Restricted double access mesoporous polypyrrole as adsorbent in pipette-tip solid phase extraction for simultaneous determination of progesterone, pyriproxyfen, and deltamethrin in chicken eggs.

In this study, two sample preparation techniques were evaluated in the simultaneous determination of three compounds with different physicochemical properties, progesterone, pyriproxyfen, and deltamethrin that may be present in the chicken egg. In this procedure, firstly the restricted double access mesoporous polypyrrole was synthesized, which was evaluated as adsorbent in pipette-tip solid phase extraction and dispersive solid phase extraction. After optimizing the extraction parameters, it was found that pipette-tip solid phase extraction was more efficient and, therefore, it was used in the validation and application of the method. The analytical method showed good recoveries, acceptable linearity (r > 0.99), limits of quantification, precision and accuracy, robustness and stability within the limits of the literature. Finally, the developed method was successfully applied in simultaneous determination of analytes in different chicken egg samples. Therefore, this work provided a promising strategy for the extraction of different organic compounds from egg products.

Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p0.05) foam expansion, but lower (p0.05) foam stability than duck albumen. Pasteurization decreased (p0.05) the foam expansion of both albumens while decreasing (p0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.(AU)

Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p0.05) foam expansion, but lower (p0.05) foam stability than duck albumen. Pasteurization decreased (p0.05) the foam expansion of both albumens while decreasing (p0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.

Use of chicken immunoglobulin Y in general virology.

Immunoglobulin Y (IgY), an antibody present in birds, reptiles, and amphibians, is actively transported from the serum to egg yolks, where it is stored in large quantities. The use of chicken polyclonal IgY instead of mammalian IgG antibodies for biomedical applications has ethical and economic advantages, such as the lack of a need for animal bleeding because the antibodies are extracted from eggs after hen immunization and the low cost of the production and purification methods. This article reviews the latest IgY applications in diagnostic virology and the therapeutic use of IgY in viral gastroenteritis.

Production and evaluation of immunoglobulin Y Anti-Brucella abortus (Vaccinal Strain B19)

Background: The immunoglobulin Y is a principal antibody current in the blood of hens, which are transferred from the maternal blood serum to the egg yolk. The extraction of IgY from the egg yolk apply animal welfare when compared to the extraction of IgG, reducing the number of animals and prevent a bleeding of hens through the extraction of the IgY from eggs, besides that IgY presenting high specificity for antigenic binding. The objective of this study was to produce specific polyclonal IgY antibodies anti-Brucella abortus by immunizing hens with B19 vaccine and evaluate their reactivity through Buffered Acidified Plate Antigen (BAPA), 2-Mercaptoethanol (2-ME) and indirect ELISA diagnostic tests.Materials, Methods & Results: Four 25-week-old White Leghorn hens were immunized, two of them comprising the control group (Group 1) with phosphate-buffered saline (PBS) with adjuvant, and the others two immunized with B19 vaccine (Brucella abortus vaccine strain B19), representing the Group 2. The immunizations occurred six times with a 15-day interval between each. Blood samples were taken biweekly (seven times); and daily, the eggs were collected for 13 weeks, the first collection of blood and eggs, performed one week before the first immunization of each group. The IgY was purified from egg yolk, using the method of dilution in acid water and precipitation with ammonium sulfate for delipidation. BAPA, 2-ME and ELISA tests performed to verify the specificity of IgY confirmed the reactivity of polyclonal antibodies specific to the antigen used both in blood serum samples and in the purified egg yolks. The hens from the control group did not present reactivity in the diagnostic tests used, which was already expected, since no antigen was used in any of their immunizations. Hens immunized with the Brucella abortus B19 vaccine produced detectable reactive antibodies in the three tests used on blood serum and IgY samples extracted from the egg yolk.[...](AU)

Production and evaluation of immunoglobulin Y Anti-Brucella abortus (Vaccinal Strain B19)

Background: The immunoglobulin Y is a principal antibody current in the blood of hens, which are transferred from the maternal blood serum to the egg yolk. The extraction of IgY from the egg yolk apply animal welfare when compared to the extraction of IgG, reducing the number of animals and prevent a bleeding of hens through the extraction of the IgY from eggs, besides that IgY presenting high specificity for antigenic binding. The objective of this study was to produce specific polyclonal IgY antibodies anti-Brucella abortus by immunizing hens with B19 vaccine and evaluate their reactivity through Buffered Acidified Plate Antigen (BAPA), 2-Mercaptoethanol (2-ME) and indirect ELISA diagnostic tests.Materials, Methods & Results: Four 25-week-old White Leghorn hens were immunized, two of them comprising the control group (Group 1) with phosphate-buffered saline (PBS) with adjuvant, and the others two immunized with B19 vaccine (Brucella abortus vaccine strain B19), representing the Group 2. The immunizations occurred six times with a 15-day interval between each. Blood samples were taken biweekly (seven times); and daily, the eggs were collected for 13 weeks, the first collection of blood and eggs, performed one week before the first immunization of each group. The IgY was purified from egg yolk, using the method of dilution in acid water and precipitation with ammonium sulfate for delipidation. BAPA, 2-ME and ELISA tests performed to verify the specificity of IgY confirmed the reactivity of polyclonal antibodies specific to the antigen used both in blood serum samples and in the purified egg yolks. The hens from the control group did not present reactivity in the diagnostic tests used, which was already expected, since no antigen was used in any of their immunizations. Hens immunized with the Brucella abortus B19 vaccine produced detectable reactive antibodies in the three tests used on blood serum and IgY samples extracted from the egg yolk.[...]

