Search Results (615)

The therapeutic use of non-steroidal anti-inflammatory drugs (NSAIDs) is limited by gastrointestinal and renal adverse effects caused by non-selective COX-1 and COX-2 inhibition. To address this issue, a new series of naproxen–azetidinone hybrids was rationally designed and synthesized to enhance COX-2 selectivity and reduce off-target toxicity. The synthesis involved esterification, hydrazide formation, Schiff base condensation, and intramolecular cyclization with chloroacetyl chloride. Structural characterization was achieved through FT-IR, ¹H NMR, and ¹³C NMR analyses. In silico ADMET profiling confirmed compliance with Lipinski’s rule and predicted favorable gastrointestinal absorption. Molecular docking revealed high COX-2 binding affinities (−11.93 to −9.72 kcal/mol), while MM/GBSA analysis identified compound N4_c (ΔG = −62.27 kcal/mol) as the most stable complex, surpassing meloxicam and naproxen. DFT (B3LYP/6-31G(d,p)) frontier molecular orbital analysis indicated a narrow HOMO–LUMO gap (ΔE = 2.97 eV) for N4_c, suggesting high electronic reactivity and strong enzyme interaction. Molecular dynamics simulations confirmed complex stability. In vivo anti-inflammatory testing using an egg-white-induced rat paw edema model showed that N4_d, N4_e, and N4_f achieved higher inhibition (19.22%, 16.98%, and 16.98%) than naproxen (4.3%). These results highlight 2-azetidinone–naproxen hybrids as promising selective COX-2 inhibitors with enhanced pharmacokinetic and electronic properties. Full article

Carboxymethyl chitosan (CMCS) is ideal for active packaging due to its non-toxicity and degradability, but its poor film-forming performance (strong hydrophilicity, weak mechanical properties, and low antibacterial activity) limits practical use. This study prepared a new edible antibacterial presFervation film (SDEWL-CMCS) by adding salted duck egg white lysozyme (SDEWL) to CMCS (as the film-forming substrate). It investigated how SDEWL concentration affects the composite film’s properties (thickness, water solubility, moisture/oil resistance, mechanical properties, and antibacterial activity) and tested the film’s preservation effect on small nectarines. The results showed the composite film had significantly improved packaging and antibacterial properties: compared to pure CMCS film, it had higher tensile strength, lower water solubility, better oil resistance and water vapor barrier performance, and stronger antibacterial activity against Escherichia coli and Staphylococcus aureus (larger inhibition zone diameters). The SDEWL-CMCS film effectively preserved small nectarines by inhibiting surface bacteria, regulating the preservation environment, and delaying fungal decay. This study confirms the film’s potential as a sustainable fruit packaging alternative, providing a theoretical basis for developing new fruit/vegetable preservation packaging and reducing the food industry’s reliance on non-degradable petroleum-based packaging. Full article

This study evaluated the inclusion of increasing levels of xylanase in reduced-energy diets for commercial laying hens. A total of 280 Lohmann LSL white laying hens were equally allocated one of five dietary treatments, with seven replicates of eight hens each being a positive control: a wheat and soybean meal-based diet (PC, ME 2725 kcal/kg), a negative control diet (NC, PC minus 100 kcal) and three diets with increasing xylanase levels of 50, 100 and 150 g/MT (NC + XM50, NC + XM100 and NC + XM150, respectively). The hens were monitored from 20 to 40 weeks of age to assess productive performance, egg quality and intestinal health, including histomorphometry, permeability and microbiota composition. Xylanase inclusion at 50 and 100 g/MT significantly improved egg production and egg mass, as well as shell strength and thickness, while maintaining feed intake and feed conversion efficiency, while xylanase inclusion at 150 g/MT decreased egg production and egg mass. Additionally, intestinal permeability was significantly reduced, and positive changes were observed in the gut microbiota. Higher doses of xylanase (100 and 150 g/MT) increased bacterial abundance and diversity, with a greater presence of beneficial phyla such as Bacteroidota, which play an important role in gut health. There was also a reduction in Actinobacteriota, indicating a lower presence of potential pathogens. Changes in Campylobacterota, Cyanobacteria and Proteobacteria were observed, especially with the highest xylanase dose. These findings suggest that xylanase can improve laying hen performance and promote intestinal integrity and microbial balance when included in energy-reduced diets, offering a promising strategy to enhance health and productivity in commercial egg production systems. Full article

