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Food packaging plays a crucial role in the food supply chain by aiding in food preservation and reducing food losses throughout the distribution process. The extensive, unregulated utilization, and waste mismanagement of food packaging materials made up of conventional petroleum-based plastics has led to a significant environmental crisis. Egg components-based food packaging has attracted considerable attention from the global packaging industry as a viable alternative to synthetic polymers due to its biodegradability, sustainability, and health-related benefits. This comprehensive review explores the composition and properties of egg components (eggshell, eggshell membrane, egg white, and egg yolk), and recent advancements in biodegradable packaging films derived from them. Additionally, it introduces the characteristics of these films and their applications in food, highlighting their biodegradability, sustainability, and suitable mechanical, barrier, thermal, optical, antioxidant, and antimicrobial properties as substitutes for traditional synthetic polymers. The utilization of various egg components in the packaging industry is a safe, non-toxic, cost-effective, and economical approach. However, it was found that incorporating active compounds from natural sources into packaging films, as well as composite films composed of egg components combined with other biopolymers, resulted in superior properties, compared to single component films. Moreover, the application of novel technologies in film development has proven to be more effective than conventional methods. These innovative egg components-based packaging films can be optimized and commercialized for use as packaging materials for food products., (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m 2 ·h·kPa) -1 to 1.541 g·mm·(m 2 ·h·kPa) -1 , respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Objective: The Hu sheep is a renowned breed known for its high reproductive rate. It is in estrus all year round, and its breeding population is gradually expanding. However, the current techniques for cryopreserving semen have limited effectiveness, which hinders the continuous development of this species. The purpose of this study is to explore the effects of different penetrating cryoprotectants (CPAs) and egg yolk (EY) concentrations on the cryopreservation of Hu ram semen to determine the most effective combination., Methods: In this study, the effects of glycerol (GLY), ethylene glycol (EG), dimethylacetamide, dimethyl sulfoxide, different proportions of GLY and EG, EY on sperm quality after thawing were investigated by detecting sperm total motility (TM), progressive motility (PM), straight-line velocity, curvilinear velocity, average path velocity, amplitude of lateral head displacement, wobble movement coefficient, average motion degree, functional integrity (plasma membrane integrity, acrosome integrity) and reactive oxygen species (ROS) level., Results: When GLY and EG were added together, compared to other concentration groups, 6% GLY significantly (p<0.05) increased TM, PM, plasma membrane integrity, and acrosome integrity of thawed sperm. Additionally, it significantly (p<0.05) decreased the ROS level of sperm. In this study, the TM, PM, and membrane integrity of the 6% EG were significantly (p<0.05) higher than those of the control, 1% GLY+5% EG and 6% GLY+6% EG groups. Compared to other concentration groups, 20% EY significantly (p<0.05) improved the TM, PM, and plasma membrane integrity of thawed sperm. However, the integrity of the acrosome increased with the higher concentration of EY., Conclusion: In conclusion, the post-thawed Hu ram semen diluted with a diluent containing 6% GLY and 20% EY exhibited higher quality compared to the other groups.

In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

In this study, a carboxymethylcellulose (CMC) induced depletion attraction was developed to stabilize high internal phase Pickering emulsions (HIPPEs) as age-friendly 3D printing inks. The results demonstrated that depletion force induced the adsorption of yolk particles at the droplet interface and the formation of osmotic droplet clusters, thereby increasing the stability of HIPPEs. In addition, the rheological properties and nutrient delivery properties of HIPPEs could be adjusted by the mass ratio of yolk/CMC. The HIPPEs stabilized at yolk/CMC mass ratio 20:7.5 showed optimal printability, viscoelastic, structural recovery, and swallowability. HIPPEs have been applied to 3D printing, International Dysphagia Dietary Standardization Initiative (IDDSI) test, and in vitro digestive simulation in the elderly, indicating their attractive appearance, safe swallowability, and enhanced bioaccessibility of β-carotene. Our work provides new ideas for developing age-friendly foods with plasticity and nutrient delivery capacity by depletion attraction stabilizing HIPPEs., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with E. coli were treated with ultrasound (US) and a combination of ultrasound and low (55 °C) temperature (US+H). The US treatment parameters were 20 and 40 kHz and 180 and 300 W power and a 30, 45 or 60 min treatment time. The ultrasonic treatment alone resulted in a reduction in the microbial count of less than 1 log CFU, while the US+H treatment resulted in a reduction in CFU counts to below detectable levels in all three egg liquids. Heat treatment and ultrasound treatment had a synergistic effect on E. coli reduction. For all measurements, except for the whole egg samples treated with US, the 20 kHz treated samples showed a significantly (>90% probability level) lower bactericidal effect than the 40 kHz treated samples. PCA and aquaphotometric analysis of NIR spectra showed significant differences between the heat-treated groups' (H and US+H) and the non-heat-treated groups' (US and control) NIR spectra. LDA results show that heat-treated groups are distinguishable from non-heat-treated groups (for albumen 91% and for egg yolk and whole egg 100%).

This study aimed to evaluate the effects of replacing egg yolk extender with sesame oil on the quality of sperm in goats following incubation at 37°C, chilling at 4°C, and freezing. Semen samples were collected from four intact male goats. The individual semen sample was divided into six groups consisting of a control group and five treatment groups with different egg yolk-to-sesame oil ratios. Seminal plasma was removed, and the sperm pellet was diluted with experimental semen extenders. The control group contained an extender of 10 % egg yolk (SO0), and the experimental extenders were composed of 8.75 % egg yolk and 1.25 % sesame oil (SO1.25); 7.5 % egg yolk and 2.5 % sesame oil (SO2.5); 5 % egg yolk and 5 % sesame oil (SO5); 2.5 % egg yolk and 7.5 % sesame oil (SO7.5); and 10 % sesame oil (SO10). Each group of semen was divided into three groups, incubated at 37°C for 1 h, chilled at 4°C for 4 h, or frozen for 24 h. Five replicates were performed. Sperm quality was evaluated, including motility, viability, and functional membrane integrity. The SO1.25 group achieved the highest sperm quality rate among the treatment groups, and the extender did not have a negative effect compared to the control. However, the total replacement of egg yolk with sesame oil in an extender resulted in the lowest sperm quality. In conclusion, the ratios of egg yolk and sesame oil that were acceptable for goat semen cryopreservation were 8.75 % and 1.25 %, respectively., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Yolk Peritonitis can lead to a rapid decline in egg production, which seriously affects the health of laying hens and the profitability of chicken farms. Escherichia coli (E. coli) is the most common cause of yolk peritonitis in laying hens. In this study, bacterial samples were collected from the ovaries and fallopian tubes of laying hens with suspected yolk peritonitis from a laying farm in Jiangsu Province, and their pathogenicity and drug resistance were investigated. Initially, morphological and biochemical detection methods were employed to isolate and identify the pathogenic bacteria. The results showed that a total of 16 strains of E. coli were isolated from laying hens with yolk peritonitis. Subsequently, the drug resistance and pathogenicity of a randomly selected E. coli strain were analyzed and predicted by genome sequencing technology, and the drug resistance of E. coli was verified by drug sensitivity test and PCR. Finally, the virulence was verified by infection experiment in mice. The study revealed that the egg-yolk peritonitis in laying hens was caused by E. coli infection, and the genome sequencing analysis revealed that the bacteria had multidrug resistance and high virulence. The drug susceptibility testing indicates that E. coli exhibited resistance to aminoglycosides, β-lactam, macrolides, fluoroquinolones, and sulfonamides. In this study, resistance genes including KdpE, aadA5, APH(3 ")-ID, APH(6)-ID, and TEM-1 were identified, and their expression levels varied across different stages of bacterial growth. The results of virulence analysis indicated a mortality rate of 50% in mice infected with E. coli at a concentration of 2.985 × 10 7 CFU/mL. E. coli infection resulted in damage to various tissues and organs in mice, with the intestinal tissue structure being the most severely affected. This study provides a reference for the study of drug resistance mechanisms in E. coli and provides valuable insights into the selection of drugs for the treatment of vitelline peritonitis., Competing Interests: DISCLOSURES The authors declare no conflicts of interest., (Copyright © 2024. Published by Elsevier Inc.)

