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The effect of theabrownins on the amino acid composition and antioxidant properties of hen eggs.

ABSTRACT: Pu-erh tea theabrownins (TBs) exert beneficial effect on egg quality and antioxidant properties of eggs, but the underlying mechanisms behind this response are unclear. In this study, we investigate the effect of TBs on egg antioxidative activity, amino acid and fatty acid profiles, and the underlying relationship between the TBs and oxidant-sensitive Nrf2 signaling pathway in laying hens. Eighty layers were fed a basal diet (control) and 400 mg/kg of TBs supplemented diet for 12 wk. TBs led to an increase in albumen height and Haugh unit (P < 0.05). The albumen lysine, valine, and tryptophan were higher in layers fed TBs, whereas yolk tryptophan, methionine, vitamin A, and α-tocopherol content were enhanced by TBs (P < 0.05). Eggs albumen and yolk showed higher total antioxidant capacity (T-AOC), reducing power (RP), and the scavenging rate of 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH), and lower MDA content than those of eggs from the control group (P < 0.05). Also, magnum Nrf2, hemeoxygenase 1 (HO-1), NAD(P)H quinone dehydrogenase 1 (NQO1), and Bcl2 expression were up-regulated by TBs, whereas magnum proapoptotic gene (Bax, caspase 3, Cyt C) were down-regulated by TBs (P < 0.05). Our findings suggest that TBs improved egg albumen quality and antioxidant activity, and the Nrf2-ARE pathway were found to be involved in this process.

SUBMITTER: Wang J

PROVIDER: S-EPMC10518584 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature

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The effect of theabrownins on the amino acid composition and antioxidant properties of hen eggs.

Wang Jianping J Zhang Tao T Wan Chunpeng C Lai Zhangfeng Z Li Jun J Chen Luojun L Li Mingxi M

Poultry science 20230413 11

Pu-erh tea theabrownins (TBs) exert beneficial effect on egg quality and antioxidant properties of eggs, but the underlying mechanisms behind this response are unclear. In this study, we investigate the effect of TBs on egg antioxidative activity, amino acid and fatty acid profiles, and the underlying relationship between the TBs and oxidant-sensitive Nrf2 signaling pathway in laying hens. Eighty layers were fed a basal diet (control) and 400 mg/kg of TBs supplemented diet for 12 wk. TBs led to ...[more]

PMID: 37734359

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Project description:This study determined the effect of temperament on antioxidant capacity and the relationship between antioxidant capacity and the contents of amino acids (AA) and fatty acids (FA) in muscle of Hu sheep. Organ and muscle samples of five calm and five nervous Hu sheep were collected to determine the antioxidant capacity and the contents of AA and FA in muscle tissue. The concentrations of malondialdehyde (MDA) and superoxide excretion enzyme (SOD) in muscle and intestinal tissue of calm Hu sheep were lower than those of nervous Hu sheep (p < 0.01), and the activity of glutathione peroxidase (GSH-Px) in liver of calm Hu sheep was significantly higher than that of nervous Hu sheep (p = 0.050). The content of AA of calm Hu sheep was higher than that of nervous Hu sheep, especially the content of reductive amino acids, which was significantly higher than that of nervous Hu sheep (p = 0.029). Fatty acid content of nervous Hu sheep was higher than that of calm type, and saturated fatty acid content was significantly higher than that of calm type (p = 0.001). The SOD content in muscle tissue was positively correlated with the contents of aspartic acid (Asp), alanine (Ala) and lysine (Lys). Catalase (CAT) activity was positively correlated with Ala content. There was a significant positive correlation between total antioxidants (T-AOC) and glutamate (Glu) (p < 0.05). MDA concentration was positively correlated with lauric acid (C12:0), triseconic acid (C13:0), myristic acid (C14:0) content (p < 0.01), and ginkgo acid (C15:0) content. The total antioxidants (T-AOC) was negatively correlated with stearic acid (C18:0) (p < 0.05). Our conclusion is that the antioxidant capacity of calm Hu sheep is superior to that of nervous Hu sheep, which may be due to the higher AA (especially reductive amino acids (Arg, Lys, Ala and Glu)) content in the muscle and the lower FA (especially SFA) content, which improve the antioxidant capacity of the organism and allow for further exploration of the mechanisms by which animal temperament affects antioxidant performance.

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The effect of theabrownins on the amino acid composition and antioxidant properties of hen eggs.

Publications

The effect of theabrownins on the amino acid composition and antioxidant properties of hen eggs.

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