With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. This study aimed to elucidate the impact of egg white supplementation on the stability, physicochemical attributes, sensory quality, and shelf-life of yogurt. Yogurt samples were prepared by fermenting milk supplemented with 0%, 5%, 10%, 15%, 20%, and 25% egg white, and subsequently evaluated for physicochemical parameters, microstructure, rheological behavior, water-holding capacity, and sensory profiles using an electronic nose and electronic tongue. Results showed that 5% egg white significantly improved yogurt stability after one day of refrigeration, whereas 10% supplementation yielded texture comparable to the control but with enhanced protein content, water retention, gel strength, and microstructural uniformity. Over 14 days of cold storage, a gradual decline occurred in physicochemical and structural parameters across all samples; however, flavor profiles remained largely stable, with no adverse effects on sensory quality except for a mild increase in acidity. These findings highlight egg white as a functional ingredient capable of improving yogurt stability and textural quality without compromising flavor, offering new opportunities for the development of high-protein, dual-animal protein fermented dairy products in the functional food industry. Full article

Giant dielectric oxides are attractive for next-generation capacitors and related applications, but their practical use is limited by high loss tangent (tanδ), strong temperature dependence of dielectric permittivity (ε′), and the need for energy-intensive high-temperature sintering. To address these challenges, this study focuses on the development of (In_0.5Ta_0.5)_xTi_1−xO₂ (ITTO, x = 0.02–0.06) ceramics via a green egg-white solution route, targeting high dielectric performance at reduced processing temperatures. The as-calcined powders exhibited the anatase TiO₂ phase with particle sizes of ~20–50 nm. These powders promoted densification at a sintering temperature of 1300 °C, significantly lower than those of conventional co-doped TiO₂ systems. The resulting ceramics exhibited refined grains, high relative density, and homogeneous dopant incorporation, as confirmed by XRD, SEM/TEM, EDS mapping, and XPS. Complementary density functional theory calculations were performed to examine the stability of In³⁺/Ta⁵⁺ defect clusters and their role in electron-pinned defect dipoles (EPDDs). The optimized ceramic (x = 0.06, 1300 °C) achieved a high ε′ of 6.78 × 10³, a low tanδ of 0.038, and excellent thermal stability with Δε′ < 3.9% from 30 to 200 °C. These results demonstrate that the giant dielectric response originates primarily from EPDDs associated with Ti³⁺ species and oxygen vacancies, in agreement with both experimental and theoretical evidence. These findings emphasize the potential of eco-friendly synthesis routes combined with rational defect engineering to deliver high-performance dielectric ceramics with reliable thermal stability at reduced sintering temperatures. Full article

Background: Atopic dermatitis (AD) and food allergy (FA) are common allergic diseases in early childhood. AD may be concomitant with FA, particularly in young children. Although studies report the prevalence of FA in children with AD, there is insufficient data regarding different phenotypes of FA. Objective: The aim of our research was to determine the prevalence and clinical predictors of different phenotypes of concomitant FA in children with AD. Methods: This cross-sectional multicenter study included patients younger than 24 months old diagnosed with AD, recruited from 14 pediatric allergy centers. Patients were categorized into two groups using skin testing, allergen-specific IgE, and ultimately food challenge testing (FCT): those with FA and those without. Individuals with FA were classified into three distinct phenotypes: IgE-mediated, non-IgE-mediated, and concurrent IgE- and non-IgE-mediated. Results: The data of 530 children [59% male, median-age 7 months (IQR: 5–11)] were analyzed. IgE-mediated FA was found in 28.1% of participants, whereas 22.4% (n = 119/530) exhibited non-IgE-mediated FA. Concurrent IgE- and non-IgE-mediated FA was reported in 12.1% (n = 64/530) of patients. Cow’s milk (69.6%) and egg-white (68.9%) were identified as the most prevalent allergens. Cow’s milk was primarily responsible for non-IgE-mediated and egg-white for IgE-mediated FA. The most significant predictors of FA were severe AD and the presence of blood in stool with odds ratios of 8.25 (95% Cl: 3.04–22.39) and 10.04 (95% CI: 2.03–49.59), respectively (p < 0.01) (p < 0.005). Conclusions: The study’s findings indicate that children with early-onset and mild-to-moderate AD deserve to be comprehensively assessed for FA symptoms. The most significant indicators of concomitant FA in AD patients were the presence of blood in stool and severe AD. It is important to consider that those who exhibit IgE-mediated FA may also have concurrent non-IgE-mediated FA. We underline that it is important to consider that children with AD who exhibit IgE-mediated FA may also have concurrent non-IgE-mediated FA. Addressing these symptoms may assist healthcare practitioners in clinical practice to improve the quality of care for AD patients having FA. Full article