In laying hens, fatty liver hemorrhagic syndrome (FLHS) is a common metabolic disorder, which can affect egg production and nutritional value. However, the impact of FLHS on the lipid content in egg yolks was not clear. In this study, FLHS model was induced by using high-energy low-protein diet, and the egg quality was evaluated. Egg yolk lipids were quantitatively analyzed by using ultra-performance liquid chromatography-mass spectrometry combined with multivariate statistical analysis. Gene expressions of the lipoprotein were determined by qRT-PCR and antioxidant capacity of the egg yolk were determined by kits. The elevated blood lipids and extensive lipid droplets observed indicated successful establishment of the FLHS model in laying hens. Measurements of egg quality showed that egg yolk weight was increased in the FLHS group. Lipidomics revealed that 1,401 lipids, comprising 27 lipid subclasses in the egg yolk. According to score plots of principal component analysis and orthogonal partial least squares discriminant analysis, different lipid profile was observed between the control and FLHS groups. A total of 97 different lipid species were screen out. Sphingolipid and glycerophospholipid metabolism were identified as key pathways. Free polyunsaturated fatty acids (PUFA) exhibited an increase in the FLHS group (P < 0.05). Notably, the form of PUFAs was changed that the FLHS group showed an increase in triacylglycerol-docosahexenoic acid and triacylglycerol-arachidonic acid in the egg yolk, while triacylglycerol-α-linolenic acid was decreased (P < 0.05). Total superoxide dismutase was decreased in the egg yolks affected by FLHS. Gene expressions of vitellogenin 2 (VTG2), VTG3, very low-density apolipoprotein II and apolipoprotein B were increased in the liver of laying hens with FLHS (P < 0.05). In conclusion, FLHS promoted the lipid transport from the liver to the yolk by upregulating lipoprotein expression, which altered lipid profile, and reduced antioxidant capacity in the yolk. This study provided a foundation for understanding the changes in lipids, lipid transport and lipid antioxidation capacity in egg yolk from laying hens with FLHS., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Chinese herbal formula (CHF) has the potential to improve the performance of aged laying hens through integrated regulation of various physiological functions. The present study aimed to investigate the effects of dietary CHF supplementation on the yolk fatty acid profile in aged laying hens. A total of 144 healthy 307-day-old Xinyang black-feather laying hens were randomly allocated into two groups: a control group (CON, fed a basal diet) and a CHF group (fed a basal diet supplemented with 1% CHF; contained 0.30% Leonurus japonicus Houtt., 0.20% Salvia miltiorrhiza Bge., 0.25% Ligustrum lucidum Ait., and 0.25% Taraxacum mongolicum Hand.-Mazz. for 120 days). The fatty acid concentrations in egg yolks were analyzed using a targeted metabolomics technology at days 60 and 120 of the trial. The results showed that dietary CHF supplementation increased ( p  < .05) the concentrations of several saturated fatty acids (SFA, including myristic acid and stearic acid), monounsaturated fatty acids (MUFA, including petroselinic acid, elaidic acid, trans-11-eicosenoic acid, and cis-11-eicosenoic acid), polyunsaturated fatty acids (PUFA, including linolelaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, 11c,14c-eicosadienoic acid, eicosatrienoic acid, homo-γ-linolenic acid, arachidonic acid, and docosapentaenoic acid), and fatty acid indexes (total MUFA, n-3 and n-6 PUFA, PUFA/SFA, hypocholesterolemic/hypercholesterolaemic ratio, health promotion index, and desirable fatty acids) in egg yolks. Collectively, these findings suggest that dietary CHF supplementation could improve the nutritional value of fatty acids in egg yolks of aged laying hens, which would be beneficial for the production of healthier eggs to meet consumer demands.

Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggregation state is more stable and age-friendly. In this study, we investigated and compared the stability and age friendliness of HIPPEs stabilized with egg yolk and carboxymethyl cellulose (EYCMC) in different phase behaviors. The results revealed differences in particle size, aggregation state, charge potential, and stability of secondary and tertiary structures of EYCMC. The behavior of EYCMC at the oil-water interface was mainly divided into three phases: rapid diffusion, permeation, and reorganization. The electrostatic interaction, kinetic hindrance, and depletion attraction were the mechanisms primarily involved in stabilizing HIPPEs by EYCMC. Rheological analysis results indicated that HIPPEs had excellent viscoelasticity, structural recovery properties and yield stress. HIPPEs were used in 3D printing, electronic nose testing, IDDSI testing and in vitro digestive simulations for the elderly, demonstrating a fine appearance, safe consumption and bioaccessibility of β-carotene. Soluble complexes showed the best stability and age friendliness compared to other aggregated forms. This study serves as a foundational source of information for developing innovative foods utilizing HIPPEs., Competing Interests: Declaration of competing interest All co-authors have no conflicts of interest to declare., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

To develop rapid detection techniques for liquid eggs' adulteration, three types of adulterations were considered: water dilution, manipulation of yolk ratio in whole egg, and blending different varieties of egg white or yolk. Objective: Establish detection techniques utilizing colorimetry, electrochemistry, and interfacial fingerprinting for these adulterations, respectively. Results: Colorimetry allows for detection (1 min·sample -1 ) of water dilution through linear (R 2  ≥ 0.984) and exponential fitting (R 2  ≥ 0.992); Electrochemistry enables detection (6 min·sample -1 , R 2  ≥ 0.979) of the adulteration of yolk ratio in whole egg; Interfacial fingerprinting technique effectively detects (detection duration: 10 min·sample -1 , detection limit: 1.0-10.0 wt%) the adulteration of different varieties of egg white. Subsequently, through 3D-fluorescence microscopy (interface height variation: 22.49-573.45 μm), interfacial tension variation (65.54-35.48 mN·m -1 ), contact angle variation (89.7°-32.9°), particle size range (free water: 0.94-14.29 μm; protein aggregation: 6.57-10.76 μm), and etc., interfacial fingerprinting mechanism was elucidated. This research contributes novel insights into the detection of adulteration in liquid eggs., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Glucose has important roles in the development of zebrafish, the vertebrate animal model; however, in most oviparous animals, the amount of maternally provided glucose in the yolk is scarce. For these reasons, developing animals need some ways to supplement glucose. Recently, it was found that developing zebrafish, a teleost fish, undergo gluconeogenesis in the yolk syncytial layer (YSL), an extraembryonic tissue that surrounds the yolk. However, teleost YSL is evolutionarily unique, and it is not clear how other vertebrates supplement glucose. In this study, we used cloudy catshark (or Torazame catshark), an elasmobranch species which possesses a YSL-like tissue during development, and sought for possible gluconeogenic activities in this tissue. In their yolk sac, glucose increased, and our isotope tracking analysis detected gluconeogenic activities with glycerol most preferred substrate. In addition, many of gluconeogenic genes were expressed at the YSL-like tissue, suggesting that cloudy catshark engages in gluconeogenesis in this tissue. The gluconeogenesis in teleost YSL and a similar tissue in elasmobranch species implies conserved mechanisms of yolk metabolism between these two lineages. Future studies on other vertebrate taxa will be helpful to understand the evolutionary changes in the modes of yolk metabolism that vertebrates have experienced., (© 2024 The Author(s). Physiological Reports published by Wiley Periodicals LLC on behalf of The Physiological Society and the American Physiological Society.)

