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Egg as a Functional Food: Its Components and Functional Properties

Year 2012, Volume: 10 Issue: 4, 70 - 76, 01.12.2012

Abstract

Functional foods can provide a positive impact on the prevention of diseases and/or improve human health as well as their nutritional features. Egg is defined as 'natural functional food' with its superior biological structures; proteins, vitamins and minerals, natural active components. In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed

References

  • ADA Reports, 2009. Position of the American Dietetic Association: functional foods. J. Am. Diet. Assoc. 109:735-746.
  • Açıkgöz, Z., Önenç, S.S., 2006. Fonksiyonel yumurta üretimi. Hayvansal Üretim 47(1): 34-36.
  • Watkins, B.A., 1995. The nutritive value of the egg. In Egg Science and Technology. Edited by W.J. Stadelman and O.J. Cotterill. The Haworth Press Inc. Newyork.
  • Anton, M., Nau, F., Nys, Y., 2006. Bioactive egg components and their potential uses. World’s Poultry Science Journal 62: 429-438.
  • BESD-BİR, 2006. Kanatlı Bilgileri Yıllığı. Besd-Bir Yayın No: 7, Ankara.
  • YUM-BİR, 2009. Yumurta Tavukçuluğu Verileri. Yumurta Üreticileri Merkez Birliği, Ankara.
  • http://faostat.fao.org/site/569/default.aspx#ancor (Erişim Tarihi: 18.11.2012)
  • Tanabe S., Tesaki S., Watanabe M., 2000. Producing a low ovomucoid egg white preparation by precipitation with aqueous ethanol. Biosci Biotechnol Biochem 64(9): 2005-2007.
  • Chen, L.M., Levatit, M.C., Rapp, J.C., 2008. Methods of purifying proteins from egg white. US 2008/0071067 patent.
  • Li-Chan, E.C.Y., Powrie, W.D., Nakai, S., 1995. The chemistry of eggs and egg products. In Egg Science and Technology. Edited by W.J. Stadelman and O.J. Cotterill. The Haworth Press Inc. New York.
  • Fujita, H., Sasaki, R., Yoshikawa, M., 1995. Potentiation of the antihypertensive activity of orally administered Ovokinin, a vasorelaxing peptide derived from ovalbumin, by emulsification in egg phosphatidyl-choline. Biosci Biotechnol Biochem 59: 2344-2345.
  • Rabouille, C., Aon, M.A., Thomas, D., 1989. Interactions involved on ovomucin gel-forming properties: a rheological-biochemical approach. Arch Biochem Biophys 270: 495-503.
  • Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., 2007. Bioactive Egg Compounds, Springer-Verlag, Berlin Heidelberg.
  • Cegielska-Radziejewska, R., Leśnierowski, G., Kijowski, J., 2008. Properties and application of egg white lysozyme and its modified preparations-a review. Pol. J. Food Nutr. Sci. 58(1): 5-10.
  • Johnson, E.A., Larson, A.E., 2005. Lysozyme. In Antimicrobials in Food. Edited by P. Michael Davidson, John N. Sofos and A.L. Branen. Third Edition, CRC Press, 361-380.
  • Özdemir, M., Kasapoğlu, M., Kaymaz, S., Eskikapusuz, C., Bozyayla, D., 2011. Antimikrobiyal gıda ambalaj uygulamaları-1. Dünya Gıda 1: 73-79.
  • Wan, Y., Lu, J., Cui, Z., 2006. Separation of lysozyme from chicken egg white using ultrafiltration. Technology 48: 133-142. and Purification
  • Lee, M.H., 2006. Process for preparing lysozyme. US 7,060478 patent.
  • Yang, C.C., Chen, C.C., Chang, H.M., 1998. Separation of egg white lysozyme by anionic polysaccharides. Journal of Food Science 63(6): 962-965.
  • Nau, F., Guérin-Dubiard, C., Croguennec, T., 2007. Avidin. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Superti, F., Ammendolia, M.G., Berlutti, F., Valenti, P., 2007. Ovotransferrin. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Hiidenhovi, J., 2007. Ovomucin. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Ferreira, M., Olivera, F.A.R., Jost, R., 1999. Application of microfiltration to egg white depleted in ovomucin. International Journal of Food Science and Technology 34: 27-32.
  • Kovacs-Nolan, J., Phillips, M., Mine, Y., 2005. Advances in the value of eggs and egg components for human health. J. Agr. Food Chem. 53: 8421- 8431.
  • Tomimatsu, Y.; Clary, J.J.; Bartulovich, J.J., 1966. Physical characterization of ovoinhibitor, a trypsin and chymotrypsin inhibitor from chicken egg white. Arch. Biochem. Biophys. 115(3):536-544.
  • Anton, M., 2007. Composition and Structure of Hen Egg Yolk. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Schade, R., Chacana, P.A., 2007. Livetin Fractions (IgY). In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Anton, M., Castellani, O., Guérin-Dubiard, C., 2007. Phosvitin. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Anton, M., 2007. Low-density Lipoproteins (LDL) or Lipovitellenin Compounds. Huopalahti, R., Lopez-Fandino, R., In Bioactive Egg Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Anton, M., 2007. High-density Lipoproteins (HDL) or Lipovitellenin Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg. In Bioactive Egg
  • Koketsu, M., Nitoda, T., Juneja, L.R., Kim, M.; Kashimura, Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection. J. Agric. Food Chem. 43: 858- 861. T., 1995.
  • Sugita-Konishi, Y., Sakanaka, S., Sasaki, K., Juneja, L.R., Noda, T., Amano, F., 2002. Inhibition of bacterial adhesion and Salmonella infection in BALB/c mice by sialyloligosaccharides and their derivatives from chicken egg yolk. J. Agric. Food Chem. 50: 3607-3613.
  • Ceylan, N., Yenice, E., Gökçeyrek, D., Tuncer, E., 1999. İnsan Beslenmesinde Daha Sağlıklı Yumurta Üretimi Yönünde Kanatlı Besleme Çalışmaları. YUTAV’99 Uluslar arası Tavukçuluk Fuarı ve Konferansı 3-6/06/99, İstanbul.
  • Juneja, L.R., 1997. Egg yolk lipids. In Hen Eggs, Their Basic and Applied Science; Edited by Yamamoto, T., Juneja, L. R., Hatta, H., Kim, M., Eds.; CRC Press: New York; 73-98.
  • Hunton, P., 2005. Research on eggshell structure and quality: An historical overview. Brazilian Journal of Poultry Science 7(2): 67-71.
  • Nys, Y., Gautron, J., Mckee, M.D., Garcia-Ruiz, J.M., Hincke, M.T., 2001, Biochemical and functional characterization of eggshell matrix proteins in hens. World’s Poultry Science Journal 57: 401-413.
  • Schaafsma, A., Pakan, I., Hofstede, G.J.H., Muskiet, F.A.J., Van Der Veer, E., De Vries, P.J.F., 2000. Mineral, amino acid and hormonal composition of chicken eggshell powder and the evaluation of its use in human nutrition. Poultry Science 79:1833-1838.
  • Nakano, T., Ikawa, N., Ozimek, L. 2001, Extraction of glycosaminoglycans from chicken eggshell. Poultry Science 80:681-684.
  • Ino, T., Hattori, M., Yoshida, T., Hattori, S., Yoshimur, K., Takahashi, K., 2006. Improved physical and biochemical features of a collagen membrane by conjugating with soluble egg shell membrane protein. Biosci. Biotechnol. Biochem. 70 (4): 865-873.
  • Ahlborn, G.J., Clare, D.A., Sheldon, B.W., Kelly, R.W., 2006. Identification of eggshell membrane proteins and purification of Ovotrasferrin and β- NAGase from hen egg white. The Protein Journal 25(1): 71-81.
  • Hincke, M.T., Wellman-Labadie, O., McKee, M.D., Gautron, J., Nys, Y., Mann, K., 2007. Biosynthesis and Structural Assembly of Eggshell Components. In Egg Bioscience and Biotechnology. Edited by Y. Mine, John Wiley & Sons, Inc., Hoboken, NJ, USA.

Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri

Year 2012, Volume: 10 Issue: 4, 70 - 76, 01.12.2012

Abstract

Fonksiyonel gıdalar, bilinen besleyici etkilerinin yanı sıra insan sağlığının iyileştirmede ve/veya hastalıkların engellenmesi üzerinde olumlu etkiler sağlayabilen ürünlerdir. Yapılarında bulundurdukları üstün biyolojik protein, vitamin ve mineraller, doğal aktif bileşenleriyle yumurta ‘doğal fonksiyonel gıda’ olarak tanımlanmaktadır. Yapılan bu çalışmada hayvansal kaynaklı en yaygın fonksiyonel doğal gıda olan yumurta ve yumurta bileşenleri, fonksiyonel özellikleri hakkında bilgiler derlenmiştir

References

  • ADA Reports, 2009. Position of the American Dietetic Association: functional foods. J. Am. Diet. Assoc. 109:735-746.
  • Açıkgöz, Z., Önenç, S.S., 2006. Fonksiyonel yumurta üretimi. Hayvansal Üretim 47(1): 34-36.
  • Watkins, B.A., 1995. The nutritive value of the egg. In Egg Science and Technology. Edited by W.J. Stadelman and O.J. Cotterill. The Haworth Press Inc. Newyork.
  • Anton, M., Nau, F., Nys, Y., 2006. Bioactive egg components and their potential uses. World’s Poultry Science Journal 62: 429-438.
  • BESD-BİR, 2006. Kanatlı Bilgileri Yıllığı. Besd-Bir Yayın No: 7, Ankara.
  • YUM-BİR, 2009. Yumurta Tavukçuluğu Verileri. Yumurta Üreticileri Merkez Birliği, Ankara.
  • http://faostat.fao.org/site/569/default.aspx#ancor (Erişim Tarihi: 18.11.2012)
  • Tanabe S., Tesaki S., Watanabe M., 2000. Producing a low ovomucoid egg white preparation by precipitation with aqueous ethanol. Biosci Biotechnol Biochem 64(9): 2005-2007.
  • Chen, L.M., Levatit, M.C., Rapp, J.C., 2008. Methods of purifying proteins from egg white. US 2008/0071067 patent.
  • Li-Chan, E.C.Y., Powrie, W.D., Nakai, S., 1995. The chemistry of eggs and egg products. In Egg Science and Technology. Edited by W.J. Stadelman and O.J. Cotterill. The Haworth Press Inc. New York.
  • Fujita, H., Sasaki, R., Yoshikawa, M., 1995. Potentiation of the antihypertensive activity of orally administered Ovokinin, a vasorelaxing peptide derived from ovalbumin, by emulsification in egg phosphatidyl-choline. Biosci Biotechnol Biochem 59: 2344-2345.
  • Rabouille, C., Aon, M.A., Thomas, D., 1989. Interactions involved on ovomucin gel-forming properties: a rheological-biochemical approach. Arch Biochem Biophys 270: 495-503.
  • Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., 2007. Bioactive Egg Compounds, Springer-Verlag, Berlin Heidelberg.
  • Cegielska-Radziejewska, R., Leśnierowski, G., Kijowski, J., 2008. Properties and application of egg white lysozyme and its modified preparations-a review. Pol. J. Food Nutr. Sci. 58(1): 5-10.
  • Johnson, E.A., Larson, A.E., 2005. Lysozyme. In Antimicrobials in Food. Edited by P. Michael Davidson, John N. Sofos and A.L. Branen. Third Edition, CRC Press, 361-380.
  • Özdemir, M., Kasapoğlu, M., Kaymaz, S., Eskikapusuz, C., Bozyayla, D., 2011. Antimikrobiyal gıda ambalaj uygulamaları-1. Dünya Gıda 1: 73-79.
  • Wan, Y., Lu, J., Cui, Z., 2006. Separation of lysozyme from chicken egg white using ultrafiltration. Technology 48: 133-142. and Purification
  • Lee, M.H., 2006. Process for preparing lysozyme. US 7,060478 patent.
  • Yang, C.C., Chen, C.C., Chang, H.M., 1998. Separation of egg white lysozyme by anionic polysaccharides. Journal of Food Science 63(6): 962-965.
  • Nau, F., Guérin-Dubiard, C., Croguennec, T., 2007. Avidin. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Superti, F., Ammendolia, M.G., Berlutti, F., Valenti, P., 2007. Ovotransferrin. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Hiidenhovi, J., 2007. Ovomucin. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Ferreira, M., Olivera, F.A.R., Jost, R., 1999. Application of microfiltration to egg white depleted in ovomucin. International Journal of Food Science and Technology 34: 27-32.
