Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white

2019 ◽  
Vol 276 ◽  
pp. 164-173 ◽  
Author(s):  
Ya-Fei Liu ◽  
Indrawati Oey ◽  
Phil Bremer ◽  
Pat Silcock ◽  
Alan Carne ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Inflammatory Activity ◽  
Anti Inflammatory

The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis

2018 ◽  
Vol 9 (12) ◽  
pp. 6444-6454 ◽  
Author(s):  
Mengya Zhang ◽  
Yan Zhao ◽  
Na Wu ◽  
Yao Yao ◽  
Mingsheng Xu ◽  
...  
Keyword(s):  
Egg White ◽  
Inflammatory Activity ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion ◽  
Anti Inflammatory

Peptides DEDTQAMPFR (DR-10), MLGATSL (ML-7), SLSFASR (SR-7), and MSYSAGF (MF-7) derived from simulated gastrointestinal digestion of preserved egg white (SGD-PEW) exerted anti-inflammatory effects on DSS-induced mouse colitis.

In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields

2017 ◽  
Vol 231 ◽  
pp. 165-174 ◽  
Author(s):  
Ya-Fei Liu ◽  
Indrawati Oey ◽  
Phil Bremer ◽  
Patrick Silcock ◽  
Alan Carne
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Peptic Digestion

Aggregation of egg white proteins with pulsed electric fields and thermal processes

2016 ◽  
Vol 96 (10) ◽  
pp. 3334-3341 ◽  
Author(s):  
Li Wu ◽  
Wei Zhao ◽  
Ruijin Yang ◽  
Wenxu Yan ◽  
Qianyan Sun
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Thermal Processes ◽  
Egg White Proteins

Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Wei Zhao ◽  
Ruijin Yang ◽  
Yali Tang ◽  
Rongrong Lu
Keyword(s):  
Electric Fields ◽  
Treatment Time ◽  
Combined Treatment ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Microbial Inactivation ◽  
Processing Temperature ◽  
Combined Effects ◽  
Egg White Proteins ◽  
Emulsifying Capacity

Combined effects of heat and pulsed electric fields treatment (20 and 40oC, 0-800 µs at 30 kV/cm) on microbial inactivation inoculated in egg whites were studied. Pulsed electric fields treatment time and processing temperature had profound effects on microbial inactivation. Pulsed electric fields treatment with a bipolar pulse (2 µs wide), an intensity of 30 kV/cm, a frequency of 100 Hz, the processing temperature of 40 oC and treatment time for 800 µs, was sufficient to achieve pasteurization conditions using S. enteritidis , E. coli and S. aureus, common spoilage and pathogenic micro-organisms in egg products. This treatment produced a non-significant (p>0.05) increase in foaming capacity and stability and an increase (p<0.05) in emulsifying capacity and stability. Surface free sulfhydryls and hydrophobicity of egg white proteins increased with the increment of the PEF treatment time due to the partial unfolding of egg white proteins. Almost 50 % of trypsin inhibitory activity of ovomucoid in liquid egg white was decreased when the treatment time extended to 800 µs. These results suggested that combined treatment of heat and pulsed electric fields could be applied to process liquid egg whites to get desired products.

scholarly journals Synthesis and Characterization of New Etodolac Derivatives with Possible Anti-Inflammatory Activity

2019 ◽  
Vol 28 (1) ◽  
pp. 107-113
Author(s):  
Omeed Muhsin Hassan ◽  
Susan Sarsam
Keyword(s):  
Ir Spectroscopy ◽  
Egg White ◽  
Inflammatory Activity ◽  
Synthesis And Characterization ◽  
Paw Edema ◽  
Ft Ir ◽  
Anti Inflammatory ◽  
Ft Ir Spectroscopy ◽  
Inflammatory Effect

A series of Etodolac hydrazone derivatives were synthesized and evaluated for their anti-inflammatory activity by using egg white induced paw edema method. All the synthesized target compounds were characterized by CHN- microanalysis, FT-IR spectroscopy and 1HNMR analysis. The synthesized target compounds (P1-P3) were found to be active in reducing paw edema thickness and their anti-inflammatory effect was comparable to that of the standard (Etodolac). Keywords: Etodolac hydrazone derivatives, anti-inflammatory, paw edemamethod.

Investigation of the Protein−Protein Aggregation of Egg White Proteins under Pulsed Electric Fields

2009 ◽  
Vol 57 (9) ◽  
pp. 3571-3577 ◽  
Author(s):  
Wei Zhao ◽  
Ruijin Yang ◽  
Yali Tang ◽  
Wenbin Zhang ◽  
Xiao Hua
Keyword(s):  
Protein Aggregation ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Egg White Proteins

Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives

2006 ◽  
Vol 12 (5) ◽  
pp. 397-405 ◽  
Author(s):  
F. Sampedro ◽  
D. Rodrigo ◽  
A. Martínez ◽  
G. V. Barbosa-Cánovas ◽  
M. Rodrigo
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Salmonella Enteritidis ◽  
Structural Changes ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Treatment Conditions ◽  
Quality Aspects ◽  
Liquid Whole Egg ◽  
Whole Egg

This work overviews works published on the application of pulsed electric fields (PEF) in egg and egg derivatives, grouped by subject, and arranged chronologically in terms of the factor studied (microorganisms, quality aspects, shelf life and structural changes in gel formation properties). The inactivation of microorganisms by PEF in egg is very considerable, 3.5 decimal reductions in egg white were achieved by PEF in Salmonella enteritidis, 5.5 log reductions of Listeria innocua by means of a synergistic effect of PEF and nisin in liquid whole egg, and 5.6 log reductions of Escherichia coli in beaten fresh liquid egg by PEF treatment applied continuously or discontinuously in five steps. The shelf life of PEF-treated fresh liquid egg was extended to 4 weeks in refrigeration, and quality (colour, viscosity and sensory attributes) was not affected by PEF treatment. PEF treatment did not cause notable changes in proteins in a solution of ovalbumin and dialysed fresh egg white. However, some structural changes and functional modifications were observed in fresh egg white as a result of PEF treatment. The texture and microstructure of gels were affected by the application of PEF, and therefore PEF treatment conditions in egg white must be optimised to minimise possible modifications.

Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White

2000 ◽  
Vol 48 (6) ◽  
pp. 2332-2339 ◽  
Author(s):  
M. Dolores Fernandez-Diaz ◽  
Laura Barsotti ◽  
Eliane Dumay ◽  
J. Claude Cheftel
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Egg White
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