Ability of lactic acid bacteria isolated from mink to remove cholesterol: in vitro and in vivo studies

2013 ◽  
Vol 59 (8) ◽  
pp. 563-569 ◽  
Author(s):  
Hanlu Liu ◽  
Chenjie Yang ◽  
Yi Jing ◽  
Zhipeng Li ◽  
Wei Zhong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Egg Yolk ◽  
Cholesterol Concentration ◽  
Total Serum ◽  
Total Serum Cholesterol ◽  
Cholesterol Lowering ◽  
Skimmed Milk ◽  
Hen Egg Yolk ◽  
Hen Egg

This study evaluated the cholesterol-lowering property of lactic acid bacteria (LAB) isolated from mink. Two strains, Enterococcus faecium MDF1104 and Lactobacillus plantarum MDL1118, were shown to remove cholesterol from broths of natural hen egg yolk and skimmed milk. The cholesterol in hen egg yolk was reduced by 58.15% and 38% by L. plantarum and E. faecium, respectively. When the bacteria were used in combination, 48.95% (p < 0.01) of cholesterol was removed from skimmed milk. Experimental mice remained healthy when fed different doses of the LAB, and the total serum cholesterol concentration was the lowest (0.90 mmol/L) (p < 0.01) when a combination of L. plantarum and E. faecium was used. Based on our results, we suggest that L. plantarum MDL1118, E. faecium MDF1104, or a combination of the 2 strains could be considered as promising cholesterol-lowering probiotics.

Antioxidant activity of tryptic digests of hen egg yolk phosvitin

2007 ◽  
Vol 87 (14) ◽  
pp. 2604-2608 ◽  
Author(s):  
Xueming Xu ◽  
Shigeru Katayama ◽  
Yoshinori Mine
Keyword(s):  
Antioxidant Activity ◽  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

FRACTIONATION OF LIVETIN AND THE MOLECULAR WEIGHTS OF THE α- AND β-COMPONENTS

1957 ◽  
Vol 35 (4) ◽  
pp. 241-250 ◽  
Author(s):  
W. G. Martin ◽  
J. E. Vandegaer ◽  
W. H. Cook
Keyword(s):  
Light Scattering ◽  
Soluble Protein ◽  
Soluble Fraction ◽  
Egg Yolk ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Molecular Weights ◽  
Water Soluble Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

Livetin, the major water-soluble protein of hen egg yolk, was found to contain three major components having mobilities of −6.3, −3.8, and −2.1 cm.2 sec.−1 volt−1 at pH 8, µ 0.1, and these have been designated α-, β-, and γ-livetin respectively. The α- and β-livetins were separated and purified electrophoretically after removal of γ-livetin by precipitation from 37% saturated ammonium sulphate or 20% isopropanol. The α-, β-, and mixed livetins resembled pseudoglobulins in solubility but γ-livetin was unstable and this loss of solubility has, so far, prevented its characterization. Molecular weights determined by light scattering, osmotic pressure, and Archibald sedimentation procedure yielded respectively: 8.7, 7.8, and 6.7 × 104 for α-livetin, and 4.8, 5.0, and4.5 × 104 for β-livetin. Under suitable conditions of sedimentation and electrophoresis, egg yolk has been shown to contain three components having the same behavior as the three livetins of the water-soluble fraction.

Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 341-348 ◽  
Author(s):  
Nassim Naderi ◽  
James D. House ◽  
Yves Pouliot
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

2006 ◽  
Vol 20 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Oscar Castellani ◽  
Corinne Belhomme ◽  
Elisabeth David-Briand ◽  
Catherine Guérin-Dubiard ◽  
Marc Anton
Keyword(s):  
Egg Yolk ◽  
Water Emulsion ◽  
Oil In Water ◽  
Hen Egg Yolk ◽  
Oil In Water Emulsion ◽  
Interfacial Characteristics ◽  
Hen Egg

Strategic Glycan Elution Map for the Production of Human-TypeN-Linked Oligosaccharides: The Case of Hen Egg Yolk and White

2009 ◽  
Vol 73 (3) ◽  
pp. 543-551 ◽  
Author(s):  
Wataru SUMIYOSHI ◽  
Shin-ichi NAKAKITA ◽  
Nobumitsu MIYANISHI ◽  
Jun HIRABAYASHI
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg
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