Background/Objectives: Obesity and insulin resistance are increasing globally. Emerging evidence suggests that not only the quantity but also the source of dietary protein may improve metabolic health outcomes. This study evaluated the effects of high-protein diets (HPDs) containing animal or plant protein sources on obesity and obesity-related metabolic markers in a rodent model of genetic obesity. Methods: Obese male fa/fa Zucker rats were fed HPDs (35% of energy) containing protein from different sources (casein, egg white protein, soy + pea protein, mixture of egg white + soy + pea proteins) or a normal protein diet (15% of energy) containing casein over 8 weeks. Oral glucose tolerance, weight gain, fat depots, serum biochemistry, adipocyte and pancreatic islet size, and markers of adipose tissue lipolysis, insulin signaling, and immune cells were assessed. Results: Consumption of HPDs containing egg white protein, soy + pea, or their mixture resulted in smaller adipocytes compared to the casein diets, despite greater weight gain, elevated serum NEFA, and more total visceral fat in the HPD plant group. These HPD groups had reduced fasting insulin and no compensatory pancreatic islet enlargement. CD3 levels were elevated in adipose tissue without changes in F4/80, and no differences were observed in ATGL, HSL, Akt or AS160. Conclusions: The source of dietary protein in HPDs significantly influences metabolic outcomes in obese rats, impacting adipocyte and pancreatic islet size, insulinemia, and immune cell markers in adipose tissue. These findings support the potential of employing targeted dietary protein interventions for managing obesity-related metabolic disorders. Full article

Potato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteolytic inhibition and surimi gel texture. Tropical fish surimi, particularly LZ, exhibited the highest degree of autolysis induced by endogenous proteases (p < 0.05), as evidenced by degradation of myosin heavy chain and tropomyosin. PP demonstrated a broad range of proteolytic inhibition activities against chymotrypsin, trypsin, papain, and cathepsin L, with chymotrypsin being the most susceptible. At a PP concentration of 0.3%, the highest autolytic inhibition was obtained in AP (72.24%), followed by LZ surimi (60.44%, p < 0.05). Egg white protein (EW) showed autolytic inhibitory activity at 14.50–50.52% in all species at 0.3%. Surimi gels with only 0.025% PP exhibited breaking forces and distance comparable to those with added 0.3% EW, regardless of the cooking regimes. In tropical surimi, PP at 0.3% increased the breaking force by 4.13–5.38-fold under a setting condition (as the best heating regime) compared with the control. At this concentration, PP decreased the whiteness of LZ and AP in the set surimi gels by 7.03% and 6.42% (p < 0.05), respectively, whereas its effect on TB and PW surimi was negligible. The study demonstrates that PP can be a promising alternative to EW to control proteolytic degradation and improve textural properties of cold-water and tropical surimi. Full article

The omega-3 polyunsaturated fatty acids (n-3 PUFA) in animal-derived foods are increasingly important for human health. Sacha inchi (Plukenetia volubilis L.), rich in n-3 PUFA, is a promising feedstuff for producing n-3 PUFA-enriched animal products. However, research on dietary Sacha inchi oil (SIO) supplementation in laying hens remains limited. Therefore, this study aimed to evaluate the effects of SIO on production performance, egg quality, and yolk fatty acid (FA) composition in laying hens. A total of 192 hybrid hens [(♂ White Leghorn × ♀ Egyptian Fayoumi); initial body weight: 1910 ± 22.14 g; age: 25 weeks old] were randomly assigned one of the four diets: a basal diet (CONT), and three tested diets based on CONT with the addition of 1.5%, 3.0%, and 4.5% SIO (as-feed basis) (SI15, SI30, and SI45, respectively). Each dietary treatment included 48 hens housed in 12 battery cages for 56 days with 4 birds per cage. Increasing dietary SIO levels significantly reduced average daily feed intake (p < 0.05). Egg yolk weight linearly increased (p < 0.05) with higher SIO inclusion, while other egg quality traits were unaffected. SIO supplementation significantly increased (p = 0.001) yolk n-3 PUFA level (from 0.79% to 8.29% on day 28, and from 0.87% to 9.13% on day 56) and substantially reduced the n-6/n-3 PUFA ratio by about nine-fold on both 28 and 56 days. In conclusion, SIO is a promising n-3 PUFA-rich feed ingredient for egg production. Adding 3.0–4.5% SIO in laying hen diets can enhance egg yolk weight and n-3 PUFA level while reducing feed intake without negatively affecting egg production or quality. Full article

