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SCIENTIFIC SCORE
Moderately Effective
Based on 6 Researches
8.8
USERS' SCORE
Moderately Good
Based on 2 Reviews
7.2
Supplement Facts
Serving Size: 31 g (about 1 scoop)
Amount Per Serving
%DV
Calories
130
Total Fat
1.5 g
2%
Saturated Fat
1 g
5%
Cholesterol
60 mg
20%
Sodium
130 mg
6%
Total Carbohydrate
4 g
1%
Total Sugars
2 g
Protein
24 g
48%
Calcium
130 mg
10%
Potassium
160 mg
4%
Top Medical Research Studies
9
IgY shows promise against pathogens
Growth-Inhibitory Effect of Chicken Egg Yolk Polyclonal Antibodies (IgY) on Zoonotic Pathogens , spp. and , In Vitro.
Strong potential for food safety
We explored the effectiveness of chicken egg yolk immunoglobulin Y (IgY) in combating foodborne pathogens, a growing concern in food safety. By isolating IgY from the yolks of immunized hens using a special dilution technique, we confirmed its ability to specifically target harmful bacteria.
Our evaluations showed that IgY could significantly inhibit the growth of major foodborne pathogens. In fact, a single dose of 0.5 mg/mL of IgY managed to reduce bacterial counts by as much as 7 log in some cases. We noticed that while this dose was impactful across the board, some pathogens required repeated doses for optimal effect.
These findings suggest that chicken egg yolk IgY might serve as a sustainable and ethical alternative to traditional antibiotics in livestock management. Our next steps will involve further testing in live animals and considering large-scale production methods of IgY for practical applications in animal healthcare.
Our evaluations showed that IgY could significantly inhibit the growth of major foodborne pathogens. In fact, a single dose of 0.5 mg/mL of IgY managed to reduce bacterial counts by as much as 7 log in some cases. We noticed that while this dose was impactful across the board, some pathogens required repeated doses for optimal effect.
These findings suggest that chicken egg yolk IgY might serve as a sustainable and ethical alternative to traditional antibiotics in livestock management. Our next steps will involve further testing in live animals and considering large-scale production methods of IgY for practical applications in animal healthcare.
Read More
8
Salmonella protein vaccine potential
Immune responses of chickens against recombinant Salmonella enterica serotype Heidelberg FimA and FimW fimbriae and FliD and FlgK flagellar proteins.
Focus on food safety issues
We examined how specific proteins produced by Salmonella enterica could impact the immune responses in chickens, with the goal of better understanding ways to control this dangerous bacterium known for causing food poisoning. Using recombinant versions of the FliD, FlgK, FimA, and FimW proteins, we vaccinated chickens and observed the resulting immune responses.
Our findings revealed that chickens vaccinated with the FliD and FlgK proteins developed a strong immune response, as indicated by higher levels of antibodies (IgG, IgM, and IgA) compared to unvaccinated chickens. This suggests that these proteins could be promising candidates for creating vaccines to combat Salmonella.
However, the FimA and FimW proteins did not show a similar immunogenic effect, as their antibody responses in vaccinated chickens were comparable to those seen in unvaccinated ones. This indicates that these proteins may not effectively trigger an immune response, potentially due to their size or structure.
Overall, our research points to FliD and FlgK as key players in developing effective vaccines against Salmonella, which remains a major threat to food safety. Future work may involve creating a combined protein that includes both fimbriae to enhance immune response.
Our findings revealed that chickens vaccinated with the FliD and FlgK proteins developed a strong immune response, as indicated by higher levels of antibodies (IgG, IgM, and IgA) compared to unvaccinated chickens. This suggests that these proteins could be promising candidates for creating vaccines to combat Salmonella.
However, the FimA and FimW proteins did not show a similar immunogenic effect, as their antibody responses in vaccinated chickens were comparable to those seen in unvaccinated ones. This indicates that these proteins may not effectively trigger an immune response, potentially due to their size or structure.
