Baking performance of egg-yolk lipoproteins before and after surface modifications

1975 ◽  
Vol 26 (12) ◽  
pp. 1853-1860 ◽  
Author(s):  
V. B. Kamat ◽  
A. A. Jones ◽  
G. Graham ◽  
R. Yoell
Keyword(s):  
Egg Yolk ◽  
Surface Modifications ◽  
Before And After ◽  
Egg Yolk Lipoproteins ◽  
Baking Performance

scholarly journals Partitioning Turkey Blood Plasma and Egg Yolk Lipoproteins Using Agarose Gel

1974 ◽  
Vol 53 (3) ◽  
pp. 1167-1173 ◽  
Author(s):  
Wayne L. Bacon ◽  
Margery A. Musser
Keyword(s):  
Blood Plasma ◽  
Egg Yolk ◽  
Agarose Gel ◽  
Egg Yolk Lipoproteins

scholarly journals 209FUNCTIONAL ASSESSMENT OF WHITE RHINOCEROS CERATHOTERIUM SIMUM EPIDIDYMAL SPERMATOZOA BEFORE AND AFTER CRYOPRESERVATION

2004 ◽  
Vol 16 (2) ◽  
pp. 226 ◽  
Author(s):  
F. Martinez-Pastor ◽  
F. Olivier ◽  
T. Spies ◽  
L. Anel ◽  
P. Bartels
Keyword(s):  
Plasma Membrane ◽  
Assisted Reproduction ◽  
Phase Contrast ◽  
Egg Yolk ◽  
Phase Contrast Microscopy ◽  
White Rhinoceros ◽  
Contrast Microscopy ◽  
Before And After ◽  
Epididymal Spermatozoa

Biological Resource Banks represent a potentially valuable tool for species conservation. It is, however, necessary to understand the species-specific cryopreservation process and its consequences for spermatozoa to aid in the development of assisted reproduction as a future conservation tool. The aim of this study was to assess the in vitro functionality of white rhinoceros Cerathoterium simum epididymal spermatozoa both before and after cryopreservation. Testes from a harvested white rhino bull were removed and transported at 5°C to the laboratory within 4h. The cauda epididymis was dissected out and flushed with 2mL of Tris-citrate egg yolk extender (fraction A, Biladyl, Minitüb, Germany). A 0.1mL aliquot was removed for analysis and the balance (9mL; 2mL fraction A+7mL sperm sample) mixed with an additional 27.2mL of Tris-citrate egg yolk with glycerol (fraction B, Bidadyl). The extended sample was allowed to cool to 4°C over a 6-h period before an additional 29.2mL of cooled fraction B were added (final sperm concentration=150×106mL−1). Sperm samples were loaded into 0.25-mL straws and frozen over LN2 vapor (4cm for 20min) for later assessment. Sperm straws were thawed by placing the straws in water at 37°C for 30s. Pre-freeze and post-thaw evaluations were carried out in the same manner. Media used included: HEPES for washing (20mM HEPES, 355mM sucrose, 10mM glucose, 2.5mM KOH) and HEPES saline (197mM NaCl, instead of sucrose). An aliquot was diluted with HEPES (washing) and centrifuged for 5min at 600×g; the pellet was resuspended in HEPES saline. Sperm motility (total motility %, TM;; and progressive motility %, PM) was assessed using phase contrast microscopy (×200; 37°C). Sperm plasma membrane status was assessed using the fluorescent dye, propidium iodide (50ngmL−1 in HEPES saline;; 10min, RT). Percentage of cells with plasma membranes intact (unstained;; PMI) was recorded. Mitochondrial status was assessed with the fluorescent dye, JC-1 (7.5μM in HEPES saline;; 30min, 37°C). The % of cells with an orange-stained midpiece was recorded (active mitochondria;; MIT). Resilience to hypoosmotic shock (HOS test) was assessed by diluting a sample in 100mOsm/kg HEPES saline (1:20; 15min, RT). An aliquot was stained with PI to assess plasma membrane status (HOSPMI), and the rest was fixed with formaldehyde, and % coiled tails (positive endosmosis;; HOST) was estimated using phase contrast microscopy (×400). Evaluations of PMI, MIT and HOSPMI were performed using fluorescence microscopy (×400, 450–490nm excitation filter). The results indicated that quality was good pre-freezing (TM: 60%; PMI: 86%; MIT: 100%), except for a PM value of 15%. After thawing, although there was a drop in TM (30%), there was no decrease in PM (20%). Our in vitro functional assessment indicated a loss of quality between the pre-freeze and post-thaw evaluations, but PMI and MIT maintained their pre-thaw levels (60% and 72%, respectively). The HOS test, which indicates plasma membrane integrity, decreased from the pre-freeze level (91%) to a post-thaw value of 70%. HOSTPMI was 72% pre-freeze, and decreased to 54% post-thaw. In conclusion, epididymal spermatozoa from the white rhino may retain its functionality after cryopreservation in a commerically available cryo-extender (Bidadyl). The use of assisted reproduction techniques could someday play a role in the management and conservation of the white rhinoceros and related species.

