Affiliation:
1. L.K. Ernst Federal Research Center for Animal Husbandry, Moscow region, Russian Federation
Abstract
Abstract
Poultry eggs contain high-quality proteins, fat, vitamins, and minerals necessary for human nutrition as food and ingredients in the food industry. Egg whites have exceptional foaming, emulsifying, gelling, and heat setting properties, making them popular for use in baked goods. Intensive study of egg whites to date has now settled on a stable opinion that there are no cells, and no DNA, in them. However, this study demonstrates the possibility of DNA extraction from outer thin whites of chicken egg. Protein degradation of chicken egg white contents by trypsin has been used. The 18S ribosomal DNA based PCR test shows that the extracted from outer thin whites DNA contains nuclear DNA. Moreover, the Hoechst 33342 staining proves that outer thin whites contain nuclei. Therefore, this study demonstrates that chicken egg whites contain nuclear DNA and contain nuclei (i.e., and cells).
Publisher
Research Square Platform LLC
Reference23 articles.
1. Impact of food processing on the structural and allergenic properties of egg white;Zhu Y;Trends Food Sci. Technol.,2018
2. Li-Chan, E. C. Y., & Kim, H.-O. Structure and Chemical Compositions of Eggs In Egg Bioscience and Biotechnology (ed. Mine, Y.) 1–96 (USA: John Wiley and Sons Inc., 2008).
3. Advances in the value of eggs and egg components for human health;Kovacs-Nolan J;J. Agric. Food. Chem.,2005
4. Exploring the chicken egg white proteome with combinatorial peptide ligand libraries;D'Ambrosio C;J. Proteome Res,2008
5. Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins;Nasabi M;Int. J. Biol. Macromol,2017