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

研究成果: Article査読

抄録

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.

本文言語English
論文番号127077
ジャーナルFood Chemistry
327
DOI
出版ステータスPublished - 2020 10 15

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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