ライフサイエンスコーパス: egg yolk

1 elevated after dietary supplementation with egg yolk.

2 and microstructure of granule fractions from egg yolk.

3 re detected as immunoglobulin G (IgG) in the egg yolk.

4 s confirmed in samples of SOD extracted from egg yolk.

5 ontributors to the antioxidant properties of egg yolk.

6 id, carotenoid, and malondialdehyde (MDA) in egg yolk.

7 overall carotenoid absorption via lipid-rich egg yolk.

8 g homemade matrix-matched standards based on egg yolk.

9 polyunsaturated fatty acids (n-3 LC-PUFA) in egg yolk.

10 resence of fatty acid esters, in the case of egg yolk.

11 neath the neurosensory retina, resembling an egg yolk.

12 the resulting IgY fraction was purified from egg yolks.

13 were fed breakfast doses of 0, 1, 2, 4, or 6 egg yolks.

14 y 5% (P < 0.05) after consumption of 2 and 4 egg yolks.

15 sed by 31% (P = 0.059) at 0.5 degrees with 2 egg yolks.

16 Residues of Sudan I were detected in egg yolks (0.29+/-0.03microg/kg, mean+/-SD) only after t

17 diets were supplemented with cooked chicken egg yolks (1.3 egg yolks/d for an intake of 10.4 MJ).

18 e highest SigmaOP concentration, followed by egg yolk (14.8+/-2.4 ng/g ww) approximately egg albumen

19 icular role in the unwanted gel formation of egg yolk after conventional freezing.

20 We used the egg yolk agar assay to clone and characterize a gene enc

21 ulting mutant lacked lecithinase activity on egg yolk agar but had undiminished reactivity in rabbit

22 a zone of clearing around colonies plated on egg yolk agar.

23 ylamide gel electrophoresis combined with an egg yolk agarose overlay demonstrated phospholipase acti

24 lls (Larus argentatus; n=8) and the separate egg yolk and albumen of their entire clutches of eggs (n

25 ed to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets.

26 saturated fats and cholesterol, like meats, egg yolk and high-fat dairy products, are associated wit

27 Egg yolk and its main component, low-density lipoprotein

28 samples like phosvitin and lipovitellin from egg yolk and phospholipids/phosphopeptides from human se

29 Results on human plasma, egg yolk and porcine liver extracts are presented and di

30 e, no co-protein effect with soy glycinin or egg yolk and positive co-protein effects with bovine ser

31 isms) showed an increased lipid oxidation in egg yolk and slight effects in liquid whole eggs; this w

32 onomethoxine (SMM) and trimethoprim (TMP) in egg yolk and white was measured during and after adminis

33 Lutein and zeaxanthin are abundant in egg yolks and accumulate in the macular region of the re

34 Additionally, egg yolks and human milk appear to be bioavailable sourc

35 composition of phosphatidylcholine (PC) from egg-yolk and soy has been elaborated.

36 n, a fortified nonfat milk powder, fortified egg yolk, and fortified beef liver were studied.

37 hosphoproteins, such as casein, nonfat milk, egg yolk, and human blood serum, are used to explore its

38 dairy, and hydrogenated fats; tropical oils; egg yolks; and sugars sparingly and to increase the use

39 protein was used to prepare specific chicken egg-yolk antibodies against the Rieske protein.

40 Carotenoids accumulated in the egg yolk are of importance for two reasons.

41 wed increases of < or =50% (P < 0.05) with 4 egg yolks at the 3 retinal eccentricities.

42 powder, poppy, sunflower and pumpkin seeds, egg yolk, carum, hazel nuts and amaranth) on the morphol

43 paprika, used in animal husbandry to enhance egg yolk colour.

44 Changes in MPOD (n = 37) with egg yolk consumption were inversely associated (P < 0.05

45 iform birds, reptiles and teleost fish whose egg yolk contain phosvitin.

46 eccentricities to the consumption of 2 and 4 egg yolks/d by older adults taking cholesterol-lowering

47 plemented with cooked chicken egg yolks (1.3 egg yolks/d for an intake of 10.4 MJ).