Yolk carotenoid profile reflects the hen diet when corn grain is the only source of carotenoids, but corn origin and processing may affect carotenoid utilization. In the present study, 2 commercial dent corn hybrids differing in grain hardness (soft- and hard-type) were dried at low (40°C) and high (85°C) temperature and ground through a 5- and 9-mm sieve to investigate their effects on carotenoid bioavailability in laying hens. With 3 hens per cage, 168 Lohmann Brown laying hens were allocated to 8 dietary treatments (2 hybrids × 2 drying temperatures × 2 grinding sieves) in a completely randomized design (8 treatments × 7 cages). The trial lasted 8 wk, during which eggs were collected for analysis every 3 d until carotenoid content stabilized, and then once a week until the end of the experiment. The carotenoid profile of the experimental diets and yolks was analyzed using an HPLC method and deposition efficiency was calculated based on carotenoid contents, yolk weight, egg production and diet intake. The deposition efficiency for lutein, zeaxanthin, α- and β-cryptoxanthin, and β-carotene averaged 27.37, 18.67, 6.29, 3,32, and 0.94%, respectively. As expected, the tested hybrids highly affected the carotenoid content in egg yolk due to their differences in carotenoid profile. Interestingly, hard- and soft-type hybrids differed in the deposition efficiency for all individual carotenoids but not for the total carotenoids. High grain drying temperature tended to increase the bioavailability of lutein and zeaxanthin in both hybrids. For the hard-type hybrid, the content of β-carotene in egg yolk was higher when grains were dried at a high temperature, while the opposite response was found in the soft-type hybrid. The effect of grinding sieve size was important for the zeaxanthin bioavailability in the soft-type hybrid only. In conclusion, our findings showed that corn hybrid had a primary influence on the carotenoid content in the yolks of laying hens, but grain processing may change the bioavailability of carotenoids., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

The aim of this study was to assess the addition of 2% sodium caseinate in a commercial egg yolk-based medium in frozen ovine semen. Eight Dorper males were used for the study. The ejaculate was divided into two portions and frozen without (G1) or with the addition of 2% sodium caseinate (G2). Kinetic parameters were evaluated using CASA (computer-assisted sperm analysis), and membrane and acrosome integrity as well as oxidative stress were assessed using flow cytometry. After thawing, a thermoresistance test was conducted at time points T0 and T90. For the fertility test, 100 ewes were inseminated with semen from two rams selected based on in vitro parameters, one with good post-thaw quality (+70% total motility) and the other with low post-thaw quality (-55% total motility). For the fertility test, the females were divided into 4 groups for insemination: low-quality ram without caseinate (GBS = 25) and with caseinate (GBC = 25), and high-quality ram without caseinate (GAS = 25) and with caseinate (GAC = 25). Regarding the results of sperm kinetics, there was a statistically significant difference in the parameters of average path velocity (VAP) and curvilinear velocity (VCL) between the group frozen with BotuBov and the group with added caseinate. At time point T90, straight-line velocity maintained a trend (p < .06), with BotuBov® (BB group) being superior to caseinate this time, and in the linearity parameter, caseinate was superior to BotuBov®. Flow cytometry analysis showed no difference between any of the evaluated tests. In the fertility test, there was no statistically significant difference in the pregnancy rate between the BotuBOV® group (23%, 11/48) and the sodium caseinate group (BC group) (33%, 17/52), and no differences were observed in the male versus diluent interaction (p = .70). In conclusion, sodium caseinate supplementation did not influence sperm kinetic parameters and the fertility of sheep., (© 2024 Wiley‐VCH GmbH. Published by John Wiley & Sons Ltd.)

The cryopreservation process induces alterations in cellular parameters and epigenetic patterns in bull sperm, which can be prevented by adding cryoprotectants in the freezing extenders. The purpose of this study was to compare the protective effects of two extenders based on soybean lecithin (SLE) and egg yolk (EYE) on epigenetic patterns and quality parameters of sperm such as motility parameters, mitochondrial membrane integrity, DNA fragmentation, viability, and apoptotic-like changes of bull sperm after cryopreservation. Results demonstrated that cryopreservation significantly (p < .05) reduced the level of DNA global methylation, H3K9 histone acetylation, and H3K4 histone methylation in both frozen groups compared to the fresh sperm. Also, the level of H3K9 acetylation was lower in the frozen SLE group (21.2 ± 1.86) compared to EYE group (15.2 ± 1.86). In addition, the SLE frozen group had a higher percentage of viability, progressive motility, and linearity (LIN) in SLE frozen group compared to EYE frozen group. However, no difference was observed in mitochondrial membrane integrity and DNA fragmentation between SLE and EYE frozen groups. While soybean-lecithin-based extender showed some initial positive impacts of epigenetics and semen parameters, further investigations can provide useful information for better freezing., (© 2024 Wiley‐VCH GmbH. Published by John Wiley & Sons Ltd.)

Egg yolk lipids significantly alleviate dextran sulfate sodium (DSS)-induced colitis by inhibiting NLRP3 inflammasome, reversing gut microbiota dysbiosis, and increasing short chain fatty acids (SCFAs) concentrations. However, the role of gut microbiota and the relationship between SCFAs and NLRP3 inflammasome are still unknown. Here, this study confirms that antibiotic treatment abolishes the protective effect of egg yolk lipids on DSS-induced colonic inflammation, intestinal barrier damage, and lipopolysaccharide translocation. Fecal microbiota transplantation also supports that egg yolk lipids alleviate colitis in a gut microbiota-dependent manner. Then, the study investigates the relationship between SCFAs and NLRP3 inflammasome, and finds that SCFAs significantly suppress colitis via inhibiting colonic NLRP3 inflammasome activation and proinflammatory cytokines secretions (interleukin, IL)-1β and IL-18, and combined treatment of SCFAs and MCC950 (NLRP3 inhibitor) shows a better activity against colitis and NLRP3 inflammasome activation. Together, these findings provide positive evidence for gut microbiorta-SCFAs-NLRP3 axis as a novel target involving in the therapy of inflammatory bowel disease., (© 2024 Wiley‐VCH GmbH.)

The production of whole-liquid eggs is of significant economic and nutritional importance. This study aimed to assess the phenotypic and genotypic diversity of mesophilic aerobic spore-forming bacteria (n = 200) isolated from pasteurized whole liquid egg and liquid egg yolk. The majority of the isolates were identified as belonging to the genera Bacillus (86 %), followed by Brevibacillus (10 %) and Lysinibacillus (4 %). For the phenotypic characterization, isolates were subjected to various heat shocks, with the most significant reductions observed at 80 °C/30 min and 90 °C/10 min for isolates recovered from raw materials. On the other hand, the decrease was similar for isolates recovered from raw material and final product at 100 °C/5 min and 110 °C/5 min. Genotypic genes related to heat resistance (cdnL, spoVAD, dacB, clpC, dnaK, and yitF/Tn1546) were examined for genotypic characterization. The dnaK gene showed a positive correlation with the highest thermal condition tested (110 °C/5 min), while 100 °C/5 min had the highest number of positively correlated genes (clpC, cdnL, yitF/Tn1546, and spoVAD). Whole Genome Sequencing of four strains revealed genes related to sporulation, structure formation, initiation and regulation, stress response, and DNA repair in vegetative cells. The findings of this study indicate that these mesophilic aerobic spore-forming bacteria may adopt several strategies to persist through the process and reach the final product. As the inactivation of these microorganisms during egg processing is challenging, preventing raw materials contamination and their establishment in processing premises must be reinforced., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The impact of high hydrostatic pressure (HHP) on protein digestibility of egg yolk and egg yolk granule was evaluated by static in vitro digestion using the standardized INFOGEST 2.0 method. The degree of hydrolysis (DH) and the phospholipid content were determined during digestion, and the protein and peptide profiles were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reverse phase-high pressure liquid chromatography (RP-HPLC). The results showed that HHP induced protein aggregation in egg yolk and granule, mainly by disulfide bridges, which were not disrupted in the oral phase. Proteolysis during the gastric phase improved egg yolk and granule protein solubility, regardless of whether HHP was applied. However, the extent of the samples' digestibility was not affected, with DH values ranging from 15% to 20%. During the intestinal phase, the DH of egg yolk protein (∼40%) was higher than that of the granule (∼25%), probably due to the denser structure of the granule reducing the accessibility of intestinal enzymes. The DH, peptide, and protein profiles of control and HHP-treated egg yolk showed similar protein digestion behaviors for both gastric and intestinal phases. Among the different proteins, only the digestibility of β-phosvitin in HHP-treated granule was enhanced. Consequently, applying HHP to granules represents an interesting process that improves the digestibility of phosvitin with the potential to generate bioactive phosvitin-derived phosphopeptides. PRACTICAL APPLICATION: High hydrostatic pressure, mainly used as a preservation process, did not impair the nutritional quality of the egg yolk and granule proteins but improved the susceptibility of phosvitin (protein contained in egg yolk) proteolysis to produce bioactive phosphopeptides. Consequently, applying HHP to granules represents an interesting process that improves the digestibility of phosvitin., (© 2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21% at 45°C), almost no free water content, and the highest hardness (19.11 N at 25°C and 31.01 N at 45°C). Intermolecular force measurements indicated that pickling with the mixture mitigated the surface hardening effect of sucrose and facilitated protein cross-linking. Moreover, confocal laser scanning microscopy of the egg yolk gels pickled with the mixture displayed macromolecular aggregates and oil exudation, suggesting that this method partially disrupted the lipoprotein structure and notably promoted yolk protein aggregation and lipid release. Overall, egg yolks formed a dense gel via the mixed pickling method owing to the ionic concentration and dehydration effects. These findings show the impact of NaCl and sucrose in pickling egg yolks, providing a crucial foundation for developing innovative and desirable egg yolk products. PRACTICAL APPLICATION: This study introduces a novel pickling strategy that combines sucrose and NaCl for egg yolk processing. The egg yolk pickled using this method exhibited improved quality according to the evaluated textural characteristics, moisture distribution, and protein aggregation behavior. The findings may broaden the use of sucrose as a pickling agent for egg yolk processing and provide new ideas for developing and producing pickled eggs and other food products., (© 2024 Institute of Food Technologists.)

