Stimulation of IgM Production in HB4C5 Cell Line and Mouse Splenocytes by Egg Yolk Extract from the Egg of Indonesian Native Chicken (original) (raw)
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Journal of World’s Poultry Research, 2022
Eggs contain all the proteins, lipids, vitamins, minerals, and growth factors necessary for the development of the embryo. Egg white and yolk proteins are considered functional food substances since they have biological activities, such as metal-chelating, antimicrobial, anticancer, antioxidant, and immunomodulatory activities. The current study aimed to determine the effect of banana kepok on the production levels of immunoglobulin Y (IgY), vitamins, and cholesterol of eggs in laying hens. A total of 200 laying hens (medium brown 402) were used at 80 weeks of age with 5 treatments and 5 replications and each entailed 8 chickens. The treatment groups included the use of kepok banana flour (KBF) as R0 (no KBF), R1 (95 Basal feed + 5% KBF), R2 (90 basal feed + 10% KBF), R3 (85 basal feed + 15% KBF), and R4 (80 basal feed + 20% KBF). A total of 50 eggs were used in egg yolk sampling. The investigated variables were egg IgY, vitamins (A, B1, B6, D2, D3), and cholesterol content. The results of the study indicated that the administration of kepok bananas at different levels could provide a significant difference in IgY, vitamins (A, B1, D2, D3), and cholesterol of eggs. However, it did not significantly affect Vitamin B6. The study concluded that KBF can positively affect IgY and vitamins in eggs. Moreover, it could decrease the cholesterol in eggs.
REVIEWS Advances in the Value of Eggs and Egg Components for Human Health
The avian egg is an important source of nutrients, containing all of the proteins, lipids, vitamins, minerals, and growth factors required by the developing embryo, as well as a number of defense factors to protect against bacterial and viral infection. Moreover, eggs are now understood to contain substances with biological functions beyond basic nutrition, and extensive research has been undertaken to identify and characterize these biologically active components. This review mainly focused on biological activities of proteins and peptides derived from egg components. Several biological activities have now been associated with egg components, including novel antimicrobial activities, antiadhesive properties, immunomodulatory, anticancer, and antihypertensive activities, antioxidant properties, protease inhibitors, nutrient bioavailability, and functional lipids, highlighting the importance of egg and egg components in human health and in disease prevention and treatment. Continued research to identify new and existing biological functions of hen egg components will help to define new methods to further improve the value of eggs as a source of numerous biologically active compounds with specific benefits for human and animal health and secure their role in the therapy and prevention of chronic and infectious disease.