Active Proteins and Phospholipids Prepared from Chicken Egg Yolk by Green and Efficient Sequential Separation Technology

LIU Cong; ZHOU Xin; LUO Jinxu; XIA Minquan; LI Xiaomeng; WANG Chen; CAI Zhaoxia

doi:10.13386/j.issn1002-0306.2021040149

Volume 43 Issue 1

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(1): 180-187. > DOI: 10.13386/j.issn1002-0306.2021040149

LIU Cong, ZHOU Xin, LUO Jinxu, et al. Active Proteins and Phospholipids Prepared from Chicken Egg Yolk by Green and Efficient Sequential Separation Technology[J]. Science and Technology of Food Industry, 2022, 43(1): 180−187. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040149.

Citation:

PDF (3136 KB)

Active Proteins and Phospholipids Prepared from Chicken Egg Yolk by Green and Efficient Sequential Separation Technology

1.
College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, National and Local Joint Engineering Research Center for Egg Processing Technology, Wuhan 430070, China
2.
Gaoyou Qinyou Egg Products Co., Ltd., Yangzhou 225000, China

More Information

Received Date: April 14, 2021
Available Online: November 04, 2021

Graphical Abstract

Abstract

Abstract

In order to achieve the full utilization of the functional components of egg yolk, a green solvent was used to separate bioactive immunoglobulin Y(IgY), phosvitin(PV), and phospholipids(PL) from fresh chicken egg yolk efficiently and continuously. Firstly, the water-soluble fraction was separated from the lipoproteins by water dilution(dilution ratio of 1:10), and the supernatant was salted by 35% saturated (NH₄)₂SO₄ and 0.5% NaCl(w/v) and IgY purified by 8% PEG 6000. The PV in the lipid fraction was further purified in NaCl solution(w/v) at pH5.0, 90 ℃. All lipids in egg yolk were extracted using an ethanol/ethyl acetate ratio of 1:2(v/v), and PL in total egg yolk lipid was further purified using ethyl acetate at 0 ℃. After desalting and freeze-drying, the purity of IgY, PV and PL was 97.38%, 78.63% and 85.94%, respectively. The yield of IgY and PV was 6.15 mg/mL egg yolk and 10.15 mg/mL egg yolk, respectively, and the content of PL in lipids accounted for 35.18%. The PL product may be served as a good source of dietetic applications due to its favorable PUFA/SFA ratio(0.70) and comparable lower n-6/n-3 ratio(5.37). These results proved that IgY, PV and PL can be purified in sequence from egg yolk with high purity. Also, this method is very simple, environment friendly and can provide technical support for the comprehensive utilization of egg yolk.
- egg yolk,
- bioactive components,
- co-extraction,
- ethyl acetate extraction,
- fatty acids

FullText(HTML)

References (43)

