Journal article
Green tea polyphenol epigallocatechin-3-gallate improves the antioxidant capacity of eggs
Jianping Wang, Ru Jia, Pietro Celi, Xuemei Ding, Shiping Bai, Qiufeng Zeng, Xiangbing Mao, Shengyu Xu, Keying Zhang
Food & Function | ROYAL SOC CHEMISTRY | Published : 2020
DOI: 10.1039/c9fo02157d
Abstract
It has been shown that supplementation of layers' diets with epigallocatechin-3-gallate (EGCG) can improve egg albumen quality, but the underlying mechanisms behind this response are unclear. In this study, we investigate the effect of EGCG on egg antioxidative activity, free amino acid and fatty acid profiles, and the underlying relationship between the EGCG and oxidant-sensitive mitogen-activated protein kinase (MAPK) signaling pathway in laying hens. 288 hens (35-weeks-old) were fed 0 and 165 mg kg-1 of EGCG diets over 8 weeks. EGCG led to an increase in the albumen height, Haugh unit, and activity of glutathione S-transferase (GST) and a reduction in MDA content in plasma (P < 0.05). Egg..
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Grants
Awarded by National Natural Science Foundation of China
Awarded by Sichuan Provincial Science and Technology Projects
Funding Acknowledgements
The authors deeply acknowledge the National Natural Science Foundation of China (Grant No. 31872792 and 31402031), and Sichuan Provincial Science and Technology Projects (Grant No. 2018NZ20009, 2019YFH0062, 2014BAD13B04, 2014NZ0043, 2014NZ0002, and 2013NZ0054) for financial support.