{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T21:09:06Z","timestamp":1783112946626,"version":"3.54.6"},"reference-count":206,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2019,3,22]],"date-time":"2019-03-22T00:00:00Z","timestamp":1553212800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing\/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.<\/jats:p>","DOI":"10.3390\/nu11030684","type":"journal-article","created":{"date-parts":[[2019,3,25]],"date-time":"2019-03-25T06:56:52Z","timestamp":1553497012000},"page":"684","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":502,"title":["The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2800-3417","authenticated-orcid":false,"given":"Sophie","family":"R\u00e9hault-Godbert","sequence":"first","affiliation":[{"name":"Biologie des Oiseaux et Aviculture, INRA, Universit\u00e9 de Tours, 37380 Nouzilly, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nicolas","family":"Guyot","sequence":"additional","affiliation":[{"name":"Biologie des Oiseaux et Aviculture, INRA, Universit\u00e9 de Tours, 37380 Nouzilly, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yves","family":"Nys","sequence":"additional","affiliation":[{"name":"Biologie des Oiseaux et Aviculture, INRA, Universit\u00e9 de Tours, 37380 Nouzilly, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,3,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"8716","DOI":"10.3390\/nu7105429","article-title":"The Fifty Year Rehabilitation of the Egg","volume":"7","author":"McNamara","year":"2015","journal-title":"Nutrients"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1159\/000177903","article-title":"Effect of egg consumption in healthy volunteers: Influence of yolk, white or whole-egg on gastric emptying and on glycemic and hormonal responses","volume":"40","author":"Pelletier","year":"1996","journal-title":"Ann. Nutr. Metab."},{"key":"ref_3","first-page":"31","article-title":"Role of the egg in the diet of athletes and physically active people","volume":"34","author":"Ortega","year":"2017","journal-title":"Nutr. Hosp."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Kim, J.E., and Campbell, W.W. (2018). Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients, 10.","DOI":"10.3390\/nu10091272"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Papanikolaou, Y., and Fulgoni, V.L. (2018). Egg Consumption in Infants is Associated with Longer Recumbent Length and Greater Intake of Several Nutrients Essential in Growth and Development. Nutrients, 10.","DOI":"10.3390\/nu10060719"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Missimer, A., DiMarco, D.M., Andersen, C.J., Murillo, A.G., Vergara-Jimenez, M., and Fernandez, M.L. (2017). Consuming Two Eggs per Day, as Compared to an Oatmeal Breakfast, Decreases Plasma Ghrelin while Maintaining the LDL\/HDL Ratio. Nutrients, 9.","DOI":"10.3390\/nu9020089"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"572","DOI":"10.1016\/j.ijbiomac.2016.09.025","article-title":"pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties","volume":"93","author":"Stanciuc","year":"2016","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"6303810","DOI":"10.1155\/2018\/6303810","article-title":"The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis","volume":"2018","author":"Kuang","year":"2018","journal-title":"Cholesterol"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"4874","DOI":"10.1021\/jf8001153","article-title":"Recent advances in the understanding of egg allergens: Basic, industrial, and clinical perspectives","volume":"56","author":"Mine","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1111\/j.1398-9995.2007.01570.x","article-title":"Prevalence and cumulative incidence of food hypersensitivity in the first 3 years of life","volume":"63","author":"Venter","year":"2008","journal-title":"Allergy"},{"key":"ref_11","first-page":"567","article-title":"The prevalence of food hypersensitivity in an unselected population of children and adults","volume":"16","author":"Osterballe","year":"2005","journal-title":"Pediatric Allergy Immunol. Off. Publ. Eur. Soc. Pediatric Allergy Immunol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.jaci.2017.02.019","article-title":"The prevalence of food allergy and other allergic diseases in early childhood in a population-based study: HealthNuts age 4-year follow-up","volume":"140","author":"Peters","year":"2017","journal-title":"J. Allergy Clin. Immunol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"385","DOI":"10.20870\/productions-animales.2004.17.5.3611","article-title":"Valeur nutritionnelle des oeufs","volume":"17","author":"Nys","year":"2004","journal-title":"INRA Prod. Anim."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1095s","DOI":"10.3945\/ajcn.2010.28450D","article-title":"The Nutrient Rich Foods Index helps to identify healthy, affordable foods","volume":"91","author":"Drewnowski","year":"2010","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Watson, R.R., and DeMeester, F. (2015). Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries. Handbook of Eggs in Human Function, Wageningen Acad Publ.","DOI":"10.3920\/978-90-8686-804-9"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"8421","DOI":"10.1021\/jf050964f","article-title":"Advances in the value of eggs and egg components for human health","volume":"53","author":"Phillips","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"VanImmerseel, F., Nys, Y., and Bain, M. (2011). Bioactive fractions of eggs for human and animal health. Improving the Safety and Quality of Eggs and Egg Products, Vol 2: Egg Safety and Nutritional Quality, Woodhead Publ Ltd.","DOI":"10.1533\/9780857093929"},{"key":"ref_18","unstructured":"Windhorst, H.-W., Grabkowsky, B., and Wilke, A. (2015). Atlas of the Global Egg Industry, International Egg Commission."},{"key":"ref_19","first-page":"27","article-title":"Egg production in Africa","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety of Eggs and Egg Products"},{"key":"ref_20","first-page":"G935","article-title":"Amount and fate of egg protein escaping assimilation in the small intestine of humans","volume":"277","author":"Evenepoel","year":"1999","journal-title":"Am. J. Physiol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1080\/02656730600836469","article-title":"Effect of thermal processing on retinol levels of free-range and caged hen eggs","volume":"57","author":"Ramalho","year":"2006","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1716","DOI":"10.1093\/jn\/128.10.1716","article-title":"Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques","volume":"128","author":"Evenepoel","year":"1998","journal-title":"J. Nutr."