Egg Protein Research Articles

The effect of feeding on different hosts on the egg proteins in Haemaphysalis qinghaiensis tick.

The majority of ixodid ticks display host-specificity to varying extents. Feeding on different hosts affects their development and reproduction. Consequences can be analyzed at the level of the egg, as it is the initial stage of tick development. Tick egg proteins are abundant and diverse, providing nutrients for embryonic development. However, studies on tick egg profiles are scarce. In this study, we aimed to analyze whether feeding Haemaphysalis qinghaiensis ticks on the yaks (Bos grunniens) and domestic sheep (Ovis aries) has an impact on the variety and variability of the egg proteome. Detached engorged females were used to lay eggs, which were then collected, dewaxed, and subjected to protein extraction. The extracted egg proteins were enzymatically digested using Filter-Aided Sample Preparation (FASP), and the unique peptides were separated and detected by Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS). The MS data were searched against the previously constructed whole tick transcriptome library of H. qinghaiensis, and the UniProt database for the identification of tick-derived egg proteins. The analysis revealed 49 and 53 high-confidence proteins identified in eggs collected from B. grunniens (EggBg) and O. aries (EggOa), respectively. Of these, 46 high-confidence proteins were common to both egg types, while three were unique to EggBg and seven to EggOa. All the identified proteins mainly belonged to enzymes, enzyme inhibitors, transporters, and proteins with unknown functions. The differential abundance analysis showed that nine proteins were significantly more present in EggBg, while six were significantly more present in EggOa. Overall, enzymes were the most diverse group, while vitellogenin (Vg) was the most abundant. Blood meal uptake on different hosts has a certain effect on the egg proteome composition and the abundance of some proteins, but it may also lead to compensation of protein roles.

Effects of dietary supplementation of polysaccharide from Agaricus blazei Murr on productive performance, egg quality, blood metabolites, intestinal morphology and microbiota of Korean quail.

This study aimed to investigate the effects of dietary supplementation with Agaricus blazei polysaccharide (ABP) at varying concentrations on the performance, egg quality, blood biochemistry, intestinal morphology, and microflora of quail. The study involved a total of 2,700 Korean quails, which were randomly divided into three groups. The measured variables encompassed productive performance, egg parameters, carcass parameters, serum metabolites, immune response parameters, antioxidative properties, and gut microbiome. The addition of ABP did not have a significant effect on average daily feed intake. However, it was found to increase the average daily egg weight and egg production rate, reduce the feed-egg ratio. There were no significant impacts on egg quality measures such as egg shape index, egg yolk index and color, egg yolk and protein content. However, ABP supplementation significantly increased the Hough unit (p<0.01) and decreased the rate of unqualified eggs (p<0.01). Regarding serum parameters, the inclusion led to an increase in total protein concentration (p<0.05) and a reduction in low-density lipoprotein cholesterol (p<0.05). There were no significant effects observed on immune indicators such as immunoglobulin A (IgA) and IgM. ABP supplementation increased the levels of serum antioxidant indicators, including glutathione peroxidase, total superoxide dismutase (p<0.05), and total antioxidant capacity colorimeter (p<0.05). Furthermore, ABP supplementation significantly elevated the intramuscular fatty acid content in quail meat. Additionally, ABP supplementation demonstrated a significant improvement in the diversity of gut microbiota and induced alterations in the composition of the gut microbiota. The findings of this study indicate that dietary supplementation of ABP enhanced production performance and antioxidant capacity while increasing the levels of polyunsaturated fatty acids in quail muscle.

High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources.

High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.

Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides.

Pepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms of antioxidant and IgE-binding properties, using a combination of in vitro and in silico methods. Based on the degree of hydrolysis (DH) results, the egg yolk proteins are better substrates for all the tested enzymes (DH of 6.2-20.1%) compared to those from egg whites (DH of 2.0-4.4%). The SDS-PAGE analysis indicated that pepsin and proteinase K were more efficient compared to trypsin in breaking the intramolecular peptide bonds of the high molecular weight egg proteins. For all the tested substrates, enzyme-assisted hydrolysis resulted in a significant increase in antioxidant activity, suggesting that many bioactive peptides are encrypted in inactive forms in the parent proteins. The hydrolysates obtained with proteinase K exhibited the highest DPPH radical scavenging activity (124-311 µM Trolox/g protein) and the lowest residual IgE-binding capacity. The bioinformatics tools revealed that proteinase K is able to break the integrity of the main linear IgE-binding epitopes from ovalbumin and ovomucoid. It can be concluded that proteinase K is a promising tool for modulating the intrinsic properties of egg proteins.

Recent H9N2 avian influenza virus lost hemagglutination activity due to a K141N substitution in hemagglutinin.

The H9N2 avian influenza virus (AIV) represents a significant risk to both the poultry industry and public health. Our surveillance efforts in China have revealed a growing trend of recent H9N2 AIV strains exhibiting a loss of hemagglutination activity at 37°C, posing challenges to detection and monitoring protocols. This study identified a single K141N substitution in the hemagglutinin (HA) glycoprotein as the culprit behind this diminished hemagglutination activity. The study evaluated the evolutionary dynamics of residue HA141 and studied the impact of the N141K substitution on aspects such as virus growth, thermostability, receptor-binding properties, and antigenic properties. Our findings indicate a polymorphism at residue 141, with the N variant becoming increasingly prevalent in recent Chinese H9N2 isolates. Although both wild-type and N141K mutant strains exclusively target α,2-6 sialic acid receptors, the N141K mutation notably impedes the virus's ability to bind to these receptors. Despite the mutation exerting minimal influence on viral titers, antigenicity, and pathogenicity in chicken embryos, it significantly enhances viral thermostability and reduces plaque size on Madin-Darby canine kidney (MDCK) cells. Additionally, the N141K mutation leads to decreased expression levels of HA protein in both MDCK cells and eggs. These findings highlight the critical role of the K141N substitution in altering the hemagglutination characteristics of recent H9N2 AIV strains under elevated temperatures. This emphasizes the need for ongoing surveillance and genetic analysis of circulating H9N2 AIV strains to develop effective control and prevention measures.IMPORTANCEThe H9N2 subtype of avian influenza virus (AIV) is currently the most prevalent low-pathogenicity AIV circulating in domestic poultry globally. Recently, there has been an emerging trend of H9N2 AIV strains acquiring increased affinity for human-type receptors and even losing their ability to bind to avian-type receptors, which raises concerns about their pandemic potential. In China, there has been a growing number of H9N2 AIV strains that have lost their ability to agglutinate chicken red blood cells, leading to false-negative results during surveillance efforts. In this study, we identified a K141N mutation in the HA protein of H9N2 AIV to be responsible for the loss of hemagglutination activity. This finding provides insight into the development of effective surveillance, prevention, and control strategies to mitigate the threat posed by H9N2 AIV to both animal and human health.

Poultry feed fortified with moringa leaves and tumeric leaves to produce functional eggs: a review

Human population is growing every day, and their diets often contain far less protein per day than is advised. The poultry business has faced difficulties, particularly in the tropics and in developing countries, due to the shortage and high price of poultry feeds, which make up 60–80 percent of the total cost of poultry products. This reflects both the relatively low cost and the customer’s need for these high-quality and secure items. Eggs are one of the high food’s proteins. One of the advantages of egg protein compared to other animal protein its high digestibility, meaning every gram protein that enters will be digested in the body perfectly. A typical strategy to prevent these negative effects is to increase the intrinsic antioxidant content by the dietary insertion of natural antioxidants, such as feed fortification with a combination of moringa leaves and turmeric leaves. Nowadays, Moringa oleifera has mostly been employed on farm animals to improve their well-being and productivity. Because moringa leaves have well-established health benefits, they are frequently utilized as functional ingredients in chicken feed., the production of eggs that were higher in carotene and lower in cholesterol than the control eggs due to favourable impacts on the health of the hens and the quality of their eggs Turmeric, a plant with several medicinal use, belongs to the Zingiberaceae family and is known under the name Curcuma. Numerous research has documented the medicinal benefits of turmeric, notably its antioxidant properties. This review's objective was to analyse the antioxidant activity and cholesterol-lowering effects of functional eggs made with fortified moringa leaves and turmeric.

