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Related Concept Videos

Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

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Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
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Lipid Absorption01:24

Lipid Absorption

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Dietary triglycerides from chyme in the duodenum are mixed with bile salts produced by the liver to emulsify fats. As a result, large droplets are broken down into smaller ones, increasing the surface area for enzymatic action. Once emulsified, pancreatic lipases hydrolyze the triglycerides into free fatty acids and monoglycerides.
These breakdown products bind with bile salts and lecithin to form micelles, which quickly pass between microvilli to come in close contact with the apical...
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Related Experiment Video

Updated: Apr 26, 2026

Enrichment of Mammalian Tissues and Xenopus Oocytes with Cholesterol
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Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin.

H J Jeong, H Sun, C Chogsom

    Asian-Australasian Journal of Animal Sciences
    |July 23, 2014
    PubMed
    Summary

    This study optimized cholesterol removal from whole eggs using crosslinked beta-cyclodextrin (β-CD), achieving 92.76% removal. The β-CD was recyclable up to three times, demonstrating its efficiency for cholesterol reduction in eggs.

    Keywords:
    Cholesterol RemovalCrosslinked β-CyclodextrinWhole Egg

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    Area of Science:

    • Food Science
    • Biochemistry
    • Chemical Engineering

    Background:

    • High cholesterol content in eggs poses health concerns.
    • Beta-cyclodextrin (β-CD) is a potential agent for cholesterol complexation.
    • Optimizing β-CD application and recyclability is crucial for practical use.

    Purpose of the Study:

    • To optimize cholesterol removal from whole eggs using crosslinked β-CD.
    • To investigate the recyclability and efficiency of the crosslinked β-CD over multiple cycles.

    Main Methods:

    • Optimization of parameters including β-CD concentration, temperature, time, mixing speed, and centrifugation speed.
    • Testing the efficacy of the optimized conditions for cholesterol removal.
    • Evaluating the yield and cholesterol removal efficiency during repeated recycling of β-CD.

    Main Results:

    • Optimal cholesterol removal conditions identified: 25% crosslinked β-CD, 40°C, 30 min, 1,200 rpm, and 2,810×g centrifugation.
    • Achieved 92.76% cholesterol removal under optimal conditions.
    • Crosslinked β-CD maintained over 80% removal efficiency for up to three recycling cycles, with yields between 86.66% and 87.60%.

    Conclusions:

    • Crosslinked β-CD is an effective agent for significant cholesterol reduction in whole eggs.
    • Recycling of crosslinked β-CD is feasible but limited due to interactions with egg proteins, impacting long-term efficiency.