48 Consumption of 4 egg yolks/d, and possibly of 2 egg yolks/d, for 5 wk ben

49 sumption of 4 egg yolks/d, and possibly of 2 egg yolks/d, for 5 wk benefited macular health in older

50 le, unilamellar lipid vesicles consisting of egg yolk-derived phosphatidylcholine encapsulating monom

51 in-water (o/w) emulsions prepared with dried egg yolk (DEY) or starch sodium octenylsuccinate (SOE).

52 Changes in SOD activity of the egg yolk during its storage for 200days were also descri

53 bactin J, pyruvate, and VAN but excluded the egg yolk emulsion (7H10/MPV).

54 system was used but was supplemented with 1% egg yolk emulsion, 4 microg of mycobactin J, and 0.5% py

55 allergic (71.3%): 29 reacted to CE, seven to egg yolk (EY) and 22 to egg white (EW) and 38 reacted to

56 Cu,Zn-SOD isolated from egg yolk had an optimum at pH 6.

57 t and composition and cholesterol content in egg yolk has been evaluated during 13weeks of experiment

58 1-Butanol extraction of chicken egg yolk homogenates containing 1 M NaCl yields lipid-fr

59 opeptides from casein variants, nonfat milk, egg yolk, human serum and HeLa cell extract.

60 Preimmune chicken egg yolk immunoglobulin Y (IgY) or IgY antibody to S. mu

61 Egg yolk is a highly bioavailable source of lutein and z

62 oducing these carotenoids into the diet with egg yolk is counterbalanced by potential LDL-cholesterol

63 In birds, maternal IgY in egg yolk is transferred across the yolk sac to passively

64 Within eggs, yolk is stored inside large organelles called yolk

65 dentified as Phacellophora camtschatica (the egg-yolk jelly).

66 odel bile containing 8.5% cholesterol, 22.9% egg yolk lecithin, and 68.6% taurocholate (all mole %) w

67 Concurrent with the appearance of "egg-yolk lesions," the OCT showed a cleft in the outer r

68 gar) and protons of lipids (i.e., protons of egg yolk lipids and amorphous lipid fraction of margarin

69 C and 94% at 35 degrees C when compared with egg yolk lipids extract.

70 Egg yolk lipids were extracted with food grade ethanol a

71 nly the CLnA concentrations, but also CLA in egg-yolk lipids.

72 The method utilizes egg yolk liposomes to deliver different chain length FA

73 ein secondary structure of a newly developed egg yolk livetin formulation and its components alpha-li

74 Egg yolk low density lipoprotein (LDL)/polysaccharide na

75 ncreased but different n-3 LC-PUFA levels in egg yolk, mainly docosahexaenoic acid enrichment.

76 and 1200ngg(-1) in individual egg white and egg yolk, measured over 2days.

77 cessing followed by inoculation on Herrold's Egg Yolk media (HEYM) slants (monitored biweekly up to 1

78 39 specimens, whereas 7H10/MPV and Herrold's egg yolk media recovered M. avium subsp. paratuberculosi

79 acid), and the efficacy of solid (Herrold's egg yolk medium [HEY]) and liquid (Bactec 12B and para-J

80 uid (MGIT ParaTb tubes) and solid (Herrold's egg yolk medium) culture media.

81 he protein by using antibodies isolated from egg yolks of laying hens immunized with rabbit eIF6.

82 16-doxylstearate in dimyristoyl-PC (DMPC) or egg yolk PC (EYPC) membranes were measured at 27 degrees

83 The results are compared to egg yolk PC emulsions of similar composition and size.

84 SUV prepared from hen egg yolk phosphatidylcholine (egg PC) or from dioleoylph

85 e negative charge via varying the content of egg yolk phosphatidylcholine (eggPC) in eggPC/eggPG bina

86 ed of DDAB and equimolar of a neutral lipid, egg yolk phosphatidylcholine (EPC), induced the stronges

87 tated bile salt binding to large unilamellar egg yolk phosphatidylcholine (EYPC) +/- cholesterol (Ch)

88 in large unilamellar vesicles composed with egg yolk phosphatidylcholine (EYPC) +/- cholesterol (Ch)

89 oacyl chain detergent, octyl glucoside, with egg yolk phosphatidylcholine (EYPC) as functions of tota

90 cles and decreased the vesicular cholesterol/egg yolk phosphatidylcholine (EYPC) ratio.

