Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis

Tatsuki Ogura, Masataka Wakayama, Yujin Ashino, Rie Kadowaki, Miyu Sato, Tomoyoshi Soga, Masaru Tomita

Research output: Contribution to journalArticle

Abstract

Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein, water-soluble metabolites in raw and boiled eggs produced from chickens raised with corn- or rice-fed were analyzed. Each egg was separated into yolk and white, and freeze-dried samples were analyzed by CE-MS and LC-MS. Abundant metabolites included amino acids in yolks and sugars in whites. Compared to corn-fed, rice-fed resulted in three times higher betaine and uridine monophosphate concentrations in yolks and whites, respectively. Boiled whites contained more than four times higher concentrations of amino acids and fructose than raw whites. Metabolites in yolks exhibited minimal changes after boiling. Our findings support the use of water-soluble metabolomics to evaluate the effects of heating and feed crops on taste components.

Original languageEnglish
Article number127077
JournalFood Chemistry
Volume327
DOIs
Publication statusPublished - 2020 Oct 15

Keywords

  • Amino acid
  • Chicken egg
  • Heating
  • Metabolomics
  • Organic acid
  • Sugar
  • Taste component
  • Water-soluble metabolites

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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