egg-white and Neoplasms

The avian egg is an important source of nutrients, containing all of the proteins, lipids, vitamins, minerals, and growth factors required by the developing embryo, as well as a number of defense factors to protect against bacterial and viral infection. Moreover, eggs are now understood to contain substances with biological functions beyond basic nutrition, and extensive research has been undertaken to identify and characterize these biologically active components. This review mainly focused on biological activities of proteins and peptides derived from egg components. Several biological activities have now been associated with egg components, including novel antimicrobial activities, antiadhesive properties, immunomodulatory, anticancer, and antihypertensive activities, antioxidant properties, protease inhibitors, nutrient bioavailability, and functional lipids, highlighting the importance of egg and egg components in human health and in disease prevention and treatment. Continued research to identify new and existing biological functions of hen egg components will help to define new methods to further improve the value of eggs as a source of numerous biologically active compounds with specific benefits for human and animal health and secure their role in the therapy and prevention of chronic and infectious disease.

Topics: Animals; Anti-Infective Agents; Antioxidants; Egg Proteins; Egg White; Egg Yolk; Eggs; Health Promotion; Humans; Hypertension; Immunity; Neoplasms; Nutritional Physiological Phenomena

We conducted this experiment to assess the effect of saline injection in electrochemical therapy. Platinum electrodes using direct current were inserted into egg white or liver parenchyma. Pure water or 0.9%, 3%, or 26% sodium chloride were injected into various objects to compare with the control group (no injection). Power was set at 10 V. In the egg-white experiment, gas bubbles and coagulated protein developed around the electrodes. In ex vivo liver, frothy reddish debris developed around the cathodes, while a hardening and shrunken surface occurred around the anodes. The pH was 14 around the cathodes, 0 around the anodes. The electric current, the amount of coagulated protein, and the severity of tissue damage were all in proportion to the concentrations of the injected saline. The volume destroyed in the 26% saline group was 8.1 times larger than that of the control group. Therefore, injected saline, especially saturated saline, can enhance the effect of electrochemical therapy.

Topics: Animals; Egg White; Electric Stimulation Therapy; Electrodes; Hydrogen-Ion Concentration; In Vitro Techniques; Liver; Neoplasms; Sodium Chloride; Swine