Identification of Antiadhesive Fraction(s) in Nonimmunized Egg Yolk Powder: In Vitro Study
The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmone...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-06, Vol.53 (11), p.4607-4614 |
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| creator | Kassaify, Zeina G Li, Esther W. Y Mine, Yoshinori |
| description | The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli O157:H7 colonization in laying hens. Therefore, this study was necessary to locate the activity and identify the effective component(s). In vitro experiments were conducted using confluent Caco-2 cell monolayers. S. enteritidis, S. typhimurium, and E. coli O157:H7 were investigated against the various extracted granule and plasma fractions in three different assays: adhesion elimination, adhesion prevention, and antimicrobial. This study revealed original findings and identified the protective yolk fraction against the foodborne pathogens as the granule component, high-density lipoproteins (HDL). The protective activity conveyed by HDL was confirmed to remain intact despite peptic and tryptic enzymatic digestion and to have antiadhesive but not antimicrobial effect. Keywords: Egg yolk; granule; high-density lipoproteins; Salmonella enteritidis; Salmonella typhimurium; Escherichia coli O157:H7; antiadhesive |
| doi_str_mv | 10.1021/jf0500031 |
| format | Article |
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Y ; Mine, Yoshinori</creator><creatorcontrib>Kassaify, Zeina G ; Li, Esther W. Y ; Mine, Yoshinori</creatorcontrib><description>The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli O157:H7 colonization in laying hens. Therefore, this study was necessary to locate the activity and identify the effective component(s). In vitro experiments were conducted using confluent Caco-2 cell monolayers. S. enteritidis, S. typhimurium, and E. coli O157:H7 were investigated against the various extracted granule and plasma fractions in three different assays: adhesion elimination, adhesion prevention, and antimicrobial. This study revealed original findings and identified the protective yolk fraction against the foodborne pathogens as the granule component, high-density lipoproteins (HDL). The protective activity conveyed by HDL was confirmed to remain intact despite peptic and tryptic enzymatic digestion and to have antiadhesive but not antimicrobial effect. Keywords: Egg yolk; granule; high-density lipoproteins; Salmonella enteritidis; Salmonella typhimurium; Escherichia coli O157:H7; antiadhesive</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0500031</identifier><identifier>PMID: 15913333</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Animals ; Anti-Infective Agents ; bacterial adhesion ; Bacterial Adhesion - drug effects ; bacterial infections ; Biological and medical sciences ; cell lines ; chickens ; Chickens - microbiology ; disease control ; dried eggs ; Egg and egg product industries ; egg yolk ; Egg Yolk - chemistry ; Electrophoresis, Polyacrylamide Gel ; Escherichia coli O157 - drug effects ; Escherichia coli O157:H7 ; feed supplements ; Female ; Food industries ; Food Microbiology ; food pathogens ; Fundamental and applied biological sciences. Psychology ; high density lipoprotein ; human food chain ; intestinal mucosa ; Lipoproteins, HDL - analysis ; Lipoproteins, HDL - pharmacology ; Peptides - analysis ; Peptides - pharmacology ; powders ; protective effect ; Salmonella - drug effects ; Salmonella enteritidis ; Salmonella typhimurium ; Salmonella typhimurium var. 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Y</creatorcontrib><creatorcontrib>Mine, Yoshinori</creatorcontrib><title>Identification of Antiadhesive Fraction(s) in Nonimmunized Egg Yolk Powder: In Vitro Study</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli O157:H7 colonization in laying hens. Therefore, this study was necessary to locate the activity and identify the effective component(s). In vitro experiments were conducted using confluent Caco-2 cell monolayers. S. enteritidis, S. typhimurium, and E. coli O157:H7 were investigated against the various extracted granule and plasma fractions in three different assays: adhesion elimination, adhesion prevention, and antimicrobial. This study revealed original findings and identified the protective yolk fraction against the foodborne pathogens as the granule component, high-density lipoproteins (HDL). The protective activity conveyed by HDL was confirmed to remain intact despite peptic and tryptic enzymatic digestion and to have antiadhesive but not antimicrobial effect. Keywords: Egg yolk; granule; high-density lipoproteins; Salmonella enteritidis; Salmonella typhimurium; Escherichia coli O157:H7; antiadhesive</description><subject>Animals</subject><subject>Anti-Infective Agents</subject><subject>bacterial adhesion</subject><subject>Bacterial Adhesion - drug effects</subject><subject>bacterial infections</subject><subject>Biological and medical sciences</subject><subject>cell lines</subject><subject>chickens</subject><subject>Chickens - microbiology</subject><subject>disease control</subject><subject>dried eggs</subject><subject>Egg and egg product industries</subject><subject>egg yolk</subject><subject>Egg Yolk - chemistry</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Escherichia coli O157 - drug effects</subject><subject>Escherichia coli O157:H7</subject><subject>feed supplements</subject><subject>Female</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high