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Identification of antiadhesive fraction(s) in nonimmunized egg yolk powder: In vitro study

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dc.contributor.author Kassaify Z.G.
dc.contributor.author Li E.W.Y.
dc.contributor.author Mine Y.
dc.contributor.editor
dc.date 2005
dc.date.accessioned 2017-10-18T13:24:12Z
dc.date.available 2017-10-18T13:24:12Z
dc.date.issued 2005
dc.identifier 10.1021/jf0500031
dc.identifier.issn 218561
dc.identifier.uri http://hdl.handle.net/10938/20223
dc.description.abstract The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli O157:H7 colonization in laying hens. Therefore, this study was necessary to locate the activity and identify the effective component(s). In vitro experiments were conducted using confluent Caco-2 cell monolayers. S. enteritidis, S. typhimurium, and E. coli O157:H7 were investigated against the various extracted granule and plasma fractions in three different assays: adhesion elimination, adhesion prevention, and antimicrobial. This study revealed original findings and identified the protective yolk fraction against the foodborne pathogens as the granule component, high-density lipoproteins (HDL). The protective activity conveyed by HDL was confirmed to remain intact despite peptic and tryptic enzymatic digestion and to have antiadhesive but not antimicrobial effect. © 2005 American Chemical Society.
dc.format.extent
dc.format.extent Pages: (4607-4614)
dc.language English
dc.relation.ispartof Publication Name: Journal of Agricultural and Food Chemistry; Publication Year: 2005; Volume: 53; no. 11; Pages: (4607-4614);
dc.source Scopus
dc.title Identification of antiadhesive fraction(s) in nonimmunized egg yolk powder: In vitro study
dc.type Article
dc.contributor.affiliation Kassaify, Z.G., Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada, Department of Nutrition and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon
dc.contributor.affiliation Li, E.W.Y., Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada
dc.contributor.affiliation Mine, Y., Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada
dc.contributor.authorAddress Mine, Y.; Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada; email: ymine@uoguelph.ca
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
dc.description.cited
dc.description.citedCount 17
dc.description.citedTotWOSCount
dc.description.citedWOSCount
dc.format.extentCount 8
dc.identifier.articleNo
dc.identifier.coden JAFCA
dc.identifier.pubmedID 15913333
dc.identifier.scopusID 20744459014
dc.relation.ispartOfIssue 11
dc.relation.ispartofPubTitle Journal of Agricultural and Food Chemistry
dc.relation.ispartofPubTitleAbbr J. Agric. Food Chem.
dc.relation.ispartOfVolume 53
dc.type.publication Journal
dc.subject.otherAuthKeyword Antiadhesive
dc.subject.otherAuthKeyword egg yolk
dc.subject.otherAuthKeyword escherichia coli o157:h7
dc.subject.otherAuthKeyword granule
dc.subject.otherAuthKeyword high-density lipoproteins
dc.subject.otherAuthKeyword salmonella enteritidis
dc.subject.otherAuthKeyword salmonella typhimurium
dc.subject.otherChemCAS Anti-infective agents
dc.subject.otherChemCAS lipoproteins, hdl
dc.subject.otherChemCAS peptides
dc.subject.otherIndex Antiinfective agent
dc.subject.otherIndex high density lipoprotein
dc.subject.otherIndex peptide
dc.subject.otherIndex animal
dc.subject.otherIndex article
dc.subject.otherIndex bacterium adherence
dc.subject.otherIndex chemistry
dc.subject.otherIndex chicken
dc.subject.otherIndex drug effect
dc.subject.otherIndex egg yolk
dc.subject.otherIndex escherichia coli o157
dc.subject.otherIndex female
dc.subject.otherIndex food control
dc.subject.otherIndex microbiology
dc.subject.otherIndex polyacrylamide gel electrophoresis
dc.subject.otherIndex salmonella
dc.subject.otherIndex animals
dc.subject.otherIndex anti-infective agents
dc.subject.otherIndex bacterial adhesion
dc.subject.otherIndex chickens
dc.subject.otherIndex egg yolk
dc.subject.otherIndex electrophoresis, polyacrylamide gel
dc.subject.otherIndex escherichia coli o157
dc.subject.otherIndex female
dc.subject.otherIndex food microbiology
dc.subject.otherIndex lipoproteins, hdl
dc.subject.otherIndex peptides
dc.subject.otherIndex salmonella
dc.subject.otherIndex animalia
dc.subject.otherIndex escherichia coli
dc.subject.otherIndex escherichia coli o157-h7
dc.subject.otherIndex salmonella enteritidis
dc.subject.otherIndex salmonella typhimurium
dc.identifier.doi http://dx.doi.org/10.1021/jf0500031


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