Egg White Extract Research Articles

Development of fetal bovine serum substitute derived from egg for muscle satellite cell culture: A preliminary study

This study investigated the effect of extracts from unfertilized eggs and fertilized eggs with different culture periods as FBS substitutes for cell culture. A mixture of 5 % FBS and 20 % egg white extract or 10 % FBS and 10 % egg white extract was found to be the optimal condition for increasing cell proliferation. In particular, egg white extract obtained from unfertilized eggs was more effective in terms of increased cell viability and price competitiveness and showed similar effects to commercial FBS. In addition, when using this extract, successful proliferation of satellite cells was confirmed, as well as expression of Pax7, a protein present in muscle satellite cells. Additionally, OVF and OVA in the extract are believed to have an indirect effect on FBS replacements for chick muscle satellite cells towards cultured meat development. Egg white extract can replace up to 50–75 % of FBS. Further developments of the extracts could result in complete FBS substitution.

An anthropomorphic thyroid phantom for ultrasound-guided radiofrequency ablation of nodules.

Needle-based procedures, such as fine needle aspiration and thermal ablation, are often applied for thyroid nodule diagnosis and therapeutic purposes, respectively. With blood vessels and nerves nearby, these procedures can pose risks in damaging surrounding critical structures. The development and validation of innovative strategies to manage these risks require a test object with well-characterized physical properties. For this work, we focus on the application of ultrasound-guided thermal radiofrequency ablation. We have developed a single-use anthropomorphic phantom mimicking the thyroid and surrounding anatomical and physiological structures that are relevant to ultrasound-guided thermal ablation. The phantom was composed of a mixture of polyacrylamide, water, and egg white extract and was cast using molds in multiple steps. The thermal, acoustical, and electrical characteristics were experimentally validated. The ablation zones were analyzed via non-destructive T2 -weighted magnetic resonance imaging scans utilizing the relaxometry changes of coagulated egg albumen, and the temperature distribution was monitored using an array of fiber Bragg grating sensors. The physical properties of the phantom were verified both on ultrasound as well as in terms of the phantom response to thermal ablation. The final temperature achieved (92°C), the median percentage of the nodule ablated (82.1%), the median volume ablated outside the nodule (0.8mL), and the median number of critical structures affected (0) were quantified. An anthropomorphic phantom that can provide a realistic model for development and training in ultrasound-guided needle-based thermal interventions for thyroid nodules has been presented.

Basophil activation test with progressively less heated forms of egg distinguishes egg allergic from tolerant children.

Diagnosis of egg allergy through basophil activation testing (BAT) has been mainly performed with an egg white extract or individual egg allergens rather than clinically more representative whole-egg extracts. Impact of heating on whole-egg extract allergenicity remains unassessed.Validating BAT with gradually less heated whole-egg extracts in egg allergy diagnosis and as tolerance marker. CD63-based BAT was performed with five progressively less heated extracts from cake, hard-boiled egg, omelet, soft-boiled, and raw egg in 10 egg allergic (EA), 10 complete egg tolerant (ET) and 12 non-egg-sensitized non-allergic (NEA) children. Cutoffs and diagnostic accuracy measures were established through ROC analysis. Changes in basophil response were assessed in 12 baked egg tolerant children undergoing an 8-month gradual egg reintroduction protocol with BAT and oral food challenges prior to each reintroduction step. Basophil responses to all egg extracts were increased in EA, but not in ET and NEA children. Responses decreased progressively with more heated egg extracts. Compared to ET children, EA children showed higher basophil sensitivity for all egg extracts. Negative BAT responses predicted clinical tolerance with a 90-100% sensitivity, 100% specificity, and false positive rate of 2.78%. In comparison, egg sIgE's (<0.35 kUA/L) had a lower specificity of 50-78% with a false positive rate of 40%. Basophil reactivity and sensitivity tended to decrease in baked egg tolerant children undergoing gradual egg reintroduction, concurrent with tolerance development. BAT with progressively less heated egg preparations is a sensitive and highly specific tool to discriminate EA from ET children.