Overall, our research points to FliD and FlgK as key players in developing effective vaccines against Salmonella, which remains a major threat to food safety. Future work may involve creating a combined protein that includes both fimbriae to enhance immune response.
Read More
9
Protein vaccine reduces salmonella in chickens
Evaluation of mucosal adjuvants to chitosan-nanoparticle-based oral subunit vaccine for controlling salmonellosis in broilers.
Moderate relevance due to methodology
We evaluated how a protein-based subunit vaccine, combined with specific mucosal adjuvants, might help reduce the prevalence of salmonellosis in broiler chickens. The study focused on a particular protein from the Salmonella Enteritidis, which is a common cause of food poisoning in humans. We tested a mannose-conjugated chitosan-nanoparticle vaccine that featured outer membrane proteins and flagella.
To enhance the vaccine's effectiveness, we co-administered it with adjuvants known to stimulate immune responses. Notably, we investigated two different adjuvants, c-di-GMP and whole cell lysate, in varying doses. Our findings revealed that using these adjuvants significantly improved the immune response in vaccinated chickens, showcasing reductions in the bacterial load in their intestines.
The results indicated a promising reduction in the presence of Salmonella, particularly with the whole cell lysate adjuvant. Chickens receiving this combination displayed enhanced antibody production and increased activation of immune cells, suggesting that the vaccine effectively bolstered their defense against the disease. Overall, our work highlights the potential of protein-based vaccines in combating foodborne illnesses.
To enhance the vaccine's effectiveness, we co-administered it with adjuvants known to stimulate immune responses. Notably, we investigated two different adjuvants, c-di-GMP and whole cell lysate, in varying doses. Our findings revealed that using these adjuvants significantly improved the immune response in vaccinated chickens, showcasing reductions in the bacterial load in their intestines.
The results indicated a promising reduction in the presence of Salmonella, particularly with the whole cell lysate adjuvant. Chickens receiving this combination displayed enhanced antibody production and increased activation of immune cells, suggesting that the vaccine effectively bolstered their defense against the disease. Overall, our work highlights the potential of protein-based vaccines in combating foodborne illnesses.
Read More
Most Useful Reviews
1.3
Potential food poisoning
I bought four barrels, including chocolate and biscuit cream, which I enjoy. However, the banana cream caused food poisoning symptoms like diarrhoea, dizziness, and headaches after just one use. These persisted for two days. While I can’t confirm it was the powder that caused this, I will wait until I feel better to try again. Following this trial, I will reassess my opinion.
Read More
0
Dislike protein drink
Zero donut and cake elements! I was intrigued by the vanilla flavour, which I believed would be hard to find in Japan. Unfortunately, I found it unpleasant, especially when mixed with water rather than milk. It has a strange vanilla taste that makes me question why I would drink this over tastier protein options. I will finish it but only in the best conditions or when I need to gift it reluctantly. It’s perfect for such occasions!
Read More
Medical Researches
SCIENTIFIC SCORE
Moderately Effective
Based on 6 Researches
8.8
9
Protein vaccine reduces salmonella in chickens
Evaluation of mucosal adjuvants to chitosan-nanoparticle-based oral subunit vaccine for controlling salmonellosis in broilers.
Moderate relevance due to methodology
We evaluated how a protein-based subunit vaccine, combined with specific mucosal adjuvants, might help reduce the prevalence of salmonellosis in broiler chickens. The study focused on a particular protein from the Salmonella Enteritidis, which is a common cause of food poisoning in humans. We tested a mannose-conjugated chitosan-nanoparticle vaccine that featured outer membrane proteins and flagella.
To enhance the vaccine's effectiveness, we co-administered it with adjuvants known to stimulate immune responses. Notably, we investigated two different adjuvants, c-di-GMP and whole cell lysate, in varying doses. Our findings revealed that using these adjuvants significantly improved the immune response in vaccinated chickens, showcasing reductions in the bacterial load in their intestines.
