Cuticle and pore plug properties in the table egg
Cuticle and pore plug properties in the table egg
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DOI：
10.3382/ps/pex409
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发表时间：
2018-04-01
期刊：
影响因子：
4.4
通讯作者：
Hincke, M. T.
中科院分区：
文献类型：
--
作者：
Kulshreshtha, G.;Rodriguez-Navarro, A.;Hincke, M. T.
食用鸡蛋的食品安全至关重要，因为许多病原体会污染未受精的鸡蛋，导致消费者食源性疾病的风险增加。蛋壳角质层是限制蛋相关病原体（如沙门氏菌）进入的第一道防线。角质层的厚度和覆盖的完整性是可遗传的性状，与鸡蛋对细菌渗透的抵抗力密切相关。本研究的特点是蛋壳角质层的化学成分和结构的孔塞从表鸡蛋。从棕色和白色产蛋罗曼鸡群（产蛋早期、中期和晚期）收集的蛋未清洗或清洗。使用扫描电子显微镜（SEM）表征孔塞，并且使用能量色散X射线光谱（EDS）确定元素组成。SEM观察证实，在整个商业洗涤过程中，由蛋壳孔内的角质层形成的塞子保持牢固地嵌入。各日龄母鸡的蛋壳厚度和角质层孔隙长度在棕色鸡蛋中均显著高于白色鸡蛋。EDS分析表明，孔隙内表面富含磷，化学成分不同于周围的散装蛋壳miner.Detailed评估角质层的化学成分进行了傅里叶变换红外光谱（FTIR）。洗蛋去除蛋壳表面的角质层。随着母鸡日龄的增加，白色鸡蛋的角质层覆盖率有降低的趋势。随着母鸡年龄的增长，在棕色未洗鸡蛋的角质层中观察到蛋白质、磷酸盐和多糖的量显着减少。在白色未洗蛋，酰胺和脂质随着母鸡年龄的下降，相比之下，硫酸盐的量是最高的在中间奠定。我们的研究结果将有助于针对角质层完整性和孔塞稳定性的选择性育种计划，以增强鸡蛋对病原体渗透的抵抗力并提高食品安全性。
Food safety of table eggs is vital since many pathogens can contaminate the unfertilized egg, leading to increased risk of foodborne illness for consumers. The eggshell cuticle is the first line of defense to restrict the entry of egg-associated pathogens, such as Salmonella Enteritidis. The thickness and completeness of coverage of the cuticle layer are heritable traits that are strongly associated with egg resistance to bacterial penetration. The present study characterizes the chemical composition of the eggshell cuticle and structure of pore plugs from table eggs. Eggs collected from both brown and white egg laying Lohmann flocks (early, mid, and late lay) were either unwashed or washed. Pore plugs were characterized using scanning electron microscopy (SEM), and elemental composition was determined using energy-dispersive x-ray spectroscopy (EDS). SEM observations confirmed that the plug formed by the cuticle layer within the eggshell pore remains firmly lodged throughout the commercial washing process. The eggshell thickness and cuticle pore length visualized in brown eggs was significantly higher than in white eggs in hens of all ages. EDS analysis revealed that the pore inner surface was enriched in phosphorus and chemically different from the surrounding bulk eggshell mineral. Detailed assessment of the cuticle chemical composition was performed by Fourier transform infrared spectroscopy (FTIR). Washing of eggs removed cuticle from the eggshell surface. There was a trend of lower cuticle coverage with increasing hen age for white eggs. A significant reduction in the amount of proteins and phosphates and polysaccharides was observed in the cuticle of brown unwashed eggs with hen age. In white unwashed eggs, amides and lipids decreased with hen age; by contrast, the amount of sulfate was highest at mid-lay. The results from our research will assist selective breeding programs that target cuticle integrity and pore plug stability to enhance egg resistance to pathogen penetration and improve food safety.