AI Article Synopsis
- Egg yolk is rich in lipids, making up 33% of its composition, with triglycerides being the main lipid and an abundance of phospholipids and cholesterol.
- The unique composition of egg yolk phospholipids includes high amounts of phosphatidylcholine, along with other types like phosphatidylethanolamine and sphingomyelin, all of which are contained in HDL and LDL particles.
- Although egg yolk lipids can be easily extracted and have great potential in food, cosmetics, pharmaceuticals, and nutraceuticals, their commercial applications are currently limited, highlighting a need for further exploration and utilization.
Article Abstract
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9385935 | PMC |
| http://dx.doi.org/10.1007/s10068-022-01138-4 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Maternal deposition of hormones and contaminants shape the gonadal transcriptome in American alligators.
Proc Biol Sci
January 2025
Eugene P. Odum School of Ecology, University of Georgia, Athens, GA, USA.
Environmental conditions influence the maternal deposition of hormones into eggs, which is hypothesized to adaptively modify developmental outcomes in offspring. However, most ecosystems harbour environmental contaminants capable of disrupting endocrine signaling, and maternal exposure to these compounds has the potential to further alter offspring traits. Studies rarely examine maternally derived hormones and contaminants along with offspring phenotypes, and we know little about their interrelationships and potential interactions.
View Article and Find Full Text PDFThe effects of Acremonium terricola culture (ATC) on production performance, serum biochemical parameters, egg quality and amino acid contents in the yolk of eggs of Beijing You-chicken were conducted in the current study. A total of 216 Beijing You-chickens (330 days old) were randomly divided into 2 groups. The control group (CON) was fed a corn-soybean-based diet, and the experimental group was fed a basal diet supplemented with 0.
View Article and Find Full Text PDFEffect of supplementing corn diet for laying hens with vitamin A and trace minerals on carotenoid content and deposition efficiency in egg yolk.
Poult Sci
January 2025
University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia. Electronic address:
This study investigated the effects of supplementing laying hen's diet with vitamin A (5,000, 10,000 and 20,000 IU/kg) and trace minerals (Zn, Mn, Cu, Fe and Se) in inorganic and organic form on the carotenoid content and deposition efficiency in egg yolk. Hen's diet consisted of two commercial dent corn hybrids (soft- and hard-type), which differed in their carotenoid profile. The feeding trial was conducted with 252 Lohmann Brown hens allocated in 84 cages that were randomly assigned to 12 dietary treatments (2 hybrids × 3 vitamin A levels × 2 trace mineral forms).
View Article and Find Full Text PDFMechanism of the Discontinuous Structure in Heat-Induced Natural Egg Yolk Mediated by Accumulation of Yolk Sphere Microgels: Morphology, 4D-DIA Proteomics, and Physicochemical Properties.
J Agric Food Chem
January 2025
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
The heat-induced natural egg yolk is a discontinuous object formed by the accumulation of yolk spheres. However, the reason why yolk spheres form individual microgels rather than continuous gels has not been elucidated. This study investigated the different gelation behaviors in the yolk sphere exterior (EYSE) and the yolk sphere interior (EYSI) by using 4D-DIA proteomics, electron microscopy, and multispectral techniques.
View Article and Find Full Text PDFQuantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment.
Poult Sci
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!