BSA Interference in Immunoassays in Individuals with Egg Allergy

Aim: The aim of current study was to determine interference by bovine serum albümine (BSA) as blocking agent in enzyme-linked immunosorbent assay (ELISA) carried out in individuals with egg allergy. Material and Methods: 14 people diagnosed with egg allergy and 7 people without allergy were included. The sample were studied with an indirect ELISA method for egg-white IgG antibody developed in our laboratory. Effect BSA on interference was studied by manipulating antigene coating (none vs. egg white extract), blocking (1% BSA vs. Tween 80), and sample diluent (PBS vs. PBS + 0.5% BSA). Results: In wells that were blocked with 1% BSA without being coated with antigen, positive samples cross-reacted with BSA to give an optical density (OD) of 0.99 ± 0.16, while negative samples gave an OD of 0.08±0.01 (p&amp;lt;0.05). However, when the same samples were diluted with 0.5% BSA, the OD of positive samples decreased (from 0.99±0.16 to 0.08±0.01), and the statistical difference with negative samples disappeared. It was observed that tween, which was used as a blocking and diluting agent, did not cross-react with the samples. Positive samples gave an OD of 0.66±0.07 in antigen (egg white extract) coated and tween-blocked wells, and 1.01±0.11 OD in BSA blocking (p&amp;lt;0.05). When the samples were diluted with 0.5% BSA, positive samples gave 0.18±0.01 OD on the antigen coated plate, while negative samples gave 0.12±0.04 OD (p&amp;lt;0.05). Conclusion: Ovalbumin, which is found in high levels in eggs, has a similar molecular structure to BSA, and some antibodies produced against ovalbumin in people with egg allergy may also cross-react against BSA. Therefore, it was concluded that the use of BSA in both dilution and blocking solution should be avoided if the samples of individuals with egg sensitivity are to be analyzed by ELISA method. It has been observed that Tween can be easily applied as an alternative blocking agent in allergy ELISA tests.

Magnetic carbon–based nanocomposite decorated with palladium complex for co-delivery of DOX/pCRISPR

Hybrid inorganic/organic compounds opened up the window of opportunities to a wide variety of fields. The carbon-based nanocomposite (Fe3O4/MWCNT-COOH/Extract/PdL@DOX/p-CRISPR/Extract) have been prepared using tangerine and egg white extract as a second layer of nanocomposites. Then, doxorubicin (DOX) and PdC16H10N4O3 (PdL) were added to the mixture. Based on the previous studies, L (carboxamide-based ligand) has a potent desire for connecting and then blocking the HER-2, and σ2 (tumor's overexpressed receptors) and PdL could enhance the sustainability of the DOX by hydrogen bonding and π-π interaction. The effect of biotin on site-specific delivery has been investigated by utilizing two different types of extracts that naturally has a different amount of biotin. Based on this study's results, settling natural extracts (tangerine and egg white), bioactive complexes, and Fe3O4 on the functionalized-MWCNT can strengthen the nanocarrier's stability in the biological matrix, make more active porosity, and control the internalization to the cells for drug/gene delivery. The nanocarrier has revealed 29.1% ± 1.5% GFP positive transfection efficiency. Also, MTT assay (HEK-293, MCF-7 and PC-12) and antibacterial activity and in vivo testing (H&E and AST:ALT analysis) have been screened and showed promising results.

The inhibitory effect of egg white lysosome extract (LOE) on melanogenesis through ERK and MITF regulation

The inhibitory effect of egg white lysosome extract (LOE) on melanogenesis through ERK and MITF regulation

The Effect of Different Chicken Ovalbumin Extracts on Cell Proliferation

Background: Protein extracts from chicken egg whites were prepared by utilizing different solvents and we studied the differences in proliferation. Methods: The egg white extract was prepared by using lysate, phosphate-buffered saline (PBS), saline and pure water. The in vitro mixture experiment was carried out to observe the effect of different egg white preparations on the proliferation of cells. The samples were divided into the following groups: the control group with media, the original lysate group, the new lysate group, the PBS group, the saline group and the pure water group. Result: The study found that at final concentrations of 10%, 20%, 30%, 40% and 50%, the differences among the six groups were statistically significant (P less than 0.01, F greater than 100). The results of pairwise comparison showed that the proliferative effect of chicken egg albumin extract prepared by PBS was significantly higher than that of the medium at final concentrations of 20%, 30% and 50% (P less than 0.05). When the fetal bovine serum concentration was only 8%, 7% and 5%, the cell proliferation effect was better than that of the control group with 10% fetal bovine serum, indicating that the chicken egg white extract promoted cell proliferation. This result indicated that the best chicken egg albumin extract was obtained through PBS addition. The quantity of expensive fetal bovine serum could be considerably reduced by supplementing the media with chicken egg albumin extract. Among the solvents tested, PBS was the best solvent for preparing chicken egg albumin extract.

