engleski

Influence of Functionally Enriched Eggs Consumption on the Level of Vitamin E in the Serum of Healthy Young Subjects

Introduction: Our previous studies on consumption of n-3 polyunsaturated fatty acids (n-3 PUFAs) enriched eggs have shown a beneficial effect, by changing the free fatty acid profile to a more favorable lower n6/n3 ratio, lowering total cholesterol and LDL-cholesterol levels in cardiovascular patients (Breskic Curic et al., 2021), and significant increase in the concentration of the anti-inflammatory cytokine IL-10 in young healthy participants (Stupin et al., 2020). Present study aimed to determine the serum concentrations of vitamin E in young healthy individuals who consumed hen eggs enriched with four nutrients: n-3 PUFAs, vitamin E, lutein and selenium. The aim of this study is to increase the concentration of microelements with nutritionally enriched food. Methods: Randomized, double-blind, controlled, interventional study (Clinical Trials ID: NCT04564690) was conducted in healthy young subjects (N=34) who consumed 3 hen eggs per day for 3 weeks. Nutri4 group consumed enriched hen eggs: approximately 3.29 mg of vitamin E, 1.85 mg of lutein, 0.06 mg of selenium and 1026 mg of n-3 PUFAs daily, and control subjects consumed ordinary: approximately 1.785 mg of vitamin E, 0.330 mg of lutein, 0.054 mg of selenium and 438 mg of n-3 PUFAs daily hen eggs, from the same farm. Serum vitamin E concentration was determined according the method of (Jargar et al., 2011) by spectrophotometry (PR3100TSC Microplate Reader, BioRad Laboratories, Hercules, California) at a wavelength of 492 nm. Paired test was conducted for statistical analysis with Tukey's post hoc test ; p<0.05 was considered statistically significant. Results: Consumption of Nutri4 eggs caused a significant increase in serum vitamin E concentration (before 6.63±3.22 μg/mL ; after 11.26±2.87 μg/mL *), while no significant difference was found in the control group (before 10.27±3.67 μg/mL ; after 10.30±3.687 μg/mL) or between groups. Discussion: Increased intake of antioxidants such as vitamin E can have various beneficial effects on the body, due to increased antioxidant defence. Conclusion: Consumption of Nutri4 enriched eggs affects the serum levels of vitamin E in healthy young people.

vitamin E, antioxidant, serum, functional food

Thank to Cedars - Sinai Medical Center’s International Research and Innovation in Medicine Program, the Association for Regional Cooperation in the Fields of Health, Science and Technology (RECOOP HST Association) for their support of our organization as participating Cedars – Sinai Medical Center - RECOOP Research Centers (CRRC). This study was supported by European Structural and Investment Funds, grant for the Croatian National Scientific Center of Excellence for Personalized Health Care, University Josip Juraj Strossmayer Osijek #KK.01.1.1.01.0010.