Abstract
The vitelline membrane (VM) encloses the chicken egg yolk, separating it from albumen. The VM weakens during storage, and dietary lipid modification significantly affects its strength. However, no studies have characterize the fatty acyl residue (FA) composition of the VM, and reports of VM isolation and quantified lipid content are inconsistent. Therefore, the objectives of this study were: (1) to develop a washing and isolation method that removes residual yolk from VM without damage; (2) to determine the FA and lipid composition of CLA-rich egg yolk VM, relative to controls; (3) to determine the effect of 20 days of refrigeration on VM FA and lipid composition. To determine VM FA and lipid composition, 36 hens received either a corn-soybean meal-based control diet (“Control”), or the Control supplemented with either 10 % soy oil (“Soy control”), or 10 % CLA-rich soy oil (“CLA”) for 30 days. VM were analyzed the day of collection (“fresh”), or after 20 days of refrigeration (“refrigerated”). There were no differences in FA compositions of fresh and refrigerated membranes within a treatment. CLA-rich yolk VM contains CLA, greater SFA, and significantly greater DHA relative to controls. Direct MALDI-TOF–MS identified 15 phosphatidylcholines, three phosphatidylethanolamines, one sphingomyelin, and 15 triacylglycerols in VM. Lipid species that showed significant differences among egg types included nine phosphatidylcholines and six triacylglycerols. MALDI analysis indicated significant differences in nine lipid classes on the VM inner layer. After refrigeration, five lipid classes on the inner layer and seven lipid classes on the outer layer had statistically significant differences among VM types.
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Abbreviations
- CLA:
-
Conjugated linoleic acid
- d:
-
Days
- FA:
-
Fatty acyl residue
- FAME:
-
Fatty acid methyl ester
- GC-FID:
-
Gas chromatography-flame ionization detector
- MALDI-TOF MS:
-
Matrix-assisted laser desorption ionization time of flight mass spectrometry
- MUFA:
-
Monounsaturated fatty acyl residue
- PUFA:
-
Polyunsaturated fatty acyl residue
- SFA:
-
Saturated fatty acyl residue
- VM:
-
Vitelline membrane
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Acknowledgments
The authors greatly appreciate the use of Arkansas Nano and Bio Materials Characterization Facility at the University of Arkansas, supported by the National Science Foundation and the State of Arkansas.
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Shinn, S.E., Liyanage, R., Lay, J.O. et al. Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid. Lipids 51, 769–779 (2016). https://doi.org/10.1007/s11745-016-4153-x
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DOI: https://doi.org/10.1007/s11745-016-4153-x