  • Kovacs-Nolan, J., Phillips, M., Mine, Y., 2005. Advances in the value of eggs and egg components for human health. J. Agr. Food Chem. 53: 8421- 8431.
  • Tomimatsu, Y.; Clary, J.J.; Bartulovich, J.J., 1966. Physical characterization of ovoinhibitor, a trypsin and chymotrypsin inhibitor from chicken egg white. Arch. Biochem. Biophys. 115(3):536-544.
  • Anton, M., 2007. Composition and Structure of Hen Egg Yolk. In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Schade, R., Chacana, P.A., 2007. Livetin Fractions (IgY). In Bioactive Egg Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Anton, M., Castellani, O., Guérin-Dubiard, C., 2007. Phosvitin. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Anton, M., 2007. Low-density Lipoproteins (LDL) or Lipovitellenin Compounds. Huopalahti, R., Lopez-Fandino, R., In Bioactive Egg Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg.
  • Anton, M., 2007. High-density Lipoproteins (HDL) or Lipovitellenin Compounds. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., Springer-Verlag, Berlin Heidelberg. In Bioactive Egg
  • Koketsu, M., Nitoda, T., Juneja, L.R., Kim, M.; Kashimura, Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection. J. Agric. Food Chem. 43: 858- 861. T., 1995.
  • Sugita-Konishi, Y., Sakanaka, S., Sasaki, K., Juneja, L.R., Noda, T., Amano, F., 2002. Inhibition of bacterial adhesion and Salmonella infection in BALB/c mice by sialyloligosaccharides and their derivatives from chicken egg yolk. J. Agric. Food Chem. 50: 3607-3613.
  • Ceylan, N., Yenice, E., Gökçeyrek, D., Tuncer, E., 1999. İnsan Beslenmesinde Daha Sağlıklı Yumurta Üretimi Yönünde Kanatlı Besleme Çalışmaları. YUTAV’99 Uluslar arası Tavukçuluk Fuarı ve Konferansı 3-6/06/99, İstanbul.
  • Juneja, L.R., 1997. Egg yolk lipids. In Hen Eggs, Their Basic and Applied Science; Edited by Yamamoto, T., Juneja, L. R., Hatta, H., Kim, M., Eds.; CRC Press: New York; 73-98.
  • Hunton, P., 2005. Research on eggshell structure and quality: An historical overview. Brazilian Journal of Poultry Science 7(2): 67-71.
  • Nys, Y., Gautron, J., Mckee, M.D., Garcia-Ruiz, J.M., Hincke, M.T., 2001, Biochemical and functional characterization of eggshell matrix proteins in hens. World’s Poultry Science Journal 57: 401-413.
  • Schaafsma, A., Pakan, I., Hofstede, G.J.H., Muskiet, F.A.J., Van Der Veer, E., De Vries, P.J.F., 2000. Mineral, amino acid and hormonal composition of chicken eggshell powder and the evaluation of its use in human nutrition. Poultry Science 79:1833-1838.
  • Nakano, T., Ikawa, N., Ozimek, L. 2001, Extraction of glycosaminoglycans from chicken eggshell. Poultry Science 80:681-684.
  • Ino, T., Hattori, M., Yoshida, T., Hattori, S., Yoshimur, K., Takahashi, K., 2006. Improved physical and biochemical features of a collagen membrane by conjugating with soluble egg shell membrane protein. Biosci. Biotechnol. Biochem. 70 (4): 865-873.
  • Ahlborn, G.J., Clare, D.A., Sheldon, B.W., Kelly, R.W., 2006. Identification of eggshell membrane proteins and purification of Ovotrasferrin and β- NAGase from hen egg white. The Protein Journal 25(1): 71-81.
  • Hincke, M.T., Wellman-Labadie, O., McKee, M.D., Gautron, J., Nys, Y., Mann, K., 2007. Biosynthesis and Structural Assembly of Eggshell Components. In Egg Bioscience and Biotechnology. Edited by Y. Mine, John Wiley & Sons, Inc., Hoboken, NJ, USA.
There are 41 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Muhammed Yüccer