References

[1]	WANG L H, LI X Y, JIN L J, et al. Characterization of chicken egg yolk immunoglobulins(IgYs) specific for the most prevalent capsular serotypes of mastitis-causing Staphylococcus aureus[J]. Veterinary Microbiology,2013,84(3-4):264−271. doi: 10.1016/j.vetmic.2010.11.029
[2]	OLIVER C, VALENZUELA K, SILVA H, et al. Effectiveness of egg yolk immunoglobulin against the intracellular salmonid pathogen Piscirickettsia salmonis[J]. Journal of Applied Microbiology,2015,119(2):365−376. doi: 10.1111/jam.12857
[3]	PEREIRA E P V, TILBURG M F V, FLOREAN E O P T, et al. Egg yolk antibodies(IgY) and their applications in human and veterinary health: A review[J]. International Immunopharmacology,2019,73(3):293−303.
[4]	CUI Y, LI X, LU M, et al. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides[J]. Food & Function,2019,10(4):1808−1815.
[5]	DUAN X, ZHOU Y, LI M, et al. Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides[J]. Food Research International,2014,62:1008−1014. doi: 10.1016/j.foodres.2014.05.027
[6]	DUFFULER P, GIARRATANO M, NADERI N, et al. High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions[J]. Food Chemistry,2020,321(12):66−74.
[7]	GUO D, WAN P, LIU J, et al. Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries[J]. Food Control,2020,121:107592.
[8]	HOOGEVEST P V, TIEMESSEN H, METSELAAR J M, et al. The use of phospholipids to make pharmaceutical form line extensions[J]. European Journal of Lipid Science and Technology,2021,123(4):1−38.
[9]	WANG H, YAO L, LEE S L, et al. Simultaneous texturization and extraction of phospholipids from liquid egg yolk using renewable solvents[J]. European Journal of Lipid Science & Technology, 2017, 119(2).
[10]	TONG C, GENG F, HE Z, et al. A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate[J]. Poultry science,2015,94(1):104−110. doi: 10.3382/ps/peu005
[11]	KONDRATOWICZ A, NEUNERT G, NIEZGODA N, et al. Egg yolk extracts as potential liposomes shell material: Composition compared with vesicles characteristics[J]. Journal of Food Science,2018,83(10-12):2527−2535.
[12]	BERNARDO J, VIDEIRA R A, VALENTAO P, et al. Extraction of phospholipid-rich fractions from egg yolk and development of liposomes entrapping a dietary polyphenol with neuroactive potential[J]. Food and Chemical Toxicology,2019,133:110749−110749. doi: 10.1016/j.fct.2019.110749
[13]	张元来, 张兆旺. 水稀释法与辛酸法提取鸡卵黄抗体的比较[J]. 畜牧兽医杂志,2017,36(1):28−33. [ZHANG Y L, ZHANG Z W. Comparison of water dilution method and caprylic acid method of extracting yolk antibodies[J]. Journal of Animal Science and Veterinary Medicine,2017,36(1):28−33. doi: 10.3969/j.issn.1004-6704.2017.01.008
[14]	ZHOU X, WANG Y R, AHN D U, et al. An easy and simple separation method for Fc and Fab fragments from chicken immunoglobulin Y(IgY)[J]. Journal of Chromatography B,2020:1141.
[15]	TAN S H, MOHAMEDALI A, KAPUR A, et al. A novel, cost-effective and efficient chicken egg IgY purification procedure[J]. Journal of Immunological Methods,2012,380(1-2):73−76. doi: 10.1016/j.jim.2012.03.003
[16]	REDWAN E M, ALJADAWI A A, UVERSKY V N. Simple and efficient protocol for immunoglobulin Y purification from Chicken egg yolk[J]. Poultry Science, 2021, 100(3).
[17]	AKITA E M, NAKAI S. Immunoglobulins from egg-yolk-isolation and purification[J]. Journal of Food Science,1992,57:629−634. doi: 10.1111/j.1365-2621.1992.tb08058.x
[18]	REN H, YANG W J, THIRUMALAI D, et al. A comparative evaluation of six principal IgY antibody extraction methods[J]. Alternatives to Laboratory Animals,2016,44:11−20. doi: 10.1177/026119291604400111
[19]	KO K Y, AHN D U. Preparation of immunoglobulin Y from egg yolk using ammonium sulfate precipitation and ion exchange chromatography[J]. Poultry Science,2007,86(2):400−407. doi: 10.1093/ps/86.2.400
[20]	JIANG X, DIRAVIVAM T, ZHANG X. Affinity purification of egg yolk immunoglobulins(IgY) using a human mycoplasma protein[J]. Journal of Chromatography B,2016,1012-1013:37−41. doi: 10.1016/j.jchromb.2016.01.012
[21]	BALARAMAN H B, RATHNASAMY S K. High selective purification of IgY from quail egg: Process design and quantification of deep eutectic solvent based ultrasound assisted liquid phase microextraction coupled with preparative chromatography-ScienceDirect[J]. International Journal of Biological Macromolecules,2020,146:253−262. doi: 10.1016/j.ijbiomac.2019.12.242
