As one of six dietary nutrients, lipid derived from different food matrices has been extensively studied and has an appropriate application in food, medicine, and cosmetic industry. Egg is a richly nutritive food, of which proteins and lipids possess excellent functional characteristics and biological activities. In recent years, egg yolk lipid has been successively separated and investigated, such as egg yolk oil, phospholipids, and fatty acids, which have anti-inflammatory activity, antioxidant activity, cardiovascular protection, and memory improvement, involving the regulation of cell function and physiological homeostatic balance. In this paper, the biological activities and underlying benefit of egg yolk lipids and fat-soluble components have been highlighted and summarized. Meanwhile, the quantitative data of egg yolk lipids needed to achieve any of the described biological effects and recommended concentrations relevant for dietary intake are reviewed. Finally, current challenges and crucial issues of high-efficiency utilization of egg yolk lipids are also discussed.

Biological Activities of Egg Yolk Lipids: A Review.

Isolation and purification of peptides by enzymatic hydrolysis may have a significant effect on their antioxidant activity. In the present study, antioxidant peptides were isolated and purified from hydrolysates by digestion of the pea protein with alcalase. Electron paramagnetic resonance (EPR) spectroscopy utilizing the 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to optimize the preparative protocol. The obtained peptides were identified by nano-LC-ESI-MS/MS and their biological activity was evaluated by the Peptide Ranker method. Our results showed that the second fraction (F1-2) purified from and a hydroxyl (OH) radical scavenging rate of 28.43 ± 1.54% (P

Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach

Since the discovery that Greenlandic Innuits had a lower risk of developing cardiovascular diseases (CVD) due to their diet of fish and as a consequence high polyunsaturated fatty acids (PUFA) intake, scientific interest in the therapeutic value of n-3 PUFA such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) has grown. It is well-accepted that fish consumption is associated with the prevention of inflammation and CVD. As a result, fish oil supplements and nutraceuticals are widely consumed. Conversely, recent meta-analyses have cast doubt over the benefits n-3 PUFA due to heterogenous outcomes of numerous randomized controlled trials. However, the majority of clinical studies conducted have used n-3 PUFA supplements in their neutral forms as free fatty acids or bound to triacylglycerides (TAG) or ethyl esters. Current research indicates that n-3 PUFA bound to polar lipids (PL) such as phospholipids seem to exert differential bioavailability and biological effects upon consumption in contrast to neutral forms of n-3 PUFA. In this review, we discuss the promising health benefits of marine PL rich in n-3 PUFA that seem to go beyond those of neutral n-3 PUFA. However, further intensive research is required to discern the full extent of the biological activities of marine n-3 PL and their potential use in functional foods and nutraceuticals.

Inflammation and cardiovascular disease: are marine phospholipids the answer?

Thousands of tons of fruit seeds are discarded every year worldwide as agro-industrial byproducts. Fruit seeds have a high oil content, are rich in monounsaturated fatty acids (FA) and in n-6 and n-3 polyunsaturated essential FA. Sterols, phospholipids, glycolipids, carotenoids, tocopherols and polyphenols are other seed phytochemicals that make them interesting from a commercial viewpoint. Fruit seeds have high potential as raw material for several industries, but their lipid profile remains poorly studied. Current analytical approaches for the analysis of lipids that are based on high-performance liquid chromatography and high-resolution mass spectrometry allow the separation and analysis of compounds with the accurate identification and structural characterization of molecular species in very small quantities. Even though lipidomic analysis of fruit seeds' lipids is still in its infancy, it will bring a new look over these value-added byproducts. This review covers the following topics: (a) the lipid content of various fruit seed oils; (b) their lipid composition (FA, triacylglycerol, sterol, phospholipid and glycolipid profiles), (c) current and future analytical methodologies for the analysis of lipids in fruit seeds; (d) biological activities of fruit seeds' extracts; and (e) potential biotechnological applications of fruit seed oils for their commercial valorization based on lipids.

Fruit seeds and their oils as promising sources of value-added lipids from agro-industrial byproducts: oil content, lipid composition, lipid analysis, biological activity and potential biotechnological applications.

