Effect of different types of eggs on lipid profile in healthy rats

Avoidance of eggs is the usual dietary recommendation to reduce hypercholesterolemia. However, the results of many clinical trials have shown no correlation between egg consumption and the serum cholesterol concentration. So that, the aim of the present study was to investigate the effect of different types of whole egg powder from [red, white and balady hen's egg] on lipid profile and liver functions in rats. Twenty four male rats were divided into four groups, [6 rats/ group], the first group [control group] fed on basal diet only. The second, the third and the fourth group fed on basal diet containing 2.5% dried white, red and balady hen's egg [substitution with casein and oil] respectively. After 6 weeks rats were sacrificing, blood was collected then centrifuged. Serum total cholesterol, triglycerides, HDL-C, LDL-C, VLDL-C and liver function were determined in serum of rats. Also, chemical determinations of total cholesterol and fatty acids were done in different types of egg. The results indicated that, the sum of MUFA and PUFA in all types of egg were higher to SFA. Red hen egg had the highest concentration of total cholesterol followed by balady while, the white hen egg recorded the lowest concentration of total cholesterol. Feeding rats with basal diet containing 2.5% powder white hen egg significantly decrease [P<0.05] serum TC and LDL-C, and numerically increase serum HDL-C, while serum triglycerides and VLDL-C were not affect with white hen egg as compared to control. In relation to red and balady hen egg, serum HDL-C was significantly decreased [P<0.05] while LDL-C was significantly increased as compared to control group, the other lipid parameters as TG, TC and VLDL-C were not changed. It could be concluded that, white egg is healthy especially for patients suffer from coronary heart disease followed balady then red hen egg. Eating eggs more frequently, up to almost daily, was not associated with an increase in lipid profile especially white hen egg. So that, a moderate egg intake [2 egg/day] should not be rigorously restricted in healthy individuals

The effect of ingestion of egg on the serum lipid profile of healthy young Indians.

Thirty four healthy young volunteers (22 men, 12 women; age 25.7 +/- 5.8 years; BMI 20.8 +/- 2.3 kg/m2) participated in a randomized controlled cross-over trial on the effect of consuming one boiled egg every day for 8 wk on the serum lipid profile. The only significant change after 8 wk of egg consumption was an elevation of the total cholesterol/HDL cholesterol ratio. However, scrutiny of individual responses revealed that twelve of the subjects (10 men, 2 women) had a greater than 15% rise in the LDL cholesterol level after 8 wk of egg consumption. These subjects, considered hyperresponders, showed significant increases (P < 0.025) at both 4 wk and 8 wk after egg consumption in total cholesterol and LDL cholesterol levels, and at 8 wk in total cholesterol/HDL cholesterol ratio. The remaining 22 hyporesponders showed no change in any of the variables measured at 4 wk or 8 wk after egg consumption. In view of the high nutritional value of eggs, a blanket ban on eggs is not justified. However, since up to one-third of the population may be hyperresponders, knowing the response of an individual is important before making the egg a regular item of the diet.

Nasal carriage of methicillin resistant Staphylococcus aureus in a cardiovascular tertiary care centre and its detection by Lipovitellin Salt Mannitol Agar.

Ecological niches of Staphylococcus aureus are the anterior nares. Carriage of Staphylococcus aureus in the nose appears to play a key role in the epidemiology and pathogenesis of infection. Numerous studier have shown that elimination of nasal carriage using Mupirocin also eliminated hand carriage and the spread of infections in hospitals. Lipovitellin-Salt-Mannitol Agar was used for screening, isolation and presumptive identification of Staphylococcus aureus from nasal carriers. From November; 97 to August'98, 724 nasal swabs were cultured and 18.23% of health care workers were found to be nasal carriers of Staphylococcus aureus. Of these 12.15% were carriers of MRSA. The carrier rate was highest in December' 97 (32.07%). All MRSA carriers were treated with local application of Mupirocin for three days. A study of the antibiogram of the clinical isolates during the corresponding period showed 100% susceptibility of MRSA to Vancomycin. Susceptibility of MRSA to Clindamycin, Netilmycin, Rifampicin & Ofloxacin was 86.6%, 69.5%, 66% & 64.7% respectively.

Extend shelf life of whipped cream manufactured from natural emulsifiers

Cream at different fat ratios [25,30 and 35%] are used in this study for whipping using egg white [5%], egg yolk [3% and 5%]and a commercial mixture of stabilizer and emulsifier [0.5% Unicream] for comparison.The whipping was made by egg mixer and also by comparison. The whipping was made by egg mixer and also by compressed nitrogen gas [10 kg/cm[2]].Some physical and rheological properties such as specific gravity, wheight per gallon [pound], overrun [%], whipping time and serum leakage are studied.Better results were obtained by using compressed nitrogen gas and the cream which was lower in fat ratio could be whipped.The resultant whipped cream, were sensory evaluated. The preferential properties were of whipped cream by using 5% egg yolk. Therefore, the whipped cream at 35% fat with 5% egg yolk was selected to extend its shelf-life.Cream was whipped by using egg mixer [control], compressed nitrogen gas, vitamin C, vitamin E and a combination of treatments. The whipped cream conserved in refregerator at 5° for three weeks. The acid peroxide values measured fresh and after 1, 2 and 3 weeks. The best results were obtained when treated with vitamin E in the presence of nitrogen gas. The differences among treatments were insignificant at the beginning and then increased with the advancing of storage period specially in case of peroxide values. The stored whipped cream was sensory evaluated at periods of storage. The correlation coefficients were calculated. The highest correlation was between peroxide values and scoring values