Dietary supplementation of osthole and icariin improves the production performance of laying hens by promoting follicular development

Osthole (Ost) and icariin (Ica) are extracted from traditional Chinese medicine Cnidium monnieri and Epimedii Folium, respectively, and both exhibit estrogen-like biological activity. This study aimed to determine the efficacy and safety of combining Ost with Ica on the production performance of laying hens and to explore their possible mechanisms. The production performance, egg quality, residues of Ost and Ica in eggs, serum reproductive hormone levels, expression of ovarian reproductive hormone receptor, proliferation of granulosa cells in small yellow follicles (SYF), and progesterone secretion in large yellow follicles (LYF) related genes and proteins expression were detected. The results showed that adding 2 mg/kg Ost + 2 mg/kg Ica to the feed increased the laying rate, average egg weight, Haugh unit, and protein height of laying hens. Serum follicle-stimulating hormone (FSH), luteinizing hormone (LH), and progesterone (P4) levels increased, and the expression of ovarian estrogen receptor (ER), follicle-stimulating hormone receptor (FSHR), and progesterone receptor (PGR) mRNA was up-regulated. Additionally, the mRNA and protein levels of steroidogenesis acute regulatory protein (StAR), cytochrome P450 side-chain cleavage (P450scc), and 3β-hydroxysteroid dehydrogenase (3β-HSD) increased in LYF. Furthermore, mRNA and protein levels of proliferating cell nuclear antigen (PCNA), cyclin E1, and cyclin A2 were up-regulated in SYF. The residues of Ost and Ica in egg samples were not detected by high-performance liquid chromatography (HPLC). In conclusion, dietary supplementation of Ost and Ica increased granulosa cells proliferation in SYF and increased P4 secretion in granulosa cells of LYF, ultimately improving the production performance of laying hens.

Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins

Egg processing products lose their attraction due to protein oxidation and degradation, while the edible coating incorporating antioxidant and antimicrobial agents can address this deficit. In this work, chitosan (CS) in combination with ε-polylysine hydrochloride, tea polyphenols, nisin, and vitamin C (CS–NH-TC) was applied as a novel edible coating material for preserving marinated eggs for 20 days and its effects on egg quality, and protein oxidation and structure were determined. The CS–NH–TC coating exhibited the highest antioxidant and antibacterial activities among all coatings. Compared to uncoated marinated eggs (Sulfhydryl: 12.02 μmol/g, dityrosine: 6251.8, protein hydrophobicity: 3691, turbidity: 0.13 mg/mL, particle size: 342.13 nm), CS- and CS–NH–TC-coated eggs exhibited improved protein stability, as evidenced by a higher sulfhydryl (22.20 and 30.92 μmol/g) and lower dityrosine content (4722 and 4216), protein hydrophobicity (2891.72 and 865.75), turbidity (0.06 and 0.03 mg/mL), and particle size (292.06 and 256.57 nm). Additionally, edible coatings, especially CS–NH–TC coatings, were positively correlated with smaller intermolecular force changes in marinated eggs, corresponding to suppressed protein oxidation and conformational changes. Furthermore, CS–NH–TC-coated samples showed more stable protein secondary structures and less disorderly and aggregated protein microstructure, and better color, texture, and sensory scores. Our study could provide a theoretical basis for stabilizing the protein structure of egg processing products.