The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a narrative review. Results of the review indicated that the most studied source of lecithin is soybean, followed by sunflower and egg yolk. Contrarily, only a few numbers of reports focused on lecithins derived from marine animals despite the relevance of this source in association with an even higher composition of phospholipids than in case of those derived from plant sources. Finally, the main applications of lecithins were found to be related to their nutritional aspects and ability as emulsion stabilizers and lipid component of liposomes.

https://www.mdpi.com/2079-9284/7/4/87/pdf

Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors

Background Phospholipids derived from different food sources have been extensively studied and widely used in different industrial areas, including food, animal feed, medicine, and pharmaceuticals. In recent years, the utilization of phospholipids, particularly bioactive ones, has gained attention, owing to their enrichment of n-3 polyunsaturated fatty acids. Scope and approach This article presents a detailed and up-to-date review on the sources, molecular species, and structures of food-derived phospholipids. Moreover, this review highlights the structure–activity relationship of phospholipids and provides mechanistic insights into their biological activities. Key findings and conclusions Food-derived phospholipids have been isolated and characterized from various sources, including plant, animal, and aquatic sources. These phospholipids possess considerable differentiation in their molecular species and structure, owing to variations in the properties of the polar headgroup, the length of the fatty alkyl chain, and the degree of unsaturation. In particular, the molecular species of aquatic-source phospholipids show a substantial amount of n-3 polyunsaturated fatty acids, particularly EPA and DHA. The diversity in molecular species and structures results in different biological activities. Polar headgroups such as choline and amino groups, as well as n-3 polyunsaturated fatty acids in phospholipids, are crucial to our food system and health, especially regarding antioxidant activity, memory, improving immunity, and preventing cardiovascular disease.

Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

Egg yolk phosphatidylcholine: Extraction, purification and its potential neuroprotective effect on PC12 cells

Egg yolk phospholipids reverse scopolamine–induced spatial memory deficits in mice by attenuating cholinergic damage

The invention belongs to the technical filed of agricultural by-product deep-processing and comprehensive utilization of by-products thereof, and relates to iron-enriched yolk powder and a preparation method thereof. The preparation method of the iron-enriched yolk powder comprises the following technological processes: preparing a main ingredient, preparing a phosvitin peptide iron compound, blending the main ingredient and the auxiliary ingredients, carrying out vacuum deodorization and cooling, and carrying out vacuum freeze-drying. Yolk liquid is used as the main ingredient; and maltose, pectin, milk powder, soybean powder and the phosvitin peptide iron compound are used as the auxiliary ingredients. The main ingredient and the auxiliary ingredients are processed so as to prepare the iron-enriched yolk powder which has the functions of supplementing iron, and is light yellow in color, uniform in texture, appropriate in taste, free of peculiar smell of the egg, and easy for the human body to absorb. The percentage by weight of each auxiliary ingredient compared with the main ingredient is as follows: 3-8% of the maltose, 5-10% of the pectin, 40-60% of the milk powder, 40-60% of the soybean powder, 2.6-3.8% of the phosvitin peptide iron compound, and 30-40% of water.

Iron-enriched yolk powder and preparation method thereof

The invention belongs to the technical field of deep processing of phospholipid and relates to a method for preparing high-purity yolk phosphatidyl ethanolamine. The method comprises the following steps: dissolving crude yolk phospholipid into chloroform, carrying out isocratic elution with silica gel as a stationary phase and a mixed solution of chloroform, methanol and glacial acetic acid as aneluent, monitoring the elution process through thin-layer chromatography, collecting an elution component with phosphatidyl ethanolamine, carrying out rotational evaporation concentration, and dryingby using a nitrogen blower, thereby obtaining the yolk phosphatidyl ethanolamine of which the purity is 90-98%. By adopting the method, a ternary mixed solvent is adopted for gradient elution, the method is simple in operation process, simple in process, free of complex equipment, low in cost, high in production efficiency and applicable to industrial production, the organic solvent can be recycled, and the packing can be repeatedly used after regeneration treatment. The yolk phosphatidyl ethanolamine prepared by using the method is high in purity and can be applied to industrial fields such as functional foods, medicines and chemicals.

Method for preparing high-purity yolk phosphatidyl ethanolamine

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