scholarly journals The Influence of Crude Cottonseed Oil in the Feed On the Blood and Egg Yolk Lipoproteins of Laying Hens

1977 ◽  
Vol 56 (2) ◽  
pp. 468-479 ◽  
Author(s):  
Robert John Evans ◽  
Cal J. Flegal ◽  
Charles A. Foerder ◽  
Doris H. Bauer ◽  
Michael La Vigne
Keyword(s):  
Laying Hens ◽  
Egg Yolk ◽  
Cottonseed Oil ◽  
Crude Cottonseed Oil ◽  
Egg Yolk Lipoproteins

Surface Modification of Cellulose Membrane by Air Plasma Treatment

2013 ◽  
Vol 770 ◽  
pp. 112-115
Author(s):  
Nawal Binhayeeniyi ◽  
Adinan Jehsu ◽  
Mancharee Sukpet ◽  
Safitree Nawae
Keyword(s):  
Surface Modification ◽  
Plasma Treatment ◽  
Surface Modifications ◽  
Contact Angles ◽  
Cellulose Membrane ◽  
Air Plasma ◽  
Before And After ◽  
Cellulose Membranes ◽  
Hydrophilic Membranes ◽  
Air Plasma Treatment

Low-temperature air plasma was used to treat the cellulose membranes by varying the period of time from 10 to 30 minutes. The surfaces of membranes were changed from hydrophobic to hydrophilic membranes. The contact angles of treated membranes were increased when increasing time to treat. The surface modifications of membrane before and after treated were characterized by SEM. It is shown that air plasma treatment is used to improve the roughness. The dielectric property was also studied.

LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS

1963 ◽  
Vol 41 (1) ◽  
pp. 657-666 ◽  
Author(s):  
W. G. Martin ◽  
N. H. Tattrie ◽  
W. H. Cook
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Egg Yolk ◽  
Low Density ◽  
Cholesterol Esters ◽  
Density Fraction ◽  
Distribution Studies ◽  
Egg Yolk Lipoproteins ◽  
Fatty Acid Compositions

The three lipoproteins of egg yolk, α- and β-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. α- and β-lipovitellin comprise 22 to 26% lipid, of which 61% is phospholipid, 35% is triglyceride, and 4% is cholesterol and its esters. LDF contains about 89% lipid having 27% phospholipid, 69% triglyceride, and 4% cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74% lecithins, 18% cephalins, and 8% minor phospholipids. The fatty acid compositions of the neutral lipids, lecithins, and cephalins of the α- and β-lipovitellins were also similar, with only minor differences.Gentle extraction of the LDF solutions with ethyl ether readily removes about 85% of the total lipid and 55% of the phospholipid, while subsequent changes are slow. The lipoprotein residue contains 52% lipid which is mostly phospholipid; when the residual ether is removed, five sedimenting components are observed in the ultracentrifuge.

scholarly journals Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 320 ◽  
Author(s):  
Besma Omri ◽  
Nadir Alloui ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
Alessandra Aiello ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Control Diet ◽  
Oxidation Stability ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Red Pepper ◽  
Standard Diet ◽  
Tomato Paste ◽  
Before And After

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

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