Inhibition of Streptococcus mutans Growth by Hen Egg‐derived Fatty Acids

Hen egg yolk contains significant antibacterial activity. We show that this activity is associated with the release of free fatty acids. Chloroform‐methanol extraction on egg yolk demonstrated the activity to be lipoprotein‐bound before enzymatic digestion and associated with the lipid‐soluble chloroform phase afterward. Acetone extraction yielded a fraction of egg yolk, which was 97% triglyceride and highly antibacterial to Streptococcus mutans when treated with pancreatin. The fatty acid profile of the extract reflected the proportions known to exist in egg yolk. Both oleic and linoleic acid were found to inhibit growth of S. mutans. These findings highlight a previously unreported potential of hen egg yolk in future healthcare applications.