ライフサイエンスコーパス: egg yolk

1 od (salmon, cheese, pork fat, pork meat, and egg yolk).

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

3 neath the neurosensory retina, resembling an egg yolk.

4 elevated after dietary supplementation with egg yolk.

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

6 and microstructure of granule fractions from egg yolk.

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

8 ontributors to the antioxidant properties of egg yolk.

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

10 overall carotenoid absorption via lipid-rich egg yolk.

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

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

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

14 the resulting IgY fraction was purified from egg yolks.

15 of an oral food challenge (OFC) with boiled egg yolks.

16 n cause females to deposit more T into their egg yolks.

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

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

19 in (NOR) for their quantification in poultry egg-yolks.

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

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

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

23 Emulsion 1 (water: 85.71 %, oil: 9.52 %, and egg yolk: 4.76 %).

24 mulsion 2 (water: 72.73 %, oil: 18.18 %, and egg yolk: 9.09 %) showed 4.68 % decrease in the longest

25 Paint layers of egg yolk adhesive (E) and lead white tempera (E + LW) we

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

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

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

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

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

31 ids, metabisotopomics of triacylglycerols in egg yolk allowed the multivariate classification of samp

32 quantification, yielding 91.37 % purity from egg yolk and 82.52 % from soybean.

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

34 s) in endogenous stores (e.g. muscle) and in egg yolk and albumen reflect the nutrient sourcing that

35 s) in endogenous stores (e.g. muscle) and in egg yolk and albumen reflect the nutrient sourcing that

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

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

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

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

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

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

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

43 spholipid-rich fractions were extracted from egg yolk and soybean, purified by solvent extraction and

44 esults of prick tests for chicken egg white, egg yolk and the cosmetics they used were positive, and

45 s applied for the determination of cobalt in egg yolk and Vitamin B12 and the recovery results were f

46 proposed for the determination of cobalt in egg yolk and Vitamin B12 at trace levels.

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

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

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

50 ome food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVO

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

52 r delicate objects, including live fish, raw egg yolk, and a human hair, as well as dynamically confo

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

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

55 d for the determination of ENR in egg white, egg yolk, and lyophilized samples was developed.

56 sor of long-chain carboxylates in 84% of the egg yolks, and provide the first documented finding of A

57 sor of long-chain carboxylates-in 84% of the egg yolks, and provide the first documented finding of A

58 established using different matrices: beef-, egg yolk- and vegetable-based baby food or chicken- and

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

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

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

62 on of food products from animal origin using egg yolk as a model matrix.

63 atients who underwent an OFC with one boiled egg yolk at Miyagi Children's Hospital between January 2

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

65 thod for extracting lipid species in chicken egg yolks before liquid chromatography-tandem mass spect

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

67 A granule fraction (G(in)) produced by egg yolk centrifugation was pressure-treated at 400 and

68 of carotenoids are not allowed to intensify egg yolk colour.

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

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

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

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

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

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

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

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

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

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

79 d food samples that include vegetable salad, egg yolk, egg white, whole egg and minced pork meat has

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

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

82 They had used cosmetics containing ostrich egg yolk extract for approximately five years and one ye

83 that the use of cosmetics containing ostrich egg yolk extract is possibly associated with their devel

84 men after using cosmetics containing ostrich egg yolk extract to which this antibody was applied.

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

86 This included different concentrations of egg yolk (EY; 5, 10 or 15%) and glycerol (2, 5 or 10%),

87 Liver and egg yolk for hens were analysed by headspace-SPME-GC-MS

88 Liver and egg yolk for hens were analysed by headspace-SPME-GC-MS

89 Hen egg yolk from chicken eggs were examined for their mycot

90 n after the extraction of phosvitin from the egg yolk granular fraction possess low industrial applic

91 ransfer of folic acid and phosvitin from the egg yolk granule to the plasma fraction.