Riza Temizkan This is me

Cengiz Caner This is me

Publication Date December 1, 2012
Published in Issue Year 2012 Volume: 10 Issue: 4

Cite

APA Yüccer, M., Temizkan, R., & Caner, C. (2012). Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda, 10(4), 70-76.
AMA Yüccer M, Temizkan R, Caner C. Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda. December 2012;10(4):70-76.
Chicago Yüccer, Muhammed, Riza Temizkan, and Cengiz Caner. “Fonksiyonel Gıda Olarak Yumurta: Bileşenleri Ve Fonksiyonel Özellikleri”. Akademik Gıda 10, no. 4 (December 2012): 70-76.
EndNote Yüccer M, Temizkan R, Caner C (December 1, 2012) Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda 10 4 70–76.
IEEE M. Yüccer, R. Temizkan, and C. Caner, “Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri”, Akademik Gıda, vol. 10, no. 4, pp. 70–76, 2012.
ISNAD Yüccer, Muhammed et al. “Fonksiyonel Gıda Olarak Yumurta: Bileşenleri Ve Fonksiyonel Özellikleri”. Akademik Gıda 10/4 (December 2012), 70-76.
JAMA Yüccer M, Temizkan R, Caner C. Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda. 2012;10:70–76.
MLA Yüccer, Muhammed et al. “Fonksiyonel Gıda Olarak Yumurta: Bileşenleri Ve Fonksiyonel Özellikleri”. Akademik Gıda, vol. 10, no. 4, 2012, pp. 70-76.
Vancouver Yüccer M, Temizkan R, Caner C. Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda. 2012;10(4):70-6.

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