Colisepticaemia caused by avian pathogenic Escherichia coli (APEC) is a challenging disease due to its high economic importance in poultry, dubious pathogenesis and potential link with zoonosis and food safety. The existing in vitro studies can't define hallmark traits of APEC isolates, suggesting a paradigm shift towards host response to understand pathogenesis. This study investigated the comprehensive pathological and microbial progression of colisepticaemia, and transmission of E. coli into eggs using novel tools. In total 48 hens were allocated into three groups and were inoculated intratracheally with ilux2-E. coli PA14/17480/5-/ovary (bioluminescent strain), E. coli PA14/17480/5-/ovary or phosphate buffered saline. Infection with both strains led to typical clinical signs and lesions of colibacillosis as in field outbreaks. Based on lung histopathology, colisepticaemia progression was divided into four disease stages as: stage I (1-3 days post infection (dpi)), stage II (6 dpi), stage III (9 dpi) and stage IV (16 dpi) that were histologically characterized by predominance of heterophils, mixed cells, pyogranuloma, and convalescence, respectively. As disease progressed, bacterial colonization in host organs also decreased, revealed by the quantification of bacterial bioluminescence, bacteriology, and quantitative immunohistochemistry. Furthermore, immunofluorescence, immunohistochemistry, and bacteria re-isolation showed that E. coli colonized the reproductive tract of infected hens and reached to egg yolk and albumen. In conclusion, the study provides novel insights into the pathogenesis of colisepticemia by characterizing microbial and pathological changes at different disease stages, and of the bacteria transmission to table eggs, which have serious consequences on poultry health and food safety., (© 2024. The Author(s).)

The chicken egg, an excellent natural source of proteins, has been an overlooked native biomaterial with remarkable physicochemical, structural, and biological properties. Recently, with significant advances in biomedical engineering, particularly in the development of 3D in vitro platforms, chicken egg materials have increasingly been investigated as biomaterials due to their distinct advantages such as their low cost, availability, easy handling, gelling ability, bioactivity, and provision of a developmentally stimulating environment for cells. In addition, the chicken egg and its by-products can improve tissue engraftment and stimulate angiogenesis, making it particularly attractive for wound healing and tissue engineering applications. Evidence suggests that the egg white (EW), egg yolk (EY), and eggshell membrane (ESM) are great biomaterial candidates for tissue engineering, as their protein composition resembles mammalian extracellular matrix proteins, ideal for cellular attachment, cellular differentiation, proliferation, and survivability. Moreover, eggshell (ES) is considered an excellent calcium resource for generating hydroxyapatite (HA), making it a promising biomaterial for bone regeneration. This review will provide researchers with a concise yet comprehensive understanding of the chicken egg structure, composition, and associated bioactive molecules in each component and introduce up-to-date tissue engineering applications of chicken eggs as biomaterials.

In recent years, the free-range system for laying hens has increased, driven by societal sensitivity to animal welfare. This study aimed to comparatively analyze the total lipid, cholesterol, and fatty acid composition of egg yolks of late-age laying hens reared in enriched cages (C) and the free-range system (FR). Eggs were collected from Lohmann Brown Classic hens at the 68th, 70th, 72nd, and 74th week of age. The concentrations of total lipids and cholesterol were not affected ( p > 0.05) by either factor. Egg yolk from the FR group showed lower ( p < 0.01) monounsaturated fatty acids and higher ( p < 0.01) polyunsaturated fatty acid (PUFA) compared with that of the C group. From a nutritional point of view, the PUFA n-6/n-3 and the PUFA/SFA ratios of egg yolk from the FR group were favorably lower and higher ( p < 0.01) compared with the C one. Conversely, hen age did not affect ( p > 0.05) the fatty acid composition of yolks. Interactions between factors were found for total n-3 and n-6 PUFA and the n-6/n-3 ratio ( p < 0.01), as well as the thrombogenic index ( p < 0.05). In conclusion, the results confirmed that the free-range system may improve the nutritional yolk fatty acid profile and its positive impact on human health.

Salmonella is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of Salmonella in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence its growth capability. Therefore, the objective of this study was to define the boundary zones of the growth/no growth domain of Salmonella Enteritidis (4 strains) as a function of temperature (low temperature boundary) and the initial concentration in different egg products. A series of polynomial logistic regression equations were successfully adjusted, allowing the study of these factors and their interaction on the probability of growth of S. Enteritidis in these products. Results obtained indicate that the minimum growth temperatures of Salmonella Enteritidis are higher in egg white (9.5-18.3 °C) than in egg yolk (7.1-7.8 °C) or liquid whole egg (7.2-7.9 °C). Results also demonstrate that in raw liquid whole egg and raw and pasteurized egg white, the minimum growth temperature of Salmonella Enteritidis does depend on the initial concentration. Similarly, the previous thermal history of the egg product only influenced the minimum growth temperature in some of them. On the other hand, large differences in the minimum growth temperatures among strains were observed in some products (up to approx. 6 °C in egg white). Finally, it should be noted that none of the strains grew at 5 °C under any of the conditions assayed. Therefore, storage of egg products (particularly whole liquid egg and egg yolk) below this temperature might be regarded/proposed as a good management approach. Our experimental approach has allowed us to provide a more accurate prediction of S. Enteritidis minimum growth temperatures in egg products by taking into account additional factors (initial concentration and thermal history) while also providing a quantification of the intra-specie variability. This would be of high relevance for improving the safety of egg products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Manual separation of egg yolk from egg white using the eggshell is common practice in private households. For this, the egg is cracked and both components are separated by passing the egg yolk back and forth between the two halves of the eggshell, allowing the egg white to drip down while the egg yolk remains in the shell. During this process, the egg content naturally gets in contact with the outside of the eggshell, which might lead to a cross-contamination with its microorganisms, thus was correspondingly assessed in this study. Campylobacter jejuni is one of the most important zoonotic pathogens that can be found on eggshells. Therefore, this bacterium was used to artificially contaminate the eggshells (n = 22) with concentrations of 3.1 ± 0.6 log 10 cfu/g. After separating the egg yolk from the egg white, cross-contamination was determined using culture and qPCR. Altogether, cross-contaminations with C. jejuni were found in 15 egg white (68%) and in three egg yolk (14%) samples. Afterward, 90 eggs from 30 egg packs from different producers in and around Munich (Germany) were obtained for field study purposes. To address the problem of culturing due to a possible viable but nonculturable (VBNC) status of C. jejuni, a method to differentiate viable and dead C. jejuni on eggshell using 10 µM propidium monoazide (PMA) and qPCR was developed. As a result, seven egg packs (23%) were positive for C. jejuni. Of these, only one (3%) was contaminated with viable cells, but still in a concentration of 3.3 log 10 cells/g shell. According to these results and considering that eggshells might also be naturally contaminated with other pathogens, the authors recommend avoiding the manual separation technique of egg white and yolk by the eggshell. Especially if raw egg white or yolk is used for preparation of not sufficiently heated foods, where contaminating pathogens are not inactivated during processing, this technique might be a safety hazard for the consumer., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