​Chip Detection of Rabbit Peripheral Blood Mononuclear Cells and 293T Cells Induced by Chicken Egg White Extract Shows Significant Differences in the Signaling Pathways that Regulate the Pluripotency of Stem Cells

Background: Stem cell protein chips can detect stem cell-associated proteins expressed in cells. Methods: We isolated and cultured rabbit peripheral blood mononuclear cells (R-PBMCs) in two bottles, one containing medium and one containing medium with 40% chicken egg white extract. Similarly, 293T cells were also divided into two vials: one vial contained medium and one vial contained medium with 40% chicken egg white extract. After 3 days of culture, proteins were extracted from the cells and used for the stem cell protein chip. Result: Protein chip detection showed that 10 stem cell-associated proteins were increased in the rabbit peripheral blood mononuclear cells induced by chicken egg white extract. There were also 4 stem cell-associated proteins increased in the 293T cells induced by chicken egg white extract. The results of KEGG enrichment analysis indicated that peripheral blood mononuclear cells of rabbits were involved in the regulation of stem cell pluripotency before and after induction. Moreover, 293T cells were involved in the regulation of stem cell pluripotency before and after induction.

Expired Chicken Egg-White Extract’s Adsorption Behavior As a Corrosion Inhibitor for Carbon Steel in 1M HCl

The inhibitory activity of the expired egg-white carbon steel (CS) extract in HCl solution was studied in this article. The extract was examined using FT-IR, and the surface was examined using a scanning electron microscope (SEM) and energy-dispersive X-ray analysis (EDX). Weight loss techniques at various temperatures were used to examine corrosion investigations (298, 308, 318, and 328 K), concentrations (100, 200, 400, and 800 mg. L−1) of extracts, and electrochemical measurements (potentiodynamic polarization (PDP) and impedance spectroscopy (EIS) at 25°C and different concentrations. Results. Results obtained through EIS demonstrated a maximal inhibition efficiency of 90% at an inhibitor concentration of 800 mg. L−1. Moreover, the findings of the potentiodynamic polarization indicated that egg-white extract was a mixed type of inhibitor and slowed down both cathodic and anodic reactions. For weight loss analysis, an inhibitory potency (89, 83, 77, and 71%) at various temperatures (298, 308, 318, and 328 K) was demonstrated, respectively. It indicates that the temperature rise contributes to a decrease in the resistance of the carbon steel. The adsorption of the expired egg-white extract was spontaneous with physisorption and chemisorption according to the Langmuir isotherm model, according to adsorption isotherm studies.

Eco-friendly synthesis of the Li/Al in nonionic surfactant-based vesicles (niosomes) modified with graphene oxide quantum dot nanostructures for controlled released of chlorpheniramine maleate.

The aim of the present work was the preparation of Li/Al nanoparticles (NPs) functionalized with graphene oxide quantum dots (GOQDs) for the controlled release of chlorpheniramine maleate (CPAM). The role of lemon and egg white extracts as oxidation agents were investigated for the morphology and particle size of the products. GOQDs were synthesized using green, environmentally friendly, and cost-effective precursors. This work demonstrates that Li/Al NPs functionalized with graphene oxide as a nanolayer structure can be used as efficient nanocarriers for loading and delivery of CPAM as water-insoluble aromatic drugs The final products were identified with X-ray diffraction, scanning electron microscopy, atomic force microscopy, ultraviolet-visible spectroscopy, dynamic light scattering, thermogravimetric analysis, and transmission electron microscopy nitrogen adsorption [i.e. Brunauer-Emmett-Teller (BET) surface area analysis] techniques. The calibration curve for Li/Al nanoparticles functionalized with GOQDs for controlled released of CPAM was calculated as y = 0.0137x + 0.0103 with R2 = 0.9995. The data found through BET and Barrett-Joyner-Halenda analysis using the adsorption/desorption isotherm method demonstrated by total pore volumes and dead volume were calculated respectively as 0.162 nm2 , 0.0439 cm3 g-1 . The mean pore diameter was calculated as 20.33 nm using BET isotherm data.

