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Molecular Structure and Acidity02:34

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An acid can be deprotonated to form a conjugate base or an anion. If the produced anion is more stable, then the acid is stronger. On the contrary, if the anion is unstable, then the acid is weaker. Hence, to determine the acidity of the compound, the stability of its conjugate base is studied using various factors.
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IgY Technology: Extraction of Chicken Antibodies from Egg Yolk by Polyethylene Glycol PEG Precipitation
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Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure

Na Sun1, Jin Chen1, Zhijie Bao1

  • 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.

Journal of Food Science
|April 13, 2019
PubMed
Summary

Egg yolk phosphatidylethanolamine (PE) was extracted and purified, revealing significant antioxidant properties. This phospholipid

Keywords:
antioxidant activityegg yolkmolecular compositionphosphatidylethanolaminepurification

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Area of Science:

  • Lipid biochemistry
  • Food science
  • Nutraceuticals

Background:

  • Phosphatidylethanolamine (PE) is a crucial functional phospholipid.
  • Limited data exists on PE's antioxidant activity and molecular composition.
  • Egg yolk is a potential source for PE extraction.

Purpose of the Study:

  • To optimize the extraction of PE from egg yolk.
  • To purify and characterize egg yolk PE.
  • To evaluate the antioxidant activity of purified egg yolk PE.

Main Methods:

  • Response surface modeling for optimal PE extraction.
  • Silica gel column chromatography for PE purification.
  • High-performance liquid chromatography-evaporative light-scattering detector for purity assessment.
  • Electron paramagnetic resonance (EPR) for radical-scavenging activity.
  • MALDI-TOF MS and GC-MS for fatty acid identification.

Main Results:

  • Optimized extraction yielded 58.94 µg/mL of PE.
  • High-purity (98%) PE was obtained.
  • Purified egg yolk PE demonstrated significant radical-scavenging activity.
  • High unsaturated fatty acid content (83.10%) was identified as the source of antioxidant activity.
  • Specific unsaturated fatty acid profiles were elucidated.

Conclusions:

  • Egg yolk is a viable source for extracting and purifying PE with potent antioxidant capabilities.
  • The high unsaturated fatty acid content in egg yolk PE contributes to its strong antioxidant activity.
  • Egg yolk PE holds potential for applications in human health due to its antioxidant properties.