This study aimed to assess the suitability of egg yolk (EY) supplementation to a tris-citric acid-based extender on cryosurvival of guinea pig ( Cavia porcellus ) epididymal spermatozoa. Two synthetic-based extenders, tris-citric acid-glucose plus 20% EY (TCG-EY) and tris-citric acid-fructose (TCF) both with 5% glycerol, were compared. Thirty-two epididymides were recovered from 16 adult guinea pig males by gonadectomy, and then the sperm samples were retrieved by retrograde flushing using TCG-EY and TCF extenders for left or right epididymis, respectively. TCG-EY and TCF sperm samples were frozen in static liquid nitrogen vapors through a two-step cooling procedure. Before freezing, the percentage of progressive sperm motility and sperm with intact plasma and acrosome membranes from TCG-EY sperm samples were higher ( p  < 0.05) than those diluted with TCF. Post-thaw sperm kinematic variables and membrane integrity were drastically reduced ( p  < 0.001) compared with prefreezing samples, regardless of extender type. The post-thaw plasmatic and acrosome membrane integrity from TCG-EY sperm samples was higher ( p  < 0.05) than those from TCF samples. Except for the length, the morphometric head dimensions of sperm diluted with TCG-EY or TCF did not vary ( p  > 0.05) after the freezing-thawing process compared with the prefreezing samples. In conclusion, despite greater cell cryoinjury with both extenders, the EY supplementation exerted greater cell membrane protection before and after the freezing-thawing process. This research shows an in-depth analysis of guinea pig sperm cryopreservation; however, more studies are recommended.

Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios of xylitol and NaCl on gelation were investigated. Compared to the control group, all treatment groups showed decreased egg yolk particle size and turbidity, increased solubility, surface hydrophobicity, λ max , and fluorescence intensity, reduced loss of free water, and enhanced yolk fluidity. The addition of xylitol and NaCl effectively prevented ice crystal growth, minimized protein denaturation caused by water loss, and formed complexes with proteins and water lost during freezing, thereby inhibiting the aggregation of protein molecules and the formation of gels. This study presents a novel and healthier strategy for inhibiting gelation of frozen egg yolk using xylitol and NaCl., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Dietary restriction in the form of fasting is a putative key to a healthier and longer life, but these benefits may come at a trade-off with reproductive fitness and may affect the following generation(s). The potential inter- and transgenerational effects of long-term fasting and starvation are particularly poorly understood in vertebrates when they originate from the paternal line. We utilised the externally fertilising zebrafish amenable to a split-egg clutch design to explore the male-specific effects of fasting/starvation on fertility and fitness of offspring independently of maternal contribution. Eighteen days of fasting resulted in reduced fertility in exposed males. While average offspring survival was not affected, we detected increased larval growth rate in F1 offspring from starved males and more malformed embryos at 24 h post-fertilisation in F2 offspring produced by F1 offspring from starved males. Comparing the transcriptomes of F1 embryos sired by starved and fed fathers revealed robust and reproducible increased expression of muscle composition genes but lower expression of lipid metabolism and lysosome genes in embryos from starved fathers. A large proportion of these genes showed enrichment in the yolk syncytial layer suggesting gene regulatory responses associated with metabolism of nutrients through paternal effects on extra-embryonic tissues which are loaded with maternal factors. We compared the embryo transcriptomes to published adult transcriptome datasets and found comparable repressive effects of starvation on metabolism-associated genes. These similarities suggest a physiologically relevant, directed and potentially adaptive response transmitted by the father, independently from the offspring's nutritional state, which was defined by the mother., (© 2024 The Authors. Molecular Ecology published by John Wiley & Sons Ltd.)

Salt content is a crucial indicator of the maturity and internal quality of salted duck eggs (SDEs) during the pickling process. However, there is currently no valid and rapid method available for accurately detecting salt content. In the present study, we utilized hyperspectral imaging to no-destructively determine the salt content in egg yolks, egg whites, and whole eggs during the curing period. Firstly, principal component analysis was applied to explain the characteristics of egg yolk and white morphology transformation of SDEs with different maturities during curing. Secondly, sensitive spectral factors representative of changes in the salt content of SDEs were extracted by three spectral transformations (Savitzky-Golay SG, continuum removal CR, and first-order derivation FD) and three approaches of selecting characteristic wavelengths (successive projection algorithm SPA, uninformative variables elimination UVE and competitive adaptive reweighting sampling algorithm CARS). The results of the PLSR model suggested that the optimal models for predicting salt content in egg yolks, whites, and whole eggs were SG-UVE-PLSR (predicted coefficient of determination R p 2 =0.912, predicted standard deviation SE p =0.151, residual prediction deviation RPD = 3.371), CR-CARS-PLSR (R p 2 =0.873, SE p =0.862, RPD = 2.806), and CR-UVE-PLSR (R p 2 =0.877, SE p =0.680, RPD = 2.851), respectively. Eventually, the optimal prediction model for the salt content of the whole egg was employed to a pixel spectral matrix to calculate the salt content values of pixel points on the hyperspectral image of SDEs. Additionally, pseudo-color techniques were employed to visualize the spatial distribution of predicted salt content. This work will provide a theoretical foundation for rapidly detecting maturity and enabling high-throughput quality sorting of SDEs., Competing Interests: Declaration of competing interest We declare that we have no financial and personal relationships with other people or organizations that can inappropriately influence our work, there is no professional or other personal interest of any nature or kind in any product, service and/or company that could be construed as influencing the position presented in, or the review of, the manuscript entitled, “Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging”., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Maternal immunoglobulin transfer plays a key role in conferring passive immunity to neonates. Maternal blood immunoglobulin Y (IgY) in avian species is transported to newly-hatched chicks in two steps: 1) IgY is transported from the maternal circulation to the yolk of maturing oocytes, 2) the IgY deposited in yolk is transported to the circulation of the embryo via the yolk sac membrane. An IgY-Fc receptor, FcRY, is involved in the second step, but the mechanism of the first step is still unclear. We determined whether FcRY was also the basis for maternal blood IgY transfer to the yolk in the first step during egg development. Immunohistochemistry revealed that FcRY was expressed in the capillary endothelial cells in the internal theca layer of the ovarian follicle. Substitution of the amino acid residue in Fc region of IgY substantially changed the transport efficiency of IgY into egg yolks when intravenously-injected into laying quail; the G365A mutant had a high transport efficiency, but the Y363A mutant lacked transport ability. Binding analyses of IgY mutants to FcRY indicated that the mutant with a high transport efficiency (G365A) had a strong binding activity to FcRY; the mutants with a low transport efficiency (G365D, N408A) had a weak binding activity to FcRY. One exception, the Y363A mutant had a remarkably strong binding affinity to FcRY, with a small dissociation rate. The injection of neutralizing FcRY antibodies in laying quail markedly reduced IgY uptake into egg yolks. The neutralization also showed that FcRY was engaged in prolongation of half-life of IgY in the blood; FcRY is therefore a multifunctional receptor that controls avian immunity. The pattern of the transport of the IgY mutants from the maternal blood to the egg yolk was found to be identical to that from the fertilized egg yolk to the newly-hatched chick blood circulation, via the yolk sac membrane. FcRY is therefore a critical IgY receptor that regulates the IgY uptake from the maternal blood circulation into the yolk of avian species, further indicating that the two steps of maternal-newly-hatched IgY transfer are controlled by a single receptor., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Okamoto, Sasaki, Ikeda, Doi, Tatsumi, Oshima, Kojima, Mizushima, Ikegami, Yoshimura, Furukawa, Kobayashi, Horio and Murai.)