The aim of this study was to evaluate the effects of Flos lonicerae and Baikal skullcap extracts (PE) on laying performance, antioxidant capacity, immune function, follicular development, estrogen secretion, ovarian metabolomics, and cecal microbiota in aged laying hens. The total number of 70-week-old XinYang Black-Feathered laying hens was 240. These hens were randomly divided into two groups, with each group consisting of six replicates of 20 birds. Control (CON) group was fed a basal diet, whereas the PE group received the same basal diet supplemented with 500 mg/kg of PE. The duration of the experiment was 10 weeks. The findings indicated that the supplementation of PE improved laying performance, antioxidant capacity, and immune function. This was reflected by significant increases (p < 0.05) in laying rate, feed conversion ratio, antioxidant indicators (such as glutathione peroxidase, total antioxidant capacity, and catalase), and immunoglobulin levels. Additionally, there were notable decreases (p < 0.05) in the malondialdehyde levels and pro-inflammatory markers. Moreover, the PE group exhibited a greater number of large yellow and white follicles, as well as higher serum estrogen levels, compared to the CON group (p < 0.05). 16S rRNA sequencing revealed that PE supplementation altered the composition of the cecal microbiota by increasing Ruminococcus_torques_group, Butyricoccus and Christensenellaceae_R-7_group abundances and decreasing Bacteroides, Prevotellaceae_UCG-001 and Megamonas abundances (at genus level), which are primarily associated with short-chain fatty acid production. Ovarian metabolomic analysis showed that the major metabolites altered by PE supplementation were mainly involved in follicular development, estrogen biosynthesis, anti-inflammatory and antioxidant properties. Moreover, changes in both the cecal microbiota (at genus level) and ovarian metabolites were strongly correlated with laying performance, antioxidant status, and immune function. In conclusion, PE supplementation improved laying performance in aged hens by enhancing antioxidant, immune, and ovarian functions, promoting follicular development and estrogen secretion, and modulating the gut microbiota and ovarian metabolites. These findings will offer novel insights into the mechanisms that underlie egg production in the ovaries of aged poultry. Full article

Salmonella spp. outbreaks associated with eggs have attracted widespread concerns about food safety. To provide necessary information for further pasteurization processes and computer simulations induced by radio frequency (RF) and microwave (MW) energy, the dielectric properties, penetration depth, and heating rates of egg white, yolk, and eggshell were measured, calculated, or fitted by regression models. The results demonstrated that both the dielectric constant and dielectric loss factor of egg white and yolk decreased dramatically with raised frequency within the RF range from 10 to 300 MHz, and then reduced slightly within the MW range from 300 to 3000 MHz. Dielectric constant, and loss factor of egg white, yolk, and eggshell increased with raised temperature. The penetration depth of egg white, yolk, and eggshell decreased with increasing of frequency. RF waves had a deeper penetration depth than that of MW waves at the same temperature. The fourth-order polynomial models provided a good fit to the experimental data with large coefficients of determination (R² > 0.902). The heating rate of the egg samples increased with increasing RF voltage and microwave power, and the heating rate of yolk was higher than that of egg white or eggshell at the same conditions. This study offers essential data and effective guidance in developing and optimizing RF and MW pasteurization techniques for ensuring the microbial safety of eggs, using both experiments and mathematical simulations. Full article

This study aims to develop egg white protein (EWP) biocomposite films reinforced with chitin nanocrystals (ChNCs, 1–5 wt.%) by compression molding to overcome the mechanical and barrier limitations of protein-based films for sustainable packaging. ChNC incorporation may modulate film microstructure, crystallinity, and thermal stability, thereby enhancing functional performance. Films were prepared by adding ChNCs either as aqueous suspensions or lyophilized powder, and their structural, thermal, mechanical, optical, and barrier properties were systematically evaluated. Scanning electron microscopy confirmed a more homogeneous dispersion of ChNCs when added as suspensions, while powder addition promoted partial aggregation. X-ray diffraction revealed increased crystallinity with ChNC reinforcement. Mechanical tests showed that films with 2 wt.% ChNCs in suspension exhibited the highest tensile strength, whereas those with 5 wt.% in powder form became stiffer but less extensible. Oxygen permeability was not significantly affected, while water vapor permeability decreased by up to 14.5% at 2 wt.% ChNCs incorporated as powder. Transparency and color remained largely unchanged by ChNC addition, except for a slight increase in yellowness. Overall, these findings demonstrate that the incorporation method and concentration of ChNCs play a crucial role in tailoring the physicochemical performance of EWP films. The results provide new insights into the design of EWP-based nanocomposites and support their potential as bio-derived materials for advanced food packaging applications. Full article