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"3119","DOI":"10.1002\/jsfa.8813","article-title":"Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid","volume":"98","author":"Stanciuc","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_24","first-page":"82","article-title":"Trypsin inhibition activity of heat-denatured ovomucoid: A kinetic study","volume":"20","author":"Hendrickx","year":"2004","journal-title":"Biotechnol. Prog."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.bbrc.2005.03.125","article-title":"Antiviral activity of ovotransferrin derived peptides","volume":"331","author":"Giansanti","year":"2005","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2358","DOI":"10.1080\/10408398.2015.1057632","article-title":"Chemopreventive role of food-derived proteins and peptides: A review","volume":"57","author":"Hsieh","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"5133","DOI":"10.1021\/acs.jafc.8b00483","article-title":"Egg White-Derived Antihypertensive Peptide IRW (Ile-Arg-Trp) Inhibits Angiotensin II-Stimulated Migration of Vascular Smooth Muscle Cells via Angiotensin Type I Receptor","volume":"66","author":"Liao","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.peptides.2015.11.003","article-title":"Human gut endogenous proteins as a potential source of angiotensin-I-converting enzyme (ACE-I)-, renin inhibitory and antioxidant peptides","volume":"76","author":"Dave","year":"2016","journal-title":"Peptides"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Nys, Y., Bain, M., and Van Immerseel, F. (2011). The nutritional quality of eggs. Improving the Safety and Quality of Egg and Egg Products, Woodhead Publishing Limited. Volume 2 Egg Safety and Nutrional Quality.","DOI":"10.1533\/9780857093929"},{"key":"ref_30","unstructured":"(2018). USDA National Nutrient Database for Standard Reference, Release 1."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1533\/9780857093912.2.83","article-title":"Egg formation and chemistry","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"3558","DOI":"10.1002\/pmic.200700397","article-title":"The chicken egg white proteome","volume":"7","author":"Mann","year":"2007","journal-title":"Proteomics"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2322","DOI":"10.1002\/pmic.200800032","article-title":"Proteomic analysis of the chicken egg vitelline membrane","volume":"8","author":"Mann","year":"2008","journal-title":"Proteomics"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1002\/pmic.200700790","article-title":"The chicken egg yolk plasma and granule proteomes","volume":"8","author":"Mann","year":"2008","journal-title":"Proteomics"},{"key":"ref_35","first-page":"133","article-title":"Use of high-throughput technology to identify new egg components","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products, Vol 1: Egg Chemistry, Production and Consumption"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1017\/S0043933907001298","article-title":"Molecular approaches for the identification of novel egg components","volume":"63","author":"Gautron","year":"2007","journal-title":"Worlds Poult. Sci. J."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1241","DOI":"10.1016\/j.chroma.2008.11.051","article-title":"Chicken egg yolk cytoplasmic proteome, mined via combinatorial peptide ligand libraries","volume":"1216","author":"Farinazzo","year":"2009","journal-title":"J. Chromatogr. A"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"3901","DOI":"10.1021\/jf0529969","article-title":"Proteomic analysis of hen egg white","volume":"54","author":"Pasco","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"3801","DOI":"10.1002\/pmic.200600120","article-title":"Proteomic analysis of the acid-soluble organic matrix of the chicken calcified eggshell layer","volume":"6","author":"Mann","year":"2006","journal-title":"Proteomics"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1002\/pmic.200600635","article-title":"Phosphoproteins of the chicken eggshell calcified layer","volume":"7","author":"Mann","year":"2007","journal-title":"Proteomics"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"2871","DOI":"10.1002\/jsfa.6247","article-title":"Egg yolk: Structures, functionalities and processes","volume":"93","author":"Anton","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"484","DOI":"10.1111\/j.1365-2621.1997.tb04411.x","article-title":"Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk","volume":"62","author":"Anton","year":"1997","journal-title":"J. Food Sci."},{"key":"ref_43","unstructured":"Skinner, M. (2018). Vitellogenesis and Yolk Proteins, Birds. Encyclopedia of Reproduction, Elsevier."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/S0022-5320(63)90012-1","article-title":"The vitelline membrane of the hen\u2019s egg: A chemical and electron microcopical study","volume":"8","author":"Bellairs","year":"1963","journal-title":"J. Ultrastruct. Res."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/0167-4838(82)90329-6","article-title":"Proteins of the outer layer of the vitelline membrane of hen\u2019s eggs","volume":"705","author":"Back","year":"1982","journal-title":"Biochim. Et Biophys. Acta"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/0006-3002(50)90074-6","article-title":"The action of egg white lysozyme on ovomucoid and ovomucin","volume":"6","author":"Hawthorne","year":"1950","journal-title":"Biochim. Et Biophys. Acta"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1007\/PL00000575","article-title":"Protein proteinase inhibitors from avian egg whites","volume":"53","author":"Saxena","year":"1997","journal-title":"Cell. Mol. Life Sci. CMLS"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/0308-8146(82)90058-9","article-title":"Chemical characterization of the vitelline membrane of Hens eggs","volume":"8","author":"Trziszka","year":"1982","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"769","DOI":"10.1007\/s11745-016-4153-x","article-title":"Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched with Conjugated Linoleic Acid","volume":"51","author":"Shinn","year":"2016","journal-title":"Lipids"},{"key":"ref_50","first-page":"2600","article-title":"Dietary fatty acid thresholds and cholesterolemia","volume":"6","author":"Hayes","year":"1992","journal-title":"FASEB J. Off. Publ. Fed. Am. Soc. Exp. Biol."},{"key":"ref_51","first-page":"1191","article-title":"Dietary myristic, palmitic, and linoleic acids modulate cholesterolemia in gerbils","volume":"8","author":"Pronczuk","year":"1994","journal-title":"FASEB J. Off. Publ. Fed. Am. Soc. Exp. Biol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1271","DOI":"10.1126\/science.182.4118.1271","article-title":"Evolution and the biosynthesis of ascorbic acid","volume":"182","author":"Chatterjee","year":"1973","journal-title":"Science"},{"key":"ref_53","unstructured":"Patterson, K.Y., Bhagwat, S.A., Williams, J.R., Howe, J.C., and Holden, J.M. (2008). USDA Database for the Choline Content of Common Foods, Release 2, Nutrient Data Laboratory."