The successful preservation of ram semen is essential to promote genetic variability, ensure semen transportation, and inseminate multiple ewes. Currently, either animal or plant-based lipoprotein-based extenders are used for semen preservation. Animal product-based extenders include milk and egg yolk, while soybean lecithin is a plant-based extender. Although extenders containing products of animal origin better preserve the quality of chilled semen, the in vivo efficacy after 24 h of storage is still of great concern. Storage temperature is another important and effective factor in preserving sperm quality, whereby different storage temperatures are adopted to enhance the storage life of sperm. Low temperatures (4-5 °C) better preserve sperm quality for a longer duration than high temperatures (15, 20, and 25 °C). Moreover, antioxidant supplementation has a positive impact on sperm quality during liquid storage. The current review summarizes the outcomes of various extenders, different storage temperatures, and antioxidant supplementation on the liquid storage of ram sperm., (© 2024. The Author(s), under exclusive licence to Springer Nature B.V.)

Nosema disease, caused by Nosema ceranae, one of the single-celled fungal microsporidian parasites, is one of the most important and common diseases of adult honey bees. Since fumagillin, which has been used for decades in the control of Nosema disease in honey bees (Apis mellifera), poses a toxic threat and its efficacy against N. ceranae is uncertain, there is an urgent need to develop alternative prophylactic and curative strategies for the treatment of this disease. The main aim of this study was to investigate the therapeutic potential of specific egg yolk immunoglobulins (IgY) on Nosema disease. For this purpose, the presence of N. ceranae was determined by microscopic and PCR methods in honey bees collected from Nosema suspicious colonies by conducting a field survey. Layered Ataks chickens, divided into four groups each containing 20 animals, were vaccinated with live and inactivated vaccines prepared from field isolates of N. ceranae. Eggs were collected weekly for 10 weeks following the last vaccination. IgY extraction was performed using the PEG precipitation method from egg yolks collected from each group, and the purity of the antibodies was determined by SDS-PAGE and Western Blot. The presence of N. ceranae-specific IgYs was investigated by Western Blot and indirect ELISA methods. It was determined that specific IgYs showed high therapeutic efficacy on Nosema disease in naturally infected bee colonies. In addition, honey bees collected from infected colonies were brought to the laboratory and placed in cages with 30 bees each, and the effectiveness of IgYs was investigated under controlled conditions. It was detected that specific IgY reduced the Nosema spore load and the number of infected bees significantly in both the field and experimental study groups treated for seven days. It was concluded that chicken IgYs, an innovative and eco-friendly method, had a significant potential for use as an alternative to antifungal drugs., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2024 Açık et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

The aim of this study was to investigate effects of cholesterol removal treatment (CRT) on the flavor, taste, texture, color, and nutritional value of hot gel egg yolk (EY). The off-odor, volatile components and taste of EY treated with CRT were studied by electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS) and electronic tongue (E-tongue). The effect of CRT on the nutritional value of EY was studied by amino acid and fatty acid analysis. The CRT significantly reduced the content of hexanal, 2-amyl-furan, 1-octene-3-ol, styrene and heptanal in EY1-EY4, also decreased its bitter taste without affecting other taste and elasticity. In addition, the CRT did not affect the essential amino acids (EAA) content and L*, a* and b* values of EY1-EY4, but it led to the reduction in polyunsaturated fatty acids (PUFA) content. In general, the CRT is an effective way to reduce the off-odor of EY without affecting consumer acceptance., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

The increasing incidence of inflammatory bowel disease (IBD) has become a global phenomenon. Egg yolk lipids are one of the essential dietary foods, but its effects on intestinal immunity remain unclear. Here, egg yolk lipids are obtained using ethanol extraction and a total of 601 kinds of lipids are detected via lipidomics, including 251 kinds of triglycerides, 133 kinds of phosphatidylcholines, 44 kinds of phosphatidylethanolamines. Then, the study finds that egg yolk lipids significantly alleviate dextran sulfate sodium-induced colitis and reduce the production of inflammatory factors. Meanwhile, egg yolk lipids also maintain intestinal barrier integrity and decrease lipopolysaccharide translocation by alleviating intestinal structure damage and increasing the numbers of goblet cells and mucin 2. Mechanistically, egg yolk lipids attenuate colitis by inhibiting the assembly and activation of NLRP3 inflammasome. Moreover, the study also finds that egg yolk lipids reverse gut microbiota dysbiosis referring to increased relative abundance of Bacteroides acidifaciens and decrease relative abundance of Akkermansia muciniphila, as well as increased short chain fatty acids concentration in the gut. Together, the study elucidates the anti-colitis effect of egg yolk lipids and provides positive evidences for egg yolk lipids involving in dietary strategy and IBD therapy., (© 2023 Wiley-VCH GmbH.)

Background: Functional connectivity (FC) measures statistical dependence between cortical brain regions. Studies of FC facilitate understanding of the brain's function and architecture that underpin normal cognition, behavior, and changes associated with various factors (e.g. nutritional supplements) at a large scale., Objective: We aimed to identify modifications in FC patterns and targeted brain anatomies in piglets following perinatal intake of different nutritional diets using a graph theory based approach., Methods: Forty-four piglets from four groups of pregnant sows, who were treated with nutritional supplements, including control diet, docosahexaenoic acid (DHA), egg yolk (EGG), and DHA + EGG, went through resting-state functional magnetic resonance imaging (rs-fMRI). We introduced the use of differential degree test (DDT) to identify differentially connected edges (DCEs). Simulation studies were first conducted to compare the DDT with permutation test, using three network structures at different noise levels. DDT was then applied to rs-fMRI data acquired from piglets., Results: In simulations, the DDT showed a greater accuracy in detecting DCEs when compared with the permutation test. For empirical data, we found that the strength of internodal connectivity is significantly increased for more than 6% of edges in the EGG group and more than 8% of edges in the DHA and DHA + EGG groups, all compared to the control group. Moreover, differential wiring diagrams between group comparisons provided means to pinpoint brain hubs affected by nutritional supplements., Conclusion: DDT showed a greater accuracy of detection of DCEs and demonstrated EGG, DHA, and DHA + EGG supplemented diets lead to an improved internodal connectivity in the developing piglet brain.

Specific and rapid detection of live Staphylococcus aureus ( S.A ) in environmental and food samples is critically important for protecting human health. In order to fulfill this purpose, two kinds of novel egg yolk antibody (IgY) immobilized immunomagnetic beads (IMBs; mSiO 2 -IgY and mMOF-IgY), with core-shell mSiO 2 and mMOF as substrate, were prepared for selectively enriching S.A from samples. Furthermore, the IMBs with captured S.A were collected and re-dissolved in 0.5 mL PBS. After that, a cotton swab coated with sodium dodecylsulfate (SDS) was put in the solution to lyse S.A cells and emit ATP bioluminescence of the luciferin/luciferase system. Finally, a portable bioluminescence detector was used for quantification of ATP corresponding to S.A concentration. The results demonstrated that mMOF-IgY can enrich more S.A than mSiO 2 -IgY and emit a stronger signal. The reasons may be due to the higher immobilization amount of IgY on the IMBs. Under optimal conditions, the calibration line of S.A concentration was 10-10 5 CFU mL -1 by mMOF-IgY within 30 min. The low detection limit of S.A was 3 CFU mL -1 . The results demonstrated that the assay takes much shorter time than plate counting. Its portability and excellent detection capability are suitable for rapid monitoring of specific pathogens in foods.

Hen eggs and the corresponding food products are essential components of human diet. In addition to supplying basic nutrients, they contain functional peptides that are released in vivo within the intact raw material following physiological proteolytic events affecting specific proteins or derive from technological processing of albumen and yolk fractions as a result of the dedicated use of proteases from plant and microbial sources. Besides their potential importance for functional applications, peptides released under physiological conditions in intact egg can be used as markers of product storage and deterioration. Therefore, characterization and quantitation of peptides in egg and egg-derived products can be used to implement evaluation of potential bioactivities as well as to assess food product qualitative characteristics. Here, we provide dedicated information on extraction, identification, and quantitative analysis of peptides from albumen and yolk plasma; nano-liquid chromatography-mass spectrometry combined with bioinformatic analysis of resulting raw data by different software tools allowed to assign molecules based on database searching and to evaluate their relative quantity in different samples., (© 2024. The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature.)