[22]	GE S, YANG Y, CHELLIAPPAN B, et al. Evaluation of different IgY preparation methods and storage stability as potential animal feed supplement[J]. Pakistan Journal of Zoology,2020,52(6):2305−2311.
[23]	LEE H Y, ABEVRATHNE E D N S, CHOI I, et al. Sequential separation of immunoglobulin Y and phosvitin from chicken egg yolk without using organic solvents[J]. Poultry science,2014,93:2668−2677. doi: 10.3382/ps.2014-04093
[24]	XU C N, YIN Y G, WANG E L, et al. Optimized process of extracting phosvitin from hen egg yolk based on genetic algorithm[J]. Journal of Jilin University(Engineering and Technology Edition),2011,41(3):876−881.
[25]	LOSSO J, NAKAI S. A simple procedure for the isolation of phosvitin from chicken egg yolk[J]. Egg Uses and Processing Technologies, 1994, 21(2): 150−157.
[26]	CASTELLANIO, MARTINET V, DAVID-BRIAND E, et al. Egg yolk phosvitin: Preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents[J]. Journal of Chromatography B,2003,791(1-2):273−284. doi: 10.1016/S1570-0232(03)00230-7
[27]	SAMOOEL J, UK A D, KI CHANG N, et al. Separation of phosvitin from egg yolk without using organic solvents[J]. Asian Australasian Journal of Animal Sciences,2013,26(11):1622−1629. doi: 10.5713/ajas.2013.13263
[28]	ZHANG X, QIU N, GENG F, et al. Simply and effectively preparing high-purity phosvitin using polyethylene glycol and anion-exchange chromatography[J]. Journal of Separation Science,2011,34(22):3295−3301. doi: 10.1002/jssc.201100601
[29]	KO K Y, NAM K C, JO C, et al. A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts[J]. Poultry Science,2011,90(5):1096−1104. doi: 10.3382/ps.2010-01138
[30]	SPRICK B, LINGHU Z, AMA MCH ARLA J K, et al. Selective extraction of phospholipids from whey protein phospholipid concentrate using supercritical carbon dioxide and ethanol as a co-solvent[J]. Journal of Dairy Science,2019,102(12):10855−10866. doi: 10.3168/jds.2019-16419
[31]	LI B, LINGHU Z, HUSSAIN F, et al. 0536 Extraction of phospholipids from procream using supercritical carbon dioxide and ethanol as a modifier[J]. Journal of Animal Science,2016,94(5):256.
[32]	LI Y, OBADI M, QI Y, et al. Extraction of oat lipids and phospholipids using subcritical propane and dimethyl ether: Experimental data and modeling[J]. European Journal of Lipid Science and Technology, 2020, 123(1).
[33]	BOSELLI E, CABONI M F. Supercritical carbon dioxide extraction of phospholipids from dried egg yolk without organic modifier[J]. Journal of Supercritical Fluids,2000,19(1):45−50. doi: 10.1016/S0896-8446(00)00073-5
[34]	周欣. 鸡卵黄免疫球蛋白Fab片段的制备及其抗炎活性研究[D]. 武汉: 华中农业大学, 2020. ZHOU X. Preparation of Fab fragment of immunoglobulin of egg yolk and its anti-inflammatory activity[D]. Wuhan: Huazhong Agricultural University, 2020.
[35]	MINE Y. Egg bioscience and biotechnology[J]. Egg Bioscience and Biotechnology-Research and Markets,2008,3(5):48−55.
[36]	刘颖, 肖静静, 李硕绵, 等. 蛋黄卵磷脂提取方法的研究[J]. 河北农业大学学报,2013,36(6):105−108. [LIU Y, XIAO J J, LI S J, et al. Study on the extraction methods of egg yolk lecithin[J]. Journal of Agricultural University of Hebei,2013,36(6):105−108.
[37]	REN J, WU J. Thermal-aided phosvitin extraction from egg yolk[J]. Journal of the Science of Food & Agriculture,2015,95:2595−2600.
[38]	JIANG B, WANG L, WANG X, et al. Ultrasonic thermal-assisted extraction of phosvitin from egg yolk and evaluation of its properties[J]. Polymers, 2019, 11(8).
[39]	NASOPOULOU C, GOGAKI V, PANAGOPOULOU E, et al. Hen egg yolk lipid fractions with antiatherogenic properties[J]. Animal Science Journal,2013,84(3):264−271.
[40]	NIELSEN H, SHUKLA V K S. In situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization[J]. LWT - Food Science and Technology,2004,37(6):613−618. doi: 10.1016/j.lwt.2003.12.007
[41]	KOVALCUKS A, DUMA M. Solvent extraction of egg oil from liquid egg yolk[C]. Baltic Conference on Food Science & Technology 2014.
[42]	BELHAJ K, MANSOURI F, SINDIC M, et al. Effect of rearing season on meat and intramuscular fat quality of beni-guil sheep[J]. Journal of Food Quality,2021,101(7):1−9.
[43]	HOWES N L, BEKHIT E, BURRITT D J, et al. Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat[J]. Comprehensive Reviews in Food Science & Food Safety,2015,14(1):22−36.

