Sidorova Yu S, Mazo V K, Zorin S V, Stefanova I L
Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.
All-Russian Scientific Research Institute of Poultry Processing Industry - Branch of the Federal Scientific Center «All-Russian Research and Technology Institute of Poultry» of the Russian Academy of Sciences, Rzavki, Solnechnogorsk district, Moscow Region.
Vopr Pitan. 2018;87(1):44-50. doi: 10.24411/0042-8833-2018-10005. Epub 2017 Dec 18.
The aim of the study was to investigate in vivo the biological value of the coagulated chicken egg white on growing rats and a comparative immunochemical evaluation in vitro of its antigenic power. The experiment was carried out on 50 growing Wistar male rats with a body weight of 80±5 g. The animals were randomly divided into 3 groups (n=16): control group G1 and two experimental groups G2 and G3. The animals of the control group (G1) received a basic isocaloric and isonitrogenous (20% protein of casein by caloric content) semi-synthetic diet. The animals of the experimental groups G2 and G3 received the same semi-synthetic diet in which casein was replaced by chicken egg white (CEW) and coagulated CEW, respectively. The average food intake of group G3 animals, who received the CEW coagulate, was significantly lower (13.7±0.6 g per day, p<0.05) in comparison with the control group G1 (18.4±0.6 g) and the experimental group G2 (19.2±0.5 g). Moreover, body weight gain of animals treated with coagulated CEW didn't differ significantly from the control G1 animals. Already on the 8th day of the experiment, the body weight gain of G2 animals, who consumed native CEW, was significantly higher in comparison with both other groups. The protein efficiency ratio (PER) for animals of the G3 group was significantly higher (1.96±0.04) than the values for the animals of the control group G1 receiving casein (1.49±0.05, p<0.01), and for the animals of the experimental group G2 receiving CEW (1.60±0.02, p<0.05). The results of immuneenzymatic testing of the initial antigenic power of ovalbumin in native CEW indicated that its content was 33.0% relative to the standard ovalbumin value, antigenic power of which was assumed to be 100%. The developed process of coagulation contributed to a decrease in antigenic power to 2.17%. The obtained data indicate a high biological value and low antigenic power of the coagulated CEW, which makes it prospective for the usage in the composition of food products of mass demand and specialized food products.
本研究的目的是在体内研究凝固的鸡蛋白对生长大鼠的生物学价值，并在体外对其抗原性进行比较免疫化学评估。实验选用50只体重为80±5 g的Wistar雄性生长大鼠。动物被随机分为3组（n = 16）：对照组G1和两个实验组G2和G3。对照组（G1）的动物接受基础等热量和等氮量（按热量计算20%酪蛋白的蛋白质）半合成饲料。实验组G2和G3的动物接受相同的半合成饲料，其中酪蛋白分别被鸡蛋白（CEW）和凝固的CEW替代。接受CEW凝块的G3组动物的平均食物摄入量（每天13.7±0.6 g，p<0.05）与对照组G1（18.4±0.6 g）和实验组G2（19.2±0.5 g）相比显著更低。此外，用凝固的CEW处理的动物的体重增加与对照组G1的动物没有显著差异。在实验的第8天，食用天然CEW的G2组动物的体重增加与其他两组相比显著更高。G3组动物的蛋白质效率比（PER）（1.96±0.04）显著高于接受酪蛋白的对照组G1动物（1.49±0.05，p<0.01）和接受CEW的实验组G2动物（1.60±0.02，p<0.05）。对天然CEW中卵清蛋白初始抗原性的免疫酶检测结果表明，其含量相对于标准卵清蛋白值为33.0%，标准卵清蛋白的抗原性假定为100%。所开发的凝固过程使抗原性降低至2.17%。获得的数据表明凝固的CEW具有高生物学价值和低抗原性，这使其在大众需求食品和特殊食品的成分中具有应用前景。
