High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

Pauline Duffuler; Mélanie Giarratano; Nassim Naderi; Shyam Suwal; Alice Marciniak; Véronique Perreault; Clément Offret; Guillaume Brisson; James D House; Yves Pouliot; Alain Doyen

doi:10.1016/j.foodchem.2020.126696

High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

Food Chem. 2020 Aug 15:321:126696. doi: 10.1016/j.foodchem.2020.126696. Epub 2020 Mar 26.

Affiliations

¹ Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
² Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
³ Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
⁴ Food Science and Technology Department, The Ohio State University, Columbus, OH 43210, USA.
⁵ Bretagne Occidental University, 29238 Brest, France.
⁶ Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada. Electronic address: alain.doyen@fsaa.ulaval.ca.

PMID: 32247184
DOI: 10.1016/j.foodchem.2020.126696

Abstract

Egg yolk phosvitin is of particular interest due to its functional and biological properties. Recently, it was demonstrated that high hydrostatic pressure (HHP) (400 MPa for 5 min) induced the transfer of folic acid and phosvitin from the egg yolk granule to the plasma fraction. A granule fraction (G_in) produced by egg yolk centrifugation was pressure-treated at 400 and 600 MPa for 5 and 10 min, and centrifuged to generate granule fractions (G_P1 to G_P4) and plasmas (P_P1 to P_P4). Iron and phosphorus contents were also increased in P_P1 to P_P4 fractions, confirming the transfer of phosvitins from pressure-treated granule to plasma. Pressurization drastically improved phosvitin recovery in P_P fractions, specifically at 600 MPa for 10 min, which had the highest value of phosvitin/100 mg of dry plasma at 33.3 ± 4.39 mg. Consequently, HHP represents an alternative approach for phosvitin transfer and recovery in the egg yolk soluble fraction.

Keywords: Egg yolk; Granule; High hydrostatic pressure; Phosvitin; Phosvitin extraction and purification; Plasma.

MeSH terms

Animals
Centrifugation
Chemical Fractionation
Chickens
Egg Yolk / chemistry*
Folic Acid / chemistry
Hydrostatic Pressure
Phosvitin / chemistry*
Phosvitin / isolation & purification

Substances

Phosvitin
Folic Acid