Antimicrobial Compounds from Hen Egg Yolk: Activity Against Pseudomonas fluorescens and Listeria monocytogenes

Antimicrobial substances in foods are essential for enhancing food safety, extending preservation time, and maintaining quality and flavor. Foods and processed products contain bioactive compounds that can serve as natural additives or functional ingredients across pharmaceutical, cosmetic, and food industries. Hen eggs, valued not only for their nutritional profile but also for their bioactive molecules, provide compounds with diverse biological functions. This study focuses on the purification and characterization of antimicrobial compounds extracted from hen egg yolk plasma. Soluble yolk fractions were extracted, fractionated via reversed-phase HPLC, and tested for antimicrobial activity against Pseudomonas fluorescens and Listeria monocytogenes, microorganisms significant in food spoilage and foodborne illnesses. Through ultra-high-performance liquid chromatography and high-resolution mass spectrometry analysis, we identified peptides primarily from vitellogenin, with traces of ovotransferrin and phosphatidylcholine-sterol acyltransferase, along with active small molecules. These findings highlight the antimicrobial potential of egg yolk bioactive fractions, supporting their application as natural antimicrobial agents in the food industry, offering a natural alternative to synthetic preservatives and enhancing food safety while meeting consumer demand for natural solutions.