respectively). Sensitization to barley and oat groats was noted in 50.0 and 47.9% of cases. Sensitization to cow's milk protein and beef was determined in 43.9 and 44.2% of cases. Meadow and cereal grasses were the most common among pollen allergens: 64.8 and 62.5% of cases, respectively. Among fungal allergens, a high frequency in the occurrence of sensitization to Alternaria alternata was revealed (67.9%). A positive clinical effect in the form of regression of skin inflammatory manifestations against the background of an elimination diet was noted in 71.9% of cases. Conclusion. The conducted study, based on the established high frequency of sensitization to food allergens in combination with the positive effect of elimination, taking into account the presence of common antigenic determinants, allows us to make an assumption about the role of food allergy as a risk factor for acne.

Repression Effects of Hydrolysates from Hen-Egg Proteins on Amyloid Fibril Formation.

Amyloid fibrils, which are formed from aggregates of aberrant proteins, can cause various forms of amyloidosis (including Alzheimer's disease). Such disorders often occur in elderly populations and are suspected to be lifestyle related. Thus, it has been speculated that some foodstuffs could be beneficial for preventing amyloidosis. In this study, we determine whether fibril formation by the hen egg white lysozyme (HEWL) could be inhibited by conducting a thioflavin T assay followed by fluorescence and electron microscopy observations. The results demonstrated that four peptide specimens prepared by the hydrolysis of crude proteins from the egg white, egg yolk, chalazae, and eggshell membrane of hen eggs effectively inhibited HEWL fibril formation. Among the four specimens, peptides from chalazae exhibited the highest preventive ability. The superiority of chalaza peptides was also observed when fibril formation was assayed using a full-length human lysozyme and human amyloid β peptide 1-42, which is the key factor for the development of Alzheimer's disease. Our study of the fibrillization of the human lysozyme also showed that metal ions (Zn2+, Ca2+, Co2+, Mn2+ and Al3+) promoted fibrillization, and their effects were abolished by the peptide specimens (especially by chalaza peptides). Thus, we conclude that chicken-egg proteins could be a convenient source of therapeutic materials for amyloidosis.

Association Between 25(ОН)D Concentration and Atopic Dermatitis and Its Severity Children Aged from 3 to 6 Years: Cross Sectional Study

Background. The association between the vitamin D provision for children and the atopic dermatitis (AD) development and severity is not clearly determined.Objective. The aim of the study was to compare 25(OH)D serum concentration in children with AD and in healthy peers with association analysis of 25(OH)D with disease severity and allergen sensibilization.Methods. The study included children aged from 3 to 6 years with AD and their healthy peers. Vitamin D provision was estimated via 25(OH)D serum concentration determined by chemiluminescent microparticle immunoassay. Vitamin D deficiency was established at 25(OH)D concentration 20 ng/ml, insufficiency — 21–29 ng/ml. Sensibilization to airborne (Dermatophagoides pteronyssinus, Dermatophagoides farinae, cat epithelium and dandruff) and food (cow's milk and chicken egg proteins) allergens was determined by IgE concentration revealed via immunofluorescence.Results. The 25(OH)D serum concentration in children with AD (n = 106) was lower than in their healthy peers (n = 40), median (interquartile range) — 26.5 ng/ml (19.0–35.3) and 32.4 ng/ml (27.9–37.5) respectively (p = 0.012). Meanwhile, vitamin D insufficiency/deficiency according to 25(OH)D concentration was revealed in more than half patients (58%) with AD and in every third child (37%) from control group (OR — 3.5, 95% CI — 1.6–7.5). It was also revealed that 25(OH)D concentration was lower in patients with moderate course of AD (in comparison to mild) as well as in children sensibilized to airborne and/or food allergens.Conclusion. The vitamin D provision in preschool children is associated with AD, its severity and the presence of sensibilization to airborne and/or food allergens.