Field evaluation of maternal antibody transfer from breeder turkey hens to egg yolks, egg whites, and poults

Immunoglobulins, which are passed vertically from hens to their progeny, are first present in the eggs but with time also in the developing embryos and eventually in the serum of hatching chicks, and have protective function during embryogenesis and in the first few weeks of birds' life, before the immune system becomes fully efficient. Considering the above fact, the aim of this study was to determine total levels of IgM and IgY as well as specific IgY antibody titers against selected pathogens in the serum of breeder turkeys and their progeny, as well as in egg yolks and egg whites. Study results demonstrated that the level of IgY antibodies in the serum of turkey breeder hens reached 22.04mg/mL on average in the whole egg laying cycle. In addition, the mean transfer percentage of IgY antibodies from turkey layers to their progeny reached approximately 31.4%, but the level of this transfer differed depending on pathogen character and accounted for 33.2%, 51.9%, 45.1%, and 44.3% in the case of antibodies against avian metapneumoviruses, Newcastle disease virus, Ornithobacterium rhinortacheale, and Pasteurella multocida, respectively. Antibody percentage transfer differed also as affected by the stage of the egg production cycle. Study results confirmed the earlier observed dependency concerning the class of antibodies transferred to eggs from laying hens, and while the IgY were mainly detected in the egg yolk extracts, the IgM were found only in egg white extracts; in comparison to IgY, the IgM antibodies were not transferred to the serum of turkey poults. To our best knowledge, this is the first study that describes in detail the phenomenon of maternal antibody transfer in turkeys.

Acquisition of tolerance to egg and peanut in African food-allergic children with atopic dermatitis.

There are no previous data on tolerance development in children with atopic dermatitis (AD) and concomitant food allergy in low- and middle-income settings. To determine the rate of tolerance acquisition to egg and peanut 5 years after diagnosing food allergies in South African (SA) children with AD, and to explore factors influencing tolerance acquisition. Five years after first diagnosing food allergy in 37 SA children with egg and/or peanut allergy, they were reassessed for their allergies by questionnaire, skin-prick tests (SPTs) and ImmunoCAP-specific IgE (sIgE) tests (Thermo Fisher Scientific/Phadia, Sweden) to egg white, ovomucoid, peanut and Arachis hypogaea allergen 2 (Ara h 2), and incremental food challenges. Eighteen of 25 originally egg-allergic patients and 19 of 24 originally peanut-allergic children were followed up at a median age of 8 years and 3 months and 9 years and 6 months, respectively. A high percentage of children (72.2%) outgrew their egg allergy, and 15.8% outgrew their peanut allergy. Allergic comorbidity remained high, with asthma increasing over time, and AD remaining moderate in severity in the cohort overall. At diagnosis, sIgE egg white ≤9.0 kU/L and sIgE ovomucoid ≤2.0 kU/L were associated with tolerance development to egg 5 years later. At follow-up, sIgE egg white ≤0.70 kU/L, sIgE ovomucoid ≤0.16 kU/L, SPT egg-white extract ≤1 mm and SPT fresh egg ≤5 mm were associated with tolerance. At diagnosis, sIgE Ara h 2 ≤1.7 kU/L and SPT peanut ≤10 mm were associated with tolerance development to peanut 5 years later. At follow-up, sIgE peanut ≤0.22 kU/L, sIgE Ara h 2 ≤0.18 kU/L and SPT peanut ≤5.5 mm were associated with tolerance. Egg allergy was outgrown in 72.2% and peanut allergy in 15.8% of SA children 5 years after diagnosis of AD. This is in keeping with findings derived from studies in higher socioeconomic settings, and can help to guide the counselling of patients with allergies to these foods of high nutritional value.

Stem Cells Protein Microarray Analysis After Chicken Egg-White Extract Induced Cells

Stem Cells Protein Microarray Analysis After Chicken Egg-White Extract Induced Cells

Chicken egg-white extracts promote OCT4 and NANOG expression and telomeres growth in 293T cells.

