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Article

Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

1
College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
2
Shenzhen Agricultural Genome Research Institute, Chinese Academy of Agriculture Sciences, Shenzhen 440307, China
3
Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100094, China
*
Author to whom correspondence should be addressed.
Academic Editor: María Del Mar Campo Arribas
Foods 2022, 11(4), 527; https://doi.org/10.3390/foods11040527
Received: 11 January 2022 / Revised: 30 January 2022 / Accepted: 7 February 2022 / Published: 11 February 2022
(This article belongs to the Special Issue Antimicrobial Impact of Substances in Food Matrices)
Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The change in TMA content in yolk was analyzed at different storage temperatures and for different storage durations. The known antibacterial components of eggs, including the cuticle quality of the eggshell and the lysozyme activity and content in egg white, were also assessed. The total bacterial count (TBC) of different parts of eggs were detected. The results showed that the inhibitory effect of TMA on Escherichia coli (E. coli) growth increased with increasing TMA concentration, and the yolk TMA content significantly increased with storage duration (p < 0.05). The cuticle quality and lysozyme content and activity significantly decreased with storage time and increasing temperature, accompanied by a significant increase in the TBC on the eggshell surface and in the egg white (p < 0.05). This work reveals a new role for trace TMA in yolks because it reduces the risk of bacterial colonization, especially when the antibacterial function of eggs is gradually weakened during storage. View Full-Text
Keywords: TMA; lysozyme; cuticle; bacteriostasis TMA; lysozyme; cuticle; bacteriostasis
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MDPI and ACS Style

Shi, X.; Li, X.; Li, X.; He, Z.; Chen, X.; Song, J.; Zeng, L.; Liang, Q.; Li, J.; Xu, G.; Zheng, J. Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs. Foods 2022, 11, 527. https://doi.org/10.3390/foods11040527

AMA Style

Shi X, Li X, Li X, He Z, Chen X, Song J, Zeng L, Liang Q, Li J, Xu G, Zheng J. Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs. Foods. 2022; 11(4):527. https://doi.org/10.3390/foods11040527

Chicago/Turabian Style

Shi, Xuefeng, Xingzheng Li, Xianyu Li, Zhaoxiang He, Xia Chen, Jianlou Song, Lingsen Zeng, Qianni Liang, Junying Li, Guiyun Xu, and Jiangxia Zheng. 2022. "Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs" Foods 11, no. 4: 527. https://doi.org/10.3390/foods11040527

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