Depression and Personality: Chicken, Egg, or Combo Dish?

Using chicken antibodies IgY (purified from egg yolks) against mammalian cytochromes P450 and by means of cytochrome P450 marker substrates, we found for the first time the presence of hepatopancreatic cytochrome P450 in crayfishOrconectes limosus(an inducible cytochrome P450 2B-like enzyme) and we were able to detect and quantify cytochrome P450 1A1 in microsomes of human livers. Expression levels of cytochrome P450 1A1 in human livers constituted less than 0.6% of the total hepatic cytochrome P450 complement. The results obtained in our study are clear examples that chicken IgY are suitable for cytochrome P450 detection and quantification. Due to the evolutionary distance, chicken IgY reacts with more epitopes on a mammalian antigen, which gives an amplification of the signal. Moreover, this approach offers many advantages over common mammalian antibody production since chicken egg is an abundant source of antibodies (about 100 mg IgY/yolk) and the egg collection is a non-invasive technique. In the case of antibodies against cytochrome P450 2B4, we documented fast and steady production of highly specific immunoglobulins. Thus, chicken antibodies should be considered as a good alternative to and/or superior substitute for conventional polyclonal antibody produced in mammals.

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Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review

Food Science and Biotechnology ◽

10.1007/s10068-021-00901-3 ◽

2021 ◽

Author(s):

Ethige Chathura Nishshanka Rathnapala ◽

Dong Uk Ahn ◽

Sandun Abeyrathne

Keyword(s):

Functional Properties ◽

Egg White ◽

Chicken Egg

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Chicken egg yolk antibodies (IgY)-based antivenom for neutralization of snake venoms: a review

Toxin Reviews ◽

10.1080/15569543.2021.1942063 ◽

2021 ◽

pp. 1-12

Author(s):

Ankit Choraria ◽

Rajeswari Somasundaram ◽

S. Janani ◽

Selvakumar Rajendran ◽

Naoual Oukkache ◽

...

Keyword(s):

Egg Yolk ◽

Snake Venoms ◽

Chicken Egg ◽

Egg Yolk Antibodies ◽

Chicken Egg Yolk

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Left Ventricular Assist Device Implantation and Kidney Function: Chicken, Egg, or Omelet?

Kidney Medicine ◽

10.1016/j.xkme.2021.04.003 ◽

2021 ◽

Author(s):

Bethany Roehm ◽

Justin L. Grodin

Keyword(s):

Kidney Function ◽

Left Ventricular Assist Device ◽

Ventricular Assist Device ◽

Left Ventricular ◽

Assist Device ◽

Ventricular Assist ◽

Chicken Egg ◽

Device Implantation ◽

Left Ventricular Assist

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Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

Scientific Reports ◽

10.1038/s41598-021-89849-2 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Grzegorz Leśnierowski ◽

Tianyu Yang ◽

Renata Cegielska-Radziejewska

Keyword(s):

Microwave Radiation ◽

Egg White ◽

Process Time ◽

High Quality ◽

Chicken Egg ◽

Egg White Lysozyme ◽

Physicochemical Changes ◽

Long Term Storage ◽

Term Storage

AbstractThermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.

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