Liquid egg yolk (LEY) is often treated with phospholipase A 2 (PLA 2 ) to improve its emulsifying capacity and thermal stability. However, this process may allow certain pathogens to grow. The objective of this study was to evaluate the growth kinetics of mesophilic Bacillus cereus in LEY during PLA 2 treatment. Samples, inoculated with B. cereus vegetative cells, were incubated isothermally at different temperatures between 9 and 50 °C to observe the bacterial growth and survival. Under the observation conditions, bacterial growth occurred between 15 and 48 °C, but not at 9 and 50 °C. The growth curves were analyzed using the USDA IPMP-Global Fit, with the no-lag phase model as the primary model in combination with either the cardinal temperatures model (CTM) or the Huang square-root model (HSRM) as the secondary model. While similar maximum growth temperatures (T max ) were determined (48.4 °C for HSRM and 48.1 °C for CTM), the minimum growth temperature (T min ) of the HSRM more accurately described the lower limit (9.26 °C), in contrast to 6.51 °C for CTM, suggesting that the combination of the no-lag phase model and HSRM was more suitable to describe the growth of mesophilic B. cereus in LEY. The root mean square error (RMSE) of model validation and development was <0.5 log CFU/g, indicating the combination of the no-lag phase model and HSRM could predict the growth of mesophilic B. cereus in LEY during PLA 2 treatment. The results of this study may allow the food industry to choose a suitable temperature for PLA 2 treatment of LEY to prevent the growth of mesophilic B. cereus., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Published by Elsevier Ltd.)

It is inevitable to obtain chicks from breeders of different ages in broiler fattening. However, breeder age has an effect on eggs. There is no detailed study on the changes in mineral levels in eggs and bones of these effects. Therefore, the aim of this study examines how mineral levels of shell, albumen, egg yolk, and bone, embryonic development and bone characteristics change according to the breeder age. A total of 370 fresh hatching eggs were obtained from Ross-308 breeders at 2 different ages (25 to 60-week-old). Egg, embryo, yolk sac and chick characteristics were determined. Morphometric parameters of bones of embryos at 19 days of age and chicks at hatch were examined. Mineral levels of albumen, yolk, shell and bones of embryo and chick were determined. Egg weight, embryo weight, embryo length, chick weight and chick length were higher in old breeder than those of younger one. Femur length, width and Seedor index of tibia, weight, width and Seedor index of metatarsus were found to be high in embryos at 19 days of old breeder than young breeder. There were differences in relative femur weight, tibia length and relative metatarsus weight of chicks at hatch. The mineral levels were high in the femur, tibia and metatarsus of embryos and chicks, in parts of the egg of old breeder. K, Ca, Mg, P, Fe and Mn levels in the eggshell were decreased during incubation. Ca and Mg levels were decreased in the yolk during incubation. K, Ca, Mg, P, Fe, Zn and Mn levels were found to be high in chick bones than those of bones of embryos at 19 days of age. The total embryonic death was found to be high in the fertile eggs of younger breeder group. No differences were observed in fertility, hatchability of fertile and set eggs according to the age of breeders. These data may be useful in designing in-ovo injections, formulating diets of broiler breeders and broilers and in preventing bone diseases in broilers., (© 2023 The Authors. Journal of Animal Physiology and Animal Nutrition published by Wiley-VCH GmbH.)

This study investigated the effects of the preparation form of astaxanthin on egg yolk pigmentation and egg quality in laying hens. The following four astaxanthin sources were prepared in this study: (1) dried cell powder of Paracoccus carotinifaciens (Panaferd-AX), (2) fine cell powder of P. carotinifaciens (Panaferd-P), (3) astaxanthin oil suspension, and (4) water-soluble astaxanthin powder. These astaxanthin preparations were added to the basal diet at a final concentration of 2 mg/kg and fed to White Leghorn laying hens for 14 days. Although the administration of these astaxanthin preparations did not largely affect egg quality (i.e., egg weight, yolk weight, albumen height, and Haugh unit), feeding significantly improved astaxanthin concentration and yolk color fan score. When water-soluble astaxanthin powder was fed, the yolk astaxanthin concentration and color fan score were most improved, followed by Panaferd-P. These results indicated that astaxanthin pulverization and water solubilization significantly improved its bioavailability in laying hens. Furthermore, although diets rich in (all-E)-astaxanthin were fed to the hens, approximately 30% of astaxanthin was present as the Z-isomers in the egg yolk. These findings may contribute to improving not only the egg quality but the nutritional value of hen eggs.

The heat sensitivity of egg yolk limits its application, and xylitol can improve its thermal stability. The soluble and insoluble components of egg yolk and egg yolk containing xylitol treated at different temperatures were explored from the aspects of thermal instability behavior characterization and structure property. Magnetic resonance imaging and low field nuclear magnetic resonance showed that increased temperature induced liberation and transfer of hydrogen protons. Meanwhile, the apparent viscosity of soluble components increased, while that of insoluble components decreased. Microstructure showed that heat treatment induced aggregation and lipid transfer. SDS-PAGE showed that heat treatment induced aggregation and transformation of γ-livetin and apo-LDL. The change in crystal structure, Raman spectroscopy, and 3D fluorescence spectra showed that heat treatment resulted in the unfolding of yolk proteins, especially plasma proteins. Xylitol could alleviate transformation of components by stabilizing protein structure, alleviating the damage in protein integrity and elevation in aggregation size., Competing Interests: Declaration of competing interest No conflicts of interest exist regarding the submission of this manuscript, and the manuscript has been approved for publication by all authors. I declare on behalf of my co-authors that the work described here in represents original research that has not been published previously and is not under consideration for publication elsewhere, in whole or in part. All the listed authors have approved the enclosed manuscript., (Copyright © 2023. Published by Elsevier B.V.)

The models of preserved egg yolk (PEY) and salted egg yolk both treated with or without NaCl were performed to explore the effect of NaCl on the characteristic volatile compounds (VOCs) in PEY. 1-hexanol, 2-heptanone, isoamyl acetate, etc., compounds were confirmed as the characteristic VOCs in PEY mainly induced by NaCl and the formation of 1-octanol, 2-pentylfuran, ammonia, etc., characteristic VOCs induced by NaCl may depend on the combined effect of Cu 2+ and OH - . Among them, 1-hexanol and 2-heptanone were formed from linoleic acid in PS(18:0&#95;18:2) and oleic acid in PG(22:6&#95;18:1), respectively, through multi-omics and correlation analysis. Meanwhile, 1-octanol may originated from β-oxidation of oleic acid in PS(18:1); 2-pentylfuran and ammonia maybe derived from the derivative of aspartate and the degradation of l-methionine, respectively. Moreover, this study provides a new insight to parse the influence of NaCl with/without other exogenous factors on the formation of VOCs in food products., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Objective: To identify protective equine rotavirus group A (ERVA) VP8 epitopes and demonstrate that immunizing hens with synthetic peptides based on these epitopes would yield high-titered, neutralizing egg yolk antibodies for potential application in foals., Animals: 26 rotavirus-positive, client-owned foals were included in the study. Five white leghorn hens were used for antibody production., Methods: Chicken antibodies were raised against 3 synthetic epitope peptides from the VP8 protein of the common ERVA P-type, P4[12] using CD40-targeted streptavidin-peptide complexes. Antipeptide serum- and egg yolk antibodies were subject to ELISA and in vitro virus neutralization assays to evaluate binding and neutralization activities. Lyophilized anti-VP8 egg yolk antibodies were orally administered (30 g; q 24 h for 5 days) to foals with rotaviral diarrhea. Physical examinations were performed daily. The duration of diarrhea and any adverse effects were recorded., Results: CD40-targeted vaccination of hens generated high titers of anti-VP8 serum and egg yolk antibodies after just 3 immunizations. These antibodies prevented in vitro infection of ERVA with titers of 128 in the serum and 94.5 in the yolk. Oral administration (30 g; q 24 h for 5 days) of lyophilized hyperimmune egg yolk to foals with rotaviral diarrhea did not reveal any adverse effects of the treatment., Clinical Relevance: This study demonstrated that antibodies raised against neutralizing epitopes of the ERVA VP8 protein could prevent ERVA infection in vitro. Based on these results and previous work in other animals, in vivo evaluation of the therapeutic efficacy of anti-VP8 egg yolk antibodies is warranted.

