Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States.
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68583-0726, United States.
Food Chem. 2024 Jan 1;430:136948. doi: 10.1016/j.foodchem.2023.136948. Epub 2023 Jul 21.
Commercial whole eggs can be enriched to deliver health-beneficial compounds such as lutein and polyunsaturated fatty acids (PUFA). The combined effect of domestic cooking and gastrointestinal (GI) digestion on enriched egg bio-accessibility and biological activity must be fully elucidated. Thus, this study determines how the combined factors modulate whole egg bio-accessibility and antioxidant activity. Eggs from local supermarkets were cooked and subjected to in vitro GI digestion. The eggs and hydrolysates were characterized for their degree of hydrolysis (DH), carotenoid, PUFA, peptide content, and antioxidant activity. The cooking and digestion influence the DH and carotenoids, whereas PUFA and peptide contents remain unaffected. There was no difference in the antioxidant capacity between the different types of eggs. This study introduces a holistic approach to understanding how production and domestic cooking conditions modulate the bio-accessibility and bioactivity of eggs, which could be used to maximize the health benefits of eggs to consumers.
商业全蛋可以通过富集来提供有益健康的化合物，如叶黄素和多不饱和脂肪酸（PUFA）。必须充分阐明家庭烹饪和胃肠道（GI）消化对富集蛋生物利用度和生物活性的综合影响。因此，本研究旨在确定这些综合因素如何调节全蛋的生物利用度和抗氧化活性。从当地超市购买鸡蛋并进行家庭烹饪，然后进行体外胃肠道消化。对鸡蛋和水解产物的水解度（DH）、类胡萝卜素、PUFA、肽含量和抗氧化活性进行了表征。烹饪和消化会影响 DH 和类胡萝卜素，但不会影响 PUFA 和肽含量。不同类型鸡蛋的抗氧化能力没有差异。本研究采用整体方法来理解生产和家庭烹饪条件如何调节鸡蛋的生物利用度和生物活性，这可以用来最大程度地提高鸡蛋对消费者的健康益处。