A comprehensive guide to Andopanaha - A modified Swedana procedure that can be utilized in Panchakarma in various forms

Introduction: The Upanaha Sweda and Anda Pinda Sweda have wide levels of application in Ayurveda practice. Upanaha Sweda is mentioned by Acharya Charaka in Niragni Sweda type. Whereas, other classics like Susruta Samhita and Astanga Hrudaya mention it in the Sagni Sweda variety. So, combining both the views of Acharyas, we can interpret that there are 2 types of Upanaha i.e., Sagni Upanaha &amp; Niragni Upanaha. Anda Pinda Sweda is a type of Snigdha Sankara Sweda. These two classically mentioned therapies are less utilized in many institutions due to various reasons. Here in this study, we are trying the sort out the practical difficulties and find the possible modifications of these classical procedures for their utilization in the modern era. Methodology: With the main intention of developing a Snigdha Swedana procedure having both the benefits of Anda Pinda Sweda and Upanaha Sweda, the Andopanaha is designed. Here in this new method, the Dhanya Dravya is replaced by the (Kukkuta Anda) egg white, which is also a good binding agent. Observations: Compared to the Anda Pinda Sweda procedure the contact of Egg proteins with the skin is more in the Andopanaha procedure. Which helps is more analgesic effects and anti-inflammatory effects of the egg proteins. Discussion: The paper is prepared by authors with the intention that procedures and standards of care must be updated with modern tools and technologies without violating the basic principles of Ayurveda. If the old procedures need any changes according to the modern era they must be followed for their propagation in the public.

Maternal High-Fat Diet Affects the Contents of Eggs and Causes Abnormal Development in the Medaka Fish.

Maternal nutritional status can affect development and metabolic phenotypes of progeny in animals. The effects of maternal diet are thought to be mediated mainly by changes inside oocytes such as organelles, maternal RNAs, and metabolites. However, to what extent each factor contributes to offspring phenotypes remains uncertain, especially in viviparous mammalian systems, where factors other than oocytes, such as placenta and milk, need to be considered. Here, using the medaka fish as an oviparous vertebrate model, we examined whether maternal high-fat diet (mHFD) feeding affects offspring development and what kind of changes occur in the contents of mature eggs. We found that mHFD caused the high frequency of embryonic deformities of offspring, accompanied by downregulation of transcription- and translation-related genes and zygotic transcripts at the blastula stage. Transcriptomic and metabolomic analyses of mature eggs suggested decreased catabolism of amino acids and glycogen, moderate upregulation of endoplasmic reticulum stress-related genes, and elevated lipid levels in mHFD eggs. Furthermore, high-fat diet females showed a higher incidence of oocyte atresia and downregulation of egg protein genes in the liver. These data suggest that attenuated amino acid catabolism triggered by decreased yolk protein load/processing, as well as elevated lipid levels inside eggs, are the prime candidates that account for the higher incidence of embryonic deformities in mHFD offspring. Our study presents a comprehensive data on the changes inside eggs in a mHFD model of nonmammalian vertebrates and provides insights into the mechanisms of parental nutritional effects on offspring.

Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake

This study investigated the influence of hydroxypropyl methylcelluloses (HPMCs), temperature-induced gelling polysaccharides, on the air-water interfacial properties and foaming properties of four soy proteins. Two HPMCs with different relative molecular masses (F50, lower; K4M, higher) were combined with soy protein isolate (SPI), 7S fraction (7S), selective hydrolysate by pepsin (SPSH), and limited hydrolysate by papain (SPLH). Interfacial shear rheology results showed that SPSH exhibited the highest G′ value, indicating a multi-layer adsorption structure formed due to both 7S and low molecule peptides in SPSH. Adding F50 to SPI, 7S, and SPSH improved foam expansion and stability while adding K4M negatively impacted the foam expansion of SPI, 7S, and SPSH but enhanced the foam expansion of SPLH. These findings suggest that the interfacial interaction patterns between HPMCs and soy proteins are significantly influenced by the molecular weight of HPMCs and the structure of the protein. Incorporating F50 into SPSH decreased the gelation temperature, shortened the formation time of a solid-like layer at the air-water interface, and expanded the linear viscoelastic region during structural fraction testing. Consequently, the combination of F50 and SPSH was chosen as the viable alternative to egg protein in sponge cake, as it facilitated rapid foam stability and prevented collapse during baking. The resulting sponge cake, with half of the egg replaced by the SPSH/F50 mix, exhibited a similar appearance and texture to that with only the egg added. Thus, combining temperature-induced gelling polysaccharides with SPSH offers a promising alternative to egg protein in aerated bakery food production.