It will have broad applications in cell biology if one of egg cell extracts has the roles to promote cell proliferation and reprogramming. It will provide a new method for easier reprogramming somatic cells and promote cell proliferation. We found chicken egg-white extracts have roles to promote cell proliferation and reprogramming. The different ingredients were then assessed for cell proliferation activity and somatic cell reprogramming. Chicken egg-white extract ingredients that were less than 3 kDa (LT3K) promoted cell proliferation. Those ingredients that were greater than 3 kDa (GT3K) promoted the increased expression of pluripotency factors in somatic cells and promote telomeres growth in 293T cells. Chicken egg-whites can be separated into ingredients of LT3K, which act to promote cell proliferation, and GT3K, which can be used to promote somatic cell reprogramming.

Egg sensitization, allergy and component patterns in African children with atopic dermatitis

Egg allergy is the most common food allergy in children with atopic dermatitis (AD). This study aimed to determine the prevalence of egg allergy, component patterns and predictive values of screening tests in egg allergy in South African children with AD. This was a prospective, observational study in a paediatric university hospital in Cape Town. Children with AD, aged 6 months to 10 years, were recruited randomly. They were assessed for sensitization and allergy to egg by questionnaire, skin prick tests (SPT), Immuno Solid Phase Allergen Chip (ISAC 103® ) test, ImmunoCAP component tests to egg and ovomucoid (Gal d 1) and incremental food challenges. Hundred participants (59 Black Africans and 41 of mixed ethnicity) were enrolled, median age 42 months. There was a high rate of egg sensitization of 54% and prevalence of confirmed egg allergy of 25%. History and screening laboratory tests overestimated egg allergy significantly. SPT to fresh egg white was significantly more sensitive in diagnosing egg allergy than SPT to the commercial egg white extract and produced the highest area under the receiver operator characteristics curve of all the screening tests in predicting true egg allergy. In those participants sensitized to egg, the component ovomucoid was best at differentiating true egg allergy from tolerance. Commonly used 95% positive predictive values (PPVs) for SPT to egg and ImmunoCAP egg white produced low PPV of 57% and 74%, respectively, in this population overall, with generally poorer predictive values amongst the Black Africans than the mixed ethnicity participants. A SPT to fresh egg of 17 mm and ImmunoCAP egg white of 13 kU/l produced the best PPV for egg allergy in this population. The prevalence of egg allergy is high in African children with AD, but history of egg allergy and sensitization to egg significantly overestimate the true egg allergy rate. SPT to fresh egg white was more sensitive than that to commercial egg white extract; hence, fresh egg white should be recommended in an egg allergy screening panel. The component ovomucoid was useful for differentiating allergy from tolerance in egg-sensitized participants. Population-specific 95% PPV for egg allergy tests may need to be established in developing world populations.

Components of chicken egg white extract smaller than 3kDa in size promote 293T cell proliferation.

We previously found that chicken egg white extract could promote cell survival and proliferation. In the present study, we further separated this extract into its components to identify those primarily responsible for promoting cell proliferation. Components of differing molecular weight were separated from chicken egg white extract by ultrafiltration and 293T cell cultures were supplemented with various concentrations. The effects on cell proliferation were subsequently determined by a CellTiter 96 Aqueous One Solution Cell Proliferation Assay kit (Promega). We demonstrate that components from chicken egg white smaller than 3kDa in size are able to function as active ingredients promoting cellular proliferation. This discovery may identify a new and convenient additive for cell culture media to promote cell growth and proliferation.

Is it possible to make a diagnosis of raw, heated, and baked egg allergy in children using cutoffs? A systematic review.

