Presented at a DSM customer event, Village Neuf , France on June 2013: Exploring the benefits of feed carotenoids for egg quality. Surai, P.

1. New developments regarding
antioxidants in eggs
Professor Peter Surai, PhD, DSc
Feed-Food. Ltd.,
Scottish Agricultural College,
Scotland, UK
psurai@feedfood.co.uk

3. World’s egg production, mln tonnes
0
10
20
30
40
50
60
70
2000 2007 2010 2011
51,2
59 63,5 65

4. Egg production, million tonnes
0
5
10
15
20
25 24,2
5,42
3,49
2,48 2,46 2,28 2,04
1,17 1,06 0,84 0,66

5. Egg consumption
0
50
100
150
200
250
300
350
Japan China Mexico Denmark Ukraine UK
345 339 332
299
285
186

6. Basic egg composition, %
74,4
12,1
11,2
2,3
Water
Proteins
Lipids
Other

7. Essential amino acids supplied by a single
egg, % of daily requirement
25
19,3
21,4
41,3
33,4
28,6
32,9
23,1
0
5
10
15
20
25
30
35
40
45
Ileu Leu Lys M+C Ph+Tyr Tre Tryp V

8. Vitamin supply from a large egg,
% RDA
0
5
10
15
20
25
30
35
40
45
B12 K D B7 A B9 B5 B2 B3 E B1 B6
44
33
30
26,6
18,8
17
14,2
11,4 10 9,2
4,6 4,3

9. 0
5
10
15
20
25
Se P Iodine Fe Cu Zn Na K Ca Mg
22,7
13,8
11,3
7,9 7,5 7,5
4,6 3,9 3,5
1,6
Mineral supply from a large egg,
% RDA

10. Fatty acid composition of the egg yolk, %
0
10
20
30
40
50
Saturated MUFA PUFA
35
45
20

11. Your cholesterol numbers are just
too high

12. 1. Main part of cholesterol is
synthesised by the body
2. Good and bad cholesterol
3. Re-analysis of old data
4. Cholesterol is not the major cause
of CVD
5. Choline and cholesterol absorption
6. Cholesterol responders and non-
responders
Cholesterol update

13. 28th March 2013 | Saeed Hall 2 | Dubai, UAE
Dubai World Trade Centre

14. Water - 30 g
Protein - 3.5 g
Carbohydrate - 0.3 g
Ash - - 0.2 g
ALBUMEN:
YOLK:
Fat - 6 g
Water - 10 g
Protein - 3 g
Carbohydrate - 0.125 g
Ash - - 0.3 g
Antioxidants
Triglyceride - 63.2%
Phospholipid - 29.7%
Free cholesterol - 4.9%
Cholesteryl esters - 1.3%
Free fatty acids - 0.9%
Vitamin E - 3,0- 5.0 mg
Retinol - 0.1-0.14 mg
Carotenoids - 0.3 - 0.6 mg
Selenium - 6 - 10 ug
Vitamin D - 1- 2 ug

15. Fatty acid composition of egg yolk, %
Fatty acid Chicken Turkey
16:0 25.8 28.9
16:1n-7 2.1 8.8
18:0 8.1 7.9
18:1n-9 40.5 39.5
18:1n-7 1.6 3.3
18:2n-6 14.7 8.6
20:4n-6 1.7 1.2
22:6n-3 1.6 0.4
Surai et al., 1999

16. Free radicals and toxic products of their
metabolism
Antioxidant protection

17. Free radicals
• In biological systems free radicals
are represented by activated
oxygen compounds that attack cells

18. How many free radicals
are produced each day?
• About 1012 O2 molecules processed by each rat
cell daily and the leakage of partially reduced
oxygen molecules is about 2%, yielding about 2
x1010 molecules of ROS per cell per day (Chance B.,
Sies H. and Boveries A., 1979)
• Prof. Bruce Ames has shown that the DNA in
each rat cell is hit by about 100,000 free
radicals a day.