Hen's egg ladder: Therapy option for the gradual introduction of hen's eggs in cases of hen's egg allergy.

More than 10 years ago, the British Society for Allergy and Clinical Immunology (BSACI) published guidelines for the management of egg allergy [1]. For the first time, these included a stepwise plan for the reintroduction of egg for egg-allergic children who could already tolerate well-cooked egg, such as cakes and cookies. Since then, various egg ladders have been developed [2, 3, 4, 5, 6, 7, 8, 9]. In the past 3 years, several studies have been published suggesting that a gradual introduction of highly processed to less processed egg containing foods contribute to the acceleration of tolerance development [2, 3, 4, 5]. However, depending on the study and egg ladder, the egg products vary in their level of processing (wheat matrix, degree, and location of heating (e.g., oven, pan, pot), egg quantity, and egg protein). In the UK, the introduction of the egg ladder is recommended at the age of 12 months or if the last reaction occurred 6 months before. The benefits of introducing egg at home include an early increase in the variety of foods, reduction of food fears, improved nutrient intake, and the avoidance of hospitalization fears in children [10]. Children with mild reactions in the past can start with small amounts of baked goods at home. Food challenges in an inpatient setting to exclude or reconfirm the allergy should be conducted if the patients have previously had severe allergic reactions, i.e., anaphylaxis, or if the smallest amounts triggered an allergic reaction or if existing asthma is poorly controlled [10, 11]. The present work includes, in addition to the evaluation of study results, a presentation of the recent studies regarding egg ladders. From these, a new egg ladder as therapeutic option for the German-speaking region has been developed. As already done for the milk ladder a detailed step-by-step plan, selection criteria, a recipe collection, and also ideas for commercial prepackaged food items can be found in the appendices [11].

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.

Animal and vegetable protein intake and malnutrition in older adults: a multicohort study.

Malnutrition is a global concern in older adults, as it negatively affects morbidity and mortality. While higher animal protein intake may help prevent and treat malnutrition, it might also increase the risk of chronic diseases and death. Conversely, vegetable protein intake might have a lower anabolic effect and not be as effective to improve nutritional status. We studied whether animal and vegetable protein intake are associated with changes in nutritional status in older adults. We used pooled data from two Spanish cohorts: the Seniors-ENRICA 1 and Seniors-ENRICA 2. 2,965 community-dwelling adults aged 62-92 years. Protein intake was estimated at baseline via an electronic, validated diet history. Nutritional status was assessed at baseline and after 2.6 years with the GLIM (Global Leadership Initiative on Malnutrition) phenotypic criteria: weight loss, low body mass index, and reduced muscle mass. The odds of improvements in nutritional status were assessed with logistic regression models, extensively adjusted for potential confounders. Higher animal and vegetable protein intake were associated with improvements in nutritional status [odds ratios (95% confidence intervals) per 0.25 g/kg/day were 1.15 (1.00, 1.32) and 1.77 (1.35, 2.32), respectively]. Cereal protein intake drove most of the latter association [2.07 (1.44, 2.98)]. Replacing 0.25 g/kg/day of total animal protein, meat, or fish protein (but not dairy or egg protein) with vegetable protein was associated with improvements in nutritional status [1.54 (1.13, 2.09), 1.70 (1.20, 2.41), and 1.77 (1.18, 2.64), respectively]. Higher animal and, especially, vegetable protein intake were associated with improvements in nutritional status in older adults. Replacing total animal protein, meat, or fish protein with vegetable protein may help improve malnutrition.

Egg Quality, Sensory Attributes, and Protein Metabolites of Laying Hens Fed Whole Flaxseed, Fish Oil, and Different Sources of Trace Elements.

