The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4–6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.

The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella ( Chlorella vulgaris ) and spirulina ( Arthrospira platensis ). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS ⁺ assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p -hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC ₅₀ values in both DPPH˙ and ABTS ⁺ assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.

Chicken eggs are considered a superfood due to their rich nutritional value, including amino acids, essential fats, vitamins, and minerals, while also being affordable and versatile in cooking. Designer eggs, enhanced further through nutrient improvements, become “super eggs.” Recent studies highlight feed modification, which is more complex than feed supplementation, as the most effective method for enriching eggs; apart from supplementation also includes the use of blends of seeds and grains, post-extraction meals, natural extracts, and oils. This review explores trends in modifying egg nutrient content by adjusting the chicken’s diet to improve fatty acids, vitamins, proteins, minerals, antioxidants, and pigments important for human health. It is challenging to achieve a sufficiently significant level of modification and produce eggs that can be marked as a source of a given nutrient (polyunsaturated fatty acids, vitamins) or as having a reduced content of undesirable ingredients (such as cholesterol). Important aspects of egg modulation include feed costs, consumer acceptance of the product, and sustainability. Although there has been extensive research into egg fortification over the years, most studies have focused on single nutrients, and there is limited research on the bioavailability of nutrients from these designer eggs.

Ancient wheat materials are increasingly used in cereal-based products because of their perceived nutritional advantages and distinctive protein composition. However, their protein quality and IgE-binding properties after processing remain insufficiently characterized. This study evaluated total protein content, essential amino acid composition, ELISA-detectable gliadin content, and IgE-binding patterns in flours and corresponding pasta products prepared from eight industry-sourced ancient and modern wheat materials, including einkorn, emmer, Kamut, spelt, round grain wheat, wheat 2Ab, common wheat, and durum wheat. Protein content was determined by the Kjeldahl method, amino acid composition by UHPLC, gliadin content by direct ELISA, and IgE-binding properties by slot blot analysis using sera from allergic individuals. The analysed wheat materials differed markedly in protein content, amino acid profile, gliadin detectability, and IgE-binding capacity. Spelt and Kamut showed the highest total protein contents, while selected ancient wheat materials, particularly emmer, Kamut, and einkorn, exhibited more favourable scores for some essential amino acids than common wheat and durum wheat. Nevertheless, none of the analysed materials fully met the FAO/WHO reference pattern for all evaluated essential amino acids, with lysine and histidine remaining the main limiting amino acids. Einkorn flour showed the highest ELISA-detectable gliadin content, consistent with its distinctive gluten protein composition. Processing into pasta reduced ELISA-detectable gliadin levels in all analysed materials, indicating processing-related changes in protein extractability and epitope accessibility. Despite reduced gliadin detectability after processing, IgE-reactive components remained detectable in both flour and pasta extracts. IgE-binding patterns were strongly dependent on wheat material, product form, and individual serum profile. Kamut pasta repeatedly showed one of the strongest IgE-binding responses across different sera, indicating that processing did not eliminate IgE-reactive components in this material. These findings demonstrate that selected ancient wheat materials may offer favourable protein-related nutritional characteristics, but these features should not be interpreted as evidence of reduced IgE-binding capacity. Integrated assessment of protein quality, gliadin detectability, and IgE-binding properties is therefore necessary for a more complete evaluation of ancient and modern wheat-based products.

Background: Egg proteins are among the most common triggers of allergic reactions. This study aimed to evaluate whether changes in the protein source in hen diets may influence the immunoreactivity of eggs and recognize the ELISA limits in egg allergen detection. Methods: This study used eggs from laying hens fed various feeds (including soy and lupin). Determinations of selected allergens were performed using the immunoenzymatic ELISA method. Results: Studies have shown that including legumes in hens’ diets reduces egg immunoreactivity. The highest detected reactivity using a commercial test for the immunoreactivity of egg albumen was twice as high in whites from hens fed the control diet, and this result was most likely due to the Gal d 1 and Gal d 3 detection. Still, the use of this diet reduced the lysozyme (Gal d 4) content in the egg white by approximately 10%. The applied method did not allow for Gal d 5 determination in the tested eggs. The results of the immunoreactivity of the studied eggs with anti-soy and anti-lupine antibodies were outside the limits of detection. Conclusions: The obtained results confirm that the studied allergen content in eggs can be modified by nutritional factors.