Shi Xuefeng, Li Xingzheng, Li Xianyu, He Zhaoxiang, Chen Xia, Song Jianlou, Zeng Lingsen, Liang Qianni, Li Junying, Xu Guiyun, Zheng Jiangxia
College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Shenzhen Agricultural Genome Research Institute, Chinese Academy of Agriculture Sciences, Shenzhen 440307, China.
Foods. 2022 Feb 11;11(4):527. doi: 10.3390/foods11040527.
Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The change in TMA content in yolk was analyzed at different storage temperatures and for different storage durations. The known antibacterial components of eggs, including the cuticle quality of the eggshell and the lysozyme activity and content in egg white, were also assessed. The total bacterial count (TBC) of different parts of eggs were detected. The results showed that the inhibitory effect of TMA on () growth increased with increasing TMA concentration, and the yolk TMA content significantly increased with storage duration ( < 0.05). The cuticle quality and lysozyme content and activity significantly decreased with storage time and increasing temperature, accompanied by a significant increase in the TBC on the eggshell surface and in the egg white ( < 0.05). This work reveals a new role for trace TMA in yolks because it reduces the risk of bacterial colonization, especially when the antibacterial function of eggs is gradually weakened during storage.
关于蛋黄中三甲胺（TMA）的研究主要集中在其对鸡蛋风味的影响上，而对其其他功能的关注较少。我们根据涵盖蛋黄中常见TMA含量的TMA浓度设计了一项TMA的体外抗菌试验。分析了不同储存温度和不同储存时间下蛋黄中TMA含量的变化。还评估了鸡蛋已知的抗菌成分，包括蛋壳的角质层质量以及蛋清中的溶菌酶活性和含量。检测了鸡蛋不同部位的总细菌数（TBC）。结果表明，TMA对（）生长的抑制作用随TMA浓度的增加而增强，蛋黄TMA含量随储存时间显著增加（<0.05）。角质层质量、溶菌酶含量和活性随储存时间和温度升高而显著降低，同时蛋壳表面和蛋清中的TBC显著增加（<0.05）。这项工作揭示了蛋黄中微量TMA的新作用，因为它降低了细菌定植的风险，尤其是在鸡蛋储存期间抗菌功能逐渐减弱时。