This study evaluated the effects of whole flaxseed (WFS), fish oil (FO), and different sources of Se, Zn, and Fe (inorganic, organic, and nano-source) on egg production, quality, sensory attributes, and serum protein metabolites in laying hens. A total of 144 hens were divided into six groups with six replicates of four hens each. Hens were fed six diets as follows: 1) control diet; 2) 7.5%WFS+1.5%FO; 3) 7.5%WFS+1.5%FO+175 mg/kg vitamin E (VE); 4) 7.5%WFS+1.5%FO+175 mg/kg VE + inorganic sources of Se, Zn, and Fe (ISeZnFe); 5) 7.5%WFS+1.5%FO+175 mg/kg VE + organic sources of Se, Zn, and Fe (OSeZnFe); 6) 7.5%WFS+1.5%FO+175 mg/kg VE + nano-source of Se, Zn, and Fe (NSeZnFe) from 40-50 weeks of age. Laying hens fed 7.5% WFS, 1.5% FO, and different sources of trace elements in their diets had no negative effects on laying rate, egg weight, egg mass, feed intake, feed conversion ratio, body weight change, or survival rate compared to that of hens fed the control diet. Dietary treatments did not negatively affect the external and internal egg characteristics or egg sensory attributes. Feeding 7.5%WFS+1.5%FO+VE+ISeZnFe positively influenced yolk color in fresh eggs. Dietary treatments had a significant impact on egg nutritional composition, with the highest levels of macronutrients found in eggs from hens fed the 7.5%WFS+1.5%FO+VE+NSeZnFe treatment. The highest plasma globulin concentrations were observed in hens fed organic and nano-source trace elements. The same diets reduced plasma uric acid levels. Based on these findings, the inclusion of organic or nano-source trace minerals in diets containing WFS and FO positively affected egg quality and hen protein metabolites.

Investigating Allergies to Cow Milk, Peanut, and Egg in Children and Their Associations With the Severity of Atopic Dermatitis

Objectives: Atopic dermatitis (AD) is a risk factor for children’s onset of food allergy. This study explores the frequency of food allergies among children with AD and their relationship with the severity of the disease. Methods: This analytical and cross-sectional study was conducted on 48 children under the age of 14 years who were diagnosed with AD. The patients were divided into three groups according to age as follows: Younger than 2 years, between 2 and 7 years, and between 7 and 14 years. Serum immunoglobulin E level of food-specified allergen was measured. Then, the children were categorized into three groups for comparison based on AD severity, food allergy type, and frequency. Results: The frequency of allergy to egg, peanut, and cow milk was 66.7%, 37.5%, and 18.8%, respectively, in the patients. Boys have more allergies to peanuts (46.2%) than girls (27.3%). Egg allergy is prevalent among both genders (girls 63.6% and boys 69.2%). Allergy to cow milk was higher in the age group under 2 years (23.1%). Half of the children between 7-14 years old had an allergy to peanuts (50%). Over half of the children in all age groups had egg protein allergies. The patients with mild and moderate AD had more allergies (25.0%) to cow milk compared to severe AD patients (6.2%). Discussion: This study indicated that food allergy is common in patients with AD, and nearly two-thirds of the patients were allergic to one foodstuff. Meanwhile, allergy to eggs was more common among the patients compared to other foodstuffs.

Pembuatan Tepung Telur Ayam (Gallus gallus. D) Asin Rebus

Chicken eggs are a food that is very rich in nutrients, including protein (12.8%) and fat (11.8%). The high levels of water, fat and protein in eggs can make them a good medium for bacterial growth. Quality deterioration in eggs can be prevented by using egg preservation methods, namely drying eggs into egg powder or flour. Chicken eggs are still very limited and inefficient processing to be used as salted egg flour. Therefore, it is necessary to conduct research on the manufacture of boiled salted chicken egg flour (Gallus gallus. D). This research was conducted to study the making of boiled salted chicken egg flour and understand the characteristics by taking measurements on whole eggs, egg whites, and yolks using the proximate test method, measurement of fineness, and color test. This research was conducted using a non-factorial Completely Randomized Design (CRD) model consisting of 6 testing factors (T) and (A), namely: T1 whole unsalted chicken eggs, T2 white unsalted chicken eggs, T3 yellow unsalted chicken eggs, A1 whole salted chicken eggs, A2 white salted chicken eggs, and A3 yellow salted chicken eggs. The research results of salted chicken egg flour making is a process that involves drying salted eggs and grinding them into flour form. The preparation of salted egg flour showed that the difference between regular chicken eggs and salted chicken eggs, which resulted, affected the proximate properties and had a noticeable impact on the nutritional composition and physical properties of the egg flour produced, while the moisture content was not significantly different. Keywords: Chicken Egg Flour, Egg Preservation, Proximate Properties, Salted Eggs.