The diagnosis of IgE-mediated egg allergy lies both on a compatible clinical history and on the results of skin prick tests (SPTs) and IgEs levels. Both tests have good sensitivity but low specificity. For this reason, oral food challenge (OFC) is the ultimate gold standard for the diagnosis. The aim of this study was to systematically review the literature in order to identify, analyze, and synthesize the predictive value of SPT and specific IgEs both to egg white and to main egg allergens and to review the cutoffs suggested in the literature. A total of 37 articles were included in this systematic review. Studies were grouped according to the degree of cooking of the egg used for OFC, age, and type of allergen used to perform the allergy workup. In children <2 years, raw egg allergy seems very likely when SPTs with egg white extract are ≥4 mm or specific IgEs are ≥1.7 kUA /l. In children ≥2 years, OFC could be avoided when SPTs with egg white extract are ≥10 mm or prick by prick with egg white is ≥14 mm or specific IgE is ≥7.3 kUA /l. Likewise, heated egg allergy can be diagnosed if SPTs with egg white extract are >5 and >11 mm in children <2 and ≥2 years, respectively. Further and better-designed studies are needed to determine the remaining diagnostic cutoff of specific IgE and SPT for heated and baked egg allergy.

Hen’s egg white hypersensitivity among a group of Egyptian atopic children

Background : Egg allergy is potentially life-threatening. The prevalence of egg allergy in Egypt is still unclear. This study is to evaluate the frequency of egg hypersensitivity in a group of Egyptian atopic children. Methods : Eighty allergic children were enrolled, each is subjected to clinical evaluation, skin prick testing (SPT) using a commercial egg white extract, and serum egg white specific IgE (SpIgE) estimation. Six patients with suspected egg allergy consent to perform open oral egg challenge. Results : Twenty-eight patients had history of exacerbation of their allergic diseases upon exposure to egg white, of these patients, 8 had negative SPT and serum egg white SpIgE. SPT was positive in 25 (31.2%) patients, of these patients, 3 (4%) were +3, 22 (28%) were +2, of whom 5 patients tolerate eggs without adverse effects. Serum egg white SpIgE was positive in 19 (24%) patients with a mean of 0.81 IU/ml (range: 0.35-4.52 IU/ML). Egg white allergy based on positive history, positive SPT and/or egg white SpIgE was detected in 23 (28.8%) patients. Open oral egg challenge was positive in one patient with positive history but negative tests giving an overall frequency of egg allergy of 30 % (n=24).While egg white SpIgE did not correlate with the ages, positive SPT was significantly more frequent among younger patients (t= 1.7, p=0.02). Egg sensitization and allergy did not affect the severity of asthma (p > 0.05). Conclusion : Although positive SPT/ serum specific IgE to eggs are good tools for diagnosis, oral food challenge remains the gold standard in suspected cases. Further wide-scale studies are needed to outline the real prevalence of egg allergy in Egypt. Keywords : Egg allergy; children; skin prick test.

Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract

Model systems of egg white protein and green coffee extract were dry heated at 110 or 180oC for up to 1 h to investigate the extent of interactions between coffee polyphenols and a protein of high nutritional significance. Saccharose, starch, sunflower oil, and ferrous ions were also applied to the model mixtures. In heated and control systems amino acid profiles, in vitro pepsin digestibility, color, and antioxidant properties were analyzed. Among heated samples, high protein nutritional value was obtained in the system containing 3% of green coffee extract, while the least favorable conditions for maintaining protein high nutritional value were observed in system of protein, saccharose, starch, and sunflower oil without addition of coffee polyphenols. The samples of high protein nutritional value were also characterized by high antioxidant activity.

Magnetic properties of La-substituted NiFe 2O 4 via egg-white precursor route

Nano-sized NiFe 2− x La x O 4 ferrites ( x=0.00, 0.01, 0.02, 0.03, 0.04, 0.5, 0.07 and 0.09) were synthesized for the first time by using metal nitrate and egg-white extract in aqueous medium. The ferrites were characterized by DTA-TG, XRD, TEM, FT-IR and VSM techniques. The thermal decomposition behavior revealed that the precursors were completely decomposed at about 420 °C. TEM image shows agglomerated nanoparticles with crystallite sizes agrees well with that estimated by XRD measurement. XRD patterns show a secondary phase of LaFeO 3 besides the cubic structure of the La-substituted ferrites. The lattice parameters, X-ray density and crystallite size were found to increase with the increasing La content. The VSM measurement exhibited a ferromagnetic property for all the samples at room temperature. With increasing La, M s was found to decrease while H c increased. The decrease in the saturation magnetization is attributed to the paramagnetic properties of lanthanum, which prefer to substitute iron present in the octahedral sites. The increase in the coercivity is due to either the stronger magnetocrystalline anisotropy induced by La substitution or the change in the crystallite size.