[1]	WU Yaogang, HE Yuke, ZHAO Zhou, YU Hui, GUO Zhiqiang, XIAO Juan. Analysis of Nutrient and Fatty Acid Composition of Different By-products of Yellowfin Tuna in South China Sea[J]. Science and Technology of Food Industry, 2024, 45(22): 254-262. DOI: 10.13386/j.issn1002-0306.2024010074
[2]	YU Xinyu, LI Shanshan, TAO Lingchen, ZHANG Guozhi, HU Fuliang. Recent Advances in Determination Methods of Fatty Acid Markers in Royal Jelly[J]. Science and Technology of Food Industry, 2023, 44(3): 499-507. DOI: 10.13386/j.issn1002-0306.2022040049
[3]	ZHAO Yuehan, HOU Zhaohua, GUO Honglian. Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs[J]. Science and Technology of Food Industry, 2022, 43(10): 323-330. DOI: 10.13386/j.issn1002-0306.2021080200
[4]	ZHENG Xiaoshan, JI Hongwu, ZHANG Zewei, ZHANG Di, ZHOU Ying, TANG Zhendong, SUN Weizhen, LIU Shucheng, SONG Wenkui. Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying[J]. Science and Technology of Food Industry, 2022, 43(10): 87-93. DOI: 10.13386/j.issn1002-0306.2021080216
[5]	YANG Shao-ling, QI Bo, LI Lai-hao, DENG Jian-chao, HU Xiao, WU Yan-yan, HAO Shu-xian. Composition Analysis and Evaluation of Amino Acids and Fatty Acids in Natural Shark Fin Cartilage[J]. Science and Technology of Food Industry, 2018, 39(13): 14-18,24. DOI: 10.13386/j.issn1002-0306.2018.13.003
[6]	YUAN Jia-jia, MAO Lin-chun, REN Xing-chen, LU Wen-jing. Optimization of ultrasonic- assisted extraction conditions and fatty acids components analysis of seed oil in Perilla frutescens[J]. Science and Technology of Food Industry, 2016, (19): 227-231. DOI: 10.13386/j.issn1002-0306.2016.19.036
[7]	YAN Kai- qin, SU Ke- ying, XU Yang- hui, TANG Jia- ying, WU Qing. Optimization of pre- column derivatization condition of fatty acid by high performance liquid chromatography[J]. Science and Technology of Food Industry, 2016, (14): 54-58. DOI: 10.13386/j.issn1002-0306.2016.14.002
[8]	ZHAO Yan, TU Yong-gang, LI Jian-ke, DENG Wen-hui, SHAO Lan-lan. Determination of fatty acids composition in fermented whole egg yolk[J]. Science and Technology of Food Industry, 2013, (23): 336-339. DOI: 10.13386/j.issn1002-0306.2013.23.064
[9]	LIANG Jun-yu, YIN Zhen-xiong, ZHAO Bao-tang, SONG Shen, GAO Qing-ya, YAO Jian, ZHANG Ji. Extraction of xanthocera seeds oil by the method of ultrasound and aqueous enzymatic and fatty acid evaluation[J]. Science and Technology of Food Industry, 2013, (23): 254-259. DOI: 10.13386/j.issn1002-0306.2013.23.040
[10]	WANG Zhen, LI Jun, GUO Xiao-guan, PANG Hong-yu. Determination of fatty acids in marinated meat by gas chromatography-quadrupole mass spectrometry[J]. Science and Technology of Food Industry, 2013, (18): 68-71. DOI: 10.13386/j.issn1002-0306.2013.18.023

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	赵克东，阮长青，李志江，汤华成，王长远. 超声辅助制备抗性淀粉研究进展. 食品工业科技. 2025(05): 8-16 . 本站查看
2.	张楚佳，贾健辉，高嫚，王泽冉，刘颖，窦博鑫，张娜. 3种物理方法制备抗性粳米淀粉的结构与物化特性. 中国食品学报. 2025(01): 193-207 .
3.	聂童巧，邱永婷，袁传勋，金日生. 复合酶法制备高直链玉米抗性淀粉工艺研究及其结构表征. 食品科技. 2024(12): 258-266 .
4.	曹策. RS3型抗性淀粉的制备及在食品工业中的应用研究进展. 安徽农学通报. 2023(19): 100-105 .