91 10 mol percent Ch, taurocholate (TC)]/([TC + egg yolk phosphatidylcholine (EYPC)] = 0.6 and 0.7) were

92 Furthermore, egg yolk phosphatidylcholine emulsions of nearly identic

93 MLV, (iv) higher exclusion pressure from an egg yolk phosphatidylcholine monolayer, and (v) higher p

94 that apo-A1 binding to a fluid surface like egg yolk phosphatidylcholine or probably DPPC at 45 degr

95 nstituted into large unilamellar vesicles of egg yolk phosphatidylcholine using a procedure exploitin

96 tor has been purified and reconstituted into egg yolk phosphatidylcholine vesicle bilayers.

97 nal cortices, reconstituted into unilamellar egg yolk phosphatidylcholine vesicles, and imaged using

98 n supported bilayers of a fluid-phase lipid, egg-yolk phosphatidylcholine (egg-PC), under conditions

99 Egg yolk phosphatidylglycerol (eggPG) and PLFE liposomes

100 search studied the enzymatic modification of egg yolk phospholipids and its effect on physicochemical

101 Egg yolk phosvitin is one of the most highly phosphoryla

102 Egg yolk phosvitin serves as a warehouse to provide meta

103 am-positive rods and only 7 grew on mannitol-egg yolk-polymyxin B agar and/or the Anthracis chromogen

104 The parameters tested were: whole egg vs. egg yolk, polyunsaturated fatty acid (PUFA) enrichment,

105 rying temperature do not affect the odour of egg yolk powders.

106 fferences between the odour of whole-egg and egg-yolk powders as well as between powders produced on

107 Vitellogenin, the egg yolk precursor, is a well-known biomarker of endocri

108 um proteins include vitellogenins, which are egg yolk precursors and pathogen pattern recognition rec

109 eby reducing E2-dependent vitellogenin (VTG; egg yolk protein precursor) synthesis, (b) VTG-dependent

110 NaCl yields lipid-free aqueous solutions of egg yolk proteins.

111 anthin (n = 52) after consumption of 2 and 4 egg yolks, respectively.

112 ase I (NMI) strain purified from embryonated egg yolk sac preparations.

113 detected in R. prowazekii purified from hen egg yolk sacs, and G3PDH activity was assayable in R. pr

114 in rickettsiae isolated from embryonated hen egg yolk sacs.

115 For all egg yolk samples and all NaCl-containing LDL samples, th

116 (6%) subtype avian influenza virus (AIV) in egg yolk samples, and 45% had antibodies against differe

117 Egg yolk seemed to play a double role on reactivity: pro

118 The presence of egg yolk slightly increased the susceptibility to hydrol

119 lmitoyloleoylphosphatidylcholine (POPC)) and egg-yolk sphingomyelin (EYSM) lipids, and allowed us to

120 ApoB and MTP are homologs of the egg yolk storage protein, lipovitellin.

121 closely related in structure to the ancient egg yolk storage protein, vitellogenin (VTG).

122 to quantitatively identify carotenoids from egg yolk such as spectrophotometric methods described by

123 Egg yolk supplementation increased plasma LDL-cholestero

124 Egg yolk supplementation of the beef tallow diet increas

125 , confirming the capability to differentiate egg-yolk tempera from other kind of tempera binders as w

126 We used an N-glycan isolated from hen egg yolk together with the Nbz linker for Fmoc chemistry

127 m LDL cholesterol did not change with either egg yolk treatment.

128 ective tool to determine total carotenoid of egg yolk under laboratory-independent conditions with li

129 Average SOD activity in egg yolk was 98.5+/-19.5U.g(-1) while in egg white reach

130 s' yolk, whereas the hardness of hard-boiled egg yolks was not affected.

131 To determine egg yolk we focus here on the determination of immunoglo

132 of Cu,Zn-SOD derived from hen egg white and egg yolk were determined, and compared with those of enz

133 Commercial chicken egg yolks were analyzed for carotenoids and cholesterol.

134 in-neutralizing antibodies fractionated from egg yolks were evaluated by a toxin neutralization assay

135 S-)ovalbumin, egg white, whole egg, defatted egg yolk, wheat albumins and wheat globulins were detect

136 LnA had positive impact on the colour of the eggs' yolk, whereas the hardness of hard-boiled egg yolk