Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depends on several factors, such as ethnicity, genetic makeup, hormonal factors and the nutritional status of the consumer. Additionally, in recent decades, there has been an increasing demand for functional foods, which is expected to continue to increase in the future, owing to their capacity to decrease the risks of some diseases and socio-demographic factors such as the increase in life expectancy. This work offers a brief overview of the advantages and disadvantages of egg consumption and the potential market of functional eggs, and it explores the possibilities of the development of functional eggs by technological methods.

https://www.mdpi.com/2072-6643/7/1/706/pdf

Egg and egg-derived foods: effects on human health and use as functional foods.

Lactobacillus helveticus, grown at 37°C in MRS medium supplemented with 3 mM cholesterol, assimilated all the cholesterol in 42 h having 68 U mg−1 of intracellular cholesterol oxidase activity. The strain transformed 1 g cholesterol to 0.05 g of androsta-1, 4-diene-3, 17-dione and 0.04 g of androst-4-ene-3, 17 dione within 48 h at 37°C with extracellular cholesterol oxidase activity at 12 U mg−1 and intracellular oxidase at 0.5 U mg−1.

Cholesterol assimilation and biotransformation by Lactobacillus helveticus.

Cholesterol oxidases (3beta-hydroxysterol oxidases; EC 1.1.3.6), serve as catalysts for the initial step in the degradation of cholesterol, and probably other natural sterols, that are used as carbon sources for growth of different bacteria. Because of their suitability for attacking cholesterol they have been widely used for the quantification of cholesterol in clinical and food specimens. Cholesterol oxidase has also found application as a probe for membrane structure, as an insecticide, and has been implicated in bacterial pathogenesis. Recently, we have found that a Streptomyces cholesterol oxidase is required for the biosynthesis of the antifungal polyene pimaricin, apparently acting as an antifungal sensor. Here we describe our current understanding of these fascinating enzymes.

Microbial cholesterol oxidases: bioconversion enzymes or signal proteins?

S Eggs are highly nutritious food whose high cholesterol content has been always an inconvenience due to concerns about the relationship between dietary cholesterol and atherosclerotic cardiovascular risk. As this remains uncertain, low cholesterol intake is recommended. This review deals with the techniques employed to reduce the cholesterol content in egg yolk once the egg is shelled. There are four main techniques: i) solvent extraction, ii) fractionation by centrifugation, iii) cholesterol chelates or adsorbents and iv) cholesterol biotransformation. Analyse of techniques, descriptions and recent advances are included in this review. Solvent extraction and cholesterol biotransformation allow to reduce up to 94.7% and 93.4%, respectively. However, both methods have not been scaled up due to food safety and economic reasons. Nowadays, fractionation by centrifugation and cholesterol chelates are the only feasible methods with industrial applications, obtaining up to 82% and 99%, respectively. Fractionation method can be considered the best because no substances are added.

Advances in techniques for reducing cholesterol in egg yolk: A review.

Cholesterol removal in liquid egg yolk using high methoxyl pectins

Bioconversion of yolk cholesterol by extracellular cholesterol oxidase from Brevibacterium sp.

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Bioconversion of yolk cholesterol by extracellular cholesterol oxidase from Brevibacterium sp.