density lipoprotein</subject><subject>human food chain</subject><subject>intestinal mucosa</subject><subject>Lipoproteins, HDL - analysis</subject><subject>Lipoproteins, HDL - pharmacology</subject><subject>Peptides - analysis</subject><subject>Peptides - pharmacology</subject><subject>powders</subject><subject>protective effect</subject><subject>Salmonella - drug effects</subject><subject>Salmonella enteritidis</subject><subject>Salmonella typhimurium</subject><subject>Salmonella typhimurium var. Copenhagen</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M9KXDEUBvBQKjpVF76AZlOoi6snuSa5052IfwakCqPSFiRkkpNpxpkbSe60tatu-5o-SSMzOBuzCeH7cZJ8hOwwOGDA2eHEgwCAmr0jPSY4VIKx5j3pQQmrRki2QT7kPCmkEQrWyQYTfVaX1SP3A4dtF3ywpguxpdHT43I27gfm8BPpWTL2JfiU92lo6ZfYhtls3oY_6OjpeEy_xekDvY6_HKbPz3__0UFL70KXIh12c_e0Rda8mWbcXu6b5Pbs9Obkorq8Oh-cHF9W5ghEVxleHuZQQl8qRFRcGGmOpK2FkN7ZkUdkfKQUNtY23CqnCrDovQAPDRP1JtlfzLUp5pzQ68cUZiY9aQb6pSL9WlGxuwv7OB_N0K3kspMCPi6BydZMfTKtDXnlZMOgL1Rx1cKF3OHv19ykBy1VrYS-uR5qfvFV8P456O_F7y28N1GbcSozb4ccWA0MQEghVzcbm_UkzlNbSnvjC_8BeWKSeA</recordid><startdate>20050601</startdate><enddate>20050601</enddate><creator>Kassaify, Zeina G</creator><creator>Li, Esther W. Y</creator><creator>Mine, Yoshinori</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20050601</creationdate><title>Identification of Antiadhesive Fraction(s) in Nonimmunized Egg Yolk Powder: In Vitro Study</title><author>Kassaify, Zeina G ; Li, Esther W. Y ; Mine, Yoshinori</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-a2085de60967eee725a6a46c3556fdcbfee12b77e8cc82c7d75a6ceff50f08153</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Animals</topic><topic>Anti-Infective Agents</topic><topic>bacterial adhesion</topic><topic>Bacterial Adhesion - drug effects</topic><topic>bacterial infections</topic><topic>Biological and medical sciences</topic><topic>cell lines</topic><topic>chickens</topic><topic>Chickens - microbiology</topic><topic>disease control</topic><topic>dried eggs</topic><topic>Egg and egg product industries</topic><topic>egg yolk</topic><topic>Egg Yolk - chemistry</topic><topic>Electrophoresis, Polyacrylamide Gel</topic><topic>Escherichia coli O157 - drug effects</topic><topic>Escherichia coli O157:H7</topic><topic>feed supplements</topic><topic>Female</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high density lipoprotein</topic><topic>human food chain</topic><topic>intestinal mucosa</topic><topic>Lipoproteins, HDL - analysis</topic><topic>Lipoproteins, HDL - pharmacology</topic><topic>Peptides - analysis</topic><topic>Peptides - pharmacology</topic><topic>powders</topic><topic>protective effect</topic><topic>Salmonella - drug effects</topic><topic>Salmonella enteritidis</topic><topic>Salmonella typhimurium</topic><topic>Salmonella typhimurium var. Copenhagen</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kassaify, Zeina G</creatorcontrib><creatorcontrib>Li, Esther W. Y</creatorcontrib><creatorcontrib>Mine, Yoshinori</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kassaify, Zeina G</au><au>Li, Esther W. Y</au><au>Mine, Yoshinori</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of Antiadhesive Fraction(s) in Nonimmunized Egg Yolk Powder: In Vitro Study</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-06-01</date><risdate>2005</risdate><volume>53</volume><issue>11</issue><spage>4607</spage><epage>4614</epage><pages>4607-4614</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli O157:H7 colonization in laying hens. Therefore, this study was necessary to locate the activity and identify the effective component(s). In vitro experiments were conducted using confluent Caco-2 cell monolayers. S. enteritidis, S. typhimurium, and E. coli O157:H7 were investigated against the various extracted granule and plasma fractions in three different assays: adhesion elimination, adhesion prevention, and antimicrobial. This study revealed original findings and identified the protective yolk fraction against the foodborne pathogens as the granule component, high-density lipoproteins (HDL). The protective activity conveyed by HDL was confirmed to remain intact despite peptic and tryptic enzymatic digestion and to have antiadhesive but not antimicrobial effect. Keywords: Egg yolk; granule; high-density lipoproteins; Salmonella enteritidis; Salmonella typhimurium; Escherichia coli O157:H7; antiadhesive</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15913333</pmid><doi>10.1021/jf0500031</doi><tpages>8</tpages></addata></record> |
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| source | MEDLINE; ACS Publications |
| subjects | Animals Anti-Infective Agents bacterial adhesion Bacterial Adhesion - drug effects bacterial infections Biological and medical sciences cell lines chickens Chickens - microbiology disease control dried eggs Egg and egg product industries egg yolk Egg Yolk - chemistry Electrophoresis, Polyacrylamide Gel Escherichia coli O157 - drug effects Escherichia coli O157:H7 feed supplements Female Food industries Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology high density lipoprotein human food chain intestinal mucosa Lipoproteins, HDL - analysis Lipoproteins, HDL - pharmacology Peptides - analysis Peptides - pharmacology powders protective effect Salmonella - drug effects Salmonella enteritidis Salmonella typhimurium Salmonella typhimurium var. Copenhagen |
| title | Identification of Antiadhesive Fraction(s) in Nonimmunized Egg Yolk Powder: In Vitro Study |
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