The results indicated a promising reduction in the presence of Salmonella, particularly with the whole cell lysate adjuvant. Chickens receiving this combination displayed enhanced antibody production and increased activation of immune cells, suggesting that the vaccine effectively bolstered their defense against the disease. Overall, our work highlights the potential of protein-based vaccines in combating foodborne illnesses.
To enhance the vaccine's effectiveness, we co-administered it with adjuvants known to stimulate immune responses. Notably, we investigated two different adjuvants, c-di-GMP and whole cell lysate, in varying doses. Our findings revealed that using these adjuvants significantly improved the immune response in vaccinated chickens, showcasing reductions in the bacterial load in their intestines.
The results indicated a promising reduction in the presence of Salmonella, particularly with the whole cell lysate adjuvant. Chickens receiving this combination displayed enhanced antibody production and increased activation of immune cells, suggesting that the vaccine effectively bolstered their defense against the disease. Overall, our work highlights the potential of protein-based vaccines in combating foodborne illnesses.
Read More
9
IgY shows promise against pathogens
Growth-Inhibitory Effect of Chicken Egg Yolk Polyclonal Antibodies (IgY) on Zoonotic Pathogens , spp. and , In Vitro.
Strong potential for food safety
We explored the effectiveness of chicken egg yolk immunoglobulin Y (IgY) in combating foodborne pathogens, a growing concern in food safety. By isolating IgY from the yolks of immunized hens using a special dilution technique, we confirmed its ability to specifically target harmful bacteria.
Our evaluations showed that IgY could significantly inhibit the growth of major foodborne pathogens. In fact, a single dose of 0.5 mg/mL of IgY managed to reduce bacterial counts by as much as 7 log in some cases. We noticed that while this dose was impactful across the board, some pathogens required repeated doses for optimal effect.
These findings suggest that chicken egg yolk IgY might serve as a sustainable and ethical alternative to traditional antibiotics in livestock management. Our next steps will involve further testing in live animals and considering large-scale production methods of IgY for practical applications in animal healthcare.
Our evaluations showed that IgY could significantly inhibit the growth of major foodborne pathogens. In fact, a single dose of 0.5 mg/mL of IgY managed to reduce bacterial counts by as much as 7 log in some cases. We noticed that while this dose was impactful across the board, some pathogens required repeated doses for optimal effect.
These findings suggest that chicken egg yolk IgY might serve as a sustainable and ethical alternative to traditional antibiotics in livestock management. Our next steps will involve further testing in live animals and considering large-scale production methods of IgY for practical applications in animal healthcare.
Read More
9
Calcium enhances antimicrobial efficacy
Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production.
Effect of calcium not isolated
We examined how calcium concentration impacts the effectiveness of different antimicrobials in reducing Staphylococcus aureus, a harmful pathogen that can cause food poisoning. Our study focused on a combination of three agents: a bacteriophage called phiIPLA-RODI, an engineered lytic protein named LysRODIΔAmi, and the bacteriocin nisin.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
Read More
9
Calcium's importance in spore germination
Divalent Cation Signaling in Spore Germination.
Calcium's impact on spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
9
Calcium enhances endolysin effectiveness
Characteristics for phage-encoded cell wall hydrolase of LysSAP27 to reduce staphylococcal food poisoning.
Calcium's isolated effect remains unclear
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Read More
User Reviews
USERS' SCORE
Moderately Good
Based on 2 Reviews
7.2
1.3
Potential food poisoning
I bought four barrels, including chocolate and biscuit cream, which I enjoy. However, the banana cream caused food poisoning symptoms like diarrhoea, dizziness, and headaches after just one use. These persisted for two days. While I can’t confirm it was the powder that caused this, I will wait until I feel better to try again. Following this trial, I will reassess my opinion.
Read More
0
Dislike protein drink
Zero donut and cake elements! I was intrigued by the vanilla flavour, which I believed would be hard to find in Japan. Unfortunately, I found it unpleasant, especially when mixed with water rather than milk. It has a strange vanilla taste that makes me question why I would drink this over tastier protein options. I will finish it but only in the best conditions or when I need to gift it reluctantly. It’s perfect for such occasions!
Read More