19. LIPID OXIDATION
• Oxygen can react with unsaturated fatty
acids
• Fragments the fatty acid into smaller, more
volatile molecules - aldehydes
• Many aldehydes have strong flavor
• Rancid flavors are usually a product defect
but can be desirable
• Lipid peroxides are carcinogenic and toxic

20. Lipid peroxides
• Lipid peroxidation is associated with the
formation with a wide range of secondary
aldehyde products
• Approximately 20 heterocyclic amines of
high mutagenic activity were isolated
from protein-rich food

21. Cholesterol oxidation products are commonly found
in food of animal origin and they are formed during
food processing, storage and cooking
More than 60 cholesterol oxides have been identified
Fresh egg yolk contains no cholesterol oxides but
spray-dried egg yolk powder is a rich source of
oxycholesterols
Oxysterols
Surai, 2006

22. Practically all oxysterols of major pathophysiologic
interest have been shown to markedly up-regulate
expression and synthesis of adhesion molecules,
inflammatory cytokines and chemokines
Cholesterol oxidation thus appears to be an
important biochemical pathway through which it
exerts toxic, inflammatory and finally atherogenic
effects
Oxysterols
Leonarduzzi et al., 2002

23. Leonarduzzi et al., 2002
Oxysterols and CVD

24. Coronary artery disease

25. US Mortality, 2002
Source: US Mortality Public Use Data Tape 2002, National Center for Health Statistics, Centers for
Disease Control and Prevention, 2004.
Rank Cause of Death
No. of
deaths
% of all
deaths
1. Heart Diseases 696,947 28.5
2. Cancer 557,271 22.8
3. Cerebrovascular diseases 162,672 6.7
4. Chronic lower respiratory diseases 124,816 5.1
5. Accidents (Unintentional injuries) 106,742 4.4
6. Diabetes mellitus 73,249 3.0
7. Influenza and pneumonia 65,681 2.7
8. Alzheimer disease 58,866 2.4
9. 9.Nephritis 40,974 1.7
10. Septicemia 33,865 1.4

26. Change in the US Death Rates* by Cause,
1950 & 2002
* Age-adjusted to 2000 US standard population.
Sources: 1950 Mortality Data - CDC/NCHS, NVSS, Mortality Revised.
2002 Mortality Data: US Mortality Public Use Data Tape, 2002, NCHS, Centers for Disease Control and
Prevention, 2004
22.5
180.7
48.1
586.8
193.9
56.0
193.4
240.1
0
100
200
300
400
500
600
Heart
Diseases
Cerebrovascular
Diseases
Pneumonia/
Influenza
Cancer
1950
2002
Rate Per 100,000

27. Lifetime Probability of Developing Cancer,
By Site, Men, US, 1999-2001
Lifetime Probability of Developing Cancer,
By Site, Men, US, 1999-2001
Source: DevCan: Probability of Developing or Dying of Cancer Software, Version 5.2 Statistical Research and
Applications Branch, NCI, 2004. http://srab.cancer.gov/devcan
Site Risk
All sites 1 in 2
Prostate 1 in 6
Lung and bronchus 1 in 13
Colon and rectum 1 in 17
Urinary bladder 1 in 28
Non-Hodgkin lymphoma 1 in 46
Melanoma 1 in 53
Kidney 1 in 67
Leukemia 1 in 68
Oral Cavity 1 in 73
Stomach 1 in 81

28. Antioxidant system of the body
Ministry of Defence
Gene Expression
Vitamin E and Coenzyme Q
Headquarter
Vitamin C:
Special Forces
2 compounds
Carotenoids:
Communicating
Services
> 750
compounds
Flavonoids:
POLICE
> 8000
ompounds
Selenium:>25 selenoproteins
Chief Executive

29. Antioxidant system of the egg
Vitamin E
Carotenoids
CoQ, GSH, GSH-Px,
SOD and Catalase
???

30. •There is no vitamin C in the egg
•Selenium is not playing any role in the egg
•CoQ concentration in the egg is very low
•GSH concentration in the egg is low
•Antioxidant enzyme activities (SOD, GSH-Px
and Catalase) in the egg are low
Other antioxidants

