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. 2024 Dec;89(12):8784-8803.
doi: 10.1111/1750-3841.17596. Epub 2024 Dec 10.

Analysis of bioactive compounds of hen egg components at the first half of incubation

Igor Rzhepakovsky  1 , Sergei Piskov  1 , Svetlana Avanesyan  1 , Vladimir Kurchenko  1   2 , Magomed Shakhbanov  1 , Marina Sizonenko  1 , Lyudmila Timchenko  1 , Irina Kovaleva  1 , Hatice Neval Özbek  3 , Fahrettin Gogus  3 , Natasa Poklar Ulrih  4 , Andrey Nagdalian  1
Affiliations

Analysis of bioactive compounds of hen egg components at the first half of incubation

Igor Rzhepakovsky et al. J Food Sci. 2024 Dec.

Abstract

A comparative analysis of mass-volume characteristics of structural and morphological components of hen eggs before incubation and on the fifth (HH25-HH27) and 10th (HH36) days of incubation was carried out. During incubation, egg weight decreased by 9.25% (10 days), mainly due to a decrease in albumen weight (35.8%). The ratio of lipid-soluble fraction (LSF) and water-soluble fraction (WSF) in the mixed components and yolk did not change significantly. The total amount of solids in the mixed substances practically does not change during incubation. Antiradical activity of substances increased significantly by more than three times on the fifth day and additionally by 38.6% at the 10th day in relation to the fifth day. Total antioxidant activity increased by 18.9% on the fifth day and by 24.3% on the 10th day, compared to eggs before incubation. Transformation of the main components of WSF and LSF of albumin, yolk, and chicken embryo (CE) was studied using high-performance liquid chromatography and gas chromatography with mass spectrometry. On the 10th day, an increase in the number of high-molecular proteins is recorded, which indicates the activation of enzymatic processes of transformation of the main albumen proteins into proteins of organs and tissues of CE. This may cause an increase in the biological activity of substances. It was found that in conditions of in vitro digestion, antiradical activity increases by two times, anti-inflammatory activity increases by 2.4 times, and an angiotensin-converting enzyme inhibitory effect occurs in the mixed components of a 10-day incubation egg.

Keywords: ACE inhibitory effect; Albumen; antioxidant activity; anti‐inflammatory effect.

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