The mechanism of yolk consumption was studied morphologically and biochemically in Japanese quail Coturnix japonica. The amount of yolk granules in the yolk (or 'yolk cell') decreased in two steps during embryonic development. In the first step, during days 0-4 of incubation, the yolk-granule weight decreased at a rate of 13 mg/day. This decrease was due to segregation by endodermal cells that were newly formed in the developing yolk sac. In the second step after day 6, the decrease was drastic at a rate of 29.8 mg/day during days 6-12 and very slow thereafter. The decrease at the second step was due to the enzymatic digestion of yolk granules by cathepsin D that coexisted in yolk spheres. This digesting reaction was triggered by the solubilization of the granules with high concentrations of salts that were supplied after disruption of the limiting membrane of yolk spheres. The 'yolk cell' seemed to die around day 5 of incubation. Thus the digestion products might be taken up together with yolk lipids by endocytosis into the endodermal cells and transported to blood vessels.
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http://dx.doi.org/10.1111/j.1440-169X.2004.00740.x | DOI Listing |
Food Chem
December 2024
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China. Electronic address:
This study explored the impact of varying alkalinity levels in pH-shifting treatments on egg yolk protein (EYP) emulsification and investigated the underlying oil-water interface adsorption mechanism. Increasing alkaline pH-shifting treatment exposed more hydrophobic groups within EYP, altering its tertiary structure. Moreover, pH-shifting treatment reduced solution particle size (P < 0.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China. Electronic address:
Glycerol 1,3-dioleic acid, 2-palmitate (OPO) structural lipids are one of the important types of breast milk replacement lipids. Due to the presence of polyunsaturated fatty acids (PUFA) in the OPO structure, causing it to be extremely unstable. This study aimed to embed OPO through homogenization and spray drying based on egg yolk granules (EYG, riches in low/high-density lipoproteins) to prepare OPO natural microcap1sules.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address:
High internal phase emulsions (HIPEs) can be used as suitable alternatives for saturated fatty acids. However, conventional approach for HIPEs preparation requires high energy-intensive production (e. g.
View Article and Find Full Text PDFAnimals (Basel)
November 2024
Key Laboratory for Genetic Breeding of Aquatic Animals and Aquaculture Biology, Freshwater Fisheries Research Center (FFRC), Chinese Academy of Fishery Sciences (CAFS), Wuxi 214081, China.
Antarctic krill oil has been proven to be able to promote the ovarian development of crustaceans, but its optimal application dose and potential regulatory mechanism in are still unclear. In this study, five isonitrogenous and isolipidic diets with gradient additions of Antarctic krill oil (0%, 1.5%, 3%, 4.
View Article and Find Full Text PDFFood Chem
February 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address:
Egg yolk granules (EYGs) are water-insoluble components of egg yolk that are rich in protein and phospholipids. Improving the solubility of EYGs is crucial for their development and utilization. The solubilization of EYGs in a weak alkaline environment (pH 7.
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