The effect of maltodextrin on properties of sated egg yolk

Salted eggs are mainly produced through salting treatments that taste salty. However, high sodium intake is part of the pathophysiology of hypertension. Thus, this study aimed to develop low-sodium egg yolks with salting treatment using sodium chloride (NaCl) and maltodextrin to reduce salt content in the salting process. Salted egg yolks were produced using methods in the salting process using maltodextrin (10% and 20% supplement) and were compared to salted eggs brined with 20 and 26% sodium chloride (NaCl) solutions. The moisture content, salt content, color, and texture properties of salted egg yolks during salting for up to 35 days were determined. Nevertheless, salted egg yolks produced with the salting solution using maltodextrin supplement had a significant salt content (0.21-3.30 mg/g) that was lower than the amount discovered in commercial salted yolks (2.84-4.15 mg/g). The results revealed that the maltodextrin substitution affected the salted yolks' properties. The salt contents of all salted egg yolk samples gradually increased during the salting process, along with slight decreases in moisture content as salting time and salt solution concentration increased. The lightness (L*) and the yellowness (b*) decreased while the redness (a*) increased. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of salted egg yolks increased rapidly over the time of salting, while springiness decreased during the initial stages of salting and reached almost constant levels at the end of salting. As the salting time increased to 35 days, the salted yolk gradually became dark reddish. The maximum denaturation temperature (Tmax) and denaturation enthalpy (DH) of egg proteins increased with increasing salting time. These effects were most pronounced due to the high maltodextrin content of the salting solution. This study suggests that this approach with maltodextrin substitution using the shell egg salting protocol can produce low-sodium salted eggs.

The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation.

Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, are not sustainable and have serious climate effects. A new type of alternative proteins is now on the menu, namely animal proteins produced recombinantly by microbial fermentation. This new technology, precision fermentation, is projected to completely disrupt traditional animal-based agriculture. Certain milk and egg proteins along with specific meat substitute analog components produced by precision fermentation are already entering the market. This first wave of precision fermentation products targets the use of these proteins as protein additives, and several commercial players are already active in the field. The cost-efficiency requirements involve production titers above 50 g/L which are several orders of magnitude higher than those for pharmaceutical protein manufacture, making strain engineering, process optimization, and scale-up critical success factors. This new development within alternative proteins defines a new research direction integrating biotechnology, process engineering, and sustainable food protein production.

Comprehensive analysis of Pigeon egg proteins: Composition, function, and health significance

Pigeon eggs have been used as a valuable source of high-quality proteins, which play a crucial role to regulate metabolism, immunity, and other physiological functions in humans. However, the specific composition and function of pigeon egg proteins remain underexplored. In this study, a comprehensive into the common proteome and modified proteins (phosphorylated proteins and N-glycosylated proteins) of whole pigeon eggs was carried out using proteomics. The results showed that a total of 189 proteins were identified, including 27 phosphorylated proteins (containing 90 phosphorylation modification sites) and 73 N-glycosylated proteins (containing 203 N-glycosylation modification sites). Motif analysis indicated that serine (Ser) accounted for 72.6% of the phosphorylation events, while the sequence "N-X-T" emerged as the predominant motif for N-glycosylation, representing 58.7% of such modifications. Functional enrichment analysis further demonstrated that the majority of pigeon egg proteins, modified proteins were involved in binding and catalytic activities and contributed to enzyme activity regulation and inhibition. Pigeon egg proteins were predominantly associated with the lysosomal pathway, as outlined in the KEGG database. This study could pave the way for the development of innovative food products and nutritional interventions based on pigeon egg proteins.