Development of modified eggshell membrane formulations with enhanced immunomodulatory and anti-inflammatory activities to expand the non-food market for eggs.

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In developed countries such as Canada, about 30% of shell eggs are diverted to breaker processing plants for industrial production of egg white and yolk for the food processing and biopharmaceutical industries. However, large quantities of waste eggshell / eggshell membrane are generated for which the egg producing industry seeks high-value applications. The eggshell membrane (ESM) is approximately 1% of egg weight and consists of a bilayered proteinaceous fibrous meshwork, which is composed mainly of proteins (~90%), lipids (~3%), and carbohydrates (~2%). ESM fibers contain various structural proteins, including collagens and cysteine-rich eggshell membrane proteins (CREMPs), in addition to a significant content of bioactive proteins. ESM is considered a functionally equivalent extracellular matrix (ECM); however, it is greatly stabilized by extensive desmosine, isodesmosine, and disulfide cross-linkages, which challenge the identification of its protein constituents by standard proteomic approaches, and shield their activities. In spite of these difficulties, we have identified >500 protein constituents of ESM with numerous predicted biological functions such as antimicrobial, immunomodulatory and anti-inflammatory properties. However, specific processing approaches to yield highly active formulations of ESM material, and their mechanism of action, have not yet been satisfactorily achieved. In this Alliance grant application, we have partnered with Egg Farmers of Canada and Egg Farmers of Ontario (LRIC), as well as a major Canadian egg producer (Burnbrae Farms), to develop new processing methods to produce ESM with enhanced immunomodulatory and anti-inflammatory activities. This experimental program will lead to the development of modified ESM formulations to open new high-value markets for the Canadian poultry industry.