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Wiedeman, A.M., Barr, S.I., Green, T.J., Xu, Z., Innis, S.M., and Kitts, D.D. (2018). Dietary Choline Intake: Current State of Knowledge Across the Life Cycle. Nutrients, 10.","DOI":"10.3390\/nu10101513"},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Wallace, T.C., and Fulgoni, V.L. (2017). Usual Choline Intakes Are Associated with Egg and Protein Food Consumption in the United States. Nutrients, 9.","DOI":"10.3390\/nu9080839"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"500","DOI":"10.1093\/nutrit\/nuv010","article-title":"Effects of choline on health across the life course: A systematic review","volume":"73","author":"Leermakers","year":"2015","journal-title":"Nutr. Rev."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"572","DOI":"10.3945\/jn.116.243006","article-title":"Dietary Choline Intake Is Directly Associated with Bone Mineral Density in the Hordaland Health Study","volume":"147","author":"Oyen","year":"2017","journal-title":"J. Nutr."},{"key":"ref_58","first-page":"767","article-title":"Determination of the biotin content of select foods using accurate and sensitive HPLC\/avidin binding","volume":"17","author":"Staggs","year":"2004","journal-title":"J. Food Compos. Anal. Off. Publ. U. N. Univ. Int. Netw. Food Data Syst."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Wang, J., Um, P., Dickerman, B.A., and Liu, J. (2018). Zinc, Magnesium, Selenium and Depression: A Review of the Evidence, Potential Mechanisms and Implications. Nutrients, 10.","DOI":"10.3390\/nu10050584"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"5076","DOI":"10.1073\/pnas.90.11.5076","article-title":"Three-dimensional structures of avidin and the avidin-biotin complex","volume":"90","author":"Livnah","year":"1993","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"5547","DOI":"10.1002\/jsfa.9150","article-title":"Egg proteins: Fractionation, bioactive peptides and allergenicity","volume":"98","author":"Chang","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"3292","DOI":"10.3382\/ps.2013-03391","article-title":"Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents\u2014A review","volume":"92","author":"Abeyrathne","year":"2013","journal-title":"Poult. Sci."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"7889","DOI":"10.3390\/nu7095372","article-title":"Bioactive Egg Components and Inflammation","volume":"7","author":"Andersen","year":"2015","journal-title":"Nutrients"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"9105","DOI":"10.3390\/nu7115453","article-title":"The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food","volume":"7","author":"Giansanti","year":"2015","journal-title":"Nutrients"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.tifs.2017.03.003","article-title":"Strategies for the discovery and identification of food protein-derived biologically active peptides","volume":"69","author":"Nongonierma","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"3239","DOI":"10.1021\/acs.jafc.8b01183","article-title":"An Extensive Description of the Peptidomic Repertoire of the Hen Egg Yolk Plasma","volume":"66","author":"Arena","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Vilcacundo, R., Mendez, P., Reyes, W., Romero, H., Pinto, A., and Carrillo, W. (2018). Antibacterial Activity of Hen Egg White Lysozyme Denatured by Thermal and Chemical Treatments. Sci. Pharm., 86.","DOI":"10.3390\/scipharm86040048"},{"key":"ref_68","first-page":"183","article-title":"Molecules involved in chemical defence of the chicken egg","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products, Vol 1: Egg Chemistry, Production and Consumption"},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Da Silva, M., Dombre, C., Brionne, A., Monget, P., Chesse, M., De Pauw, M., Mills, M., Combes-Soia, L., Labas, V., and Guyot, N. (2018). The unique features of proteins depicting the chicken amniotic fluid. Mol. Cell. Proteom. MCP.","DOI":"10.1074\/mcp.RA117.000459"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"1088","DOI":"10.1021\/jf0345752","article-title":"Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme","volume":"52","author":"Mine","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"43767","DOI":"10.1074\/jbc.M106317200","article-title":"A helix-loop-helix peptide at the upper lip of the active site cleft of lysozyme confers potent antimicrobial activity with membrane permeabilization action","volume":"276","author":"Ibrahim","year":"2001","journal-title":"J. Biol. Chem."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/S0944-5013(00)80040-3","article-title":"Effect of lysozyme or modified lysozyme fragments on DNA and RNA synthesis and membrane permeability of Escherichia coli","volume":"155","author":"Pellegrini","year":"2000","journal-title":"Microbiol. Res."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1046\/j.1365-2672.1997.00372.x","article-title":"Identification and isolation of a bactericidal domain in chicken egg white lysozyme","volume":"82","author":"Pellegrini","year":"1997","journal-title":"J. Appl. Microbiol."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1016\/j.tifs.2010.07.001","article-title":"Ovomucin\u2014A glycoprotein with promising potential","volume":"21","author":"Omana","year":"2010","journal-title":"Trends Food Sci. Technol."},{"key":"ref_75","first-page":"1371","article-title":"Cystatin and cystatin-derived peptides have antibacterial activity against the pathogen Porphyromonas gingivalis","volume":"379","author":"Blankenvoorde","year":"1998","journal-title":"Biol. Chem."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"27974","DOI":"10.1038\/srep27974","article-title":"Proteomic analysis of egg white heparin-binding proteins: Towards the identification of natural antibacterial molecules","volume":"6","author":"Guyot","year":"2016","journal-title":"Sci. Rep."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"4401","DOI":"10.1128\/AAC.00204-10","article-title":"Purification and Characterization of Avian beta-Defensin 11, an Antimicrobial Peptide of the Hen Egg","volume":"54","author":"Labas","year":"2010","journal-title":"Antimicrob. Agents Chemother."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1111\/j.1574-6968.1984.tb00344.x","article-title":"Binding of avidin to bacteria and to the outer-membrane porin of Escherichia coli","volume":"22","author":"Korpela","year":"1984","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_79","first-page":"9","article-title":"The hidden function of egg white antimicrobials: Egg weight-dependent effects of avidin on avian embryo survival and hatchling phenotype","volume":"7","author":"Krkavcova","year":"2018","journal-title":"Biol. Open"},{"key":"ref_80","first-page":"314","article-title":"The antifungal properties of chicken egg cystatin against Candida yeast isolates showing different levels of azole resistance","volume":"53","author":"Kolaczkowska","year":"2010","journal-title":"Mycoses"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1007\/s11274-004-1932-y","article-title":"Antimicrobial activity of chicken egg white cystatin","volume":"21","author":"Wesierska","year":"2005","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"1439","DOI":"10.1111\/j.1365-2958.1990.tb02054.x","article-title":"Proteinase inhibition, immunoglobulin-binding proteins and a novel antimicrobial principle","volume":"4","author":"Bjorck","year":"1990","journal-title":"Mol. Microbiol."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1072","DOI":"10.1016\/S0006-291X(85)80054-1","article-title":"Cystatin, a protein inhibitor of cysteine proteases alters viral protein cleavages in infected human cells","volume":"127","author":"Korant","year":"1985","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1111\/j.1348-0421.1991.tb01589.x","article-title":"Protease inhibitors prevent the development of human rotavirus-induced diarrhea in suckling mice","volume":"35","author":"Ebina","year":"1991","journal-title":"Microbiol. Immunol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/S0166-6851(01)00236-5","article-title":"Cysteine protease isoforms from Trypanosoma cruzi, cruzipain 2 and cruzain, present different substrate preference and susceptibility to inhibitors","volume":"114","author":"Lima","year":"2001","journal-title":"Mol. Biochem. Parasitol."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.gene.2018.08.029","article-title":"Molecular characterization of a novel ovodefensin gene in chickens","volume":"678","author":"Yu","year":"2018","journal-title":"Gene"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1095\/biolreprod.114.126839","article-title":"Ovodefensins, an Oviduct-Specific Antimicrobial Gene Family, Have Evolved in Birds and Reptiles to Protect the Egg by Both Sequence and Intra-Six-Cysteine Sequence Motif Spacing","volume":"92","author":"Whenham","year":"2015","journal-title":"Biol. Reprod."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"7211","DOI":"10.1074\/jbc.M113.507046","article-title":"Three-dimensional NMR Structure of Hen Egg Gallin (Chicken Ovodefensin) Reveals a New Variation of the beta-Defensin Fold","volume":"289","author":"Herve","year":"2014","journal-title":"J. Biol. Chem."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Gong, D.Q., Wilson, P.W., Bain, M.M., McDade, K., Kalina, J., Herve-Grepinet, V., Nys, Y., and Dunn, I.C. (2010). Gallin; an antimicrobial peptide member of a new avian defensin family, the ovodefensins, has been subject to recent gene duplication. BMC Immunol., 11.","DOI":"10.1186\/1471-2172-11-12"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1146\/annurev-food-022811-101137","article-title":"Egg Yolk Antibodies for Passive Immunity","volume":"Volume 3","author":"Doyle","year":"2012","journal-title":"Annual Review of Food Science and Technology, Volume 3"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1080\/00071660801938825","article-title":"Comparative antibacterial activity of avian egg white protein extracts","volume":"49","author":"Picman","year":"2008","journal-title":"Br. Poult. Sci."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"3296","DOI":"10.1128\/JCM.39.9.3296-3302.2001","article-title":"Antifungal effects of lysozyme and lactoferrin against genetically similar, sequential Candida albicans isolates from a human immunodeficiency virus-infected southern Chinese cohort","volume":"39","author":"Samaranayake","year":"2001","journal-title":"J. Clin. Microbiol."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"17285","DOI":"10.1074\/jbc.M113.469759","article-title":"Ovalbumin-related protein X is a heparin-binding ov-serpin exhibiting antimicrobial activities","volume":"288","author":"Labas","year":"2013","journal-title":"J. Biol. Chem."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"5156","DOI":"10.1021\/jf5008117","article-title":"Biochemical and functional characterization of transiently expressed in neural precursor (TENP) protein in emu egg white","volume":"62","author":"Maehashi","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.gene.2013.12.065","article-title":"Comparative biology and expression of TENP, an egg protein related to the bacterial permeability-increasing family of proteins","volume":"538","author":"Whenham","year":"2014","journal-title":"Gene"},{"key":"ref_96","first-page":"753","article-title":"Ovocystatin affects actin cytoskeleton organization and induces proapoptotic activity","volume":"61","author":"Filipczak","year":"2014","journal-title":"Acta Biochim. Pol."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"12368","DOI":"10.1021\/jf203339t","article-title":"Antimicrobial Potential of Egg Yolk Ovoinhibitor, a Multidomain Kazal-like Inhibitor of Chicken Egg","volume":"59","author":"Bourin","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"612","DOI":"10.5851\/kosfa.2012.32.5.612","article-title":"Antioxidant, Antimicrobial, and Cytotoxic Activities of Ovotransferrin from Egg White","volume":"32","author":"Moon","year":"2012","journal-title":"Korean J. Food Sci."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.foodres.2011.07.012","article-title":"Ovotransferrin: Structure, bioactivities, and preparation","volume":"46","author":"Wu","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1139\/o06-210","article-title":"Ovotransferrin expression and release by chicken cell lines infected with Marek\u2019s disease virus","volume":"85","author":"Giansanti","year":"2007","journal-title":"Biochem. Cell Biol."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"1503","DOI":"10.1021\/jf990700r","article-title":"Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress","volume":"48","author":"Khan","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"16105","DOI":"10.1074\/jbc.M109.081232","article-title":"Midkine and pleiotrophin have bactericidal properties: Preserved antibacterial activity in a family of heparin-binding growth factors during evolution","volume":"285","author":"Svensson","year":"2010","journal-title":"J. Biol. Chem."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"3195","DOI":"10.1002\/jsfa.6671","article-title":"Antioxidant and anti-fatigue activities of egg white peptides prepared by pepsin digestion","volume":"94","author":"Sun","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.3382\/ps\/pex399","article-title":"Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides\u2014A review","volume":"97","author":"Abeyrathne","year":"2018","journal-title":"Poult. Sci."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/j.foodchem.2015.05.014","article-title":"Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white","volume":"188","author":"Nimalaratne","year":"2015","journal-title":"Food Chem."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"8274","DOI":"10.3390\/nu7105394","article-title":"Hen Egg as an Antioxidant Food Commodity: A Review","volume":"7","author":"Nimalaratne","year":"2015","journal-title":"Nutrients"},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1016\/j.jff.2017.10.012","article-title":"Egg ovotransferrin derived IRW exerts protective effect against H2O2-induced oxidative stress in Caco-2 cells","volume":"39","author":"Yi","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"7664","DOI":"10.1021\/jf101323y","article-title":"Identification of Novel Antioxidative Peptides Derived from a Thermolytic Hydrolysate of Ovotransferrin by LC-MS\/MS","volume":"58","author":"Shen","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"2747","DOI":"10.3382\/ps.2012-02150","article-title":"Antioxidant effects of ovotransferrin and its hydrolysates","volume":"91","author":"Kim","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"457","DOI":"10.1007\/s00726-011-1102-0","article-title":"Purification and identification of antioxidant peptides from egg white protein hydrolysate","volume":"43","author":"Chen","year":"2012","journal-title":"Amino Acids"},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"2280","DOI":"10.3382\/ps\/pev196","article-title":"Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates","volume":"94","author":"Abeyrathne","year":"2015","journal-title":"Poult. Sci."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"7294","DOI":"10.1021\/jf4013778","article-title":"Novel Antioxidant Peptide Derived from the Ultrafiltrate of Ovomucin Hydrolysate","volume":"61","author":"Chang","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"29161","DOI":"10.3390\/ijms161226155","article-title":"Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins","volume":"16","author":"Yousr","year":"2015","journal-title":"Int. J. Mol. Sci."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"7624","DOI":"10.1021\/jf1011598","article-title":"Egg Yolk Peptides Up-regulate Glutathione Synthesis and Antioxidant Enzyme Activities in a Porcine Model of Intestinal Oxidative Stress","volume":"58","author":"Young","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1007\/BF00689588","article-title":"Reduction of B16 melanoma metastases by oral administration of egg-white lysozyme","volume":"25","author":"Sava","year":"1989","journal-title":"Cancer Chemother. Pharmacol."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"11383","DOI":"10.1021\/jf902638e","article-title":"Novel Anticancer Activity of the Autocleaved Ovotransferrin against Human Colon and Breast Cancer Cells","volume":"57","author":"Ibrahim","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"10305","DOI":"10.3748\/wjg.v20.i30.10305","article-title":"Bowman-Birk inhibitors from legumes as colorectal chemopreventive agents","volume":"20","author":"Clemente","year":"2014","journal-title":"World J. Gastroenterol."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"2233","DOI":"10.1021\/jf803133b","article-title":"Hen egg lysozyme attenuates inflammation and modulates local gene expression in a porcine model of dextran sodium sulfate (DSS)-induced colitis","volume":"57","author":"Lee","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1189\/jlb.3MR1116-475R","article-title":"From top to bottom: Midkine and pleiotrophin as emerging players in immune regulation","volume":"102","author":"Sorrelle","year":"2017","journal-title":"J. Leukoc. Biol."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"1791","DOI":"10.1016\/j.biochi.2008.04.010","article-title":"Pleiotrophin induces expression of inflammatory cytokines in peripheral blood mononuclear cells","volume":"90","author":"Achour","year":"2008","journal-title":"Biochimie"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"1452","DOI":"10.1039\/C6FO01669C","article-title":"Immunomodulatory effect of protease hydrolysates from ovotransferrin","volume":"8","author":"Liu","year":"2017","journal-title":"Food Funct."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1016\/j.jff.2017.07.064","article-title":"Anti-inflammatory activity of di-peptides derived from ovotransferrin by CrossMark simulated peptide-cut in TNF-alpha-induced Caco-2 cells","volume":"37","author":"Wang","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1097\/00004872-200401000-00003","article-title":"Worldwide prevalence of hypertension: A systematic review","volume":"22","author":"Kearney","year":"2004","journal-title":"J. Hypertens."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/S1532-0456(00)00172-1","article-title":"Antihypertensive effect of ACE inhibitory oligopeptides from chicken egg yolks","volume":"128","author":"Yoshii","year":"2001","journal-title":"Comp. Biochem. Physiol. C-Toxicol. Pharmacol."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"1982","DOI":"10.3382\/ps\/pew459","article-title":"In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white","volume":"96","author":"Moon","year":"2017","journal-title":"Poult. Sci."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"1614","DOI":"10.1016\/j.foodchem.2010.12.039","article-title":"Purification and characterisation of angiotensin I converting enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of ovotransferrin","volume":"126","author":"Majumder","year":"2011","journal-title":"Food Chem."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"7342","DOI":"10.1021\/acs.jafc.6b03513","article-title":"Modulatory Effects of Egg White Ovotransferrin-Derived Tripeptide IRW (Ile-Arg-Trp) on Vascular Smooth Muscle Cells against Angiotensin II Stimulation","volume":"64","author":"Liao","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.jff.2014.12.028","article-title":"Egg-derived ACE-inhibitory peptides IQW and LKP reduce blood pressure in spontaneously hypertensive rats","volume":"13","author":"Majumder","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_129","doi-asserted-by":"crossref","unstructured":"Chen, S., Jiang, H.M., Peng, H.H., Wu, X.S., and Fang, J. (2017). The Utility of Ovotransferrin and Ovotransferrin-Derived Peptides as Possible Candidates in the Clinical Treatment of Cardiovascular Diseases. Oxid. Med. Cell. Longev.","DOI":"10.1155\/2017\/6504518"},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1079\/WPS200429","article-title":"Breeding strategies to improve the egg\u2019s natural defence","volume":"60","author":"Dunn","year":"2004","journal-title":"Worlds Poult. Sci. J."},{"key":"ref_131","first-page":"245","article-title":"Poultry breeding for egg quality","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products, Volume 1: Egg Chemistry, Production and Consumption"},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"11854","DOI":"10.1021\/acs.jafc.8b03099","article-title":"Domestic Fowl Breed Variation in Egg White Protein Expression: Application of Proteomics and Transcriptomics","volume":"66","author":"Bilkova","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1080\/0007166031000085535","article-title":"Genetic variation for egg production, egg quality and bone strength in selected and traditional breeds of laying fowl","volume":"44","author":"Hocking","year":"2003","journal-title":"Br. Poult. Sci."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1080\/00071660701592367","article-title":"Estimations of repeatability and heritability of egg albumen antimicrobial activity and of lysozyme and ovotransferrin concentrations","volume":"48","author":"Sellier","year":"2007","journal-title":"Br. Poult. Sci."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"3259","DOI":"10.3382\/ps.2013-03377","article-title":"Comparison of fatty acid, cholesterol, vitamin A and E composition, and trans fats in eggs from brown and white egg strains that were molted or nonmolted","volume":"92","author":"Anderson","year":"2013","journal-title":"Poult. Sci."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"1619","DOI":"10.1093\/ps\/83.10.1619","article-title":"The relationships among measures of egg albumen height, pH, and whipping volume","volume":"83","author":"Silversides","year":"2004","journal-title":"Poult. Sci."},{"key":"ref_137","doi-asserted-by":"crossref","unstructured":"Nys, Y., Bain, M., and Van Immerseel, F. (2011). Hen nutrition for sustained egg quality. Improving the Safety and Quality of Eggs and Egg Products, Vol 1: Egg Chemistry, Production and Consumption, Woodhead Publ Ltd.","DOI":"10.1533\/9780857093929"},{"key":"ref_138","first-page":"361","article-title":"Calcium Homeostasis and Eggshell Biomineralization in Female Chicken","volume":"Volume 1","author":"Feldman","year":"2018","journal-title":"Vitamin D"},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"681","DOI":"10.1080\/00071669987089","article-title":"Influence of dietary energy, supplemental fat and linoleic acid concentration on performance of laying hens at two ages","volume":"40","author":"Grobas","year":"1999","journal-title":"Br. Poult. Sci."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"744","DOI":"10.3382\/ps.2007-00412","article-title":"Ideal ratios of isoleucine, methionine, methionine plus cystine, threonine, tryptophan, and valine relative to lysine for white leghorn-type laying hens of twenty-eight to thirty-four weeks of age","volume":"87","author":"Bregendahl","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"1735","DOI":"10.3382\/ps\/pew444","article-title":"Exploring the in vivo digestion of plant proteins in broiler chickens","volume":"96","author":"Recoules","year":"2017","journal-title":"Poult. Sci."},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"1720","DOI":"10.3382\/ps.2011-02048","article-title":"Characterization of the n-3 polyunsaturated fatty acid enrichment in laying hens fed an extruded flax enrichment source","volume":"91","author":"Nain","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"S180","DOI":"10.1111\/1750-3841.12735","article-title":"Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed","volume":"80","author":"Coorey","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_144","first-page":"272","article-title":"Modifying egg lipids for human health","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"748","DOI":"10.1080\/00071668.2015.1113500","article-title":"Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and\/or sensorial quality and the laying performance of hens?","volume":"56","author":"Baeza","year":"2015","journal-title":"Br. Poult. Sci."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"2292","DOI":"10.1002\/jsfa.9425","article-title":"Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega-3 eggs","volume":"99","author":"Grcevic","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"391","DOI":"10.5713\/ajas.14.0463","article-title":"Effect of dietary marine microalgae (schizochytrium) powder on egg production, blood lipid profiles, egg quality, and Fatty Acid composition of egg yolk in layers","volume":"28","author":"Park","year":"2015","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"C1686","DOI":"10.1111\/1750-3841.12947","article-title":"Chemical Compositions of Egg Yolks and Egg Quality of Laying Hens Fed Prebiotic, Probiotic, and Synbiotic Diets","volume":"80","author":"Tang","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_149","first-page":"289","article-title":"Egg enrichment with vitamins and trace minerals","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1017\/S0043933918000016","article-title":"Adapting trace mineral nutrition of birds for optimising the environment and poultry product quality","volume":"74","author":"Nys","year":"2018","journal-title":"Worlds Poult. Sci. J."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1007\/s00394-017-1580-2","article-title":"Dietary guidance for lutein: Consideration for intake recommendations is scientifically supported","volume":"56","author":"Ranard","year":"2017","journal-title":"Eur. J. Nutr."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"11517","DOI":"10.1021\/jf901537r","article-title":"Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks","volume":"57","author":"Pignoli","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"59","DOI":"10.3382\/japr.2013-00805","article-title":"Effect of production system and flock age on egg quality and total bacterial load in commercial laying hens","volume":"23","author":"Samiullah","year":"2014","journal-title":"J. Appl. Poult. Res."},{"key":"ref_154","doi-asserted-by":"crossref","unstructured":"Bedrani, L., Helloin, E., Guyot, N., Rehault-Godbert, S., and Nys, Y. (2013). Passive maternal exposure to environmental microbes selectively modulates the innate defences of chicken egg white by increasing some of its antibacterial activities. BMC Microbiol., 13.","DOI":"10.1186\/1471-2180-13-128"},{"key":"ref_155","first-page":"300","article-title":"Effect of hens age, moult, laying environment and egg storage on egg quality","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"152","DOI":"10.3382\/ps.0740152","article-title":"Changes in some egg components and analytical values due to hen age","volume":"74","author":"Rossi","year":"1995","journal-title":"Poult. Sci."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"718","DOI":"10.3382\/ps.0620718","article-title":"Effect of temperature on egg-yolk characteristics of eggs from young and old laying hens","volume":"62","author":"Ngoka","year":"1983","journal-title":"Poult. Sci."},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"1131","DOI":"10.3382\/ps.2007-00333","article-title":"Egg quality and yolk polyunsaturated fatty acid status in relation to broiler breeder hen age and dietary n-3 oils","volume":"87","author":"Cherian","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1631\/jzus.B1700054","article-title":"Age-related changes of yolk precursor formation in the liver of laying hens","volume":"19","author":"Liu","year":"2018","journal-title":"J. Zhejiang Univ. Sci. B"},{"key":"ref_160","first-page":"376","article-title":"Avian diseases which affect egg production and quality","volume":"Volume 1","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"2008","DOI":"10.3382\/ps\/pev187","article-title":"Specific characteristics of the aviary housing system affect plumage condition, mortality and production in laying hens","volume":"94","author":"Heerkens","year":"2015","journal-title":"Poult. Sci."},{"key":"ref_162","doi-asserted-by":"crossref","unstructured":"Kaab, H., Bain, M.M., Bartley, K., Turnbull, F., Wright, H.W., Nisbet, A.J., Birchmore, R., and Eckersall, P.D. (2018). Serum and acute phase protein changes in laying hens, infested with poultry red mite. Poult. Sci.","DOI":"10.3382\/ps\/pey431"},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1186\/s13071-017-2292-4","article-title":"Poultry red mite (Dermanyssus gallinae) infestation: A broad impact parasitological disease that still remains a significant challenge for the egg-laying industry in Europe","volume":"10","author":"Thomas","year":"2017","journal-title":"Parasites Vectors"},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1080\/03079457.2018.1490493","article-title":"Spotlight on avian pathology: Red mite, a serious emergent problem in layer hens","volume":"47","author":"Tomley","year":"2018","journal-title":"Avian Pathol. J."},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"842","DOI":"10.3382\/ps.2012-02668","article-title":"Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes","volume":"92","author":"Raspoet","year":"2013","journal-title":"Poult. Sci."},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"2208","DOI":"10.3382\/ps.2008-00153","article-title":"The Impact of Temperature During the Storage of Table Eggs on the Viability of Salmonella enterica Serovars Enteritidis and Virchow in the Eggs","volume":"87","author":"Lublin","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_167","doi-asserted-by":"crossref","unstructured":"Nys, Y., Bain, M., and Immersel, F.V. (2011). Foodborne disease associated with eggs: Microbial hazards and Salmonella Enteritidis risk assessment. Improving the Safety and Quality of Eggs and Egg Products, Woodhead Publishing Limited.","DOI":"10.1533\/9780857093912"},{"key":"ref_168","unstructured":"European Centre for Disease Prevention and Control (2016). Salmonellosis\u2014Annual Epidemiological Report 2016 [2014 Data]."},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1533\/9780857093912.2.83","article-title":"Detection and monotoring of Salmonella in laying hens flocks","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_170","first-page":"120","article-title":"Pre-harvest measures to control Salmonella in laying hens","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_171","first-page":"146","article-title":"Management and sanitation procedures to control Salmonella in laying hens flocks","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_172","first-page":"163","article-title":"Egg decontamination by washing","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"2117","DOI":"10.3382\/ps.2007-00216","article-title":"Physical-mechanical modifications of eggs for food-processing during storage","volume":"87","author":"Berardinelli","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_174","first-page":"161","article-title":"Understanding the natural antibacterial defences of egg white and their regulation","volume":"Volume 1","author":"Roberts","year":"2016","journal-title":"Achieving Sustainable Production of Eggs"},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"1604","DOI":"10.4315\/0362-028X-73.9.1604","article-title":"Effect of Temperature and Time of Storage on Protein Stability and Anti-Salmonella Activity of Egg White","volume":"73","author":"Baron","year":"2010","journal-title":"J. Food Prot."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"548","DOI":"10.1093\/japr\/14.3.548","article-title":"Effects of storage time and temperature on egg quality in old laying hens","volume":"14","author":"Samli","year":"2005","journal-title":"J. Appl. Poult. Res."},{"key":"ref_177","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/0305-0491(83)90051-2","article-title":"Permeability of chicken egg vitelline membrane to glucose, carbohydrate gradients between albumen and yolk","volume":"75","author":"Garcia","year":"1983","journal-title":"Comp. Biochem. Physiology. Bcomp. Biochem."},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"2531","DOI":"10.1021\/jf404512x","article-title":"Effect of embryonic development on the chicken egg yolk plasma proteome after 12 days of incubation","volume":"62","author":"Mann","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"2392","DOI":"10.1002\/jsfa.8052","article-title":"Comparative proteome analysis of egg yolk plasma proteins during storage","volume":"97","author":"Gao","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"ref_180","doi-asserted-by":"crossref","first-page":"7746","DOI":"10.1021\/jf302100m","article-title":"Comparative proteomic analysis of egg white proteins under various storage temperatures","volume":"60","author":"Qiu","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1016\/0305-0491(89)90373-8","article-title":"Avidin traps biotin diffusing out of chicken egg yolk","volume":"93","author":"Bush","year":"1989","journal-title":"Comp. Biochem. Physiol. Bcomp. Biochem."},{"key":"ref_182","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodchem.2015.07.116","article-title":"Effects of storage and cooking on the antioxidant capacity of laying hen eggs","volume":"194","author":"Nimalaratne","year":"2016","journal-title":"Food Chem."},{"key":"ref_183","doi-asserted-by":"crossref","first-page":"775","DOI":"10.1016\/j.foodchem.2012.07.106","article-title":"Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk","volume":"136","author":"Martos","year":"2013","journal-title":"Food Chem."},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.tifs.2018.06.005","article-title":"Impact of food processing on the structural and allergenic properties of egg white","volume":"78","author":"Zhu","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1007\/s13197-016-2439-x","article-title":"Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan","volume":"54","author":"Juhaimi","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_186","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodhyd.2015.10.011","article-title":"The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated","volume":"54","author":"Nyemb","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_187","doi-asserted-by":"crossref","first-page":"1140","DOI":"10.1111\/1750-3841.14107","article-title":"Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products","volume":"83","author":"Wang","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_188","doi-asserted-by":"crossref","first-page":"1464","DOI":"10.1039\/C4FO00204K","article-title":"Antioxidant activity in cooked and simulated digested eggs","volume":"5","author":"Remanan","year":"2014","journal-title":"Food Funct."},{"key":"ref_189","first-page":"487","article-title":"Production, composition and quality of duck eggs","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_190","first-page":"509","article-title":"Production and quality of quail, pheasant, goose and turkey eggs for uses other than human consumption","volume":"Volume 2","author":"Nys","year":"2011","journal-title":"Improving the Safety and Quality of Eggs and Egg Products"},{"key":"ref_191","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.foodchem.2016.10.043","article-title":"Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS","volume":"221","author":"Ali","year":"2017","journal-title":"Food Chem."},{"key":"ref_192","doi-asserted-by":"crossref","first-page":"1260","DOI":"10.3382\/ps.0571260","article-title":"Yolk cholesterol in eggs from various avian species","volume":"57","author":"Bair","year":"1978","journal-title":"Poult. Sci."},{"key":"ref_193","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1111\/j.1439-0396.2011.01239.x","article-title":"Egg yolk fatty acid profile of avian species--influence on human nutrition","volume":"97","author":"Ahbab","year":"2013","journal-title":"J. Anim. Physiol. Anim. Nutr."},{"key":"ref_194","doi-asserted-by":"crossref","first-page":"1137","DOI":"10.3382\/ps\/pew033","article-title":"Identification and comparative proteomic study of quail and duck egg white protein using 2-dimensional gel electrophoresis and matrix-assisted laser desorption\/ionization time-of-flight tandem mass spectrometry analysis","volume":"95","author":"Hu","year":"2016","journal-title":"Poult. Sci."},{"key":"ref_195","doi-asserted-by":"crossref","first-page":"1311","DOI":"10.1080\/10942912.2018.1489836","article-title":"Comparative proteomic analysis of chicken, duck, and quail egg yolks","volume":"21","author":"Liu","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_196","first-page":"12","article-title":"Divergent Proteome Patterns of Egg Albumen from Domestic Chicken, Duck, Goose, Turkey, Quail and Pigeon","volume":"17","author":"Sun","year":"2017","journal-title":"Proteomics"},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"1741","DOI":"10.3382\/ps.0521741","article-title":"Low density lipoproteins of chicken, turkey and quail egg yolk","volume":"52","author":"Bacon","year":"1973","journal-title":"Poult. Sci."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1017\/S0029665115004334","article-title":"The long-term health of vegetarians and vegans","volume":"75","author":"Appleby","year":"2016","journal-title":"Proc. Nutr. Soc."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1017\/S0029665199000373","article-title":"Health benefits of a vegetarian diet","volume":"58","author":"Key","year":"1999","journal-title":"Proc. Nutr. Soc."},{"key":"ref_200","doi-asserted-by":"crossref","first-page":"3640","DOI":"10.1080\/10408398.2016.1138447","article-title":"Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies","volume":"57","author":"Dinu","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_201","first-page":"1756","article-title":"Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults","volume":"104","author":"Qin","year":"2018","journal-title":"Heart (Br. Card. Soc.)"},{"key":"ref_202","doi-asserted-by":"crossref","first-page":"1644","DOI":"10.1017\/S000711451400261X","article-title":"Patterns of food consumption among vegetarians and non-vegetarians","volume":"112","author":"Orlich","year":"2014","journal-title":"Br. J. Nutr."},{"key":"ref_203","doi-asserted-by":"crossref","unstructured":"Verhoeckx, K., Cotter, P., Lopez-Exposito, I., Kleiveland, C., Lea, T., Mackie, A., Requena, T., Swiatecka, D., and Wichers, H. (2015). Dynamic Gastric Model (DGM). The Impact of Food Bioactives on Health: In Vitro and Ex Vivo Models, Springer.","DOI":"10.1007\/978-3-319-16104-4"},{"key":"ref_204","doi-asserted-by":"crossref","first-page":"6842","DOI":"10.3168\/jds.2017-14284","article-title":"Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model","volume":"101","author":"Wang","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_205","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1016\/j.lwt.2015.08.054","article-title":"Using a dynamic stomach model to study efficacy of supplemental enzymes during simulated digestion","volume":"65","author":"Do","year":"2016","journal-title":"Lwt-Food Sci. Technol."},{"key":"ref_206","doi-asserted-by":"crossref","first-page":"1262","DOI":"10.1126\/science.1223813","article-title":"Host-gut microbiota metabolic interactions","volume":"336","author":"Nicholson","year":"2012","journal-title":"Science"}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/11\/3\/684\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T12:39:59Z","timestamp":1760186399000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/11\/3\/684"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,3,22]]},"references-count":206,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2019,3]]}},"alternative-id":["nu11030684"],"URL":"https:\/\/doi.org\/10.3390\/nu11030684","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,3,22]]}}}