ArticleKorean journal for food science of animal resources2014
Effects of Egg White Consumption on Allergy, Immune Modulation, and Blood Cholesterol Levels in BALB/c Mice.
Article in Korean journal for food science of animal resources, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 6 citations in OpenAlex.
- Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers.Food science & nutrition · 2023Article
- Review
- The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis.Cholesterol · 2018Review
- Effects of Egg White Consumption on Immune Modulation in a Mouse Model of Trimellitic Anhydride-induced Allergy.Korean journal for food science of animal resources · 2015Article
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Authors and funding
4 authors at 1 institution in 1 country.
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Abstract
We previously demonstrated that water-soluble egg yolk extract is not related to elevation of serum immunoglobulin E, which can initiate allergic reactions; however, it increases the level of high density lipoprotein (HDL)-cholesterol and the activity of B lymphocytes. In this study, egg white (EW) was fed to BALB/c mice to determine its influence on growth efficiency, immune modulation, and changes in serum lipid levels. A total of 50 five-wk-old BALB/c male mice were divided into 5 groups, 4 of which were fed 0, 10, 50, or 100 mg/d EW for 4 wk. Mice with an uptake of 10, 50 and 100 mg/d EW showed no significant changes in daily weight gain, feed efficiency rate, or populations of white blood cells. However, the activities of both B and T lymphocytes were significantly increased in all three EW groups at the final week of treatment. Interestingly, serum levels immunoglobulin E were not altered by EW consumption, but the IgG level was significantly increased in the 100 mg/d EW group. Serum lipid profile analyses showed no significant changes in total cholesterol, HDL, low density lipoprotein, or triglyceride levels by EW consumption. Taken together, these data demonstrate that consumption of EW promotes immune cell activities and the upregulation of serum IgG levels. However, we found no changes in serum lipid profiles and IgE levels. Therefore, our study suggests that consumption of EW might not be related to the risk of food allergy, but could be an excellent candidate for the maintenance of physiological homeostasis.
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