Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice

  • Zhihui Yu
  • Ning Wang
  • Gan Hu
  • Meihu MaEmail author


This study compared the long-term effects of EY consumption under two diet conditions: normal (ND + EY) and high fat diet (HFD + EY), on lipid metabolism in mice. ND + EY did not increase serum triglycerides, total cholesterol hepatic triglyceride concentrations, adipose tissue accumulation and glucose impairment, not leading to fatty liver. HFD + EY markedly decreased adipose tissue accumulation, the triglyceride and total cholesterol, and improved serum HDL-C and blood glucose impairment compared with HFD. PLS-DA analyzes showed both ND + EY and HFD + EY could decrease serum C18:1 and MUFA. HFD + EY could further decrease hepatic C18:2 and PUFA and increase C18:1 and MUFA excretion, which were associated with lower expression of Elovl6 and higher expression of Scd1 in liver. These results suggest that HFD + EY significantly improved dyslipidemia caused by HFD through modifying lipid metabolism, and ND + EY did not adversely affect the biomarkers associated with dyslipidemia risk, but showed less obvious regulation of lipid metabolism than HFD + EY.


Egg yolk Normal diet High fat diet Lipid profile Fatty acid biomarker 



This work is supported by the National Key Research and Development Program of China (2018YFD0400302) and Earmarked Fund for Modern Agro-industry Technology Research System (CARS-41-K23). The author thanks Dr. Wang Ning for experimental help and enlightening discussion.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interests.

Ethical approval

The animal use protocol has been reviewed and approved by the Animal Ethical and Welfare Committee (AEWC) of Huazhong Agricultural University (No. HZAUMO-2016-045).

Supplementary material

10068_2018_545_MOESM1_ESM.docx (1.2 mb)
Supplementary material 1 (DOCX 1190 kb)


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.National R&D Center for Egg Processing, College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanPeople’s Republic of China

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