31. Antioxidant system of the egg
• VITAMIN E

32. Vitamin E
• major antioxidant in biological
membranes
• can be found in most of feed ingredients
in various concentrations
• food processing is responsible for
removal of vitamin E from many
products

33. Vitamin E
Tocopherols Tocotrienols
-tocopherol
-tocopherol
-tocopherol
-tocopherol
-tocotrienol
-tocotrienol
-tocotrienol
-tocotrienol

34. O
CH3
CH3CH3
CH3
CH3
CH3
CH3
CH3
HO
8
2
3
45
6
7 9
10
O
CH3
CH3CH3CH3
CH3
CH3
CH3
CH3
HO
8
2
3
45
6
7 9
10
-tocopherol
-tocotrienol

35. Wheat
Barley
Tocopherols and tocotrienols in feed ingredients

36. Soya Oat
Tocopherols and tocotrienols in feed ingredients

37. Vitamin E in the turkey diet and egg yolk
Diet Egg yolk
-tocopherol 23.6 11.4
+ -tocopherols 10.4 4.9
-tocopherol 1.7 0.3
-tocotrienol 4.1 1.2
+ -tocotrienols 17.1 2.2
Surai et al., 1999

38. Vitamin E in egg yolk, ug/g
Surai et al., 1998

39. Vitamin E Transfer From Feed to Egg Yolk
0
100
200
300
400
500
600
700
800
900
1000
0 2 4 6 8 1 12 14 16 18 20 22 24 26 28 30 32 34 36
alpha-tocopherol,ug/g
Days of experimental feeding
Surai, 1999

40. Effect of dietary supplementation with vitamin E on
-tocopherol concentration in fresh egg
Galobart et al., 2001b

41. Effect of vitamin E in the diet on MDA
in the egg yolk
0
5
10
15
20
25
30
35
40
45
50
vit.E - 147 mg/kg Vit.E - 366 mg/kg
46,6
20,2
Surai et al., 1999a

42. Effect of vitamin E on the TBA values in the yolk
of omega-3 –enriched eggs
Galobart et al., 2001

43. Effect of dietary supplementation with vitamin E on TBA
values, in spray-dried egg at 4 months of storage
0
50
100
150
200
250
300
350
0 50 100 200
Galobart et al., 2001b

44. Effect of vitamin E on oxysterol formation in
marinated eggs
0
1000
2000
3000
4000
5000
6000
7- alpha-OH 7-Beta-OH 7-Keto Total
Lee et al., 2008

45. Oxysterols in egg powder after irradiation (5kGy)
0
20
40
60
80
100
120
140 Control
Vit.E
Du and Ahn, 2000

46. Effect of vitamin E on vitelline membrane
strength
0,35
0,37
0,39
0,41
0,43
0,45
0,47
0,49
0,51
0,53
50 100 150
Scheideler et al., 2010

47. Yolk membrane strength depending on
vitamin E supplementation
300
350
400
450
500
550
600
650
20 60 120
Control Heat stress, 34C
Kirunda et al., 2001

48. 74
75
76
77
78
79
80
81
82
83
84
20 60 120
Control
Heat stress, 34C
Effect of vitamin E on Haugh Units of eggs
Kirunda et al., 2001

49. Effect of vitamin E on egg production
50
55
60
65
70
75
80
85
20 60 120
74,3
79,9
83,7
52,9
71,3 72,9
Control
Heat stress, 34C
Kirunda et al., 2001

50. Egg production at hot summer time depending on
vitamin E supplementation
85
86
87
88
89
90
91
92
93
50 100 150
87,5
92,1 92,4
Scheideler et al., 2010

51. Vitamin E in egg yolk
0
50
100
150
200
250
300
350
400
450
Goldfinch Goldfinch Pelican Penguin Cormorant Red Bishop Chicken (no
supplement)
Chicken
(100 ppm
suppl.)