Chicken egg white — characteristics of its properties and the prospects for functional foods development

The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid — gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

A food ingredient containing phytoecdysteroids and polyphenols from quinoa grain: technology and physiological and biochemical evaluation in vivo

An effective technological approach to produce adaptogenic microingredients is to concentrate plant biologically active substances via sorption on various matrices. The aim was to develop and evaluate in vivo the phytoecdysteroids and flavonoids concentrate extracted from quinoa grain and sorbed on the coagulated chicken egg protein. The consecutive extraction of phytoecdysteroids and flavonoids was conducted followed by sorption on the protein. The in vivo experiment was performed during 37 days using Wistar male rats. The developed concentrate was added into the diet of experimental animals in the dose 0.59±0.02 g/100 g of diet. As a stress model we used daily 40-min immobilization and exhaustive 3-hour immobilization at the end of the experiment. Urinary catecholamines content was determined, blood corticosterone, malon dialdehyde, glutathione reductase and superoxide dismutase content was determined. Phytoecdysteroids and flavonoids were concentrated 20 and 80 times respectively compared to the initial raw materials. The concentrate consumption neutralized negative effect of immobilization stress on anxiety level of Wistar rats. The significant decrease in urinary excretion of adrenaline and noradrenaline shows the pronounced adaptogenic effect of the concentrate, whereas phytoecdysteroids and flavonoids act as prostressors activating body antioxidant protection system, what is substantiated by significantly increased blood superoxide dismutase level of experimental animals.

Лизоцимная активность куриного яичного белка при действии на биопленку, образуемую бактериями рода Moraxella

Лизоцимная активность куриного яичного белка при действии на биопленку, образуемую бактериями рода Moraxella

Possibility of Limiting Mineral Fertilization in Potato Cultivation by Using Bio-fertilizer and Its Influence on Protein Content in Potato Tubers

Potato protein is a valuable source of essential plant-derived amino acids, the composition of which is similar to that of chicken egg protein considering the amino acid reference. Many factors used in potato cultivation can modify its composition. The use of bio-fertilizers in potato growing offers a possibility of a better use of minerals from soil and organic sources and reducing the need for mineral fertilizers by activating minerals present in soil. The effect can be to improve not only the potato tuber yield but also the nutritional value. The aim of this study has been to determine the hanges in the content of crude protein and the composition of amino acids in potato tubers, depending on the application of the bio-fertilizer (UGmax), organic fertilizers (pea as a catch crop, straw, and farmyard manure (FYM)) as well as mineral fertilization (100% and 50% of the reference rate). The application of bio-fertilizer significantly increased the content of essential and non-essential amino acids in potato tuber protein. With the half-decreased mineral fertilization rate, bio-fertilizer most effectively increased the content of tyrosine, methionine, asparagine in potato tuber protein in the treatments with FYM or with a catch crop as well as without organic fertilization.

Egg Allergy: Diagnosis and Immunotherapy.

Hypersensitivity or an allergy to chicken egg proteins is a predominant symptomatic condition affecting 1 in 20 children in Australia; however, an effective form of therapy has not yet been found. This occurs as the immune system of the allergic individual overreacts when in contact with egg allergens (egg proteins), triggering a complex immune response. The subsequent instantaneous inflammatory immune response is characterized by the excessive production of immunoglobulin E (IgE) antibody against the allergen, T-cell mediators and inflammation. Current allergen-specific approaches to egg allergy diagnosis and treatment lack consistency and therefore pose safety concerns among anaphylactic patients. Immunotherapy has thus far been found to be the most efficient way to treat and relieve symptoms, this includes oral immunotherapy (OIT) and sublingual immunotherapy (SLIT). A major limitation in immunotherapy, however, is the difficulty in preparing effective and safe extracts from natural allergen sources. Advances in molecular techniques allow for the production of safe and standardized recombinant and hypoallergenic egg variants by targeting the IgE-binding epitopes responsible for clinical allergic symptoms. Site-directed mutagenesis can be performed to create such safe hypoallergens for their potential use in future methods of immunotherapy, providing a feasible standardized therapeutic approach to target egg allergies safely.

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties.

In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.

Effects of Chemical and Natural Additives on Cucumber Juice's Quality, Shelf Life, and Safety.

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.