dc.contributor.author | Jabalera Ruz, Ylenia María | |
dc.contributor.author | Domínguez Gasca, Nazaret | |
dc.contributor.author | Muñoz, Arantxa | |
dc.contributor.author | Jiménez López, Concepción | |
dc.contributor.author | Rodríguez Navarro, Alejandro | |
dc.date.accessioned | 2022-10-28T11:47:13Z | |
dc.date.available | 2022-10-28T11:47:13Z | |
dc.date.issued | 2022-06-14 | |
dc.identifier.citation | Ylenia Jabalera... [et al.]. Antimicrobial defenses of table eggs: Importance of antibacterial proteins in egg white as a function of hen age in an extended production cycle, Food Microbiology, Volume 107, 2022, 104068, ISSN 0740-0020, [https://doi.org/10.1016/j.fm.2022.104068] | es_ES |
dc.identifier.uri | https://hdl.handle.net/10481/77617 | |
dc.description.abstract | The importance of egg natural defences to prevent bacterial contamination and their relation with hen age in
extended production cycles were evaluated. Egg-white from eggs of different hen age groups (up 100-weeks-old)
and lines (Hy-Line white and brown) were inoculated with Gram-positive Staphylococcus aureus or Gram-negative
Salmonella Typhimurium, ranging from 103-106 CFU/mL. Our results show that concentrations of egg-white
lysozyme and, particularly, ovotransferrin are important to modulate bacterial survival in a dose-dependent
matter. Depending on protein concentration, their effect ranges from bactericidal to bacteriostatic, with a
threshold for bacterial contamination that depends also on hen age and line. The concentrations of lysozyme and
ovotransferrin increased with hen age (up to 2 and 22 w/w% of total protein, respectively), and eggs laid by
older hens exhibited the greatest potential to prevent the growth of the highest Salmonella inoculum (106 CFU/
mL). Salmonella-penetration experiments demonstrated that non-contaminated eggs display significantly higher
concentrations of antimicrobial proteins. However, eggs from older hens needed a higher concentration of these
proteins (>20% ovotransferrin) to prevent bacterial contamination, showing that antimicrobial protein concentrations
in egg-whites was not the only factor influencing bacterial contamination. Finally, this study
demonstrated that egg-white of eggs produced by old hens are less prone to contamination by Salmonella. | es_ES |
dc.description.sponsorship | Spanish Government CGL 2015-64683-P | es_ES |
dc.description.sponsorship | Premio de Investigacion 2019 (Instituto del Huevo) | es_ES |
dc.description.sponsorship | Junta de Andalucia RNM-938 | es_ES |
dc.description.sponsorship | Natural Sciences and Engineering Research Council of Canada (NSERC) RGPIN2022-04410 | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Egg white | es_ES |
dc.subject | Hen | es_ES |
dc.subject | Antimicrobial proteins | es_ES |
dc.subject | Bacterial contamination | es_ES |
dc.subject | UPLC-Mass spectroscopy | es_ES |
dc.title | Antimicrobial defenses of table eggs: Importance of antibacterial proteins in egg white as a function of hen age in an extended production cycle | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | 10.1016/j.fm.2022.104068 | |
dc.type.hasVersion | VoR | es_ES |