52. Antioxidant system of the egg
• CAROTENOIDS

54. Carotenoids
Reported protective effects of
carotenoids in humans (Mayne, 1996)
Cancer
Aging
Immuno-
Modulation
Ischemic Heart
Disease
Macular
Degeneration
Cataract
Stroke
Photo-
protection

55. CAROTENOIDS
Carotenoids are the most numerous and widespread
group of pigments in nature consisting of more than
750 different compounds
Carotenoids are synthesized by higher plants, algae
and some microorganisms with global production
estimated at 100,000,000 tons

56. Carotenoids
Carotenes Xanthophylls
-carotene
-carotene
-cryptoxanthin
Lutein
Zeaxanthin
Canthaxanthin

57. Carotenoids in egg yolk, ug/g
Species- and diet-specificity
Surai et al., 1998
0
5
10
15
20
25
30
Chicken Turkey Duck Goose

58. Carotenoids in egg yolk
Minutes
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14
mAU
0
20
40
60
80
100
DAD-Scan-446 nm
quail1029
lutein
zeaxanthin
Surai, 2002

59. 221
2
Minutes
0 2 4 6 8 10 12 14 16 18 20
mAU
0
50
100
150
200
250
300
1
2
34
5 6
Spectrum at time 5.37 min.
nm
350 360 370 380 390 400 410 420 430 440 450 460 470 480 490 500
m
A
U
0
5
10
15
20
25
Spectrum at time 6.00 min.
nm
350 360 370 380 390 400 410 420 430 440 450 460 470 480 490 500
mA
U
0
50
100
150
200
Spectrum at time 6.43 min.
nm
350 360 370 380 390 400 410 420 430 440 450 460 470 480 490 500
mAU
0
5
10
15
20
25
30
35
Spectrum at time 6.93 min.
nm
240 260 280 300 320 340 360 380 400 420 440 460 480 500
mAU
0
5
10
15
20
Spectrum at time 7.45 min.
nm
240 260 280 300 320 340 360 380 400 420 440 460 480 500
mAU
-4
-2
0
2
4
6
8
1
2 3
4
5
Spectrum at time 16.00 min.
400 410 420 430 440 450 460 470 480 490 500
mAU
0
5
10
15
20
25
30
6
Carotenoids in quail egg yolk
(1-unknown, 2-lutein, 3-zeaxanthin, 4-cis-lutein, 5-cis-zeaxanthin, 6-beta-carotene)

60. 0
10
20
30
40
50
60
70
80
Inhibitionofperoxidation,%
Effect of carotenoids on lipid peroxidation
in vitro
2.5
5
10 ug/ml
Surai, 2002

61. 61

62. Effect canthaxanthin (CX) on lipid hydroperoxide
in fresh egg yolk
0
50
100
150
200
250
Control CX, 5 mg/kg
248
122
Galobart et al., 2001a

63. Carotenoid levels in the egg yolk
0
5
10
15
20
25
30
35
40
45
50
0 3 5 8 11 15 19 23 24
Days of experimental feeding
Carotenoids,ug/g
Supplementation
Deplition
Surai and Speake, 1998

64. Bauernfeind, 1981
Deposition rate of various carotenoids in egg
yolk of gallus birds

65. Carotenoids in egg yolk
0
20
40
60
80
100
120
140
160
180
200
Blackbird Lark Red
Bishop
Pelican Coot Serin Chicken
(mize diet)
Chicken
(wheat
diat)

66. 66

67. Canthaxanthin
O
O

68. Carotenoids in egg yolk
0
20
40
60
80
100
120
140
160
180
200
Blackbird Lark Red
Bishop
Pelican Coot Serin Chicken
(mize diet)
Chicken
(wheat
diat)