Effectiveness of egg yolk immunoglobulin against the intracellular salmonid pathogen Piscirickettsia salmonis.

AIMS: To produce and characterize egg yolk immunoglobulin (IgY) against the fish intracellular pathogen Piscirickettsia salmonis as well as to evaluate the antibacterial activity of IgY in vitro and the availability in the serum of fish immunized orally. METHODS AND RESULTS: Specific IgY was produced by immunizing hens with P. salmonis proteins. The IgY was obtained from egg yolks using the ammonium sulphate precipitation method and it was characterized by SDS-PAGE, Western-blot and ELISA, demonstrating that anti-P. salmonis IgY strongly reacted specifically against P. salmonis proteins. In an in vitro neutralization assay, IgY inhibited the growth of P. salmonis in liquid medium at concentrations ranging from 128 to 256 µg ml(-1) in a dose-dependent manner. Interestingly, IgY against P. salmonis also generates a strong protective effect on the infection of P. salmonis in salmon head kidney-1 cells. In addition, the bacteriostatic function of IgY appears to result possibly from agglutination by the interaction of IgY with surface components of the pathogen. Finally, to confirm this IgY as an alternative for salmonid treatment, Atlantic salmon (Salmo salar) specimens were orally inoculated with IgY. The analysis of the sera demonstrates that IgY was effectively transported by fish intestine and that this immunoglobulins maintains its properties and recognizes several proteins of P. salmonis up to 12 h after inoculation of IgY against P. salmonis. CONCLUSIONS: Specific IgY effectively inhibited the growth of P. salmonis and this immunoglobulin can be released in the Atlantic salmon sera when administered orally to fish. SIGNIFICANCE AND IMPACT OF THE STUDY: We propose that this specific IgY against this fastidious micro-organism could be a useful strategy for the treatment of piscirickettsiosis.

Concentração de retinol em ovos de codorna e de galinha e sua relação com a recomendação nutricional para vitamina A / Retinol concentration in quail and chicken boiled eggs and its correlation with the daily vitamin A intake recommendation in children

Este estudo teve como objetivo avaliar as concentrações de retinol nas gemas dos ovos cozidos de codorna e de galinha e compará-las com as recomendações nutricionais para crianças na faixa de 1 a 8 anos. As amostras foram analisadas por cromatografia líquida de alta eficiência. Os valores médios de retinol encontrados nas gemas dos ovos cozidos de codorna e de galinha foram, respectivamente, de 636,6 ± 32,7 e de 379,1 ± 30,8 μg/100 g de gema. A concentração de retinol no ovo de codorna foi significativamente maior do que a do ovo de galinha (p < 0,0001). O consumo de uma porção comestível (15 g), a qual corresponde a cinco gemas de ovo de codorna ou a uma gema de ovo de galinha, podem cobrir respectivamente cerca de 32% e 19% das recomendações nutricionais de retinol equivalente para crianças na faixa etária de 1 a 3 anos, e de 24% e 14%, respectivamente, para a faixa etária de 4 a 8 anos. Por conseguinte, ambos os ovos de codorna e de galinha podem ser considerados excelentes fontes de vitamina A.(AU)

This study evaluated the concentrations of retinol in the yolks of quail and chicken boiled eggs, and they were correlated with the vitamin A intake recommendations for children aged from 1 to 8 years. The samples were analyzed by means of High Performance Liquid Chromatography. The mean values of retinol found in the yolks of the quail and chicken boiled eggs were 636.6 ± 32.7 and 379.1 ± 30.8 μg/100 g of yolk, respectively. The retinol concentration in quail egg was found to be significantly higher than that of chicken egg (p < 0.0001). In addition, it was found that the consumption of a 15 g-portion of egg corresponded to five quail egg yolks or to one chicken egg yolk; then, they supplement 32% and 19% of the daily retinol recommendations for children aged from 1 to 3 years, respectively, and 24% and 14% for children aged from 4 to 8 years, respectively. Therefore, both kinds of eggs are a good source of vitamin A.(AU)