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Effect of Immune Egg on Serum Cholesterol in Rabbits on Atherogenic Diets

Structural Research Center, Mobile, AL

Wilborn, W., Pierce, T., Hyde, B., Coleman, W., Weaver, J., Gaston, T. and S-C Xiang.

Background:
Immune eggs from chickens immunized with a proprietary vaccine containing heat-killed pathogenic antigens of human origin were utilized in this study. This study was designed to determine the effects of a blend of immunoglobulin Y (IgY) yolk protein and white of immune eggs on serum cholesterol in rabbits fed an atherogenic diet and known to be susceptible to significant changes in serum cholesterol when on such diets. The study also sought to determine if cholesterol-lowering effects are due to antibody in the blend or to other factors.

Study Design:
Thirty-five female rabbits were separated into seven groups and were fed an atherogenic diet. The study included a 2-week acclimation period, a 4-week atherogenic diet without treatment, and a 14-week atherogenic diet with treatment. Water served as the control for one group. The remaining rabbits received either an immune egg yolk protein extract/white blend and egg white or an instant breakfast formulation with control whole egg or immune egg yolk protein/white blend as the sole source of fluid other than water. Body weight, feed consumption, and water consumption were monitored and recorded for each rabbit. Serum cholesterol values were measured at 1-, 2-, or 4-week intervals.

Results:
Immune egg protein/white blend equivalent to at least 1 egg per day maintained healthy serum cholesterol levels in rabbits fed a high-fat diet. A dose response curve was seen with the immune egg. Higher egg doses resulted in better maintenance of healthy serum cholesterol levels as compared to controls. Also heat de-natured immune egg protein maintained its cholesterol maintenance activity.