The process of egg yolk formation involves the transport and uptake of a large number of small molecule metabolites. A qualitative and relative quantitative analysis of metabolites in the 3 formation periods of egg yolk was performed by a liquid chromatography-tandem mass spectrometry (LC-MS/MS) analytical workflow. A total of 398 metabolites were identified, of which "amino acids and their metabolites", "lipid", and "organic acids and their derivatives" were the dominant egg yolk metabolite categories with the most metabolite species. The findings suggested that a number of amino acids, organic acids, nucleotides and their metabolites were deposited during follicular development to provide material support for later embryonic development. At the same time, some vitamins and carbohydrates were consumed during follicular development to support the normal development process. In addition, the small hierarchical follicle (SF) period may be a critical period for the regulation of the transport and deposition of some active ingredients. These results contribute to a comprehensive understanding of the nutrient deposition pattern and nutritional properties of egg yolk., (Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.)

The emergence of Zika virus (ZIKV) and its associated neonatal and congenital complications pose a threat to global health, particularly in tropical and subtropical regions with co-circulation of related flaviviruses and intense vector proliferation. Diagnosis of ZIKV by RT-PCR is limited to the viraemic phase and is not always accessible in low-income tropical settings, while serological tests often show cross-reactivity with other flaviviruses. Given the similarity of ZIKV symptoms to those of other arboviruses, but the different prognosis and risks, it is important to develop specific and accessible diagnostic tools. Egg yolk antibodies (IgY) were obtained from Leghorn laying hens immunized with recombinant ZIKV NS2B protein produced in agroinfiltrated Nicotiana benthamiana. After three immunizations, total IgY was recovered from the eggs by the 20% ammonium sulfate precipitation method. After characterisation by SDS-PAGE, dot blotting and ELISA, the IgY was adsorbed to dengue virus (DENV) from cell culture supernatants and tested for its ability to specifically detect ZIKV-positive sera samples. High yield and purity were observed on SDS-PAGE for polyclonal IgY, which reacted with NS2B at high titres in ELISA and detected both NS2B and ZIKV in dot blotting. However, a cross-reaction with DENV was observed and the anti-NS2B IgY was unable to discriminate ZIKV from DENV positive sera samples, even after adsorption with DENV. This is probably due to the phylogenetic relationship of the viruses and the shared identity of their proteins., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)

The production of egg yolk powder often involves critical processes such as pasteurization and spray drying, however, these thermal processes will inevitably affect the functional properties of egg yolk (especially gelation and emulsification). The aim of this study was to elucidate the mechanism of the effect of pasteurized egg yolk (P-EY) and spray-dried egg yolk (SD-EY) on the functional properties through quantitative N-glycoproteomic. The results showed, compared with fresh egg yolk (F-EY), emulsifying property of mild heat-treated P-EY was slightly reduced while the gelation property did not undergo significant changes, whereas emulsifying activity (EAI) and gelation strength of vigorously heat-treated SD-EY were significantly reduced by 48.72 % and 35.73 %, respectively. During thermal processing in SD-EY, larger aggregate particles (particle size ∼10 um) were formed, and the surface hydrophobicity was reduced (93.0 %) and the zeta potential was enhanced (62.8 %). The results of quantitative N-glycoproteomic showed that 13 N-glycosylated proteins (APOB, vitellogenin, etc.) were down-regulated while only 2 N-glycosylated proteins were up-regulated; 21 N-glycosylation sites were down-regulated and 2 N-glycosylation sites were up-regulated in SD-EY, suggesting that covalent cross-linking of protein N-glycoproteins may have occurred in the process of spray-drying, which altered molecular physicochemical characteristics of the yolk solution that further affecting the processing properties of egg yolk., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Polyvalent antibodies can resist multiple bacterial species, and immunoglobulin Y (IgY) antibody can be economically prepared in large quantities from egg yolk; further, IgY polyvalent antibodies have application value in aquaculture. The outer membrane proteins (OMPs) PF1380 and ExbB of Pseudomonas fluorescens were expressed and purified, and the corresponding IgY antibodies were prepared. PF1380, ExbB, and the corresponding IgY antibodies could activate the innate immune responses of chicken and Carassius auratus. The passive immunization to C. auratus showed that the IgY antibodies of PF1380 and ExbB had an immune protection rate, down-regulated the expression of antioxidant-related factors (MDA, SOD, GSH-Px, and CAT) to reduce the antioxidant reaction, down-regulated the expression of inflammation-related genes (IL-6, IL-8, TNF-α, and IL-1β) to reduce the inflammatory reaction, maintained the integrity of visceral tissue structure, and reduced apoptosis and damage of tissue cells in relation to P. fluorescens and Aeromonas hydrophila infections. Thus, the IgY antibodies of PF1380 and ExbB could be considered as passive polyvalent vaccine candidates in aquaculture., Competing Interests: Declaration of competing interest The authors confirm they have no known conflicts of interest., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The egg production model (EPM) described here is a mechanistic and stochastic model that simulates the amino acid and energy requirements of laying hens. It takes into account their potential rate of laying, and egg weight over time, and the composition of the feed provided. The model predicts feed intake based on the assumption that hens will consume enough feed to reach their genetic potential. The environment is assumed to be non-limiting, although feed intake may be constrained by bulk capacity when bulky feeds are offered. The simulation model integrates a least-cost feed formulator, which enables the prediction of a feeding program that maximizes economic returns. A series of simulations were conducted to demonstrate the model behavior, external evaluation, and the economic optimization routine. The model behavior showed that as the energy content in the feed decreased, the simulated feed intake increased to compensate. Consequently, feeds with lower energy concentrations led to an overconsumption of nutrients, resulting in increased egg component weights (yolk and albumen). However, when the balanced protein was reduced while maintaining a constant energy-to-protein ratio, there was no change in egg components, consistent with published literature. The external evaluation indicated that feed intake, egg production, and egg weight were estimated with low error, and there was a similar trend observed between the estimated and observed data. This demonstrates the reliability of the model. Additionally, the paper provides a demonstration of how to use and interpret the results from the egg production model, including the economic optimization routine. The study found that a feed containing 7.8 g/kg of digestible lysine maximized economic returns. This optimization tool can be valuable in making nutritional decisions to optimize economic returns in an egg production system., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

Obtaining peptides with antioxidant properties by enzymatic hydrolysis has been widely described; however, the use of non-enzymatic methods to obtain peptides with antioxidant capacities has been poorly investigated. In this study, non-soluble proteins obtained from delipidated egg yolk granules were hydrolyzed with trypsin, and with a non-enzymatic method using sub-critical water hydrolysis under a non-oxidizing (nitrogen) and oxidizing (oxygen) atmosphere. The effect of the sub-critical water hydrolysis on the amino acids' composition of the hydrolysates was assessed. Furthermore, the antioxidant capacities of the hydrolysates were evaluated using the ABTS •+ scavenging assay, the DPPH radical scavenging activity assay, and by measuring the reducing power of the peptides, the peptides' ferrous ion chelating capacities, and the antioxidant effect of the peptides on beef homogenates. The hydrolysate obtained by sub-critical water hydrolysis under a nitrogen stream showed similar or better results in the antioxidant tests than those obtained using trypsin hydrolysis, except in the ferrous chelating capacity, where the trypsin hydrolysate showed the best performance. The oxidizing environment promoted by the oxygen in the other sub-critical water hydrolysis method tested produced the peptides with the lowest antioxidant capacities, due to changes in the primary structure of the peptides. These results suggest that the sub-critical water hydrolysis method under a nitrogen stream, in comparison with the enzymatic hydrolysis, is a reliable method to obtain peptides with good antioxidant capacities.