69. FLAVONOIDS
FLAVONOLS FLAVONES PROANTOCIANIDINS
ISOFLAVONOIDS FLAVANONES
isoflavones coumestans
Flavan-3-ols
ie.
catechins
(-)-epicatechin
(-)-epigallocatechin
(+)-catechin
genistein
diadzein
formononetin
biochanin A
coumestrol
quercetin
kampferol
rutin
myricetin
galangin
apigenin
luteolin
quercetagetin
chrysin
myricetin
naringin
naringenin
hesperetin

71. Effect of rosemary extract on the TBA value of yolk of
omega-enriched eggs
Galobart et al., 2001

72. Diet and health
• One of the most fascinating ideas in
human nutrition is that selected foods
and their components can improve
physical or mental performance or
decrease disease risk
• Beyond meeting nutrition needs, diet may
modulate various body functions and may play
detrimental or beneficial roles in the
development of some diseases

73. New opportunities for egg industry
EGGS
• Consumed regularly
• Consumed by all age categories
• Consumed in moderation
• Contain a range of important
nutrients
– Protein
– Lipids
– Vitamins
– Minerals
An ideal delivery system for important nutrients to
improve human diet

74. Nutrients Often Lacking in Diets
• n-3 polyunsaturated fatty
acids (fish products)
• carotenoids (vegetables and
fruits)
• vitamin E (cereals and
vegetable oils)
• Selenium (nuts, crabs)

75. Antioxidants
Cancer
Aging
Immuno-
modulation
Ischemic Heart
Disease
Reproduction
Mood
Stroke
Thyroid
Function
Reported protective effects of antioxidants in humans

76. Antioxidant enrichment of eggs
Antioxidant Egg enrichment
Vitamin E Yes
Selenium Yes
Carotenoids Yes
Vitamin C No
Flavonoids No
Essential oils No
Glutathione No

77. Designer egg production
Designer eggs
Omega-3 ANTIOXIDANTS
Linolenic
acid
DHA Vitamin E Se LuteinIodine

80. 1999: beginning of antioxidant-
egg story
1999: beginning of antioxidant-
egg story

83. 40 g Sardine or
165 g Atlantic cod
170 g Haddock or
180 g Carp
The designer egg
DHA in the designer egg

84. 100g corn oil or
150 g margarine or
300 g peanuts or
1 kg butter or 10 kg meat
100% RDA
Vitamin E in the designer egg

85. 1 kg Vegetabe
100 g White bread
150 g brown bread
500 g Meat
50% RDA
Se in the designer eggs

86. 50 g Celery or
100 g Green Peas or
200 g Asparagus or
200 g Peper green or yellow
The designer egg
Lutein in the designer egg

87. •Studies indicate that dietary lutein and
zeaxanthin help preserve the health of the
aging eye against age-related macular
degeneration and cataracts.
•Addition of 1.3 egg yolks per day to the diets
of 11 middle-aged subjects:
-increased plasma lutein [38%]
-increased plasma zeaxanthin [128%]
Carotenoids
Handelman et al. 1999. Am J Clin Nutr 70:247-251.

91. Effect of consumption of Se-enriched eggs on
Se concentration (ug/ml) in plasma
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
Control Experimental
Before
After

92. Effect of consumption of Se+vitamin E-enriched eggs on
vitamin E concentration (nmol/ml) in plasma
0
5
10
15
20
25
30
35
Control Experimental
Before
After

93. Antioxidant-enriched eggs in
Ukraine

94. Antioxidant-enriched eggs in supermarkets in Ukraine

95. •An antioxidant-enriched egg delivers:
• 50% Se RDA
• 50% vitamin E RDA
• Substantial amount of carotenoids
Moving eggs into functional food category
Combining those compounds with
amino acids, choline, other
vitamins and minerals eggs can be
placed in functional food category

96. Making eggs as nature designed
them
•It is not an enrichment of eggs but returning
them to the composition which existed in wild
nature

98. We are what we eat

100. Thank you
very much
for your
attention
psurai@feedfood.co.uk
Tel. +44-7545-566-336