Overview
SCIENTIFIC SCORE
Moderately Effective
Based on 3 Researches
8.7
USERS' SCORE
Good
Based on 2 Reviews
8.4
Supplement Facts
Serving Size: 1 tbsp (15 ml)
Amount Per Serving
%DV
Calories
120
Total Fat
14 g
18%
Saturated Fat
2.5 g
13%
Polyunsaturated Fat
8 g
Monounsaturated Fat
2 g
Sodium
0 mg
0%
Total Carbohydrate
0 g
0%
Protein
0 g
Vitamin E
20 mg
130%
Top Medical Research Studies
9
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
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
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
9
Versatile use
Excellent for food, mixtures, body, and hair. I highly recommend it! The large packaging lasts a long time.
Read More
7.5
Improved skin health
17 people found this helpful
Great moisturiser (food for my skin). Thirty years ago, I used wheat germ oil on my skin due to concerns about lotion ingredients. When a boyfriend commented on its nutty scent, I stopped using it. Recently, suffering from itchy, dry skin, I decided to try wheat germ oil again. I apply about a teaspoonful, focusing on my elbows and problem areas. So far, it’s working well for me, and I believe this is a healthy alternative to lotions.
Read More
Medical Researches
SCIENTIFIC SCORE
Moderately Effective
Based on 3 Researches
8.7
- All Researches
9
Protein vaccine reduces salmonella in chickens
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
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
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
User Reviews
USERS' SCORE
Good
Based on 2 Reviews
8.4
- All Reviews
- Positive Reviews
- Negative Reviews
9
Versatile use
Excellent for food, mixtures, body, and hair. I highly recommend it! The large packaging lasts a long time.
Read More
7.5
Improved skin health
17 people found this helpful
Great moisturiser (food for my skin). Thirty years ago, I used wheat germ oil on my skin due to concerns about lotion ingredients. When a boyfriend commented on its nutty scent, I stopped using it. Recently, suffering from itchy, dry skin, I decided to try wheat germ oil again. I apply about a teaspoonful, focusing on my elbows and problem areas. So far, it’s working well for me, and I believe this is a healthy alternative to lotions.
Read More
Frequently Asked Questions
No FAQs are available for this product and symptom.
References
- Suresh R, Olaitan Comfort S, Dolatyabi S, Schrock J, Singh M, et al. Evaluation of mucosal adjuvants to chitosan-nanoparticle-based oral subunit vaccine for controlling salmonellosis in broilers. Front Immunol. 2025;16:1509990. 10.3389/fimmu.2025.1509990
- Czoska P, Tarsalewska K, Ponichtera M, Rybicka M, Sowa-Rogozinska N, et al. Growth-Inhibitory Effect of Chicken Egg Yolk Polyclonal Antibodies (IgY) on Zoonotic Pathogens , spp. and , In Vitro. Int J Mol Sci. 2025;26. 10.3390/ijms26031040
- Yeh HY, Read QD. Immune responses of chickens against recombinant Salmonella enterica serotype Heidelberg FimA and FimW fimbriae and FliD and FlgK flagellar proteins. Vet Immunol Immunopathol. 2025;280:110870. 10.1016/j.vetimm.2024.110870
