The aim of this study was the production a hydrophobin-based food ingredient (HFB) from submerged cultures Trichoderma reesei and evaluation its technological properties in comparison with milk whey (WPC) egg white (EWP) proteins, widely used foods for their surface-active properties. T. culture medium formulated without proteins to ease HFB recovery. Culture supernatant after biomass separatio...

A study was conducted to investigate the effects of different betaine (BET) (0.0, 0.5 or 1.0 g/kg) and folic acid (FA) (0.0, 4.0 or 8.0 mg/kg) levels on performance, egg FA concentration and egg production of laying quails using 288 forty-two day-old Japanese quail in a 3 × 3 factorial arrangement of treatment based on randomized complete design. The results showed that none of the performance ...

Egg belongs to the list of ingredients that must be labeled because of its frequent involvement in food allergies especially in childhood. Several thermal processes are commonly applied to egg and it is known that some egg-allergic people can tolerate well-cooked egg. Food allergens are characterized by their ability to elicit IgE antibodies (sensitization) in susceptible individuals and to dis...

The majority of upper gastrointestinal bleeds stop spontaneously despite the low pH and proteolytic activity of gastric juice which inhibit coagulation and platelet aggregation. In order to investigate this paradox six healthy male volunteers received intragastric infusions of 160 ml autologous venous blood or 160 ml egg white acting as control in random order on separate days. Basal acid outpu...

AIM The purpose of this study is to determine the efficacy of egg white in maintaining the viability of human periodontal ligament (PDL) cells on avulsed teeth. METHODS AND MATERIALS The experimental media were: egg white, milk, Hanks' Balanced Salt Solution (HBSS) as the positive control, and tap water as the negative control. The storage times were 1, 2, 4, 8, and 12 hours. Extracted premol...

BACKGROUND We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, the objectives of the study were to determine the effects of long term administration of fried whol...

An experiment was conducted in Jessore district of Bangladesh during the period from January 2003 to December 2004 to investigate the performance of Brown Shelled Hybrid Layer, White Shelled Hybrid Layer and Native Hen measured during only laying period (57 weeks). 8 Brown Shelled Hybrid Layer farms, 8 White Shelled Hybrid Layer farms and 10 Native Hen farms were reared intensive, intensive and...

A 54-year-old woman suffered an episode of dyspnea and edema affecting her eyelids, tongue, and lips a few minutes after intake of Lizipaina (bacitracin, papain, and lysozyme). She was treated with intravenous drugs and her symptoms improved within 2 hours. She had experienced 3 to 4 bouts of similar symptoms related to the ingestion of cured cheeses or raw egg. Specific serum immunoglobulin (I...