Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Asymmetric Lipid Bilayer01:35

Asymmetric Lipid Bilayer

7.5K
Biological membranes show uneven distribution of different types of lipids in the inner and outer layers, resulting in transverse asymmetric membranes. The treatment of the erythrocyte membrane with the enzyme phospholipase confirmed the asymmetric nature of the lipid bilayer. The enzyme hydrolyzes lipids into fatty acids and hydrophilic groups. The phospholipase acts only on the outer layer of the membrane, while the inner layer remains intact. The phospholipase treatment resulted in 80%...
7.5K
Overview Of Cell Separation And Isolation01:20

Overview Of Cell Separation And Isolation

6.1K
Cell separation was first achieved in 1964 by S. H. Seal, who separated large tumor cells from the smaller blood cells using filtration. Two years later, Pohl and Hawk performed experiments on how cells respond differently to a nonuniform electric field based on the cell type. Such observations were the inception of cell separation methods, which allow isolating a single cell type from a heterogeneous sample.
6.1K
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

963
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...
963
Lipid Absorption01:24

Lipid Absorption

637
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...
637

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders for the Elderly.

Food science of animal resources·2026
Same author

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis.

Food science of animal resources·2026
Same author

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures.

Food science of animal resources·2026
Same author

Improved antioxidant and anti-melanogenic effects of ovalbumin derived from egg white after enzymatic hydrolysis.

Food science of animal resources·2026
Same author

Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders for the Elderly.

Food science of animal resources·2026
Same author

Exploring the Calcium-Binding Mechanism of a Peptide KILDDTDNQ via Multispectral-Coupled Thermodynamic-Kinetic Analysis.

Journal of agricultural and food chemistry·2025

Related Experiment Video

Updated: Aug 31, 2025

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
11:59

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

Published on: May 15, 2019

9.8K

Egg yolk lipids: separation, characterization, and utilization.

Edirisingha Dewage Nalaka Sandun Abeyrathne1,2, Ki-Chang Nam2, Xi Huang3

  • 1Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka.

Food Science and Biotechnology
|August 22, 2022
PubMed
Summary

Egg yolk lipids, rich in phospholipids and cholesterol, offer significant potential for food, cosmetic, and pharmaceutical applications. Further research into extraction and utilization can enhance their commercial value.

Keywords:
ApplicationFunctionalityPhospholipidsSeparationYolk lipids

More Related Videos

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

4.5K
Isolation of Cellular Lipid Droplets: Two Purification Techniques Starting from Yeast Cells and Human Placentas
09:41

Isolation of Cellular Lipid Droplets: Two Purification Techniques Starting from Yeast Cells and Human Placentas

Published on: April 1, 2014

19.9K

Related Experiment Videos

Last Updated: Aug 31, 2025

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
11:59

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

Published on: May 15, 2019

9.8K
Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

4.5K
Isolation of Cellular Lipid Droplets: Two Purification Techniques Starting from Yeast Cells and Human Placentas
09:41

Isolation of Cellular Lipid Droplets: Two Purification Techniques Starting from Yeast Cells and Human Placentas

Published on: April 1, 2014

19.9K

Area of Science:

  • Food Science
  • Biochemistry
  • Lipid Chemistry

Background:

  • Egg yolk is a rich natural source of lipids, primarily triglycerides, phospholipids, and cholesterol.
  • Phospholipids in egg yolk possess a unique composition, notably high in phosphatidylcholine.
  • These lipids are naturally encapsulated within high-density lipoprotein (HDL) and low-density lipoprotein (LDL) particles.

Purpose of the Study:

  • To review current knowledge on egg yolk lipid extraction methods.
  • To summarize the diverse functions and biological characteristics of egg yolk lipids.
  • To discuss the existing and prospective commercial applications of egg yolk lipids.

Main Methods:

  • Literature review of scientific publications on egg yolk lipids.
  • Analysis of lipid extraction techniques, including solvent and supercritical fluid extraction.
  • Evaluation of functional and biological properties relevant to various industries.

Main Results:

  • Egg yolk lipids are easily extractable using various methods.
  • Egg yolk lipids exhibit valuable functional and biological properties.
  • Current commercial applications are limited despite high potential.

Conclusions:

  • Egg yolk lipids have substantial potential as ingredients in food, cosmeceutical, pharmaceutical, and nutraceutical products.
  • Optimizing extraction and understanding functions are key to unlocking commercial value.
  • Increased utilization of egg yolk lipids can significantly enhance the value of eggs.