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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Korean J. Food Sci. An. 2018;38:615-628
Published online June 30, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Changyi Mao1,2, Zhihui Yu1,2, Chengliang Li1,2, Yongguo Jin1,2, and Meihu Ma1,2,*

1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
Correspondence to: Meihu Ma
National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan, China
Tel: +86-87283771
Fax: +86-87283771
Received January 2, 2018; Revised April 1, 2018; Accepted April 22, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells.
Keywords : preserved egg, nutrition, anti-inflammatory, anti-cancer, Caco-2

June 2018, 38 (3)