Background: Early-life sensitization to house dust mites (HDMs) is a recognized risk factor for adverse respiratory allergic outcomes. Methods: We investigated the clinical characteristics of infants under two years of age who visited our allergy clinic for evaluation with detectable HDM-specific IgE (sIgE) and compared them to HDM-sIgE–negative infants. Results: Among 1793 infants tested for HDM sIgE, 96 (5.4%) demonstrated sensitization. In the HDM-positive cohort, the prevalence of atopic dermatitis was 74.0% (90.9% among those <12 months), food allergy was 57.3% (100% among those <12 months), egg white sensitization was 71.9% (90.9% among those <12 months), and cow’s milk sensitization was 56.3% (81.8% among those <12 months). Atopic dermatitis, food allergy, ≥4 wheezing episodes, physician-diagnosed asthma, allergic rhinitis, egg white sensitization, cow’s milk sensitization, and sensitization to three or more food allergens were significantly more common in the HDM-positive group compared with the HDM-negative group. Significant correlations were observed between HDM sIgE and total IgE levels, as well as between HDM sIgE and egg white sIgE levels. Overall, HDM sensitization in infants was most frequently accompanied by atopic dermatitis and egg white sensitization. Conclusions: These findings suggest that early HDM sensitization should be closely monitored, particularly in infants with atopic dermatitis and food allergies who exhibit elevated total IgE and egg white sIgE levels. Full article

Food irradiation is a clean, safe and non-thermal technology applied to destroy pathogenic microorganisms, i.e., Salmonella spp., in hen eggs. Currently, in Europe only the egg white can be irradiated up to 3 kGy, so different control methods are crucial for official inspections to identify illicit treatments. In this work, an analytical method was proposed to determine the radiolytic markers, namely 2–dodecylcyclobutanone (2–DCB) and 2–tetradecylcyclobutanone (2–TCB) in hen egg samples. This method is based on headspace solid phase micro-extraction coupled with gas chromatography/mass spectrometry (HS–SPME/GC–MS). The eggs were treated by an X-ray irradiator at dose levels of 0.5, 1.0 and 3.0 kGy. The preliminary validation showed good selectivity, without matrix interferences in non-irradiated samples. Spiked samples showed linear responses in the range 2.5–25.0 µg kg⁻¹, where 2.5 µg kg⁻¹ was the limit of detection for both analytes. Irradiated samples showed a dose-dependent increase in signal intensity and a constant 2–DCB/2–TCB ratio. The minimum dose level detected was 0.5 kGy for all samples, and the 2–DCB and 2–TCB signals remained stable over one month after irradiation. Not least, white analytical chemistry was used to evaluate the HS–SPME/GC–MS method validation effectiveness, greenness power and economic efficiency, compared to the EN 1785:2003 standard method. The results of this study prove that the HS–SPME/GC–MS method is a reliable green alternative to the official method, which is suitable in food safety control programs. Full article

The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodology to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different levels of milk powder, egg white, yeast, sugar, psyllium husk powder, xanthan gum, and soy lecithin. The models fit achieved an $R^2\ge 80\%$. The optimized formulation increased the specific loaf volume from 1.7 to 2.8 cm³ g⁻¹ and decreased crumb firmness from 10.6 to 3.7 N compared to the initial gluten-free bread formulation (C1). Egg white, milk powder, and psyllium contribute to the formation of a gluten-like network, which enables gas retention, dough expansion, and volume increase. In addition, soy lecithin, among hydrocolloids, enhances dough stability and moisture retention, resulting in a softer crumb. Sensory evaluation indicated good consumer acceptability (average score of 7 on a 9-point hedonic scale), particularly for texture and flavor. These findings suggest that optimal formulation of sorghum achieves both technological and sensory properties, supporting its potential as a viable gluten-free bread alternative. Full article