Xingyong Chen1,2, Yeye Du1,2, Grace F Boni1,3, Xue Liu1,2, Jinlong Kuang1,2, Zhaoyu Geng1,2. 1. College of Animal Science and Technology, Anhui Agricultural University, Hefei, PR China. 2. Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-Breeding, Anhui Agricultural University, Hefei, PR China. 3. College of Life Science, Anhui Agricultural University, Hefei, PR China.
Abstract
BACKGROUND: Egg yolks contain large amounts of cholesterol and are suspected to be harmful after long-term consumption. In this experiment, 63 rats were used to evaluate the effect of egg white (EW) and egg yolk (EY) supplementation on serum lipids and brain cognition. The feeding time lasted 4 weeks after a 1-week acclimation. RESULTS: Body weight was significantly higher in rats fed 132.0 g kg-1 EW and significantly lower when fed 40 g kg-1 EY (P < 0.05). Total cholesterol and low-density lipoprotein increased in rats fed 72.0 g kg-1 EW compared with rats from NC and EY groups (P < 0.05). High-density lipoprotein (HDL) was higher in rats fed 40 g kg-1 EY and decreased when fed 72.0 g kg-1 EW (P < 0.05). Rats fed a diet with EY exhibited abundant neurons in the CA1 hippocampus and complete subcellular structures. Rats fed 132 g kg-1 EW exhibited shrunken cells and swollen mitochondria. Brain-derived neurotrophic factor had constitutively low expression among groups, while tyrosine kinase B (TrkB) exhibited higher expression levels in rats fed a diet containing EY compared with other groups (P < 0.05). CONCLUSION: EY consumption reduced body weight and increased HDL levels. Diet containing EY could improve cognition through enhanced trkB expression.
BACKGROUND: Egg yolks contain large amounts of cholesterol and are suspected to be harmful after long-term consumption. In this experiment, 63 rats were used to evaluate the effect of egg white (EW) and egg yolk (EY) supplementation on serum lipids and brain cognition. The feeding time lasted 4 weeks after a 1-week acclimation. RESULTS: Body weight was significantly higher in rats fed 132.0 g kg-1 EW and significantly lower when fed 40 g kg-1 EY (P < 0.05). Total cholesterol and low-density lipoprotein increased in rats fed 72.0 g kg-1 EW compared with rats from NC and EY groups (P < 0.05). High-density lipoprotein (HDL) was higher in rats fed 40 g kg-1 EY and decreased when fed 72.0 g kg-1 EW (P < 0.05). Rats fed a diet with EY exhibited abundant neurons in the CA1 hippocampus and complete subcellular structures. Rats fed 132 g kg-1 EW exhibited shrunken cells and swollen mitochondria. Brain-derived neurotrophic factor had constitutively low expression among groups, while tyrosine kinase B (TrkB) exhibited higher expression levels in rats fed a diet containing EY compared with other groups (P < 0.05). CONCLUSION: EY consumption reduced body weight and increased HDL levels. Diet containing EY could improve cognition through enhanced trkB expression.
Authors: Paul L Wood; William Muir; Undine Christmann; Philippa Gibbons; Courtney L Hancock; Cathleen M Poole; Audrey L Emery; Jesse R Poovey; Casey Hagg; Jon H Scarborough; Jordon S Christopher; Alexander T Dixon; Dustin J Craney Journal: Poult Sci Date: 2020-11-17 Impact factor: 3.352
Authors: Joe L Webb; Amanda E Bries; Brooke Vogel; Claudia Carrillo; Lily Harvison; Timothy A Day; Michael J Kimber; Rudy J Valentine; Matthew J Rowling; Stephanie Clark; Elizabeth M McNeill; Kevin L Schalinske Journal: PLoS One Date: 2020-11-03 Impact factor: 3.240