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

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

94 were compared with the soybean (SL) and hen egg yolk (HL) lecithin in sunflower-fish oil O/W emulsio

95 1-Butanol extraction of chicken egg yolk homogenates containing 1 M NaCl yields lipid-fr

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

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

98 ncrease was observed in the n3 FA content in egg yolk in experimental groups, as well as all PUFA (po

99 P. granatum seed oil both accumulated RmA in egg yolk, indicating an efficient conversion from the a-

100 P. granatum seed oil both accumulated RmA in egg yolk, indicating an efficient conversion from the al

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

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

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

104 Allergenicity to heated egg yolks is known to be low in hen's egg allergy.

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

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

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

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

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

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

111 Egg yolk lipids were extracted with food grade ethanol a

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

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

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

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

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

117 clusion of SBP linearly (P < 0.01) decreased egg yolk malondialdehyde, cholesterol, and triglyceride,

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

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

120 39 specimens, whereas 7H10/MPV and Herrold's egg yolk media recovered M. avium subsp. paratuberculosi

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

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

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

124 dy aimed to determine the safety of a boiled egg yolk OFC and the clinical characteristics of patient

125 Boiled egg yolk OFC had a low symptom induction rate; however,

126 hen's egg or positive specific IgE levels to egg yolk or egg white.

127 16-doxylstearate in dimyristoyl-PC (DMPC) or egg yolk PC (EYPC) membranes were measured at 27 degrees

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

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

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

131 es revealed sizes of 87 nm (PDI = 0.057) for egg yolk phosphatidylcholine (EPC) and 101 nm (PDI = 0.0

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

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

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

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

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

137 10 mol percent Ch, taurocholate (TC)]/([TC + egg yolk phosphatidylcholine (EYPC)] = 0.6 and 0.7) were

138 Furthermore, egg yolk phosphatidylcholine emulsions of nearly identic

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

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

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

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

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

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

145 Incorporation of ferulic acid (FA) into egg-yolk phosphatidylcholine (PC) in a lipase-catalyzed

146 Egg yolk phosphatidylglycerol (eggPG) and PLFE liposomes

147 fied in saline by sonication, using 5% (w/v) egg yolk phospholipid as an emulsifier.

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

149 Egg yolk phosvitin is of particular interest due to its

150 Egg yolk phosvitin is one of the most highly phosphoryla

151 Egg yolk phosvitin serves as a warehouse to provide meta

152 ls for the preparation of nanoparticles from egg yolk plasma (EYP) containing LDL to improve the viab

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

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

155 demonstrate the feasibility of manufacturing egg yolk powder into edible tablets, and that can now be

156 The resulting egg yolk powder was formulated into commercially accepta

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

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

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

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

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

162 when the secreted milk protein, casein, and egg-yolk protein, phosvitin, were shown to be phosphoryl

163 In this study, delipidated egg yolk proteins were used for the first time to prepar

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

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

166 don" (a chicken and egg dish) containing raw egg yolk, resulting in a cough, hoarseness, itching and

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

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

169 in rickettsiae isolated from embryonated hen egg yolk sacs.

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

171 (6%) subtype avian influenza virus (AIV) in egg yolk samples, and 45% had antibodies against differe

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

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

174 h for phosvitin transfer and recovery in the egg yolk soluble fraction.

175 lution (2 M methanol + 0.1 M trehalose + 10% egg yolk solution) was employed.

176 thanol + 5.5 M Me(2)SO + 0.5 M sucrose + 10% egg yolk solution) was selected for Experiment 2.

177 Both patients had elevated egg yolk-specific IgE antibody titers, consistent with b

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

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

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

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

182 Egg yolk supplementation increased plasma LDL-cholestero

183 Egg yolk supplementation of the beef tallow diet increas

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

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

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

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

188 od was developed for multi-class analysis of egg yolk using a dilute/precipitate, centrifuge, and sho

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

190 To this end, egg yolk was taken as a model matrix.

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

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

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

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

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

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

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

198 an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower,