BIOACTIVE EGGS AND HUMAN HEALTH

BIOACTIVE EGGS AND HUMAN HEALTH

E.L. ARUNESHWARAN ( BVN18007)

IV professional year, B.V.Sc & A.H.

Veterinary College and Research Institute, Namakkal

Tamil Nadu Veterinary and Animal Sciences University, Chennai

 

The chicken egg is one of the most complete perfect natural food as they are the only single source of good calorie (about 150 kcal/100 g), a protein of excellent quality, great culinary versatility and low economic cost, which make it to reach globally without any restrictions religious bias.  Being relatively rich in fat-soluble compounds, eggs are included in the diet for people of all ages and at different stages of life. Particularly, those at risk of low-nutrient intake viz., the elderly, pregnant women and children. Egg-derived peptides are a source of diverse bioactive peptides having beneficial effects on blood pressure (BP) regulation, endothelial function, antioxidant and Angiotensin Converting Enzyme (ACE)-inhibitory erects, anti-diabetic properties, bone growth promotion activity, neuroprotective or anti neurodegenerative properties, anticoagulant activity, antimicrobial activity, anti-inflammatory and anticancer activity etc.

As per global egg production statistics during the year 2018, China is the largest egg producer in the world followed by USA, India, Mexico and Brazil. India is the third largest egg producer in the world with production estimates of 122.1 billion numbers of eggs. National Egg Coordination committee (NECC) which was established in May 1982, had played a significant role for the betterment of poultry industry. The per capita availability of eggs has significantly increased to 91 eggs yet it is far below the recommended level of consumption of 180 eggs per person per annum by Indian Council Medical Research.

 

Nutritional Value of Egg

A single large egg provides 6.5 g of protein contributes 13% of the recommended daily intake for adults. Egg protein is of such high quality as its biological value is 100.  An egg also provides five to six grams of easily digestible fat in which the desirable unsaturated fatty acids oleic acid is more when compared to other livestock products. Egg is an important source of fat-soluble vitamins A, D, E and K and water-soluble Vitamin B and it does not contain vitamin C. Egg is a very good source of important minerals iron, phosphorous, potassium and trace elements for the formation of blood, bone and soft tissues. Though the cholesterol level of egg yolk is comparatively high, it is not significantly influence the blood cholesterol unless taken indiscriminately because cholesterol is found in blood, nerve tissues and other parts of the human body as a normal constituent of the cell.

Calories	81.5 Kcal
Protein	6.4 grams
Carbohydrates	0.6 grams
Total Fat	5.0 grams
Monosaturated fat	2.0 grams
Polysaturated fat	0.7 grams
Saturated fat	1.5 grams
Cholesterol	230 mg

 

COMPOSITION OF EGG

Eggs can be brown or white; colour has no effect on quality or flavour but depends on the breed of the hen. The egg is composed of shell, shell membrane, egg white and egg yolk in which the egg white forms 2/3rd and the yolk forms 1/3rd of the whole egg.

• Shell

Egg shell is the outer hard covering of the egg and is made up of calcium carbonate (94%), magnesium carbonate (1%) and calcium phosphate (1%). The shell gives shape to the egg and holds the inner contents. The shell contains thousands of pores that allow CO₂ and moisture to escape, as well as air to enter. The shell is covered by a cuticle membrane or bloom and it is made up of keratin hence should not be washed. The bloom acts as protective covering blocking the pores and prevents moisture loss and bacterial contamination. When eggs are washed before going to the market, the cuticle is removed. To protect the egg, the washed eggs are coated with a thin film of edible oil.

• Shell membrane

Beneath the shell, there are two semi-permeable membranes – the outer and the inner. These membranes act as a protective layer in case the shell cracks. On one side of the egg (broader), both these membranes separate to form an air cell. This is formed by contraction of the contents as soon as the egg is laid and due to the difference in the outside temperature.

 

• Egg white

1/8^th part of the protein called as albumen; the remaining part water. The egg white consists of three parts the outer thin albumen, the middle thick albumen and the inner thin albumen. Albumen in the egg white is valued by the chefs for its ability to hold air when beaten.

• Egg yolk

The yolk is the unfertilized embryo in the egg, yellow in colour. The yolk is separated from the white by membrane called the vitelline membrane which prevents the admixture of both yolk and white. 1/6^th part of the egg yolk contain proteins, 1/3^rd fat and the rest contains water, vitamins and minerals like calcium, phosphorus, iron etc. The yolk is held centred in the egg by two strands of the chalazae.

Chemical composition of Egg

Component	Total (%)	Water (%)	Protein (%)	Fat (%)	Ash (%)
Whole egg	100	65.5	11.8	11.0	11.7
Albumen	58	88.0	11.0	0.2	0.8
Yolk	31	48.0	17.5	32.5	2.0

 

BIOACTIVE COMPONENTS OF EGG

As egg is a rich source of biologically active protein components, majority are distributed in egg white (50%), egg yolk (40%) and remaining 10% present in egg shell and membrane. All these are in inactive form, once released in the gastrointestinal tract exert its biological activity, thus act as regulatory bioactive components.

 

Bioactive components	Egg Yolk	Egg white	Egg shell and  membranes
Proteins	Lipovitellins (a and b) 69% ·         a – lipovitellins 58% ·         b – lipovitellins 11%	Anti-proteases of egg white Ovomucin 0.2% Ovoinhibitor Cystastatin Ovostatin	Lysozyme Collagen Ovocleidin Ovocalyxin Osteopontin
	Livetins: 12% ·         a Livetins (serum albumin) 4% ·         b Livetins (glycoprotein) 5% ·         g Livetins (g globulin) 2 %	Ovotransferrin 1.5% Lysozyme 0.4 % Ovalbumin
	Apo LDL proteins 12%	Avidin 0.05%
		Lipocalins Clusterin
Lipids	Egg oil ꞷ – 3 Fatty acids Carotenoids Phosvitin Lecithin Cephalin Sialic acid	–	–
Minerals	Iron, Iodine, copper	–	Calcium, Magnesium, Zinc, Molybdenum, Fluorine, Zinc, Silicon, Iron, Phosphorous

 

EGG YOLK BIOACTIVE COMPONENTS

• LDL and LDL (G)

LDL is the major protein in egg yolk, accounting for 70% of yolk proteins. When LDL is treated with ether, the obtained residual fraction is lipovitellenin.

• LDL- rich lipoprotein fractions were found to enhance the growth and IgM secretion of HBC5 cells.
• Advantages of LDL than whole yolk is
• To replace egg yolk extender during freeze thaw process of semen.
• Enhances the semen quality parameters like motility (55.3%), semen integrity viz., acrosome (81.3 %), flagellar (56.2%), DNA (94.2%) and improves fertility rate by increasing progesterone level >8 ng in 48-72 hrs.
• HDL
• High density lipoprotein (HDL) comprises about 1/6^th of egg yolk granular proteins and composed of 80% protein. Vitellenin is the apoprotein of lipovitellin.
• Digestion of vitellenin with pronase gives two glycopeptides.
• Glycopeptide A (Sialic acid)
• Glycopeptide B
• Sialic acid involved in blood protein half-life regulation, variety of toxin neutralization, regulation of cellular adhesion and glycoprotein lytic protection.
• HDL exists as a complex with a phosphoprotein referred to phosvitin.
• Phosvitin
• It has high phosphorus content (10%) and its source and complexed with various metal ions like Ca²⁺, Mg²⁺, Mn²⁺, Co²⁺, Fe²⁺ and Fe³⁺.
• The conjugation of egg yolk phosvitin with galactomannan produces a novel macromolecular antioxidant and has improved emulsion-stabilizing activity
• Phosvitin phosphopeptides has many advantages like
• As a prevention of osteoporosis enhanced the calcium binding capacity and inhibits the formation of insoluble calcium phosphate.
• As an antioxidant for its potential to inhibit metal catalyzed lipid oxidation.
• As an antibacterial agent for its metal binding capacity.

 

• Livetin (IgY)
• Livetin is a water-soluble, non-lipid, globular immune glycoprotein found in the egg yolk (IgY) and is immunologically analogous to the plasma proteins of all mammals ,
• α – Livetin is analogous to serum albumin,
• β – livetin to 2-glycoprotein and
• ℽ -livetin to ℽ -globulin.
• IgY has three analogues to the mammalian Ig e., IgA, IgM (Egg white) and IgG (Egg yolk)

Avian IgY versus Mammalian IgG

• General structure of IgY molecule is same as that of mammalian IgG
• The major difference is in the number of constant regions (C) found in H (heavy) chains e., IgG has 3 C regions (Cy1-Cy3), while IgY has 4 C regions (Cv1-Cv4).
• Due to occurrence of one additional C region with two corresponding carbohydrate chains, molecular mass of IgY (180 kDa) is larger than mammalian IgG (150 kDa).
• IgY is less flexible than mammalian IgG due to the absence of the hinge between Cy l and Cy 2.

Applications and uses of IgY

Ig Y acts as a bioactive ingredient in food, nutraceuticals, cosmetics and in biomedical research.

• As food Preservative
• IgY suppresses the growth of food borne pathogens like coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Campylobacter jejuni, Staphylococcus aureus, and Listeria monocytogenes via Pathogen-specific IgY is bound to the surface of bacteria, resulting in structural alterations of cell wall and consequently kills bacteria.
• As cosmetics
• For treatment of Dental caries (Ig Y oral spray) as administration of IgY against Streptococcous mutans CA-Glucosyl Transferase specifically inhibited insoluble glucan synthesizing CA-GTase
• For treatment of acnes IgY and its lipases used against Propionibacterium.
• For improving the Oral health against gingivitis (anti-Bacteriodes gingivalis)
• Traps the influenza virus as anti-influenza IgY biofilter.
• As neutraceuticals

Dairy products are excellent media to generate an array of products that fit into the current consumer demand for functional foods

• Yogurt fortified with IgY-urease. IgY- urease containing yogurt (plain and drinking) were prepared and marketed in Japan, Korea and Taiwan
• Stomach friendly egg (Probiotic rich)
• Biomedical research
  • Antibody production
• Chicken egg is abundant in antibodies like “IgY”. In a 6-week period, a hen produces about 298 mg of specific antibodies, compared with only 17 mg from a rabbit. This “IgY” can be used to treat human rotavirus, coli, Streptococcus, Pseudomonas, Staphylococcus and Salmonella infections. The lysozyme (G1-globulin), G2 and G3 globulins, ovomacroglobulin, antibody – “IgY” and other natural antimicrobials and immunostimulants in the egg, prolong the life of AIDS patients, by their high nutritional value, as well as immunostimulant and anti-viral properties.
  • IgY based Immunoassay and Immunohistochemistry kits
    • Based on concentration of proteins or peptide via Enzyme Linked Immuno Sorbant Assay, Radio immuno Assay, IgY based Immunoassays and Immunohistochemistry against the antigens of bacterial, viral, and parasites are developed.
  • Miscellaneous
  • Anti-venom IgY snake and scorpion toxin
  • In Proteomics to replace Blue sepharose which interfere Albumin protein fraction
  • Conjugation of antibodies and drugs may be an important agent for cancer treatment

 

Egg yolk bone peptides (Bonepep)

• The peptide preparations (Bonepep) i.e., hydrolysed yolk water-soluble protein (YSP) showed marked and significant increase of chondrocytes proliferation and the bone formation in the tibia and consequently increased elongation of their bone
• Vitamin-binding protein (Ovoflavoprotein)

• A riboflavin-binding protein (Ovoflavoprotein) is a hydrophilic phospho glycoprotein and it can conjugate one mole of riboflavin per mole of apoprotein.
• Biotin and cobalamin-binding proteins are also found in egg yolk.
• Lecithin

The yolk is one of the richest sources of lecithin. In the granular fraction of the yolk, 70% of phospholipids comprises of lecithin. Due to the high costs of its recovery from the yolk, soya bean acts as a primary source of lecithin. However, yolk lecithin has unique composition of specific acids which are not found in products of soyabean origin.

• Being an active component of cell membrane, it participates in all metabolic processes and is an important component of the brain and the nervous tissue. It delays ageing processes, protects the walls of the stomach and liver, supports the utilisation of fat-soluble vitamins and improves blood circulation efficiency.
• An essential substance in the production of new generation pharmaceuticals, including unique drugs against Alzheimer’s disease and medicines enhancing memory processes in schizophrenic and autistic children.
• A basic component of special medicinal emulsions providing protection against peroxidation caused by local ischaemia and re-perfusion during various tissue transplantations.
• As an antilithogenetic agent, lecithin increases the secretion of bile, preventing stagnation in the bladder and decreases the lithogenicity.
• An ideal emulsifier with antioxidant properties, an ideal moisturiser and a substance promoting metabolism of fats.
• Carotenoids

Carotenoids are natural pigments in hen egg yolks that confer its yellow colour, which can range from very pale yellow to dark brilliant orange. Egg carotenoids represent less than 1% of yolk lipids and are mainly composed of carotene and xanthophylls (lutein, cryptoxanthin and zeaxanthin). As carotenoids are not endogenously synthesized by the human body therefore tissue depends on dietary intake. The total concentration of lutein and zeaxanthin is 10 times greater than of cryptoxanthin and carotene.

• Carotenoids are best known for their function in the neural retina along with its isomer mesozaexanthin and together termed as macular pigment.
• Lutein and zeaxanthin are known to serve light-absorbing and blue-filtering optical functions as well as antioxidant and anti-inflammatory functions and thereby reducing immune-mediated macular degeneration and age-related cataract formation.

EGG WHITE BIOACTIVE COMPONENTS

• Ovalbumin

Ovalbumin is a predominant protein contributing to 54% of white albumen and is the only egg white protein contains free sulfhydryl groups without protease inhibitors.

• Ovokinin (2-7), a vaso relaxing octapeptide derived from pepsin digest is a potent antihypertensive peptide.
• Ovotransferrin (conalbumin)

Ovotransferrin is an iron binding protein constitutes 12% of the egg white protein which has high affinity for iron. It has significant structural similarities with lactoferrin.

• Ovotransferrin used as a nutritional ingredient in iron fortified products such as iron supplements, iron-fortified mixes for instant drinks, sport bars, protein supplements and iron-fortified beverages.
• An antibacterial agent based on iron deprivation effect. Iron being an essential growth factor for most microorganisms. Iron will be sequestered and rendered unavailable for the growth of microorganisms.
• Ovotransferrin possess therapeutic properties against acute enteritis in infants.
• Ovomacroglobulin and Ovoglobulins

Ovomacroglobulin is the second largest egg glycoprotein after ovomucin. Six globulin fractions were present in egg white. They are

• Ovoglobulins G1- lysozyme.
• Ovoglobulin G2 and G3 and
• Two other globulins , Ovoinhibitors used for the foaming capacity of egg white.
• Like ovomucin, Ovoglobulins has the ability to inhibit hemagglutination.
• Ovomucin

Ovomucin, a highly viscous glycoprotein comprises 1.5 to 3.5% of the total egg white solids. It consists of two subunits; α and β subunit bound by disulfide bonds.

• It inhibits haemagglutination by viruses. It has affinity with viruses such as bovine rotavirus, hen Newcastle disease virus and human influenza virus.
• β -subunit has a cytotoxic effect on the cultured tumor cells.
• Cystatin
• It is a proteinase inhibitor in egg white (also called ficin-papin inhibitor)
• As an antimicrobial and antiviral agent, used in the prevention of cerebral hemorrhage and control of cancer
• Lysozyme
• Avian egg white is a rich and easily available source of lysozyme. It constitutes approximately 3.5% of hen egg and in laying hen’s blood is 10-fold higher than in mammals.
• The antimicrobial activity of lysozyme is greater for certain Gram-positive bacteria and limited fungal species.
• Being a natural antimicrobial lysozyme peptides preparation is used as a safe shelf-life extender in the food industry.
• Lysozymes are widely involved in various health benefits namely,
• Enhanced antibiotic effects
• Anti-inflammatory effect
• Anti-histaminic actions
• Anti-tumour action
• An aerosol in pulmonary ailments.
• Natural food preservative cheese making and ripening

 

Avidin

Avidin is a trace glycoprotein component (0.05%) of egg white. Each subunit of avidin binds to a molecule of biotin.

The high affinity of avidin for biotin has been widely used as

• Biochemical tool in molecular biology, affinity chromatography, molecular recognition and labeling, Enzyme Linked Immuno Sorbent Assay (ELISA), histochemistry and cytochemistry.
• Gene therapy vector applications to add protein or cell targeting ligands
• Delivery vector of neurotrophins to overcome Blood Brain Barrier
• Suppress neuronal cell death- caspases inhibitors
• Vehicle for delivery of radioisotopes, drugs, toxins
• Therapeutics to tumours-TNF conjugated Biotin

EGG SHELL BIOACTIVE COMPONENTS

Different non-collagenous proteins are identified in the organic matrix of the hen’s egg shell.

Ovocleidin-17 is a soluble matrix protein component and distributed in palisade and mammillary layers.

Ovocalyxin-32 (Osteopontin), a phosphorylated bone glycoprotein involved in formation and remodeling of the mineralised tissue

Egg white proteins like Ovalbumin, lysozyme and ovotransferrin are also found in hen’s egg shell.

• Eggshell matrix proteins remarkably enhance calcium transport using in vitro Caco-2 cell monolayers
• The eggshell powder has positive effects on bone and cartilage and that it is suitable in the prevention of bone fracture.

EGG SHELL MEMBRANE BIOACTIVE COMPONENTS

The egg shell membranes contain several bacteriolytic enzymes (e.g. lysozyme and acetylglucosaminidase) and other membrane components which may alter the thermal resistance of Gram positive and Gram-negative bacterial pathogens (Salmonella Enteritidis, Escherichia coli 0157:H7, Listeria monocytogenes and Staphylococcus aureus) and used in the treatment of skin abrasion and injuries.

The Peptides products, stable in water have been prepared from hydrolyzed egg membrane. The outer shell membrane contains predominately Type I collagen and the inner shell membrane contains Types I and V collagen. The presence of hydroxyproline in hydrolysates of the egg shell membrane layers has collagen (10%).

APPLICATION OF EGG BIOACTIVE PEPTIDES

Application	Egg Yolk	Egg white	Egg shell
Antihypertensive / ACE inhibitors	Crude Yolk	Ovokinin 2-7	–
Anti-oxidant	Egg Yolk hydrolysate	OvTf pps – IRW & Iqw	—
Antimicrobial	IgY Ovoflavoprotein	Lysosymes, Avidin	Hydrolysed egg membrane
Anti-inflammatory	IgY	IRW & IQW
Mineral binding	–	OvTf	Ovocleidin 17 Ovocalysin 32
Cosmetics	IgY	Lysozymes	–
Cryopreservation	LDL	–	–

 

VALUE ADDITION OF EGGS

A value added product of chicken egg can be designated as organic /designer / functional eggs through nutritional manipulations by incorporating bioactive components. Consumers are ready to pay a premium price for such products, as they are safe and promote their health; due to the presence of special health promoting components like ω-3 fatty acids, anti-oxidants, minerals etc.,

Organic Eggs

Organic and cage-free eggs are the earliest pre-oviposition value added eggs. According to the American Egg Board (AEB), organic eggs are obtained from hens free from cages and fed organic feeds that were grown without pesticides, fungicides, herbicides or commercial fertilizers, antibiotics, antimicrobials, coccidiostats and other drugs.

 

 

Designer Eggs

Egg is the best vehicle to incorporate several health-promoting components in it.  Cruickshank (1934) reported that the fatty acid composition of egg yolk could be modified by dietary manipulation. Dyerberg and Bang (1979) reported that ω-3 fatty acids protect the heart from Cardiovascular diseases (CVD).

In the late 1980s, Sim, Jiang and their associates in the University of Alberta, Canada, have blended these ideas together and developed a Designer Egg, which is rich in n-3 fatty acids and antioxidants.

Enriched Eggs

Folic Acid, Iron and Lutein Enriched Eggs

In Australia, Farell (1998) enriched the eggs with folic acid and iron; which are good for anemic patients.

In Canada, Leeson (2004) produced lutein-enriched eggs; which will act as a retinal tonic, by preventing Macular Degeneration and Retinitis Pigmentosa.

Herbal Enriched Designer Eggs

In India, Narahari (2004) developed Herbal Enriched Designer Eggs (HEDE), which are not only rich in ω-3 PUFA but also with vitamin E, selenium, carotenoids, certain B complex vitamins and trace minerals.

In addition herbal active principles like Allicin, Betaine, Euginol, Lumiflavin, Lutein, Sulforaphane, Taurine and many more active principles can also be incorporated depending upon the herbs fed to the hens. Moreover, these eggs had about 25 % lesser cholesterol in their yolks, compared to ordinary eggs. Feeding such HEDE to human volunteers has resulted in significant reduction in their triglycerides (TG) levels, increased good HDL cholesterol, improved immunity and haematocrit values.

Anti-Oxidants Enrichment

Egg is a rich source of natural antioxidants (vitamin-E, selenium, carotenoid pigments). These compounds protect the fat-soluble vitamins and yolk lipids from oxidative rancidity. However, these levels are not sufficient to protect the designer eggs rich in N-3 PUFA. Hence it is essential to increase the anti-oxidant levels in the designer eggs. by using synthetic anti-oxidants like Ethoxyquin and anti-oxidants of herbal origin such as Lycopene, Curcumin, Sulforaphene, Carnosine and Quercetin, depending upon the herbs used in hens’ diet.

The advantages of enrichment of the egg with anti oxidants include:

• Decreased susceptibility to lipid peroxidation
• Prevention of fishy odour to the product
• Designer foods could be a good source of antioxidants in human diet
• Prevents destruction of fat-soluble vitamins and natural fat-soluble pigments

ω -3 Fatty Acids enrichment

The total fat content in the egg yolk cannot be altered; but its fatty acid composition can be altered, by changing the type of oil used in the hens’ diet. Flax seed (linseed), marine algae, fish oil and rape seed oil are added to chicken feed to increase the omega – 3 fatty acid content in the egg yolk, instead of saturated fatty acids like palmitic and stearic acids. Since n-3 PUFA is highly unsaturated and unstable, the yolk fat will undergo rancidity quickly; leading to off odours. To overcome this problem, they have incorporated natural antioxidants like vitamin E, selenium and carotenoid pigments.

• Pigment Enrichment

Deep yellow or orange colour yolks are preferred over natural carotenoid pigments like carotenes, xanthophylls, cryptoxanthin, zeaxanthin, lutein present in alfalfa, corn gluten meal, blue green algae – spirulina, marigold petal meal and capsicum will impart rich yellow and orange colours to the yolk. Besides providing attractive colour, they act as anti-oxidants and anti-carcinogenic agents. Some of the pigments are having vitamin A activity. Lutein safeguards the retina. Turmeric powder at 0.5 kg along with red chilli powder at 1 kg / Ton of feed, not only improve yolk colour, but also act as anti-microbial agents and anti-oxidants.

• IgY enriched egg

The IgY level in the egg can be increased by dietary manipulations of functional feed rich in omega – 3 fatty acids and anti-oxidants. Herbal supplementation will further boost the IgY level in the egg. Among the herbs, basil leaves (tulasi) at 0.3-0.5 % dietary level is having the highest ability to boost the IgY level in the egg. Other herbs like rosemary, turmeric, garlic, fenugreek, spirulina, aswagantha, arogyapacha etc., are also possessing immunomodulating properties.

• Hypocholesterolemic Egg

A large egg contains about 200 mg of cholesterol. Dietary and pharmacological interventions with Chromium, copper, nicotinic acid, statins, garlic, basil (tulasi), plant sterols, N-3 PUFA supplementation to chicken feed reduces the yolk cholesterol levels significantly by 10-25%.

 

 

 

ACTIVE PRINCIPLES PRESENT IN ENRICHED EGGS AND HUMAN HEALTH

Active principles	Source	Effect on human health
Tocotrienols	Brans	Lower LDL cholesterol
Nirangenin	Citrus pulp
Allicin, Allylic sulfide	Garlic, onion with leaves
O-3 PUFA	Flax seed, canola, fish oils	Reduces LDL cholesterol, hypertension, angina, atherosclerosis
Taurine	Milk, eggs and meat products
Carotenoid pigments	Spirulina, alfalfa, red pepper	Antioxidant, Anticarcinogenic Antimicrobial, Improves vision
Flavonoid compounds	Turmeric powder
Lutein	Bay (curry) leaves, Marigold petals
Luteolin, Diosgenin, citogenin	Fenugreek, spices	Stimulates insulin secretion, reduces blood sugar, antimicrobial, tonic, Increases HDL (good) cholesterol,
Phytosterols	Seeds, weeds, legumes fenugreek
IgY	Basil / Thulasi leaves, Rosemerry, Spirolina, Aswagantha, Arogyapacha	Immunomodulation

 

CONCLUSION

Eggs represent a wholesome bio protein rich food consumed by all types of people beyond religious taboo. The development of functional egg-derived foods through technological methods could be an interesting way to gain profitability for egg producers and food industry by improving the general public health. The bioactive components, egg derived products and enriched eggs are increased in recent decades due to their cheap cost, easy handling and storing and enhanced health benefits.

Egg, a wholesome food would build wholesome nation

Keywords:

Egg, albumen, yolk, shell, bioactive peptides, organic egg, designer egg, enriched egg, IgY, human health