Nutritional and allergenic properties of hen eggs

Abstract

Chicken eggs, along with cow milk, are the most important source of proteins and other valuable nutrients that are introduced to a baby`s diet. Certain components of eggs, besides nutritional, also have other biological functions. Both proteins, phospholipids or carotenoids, are bioactive components which affect the physiological processes in the human body. Regular consumption of chicken eggs rich in substances with antibacterial, anti-inflammatory, immunomodulatory and antioxidant properties may contribute to reducing the incidence of certain lifestyle diseases. Ovomucoid, as a glycoprotein which inhibits bacterial protease, is a component of eggs with bactericidal properties. Similarly, the ovotransferrin protein has a bacteriostatic effect on the Escherichia coli strain or Streptococcus mutans. Due to the strong antioxidant properties, phospholipids, vitamin E and folic acid are extremely valuable egg components. It is believed that the high antioxidant potential of these compounds is important in preventing the development of atherosclerosis and other metabolic syndromes. It is also worth mentioning lutein and zeaxanthin, which are dyes that form a protective barrier against the degeneration of the macula of the human eye. An extremely important function for the human immune system is also met by lysozyme, which stimulates the synthesis of interferon, stimulating the immune response. Unfortunately, hypersensitivity to chicken eggs is one of the most common food allergies in children and affects 0.5-9% of the population. The major egg allergens (Gallus spp.): ovomucoid (Gal d 1), ovalbumin (Gal d 2), conalbumin (Gal d 3) and lysozyme (Gal d 4) are present in egg white and most often cause allergic reactions in children. Minor allergens: serum albumin (Gal d 5) and YGP42 protein (Gal d 6) are found in the egg yolk and are more likely to sensitize adults.