research

Egg White Brain: functional products from egg white

19 July 2023

Co-funded by Greece and the European Union.

Project title: Production of value-added functional products based on egg white.

About the project

Folic acid deficiency is fairly common, not only in developing countries but in the western world too, notably because it has been linked to neural tube defects (NTDs). It also plays a protective role against possible complications in pregnancy, against cardiovascular disease and even against certain neuropsychiatric conditions. Vitamin B12, for its part, plays a key role in producing red blood cells and in the proper working of the nervous system. A deficiency is hard to diagnose, as its symptoms are slow to appear.

Egg White Brain aims to produce high value-added foods with functional properties, based on egg white and/or yolk. The first aim is a drink based on egg white for specific groups: pregnant women, people with low levels of vitamin B12 and folic acid, people with mild cognitive impairment, and people who simply want to support their cognitive function. The drink's effect as a food supplement is to be examined in a full clinical study with a neurology clinic, using neuropsychometric tests (MMSE and MoCA) before taking the product, after 6 months and after 12 months.

The transcriptome and metabolome will then be recorded with high-resolution analytical chemistry (e.g. LC-MS/MS Orbitrap, Q-ToF), to map the transcriptional and metabolic networks affected by the enriched supplement. The project's second aim is an egg powder, from white, yolk or both, with functional properties (high protein, emulsifying, foaming and gelling properties) for many uses in the food industry.

Work packages

Determining how soluble the vitamins are in egg white.
Adding the right amounts of vitamins, and their stability during processing and storage.
The rheological and sensory properties of the final product.
The clinical study of the product.
Mapping the metabolic networks affected by taking the enriched drink.
The best spray-drying conditions for a powder from egg white and/or yolk.

Expected results

A new product range for the company: a functional food and an egg powder.
New knowledge of the metabolic pathways affected by taking the enriched drink.
New knowledge of whether vitamin B12 and folic acid, as supplements in a drink, help prevent mild cognitive impairment.
A more competitive company, with new products, new markets (food supplements) and new specialist jobs.
A mechanistic description of the pathways that affect the synthesis of vitamin B12 and folic acid, with a focus on child neurodevelopment during pregnancy.