Evaluation of Ovoimuno Influence on Probiotic Growth and Metabolic Activity

Hen eggs represent a biologically rich matrix providing essential nutrients and bioactive compounds vital for embryonic development. Among these, immunoglobulin Y (IgY) and lysozyme play roles in passive immune defense and antimicrobial protection during early ontogenesis. Conventional heat treatments and digestion degrade these bioactive compounds, particularly IgY, which is thermolabile above 45 °C and unstable in acidic gastric conditions. To preserve these compounds, OVOIMUNO products employ freeze-dried techniques with carbohydrate stabilization, ensuring bioavailability and functional efficacy within the intestinal environment. These preparations facilitate targeted delivery and enhanced interaction of bioactive compounds with the gut microbiota, promoting beneficial microbial modulation and intestinal homeostasis. In vitro studies evaluating the viable cell and metabolic responses of probiotic strains to OVOIMUNO demonstrated pronounced prebiotic and postbiotic effects. The present study aimed to comprehensively assess the prebiotic potential of the OVOIMUNO supplement by investigating its influence on the growth kinetics of selected beneficial gut microorganisms and the subsequent production of key short-chain fatty acids, specifically propionic and acetic acids. By monitoring microbial proliferation and metabolite profiles, this work provides insights into the functional effects of OVOIMUNO on gut microbiota modulation and its potential contribution to host health.