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Song L, Zhu L, Qiao S, Song L, Zhang M, Xue T, Lv B, Liu H, Zhang X. Preparation, characterization, and bioavailability evaluation of antioxidant phosvitin peptide-ferrous complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3090-3099. [PMID: 38063464 DOI: 10.1002/jsfa.13200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/22/2023] [Accepted: 12/08/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Iron deficiency anemia (IDA) is one of the commonest global nutritional deficiency diseases, and the low bioavailability of iron is a key contributing factor. The peptide-iron complex could be used as a novel iron supplement to improve iron bioavailability. RESULTS In this study, antioxidant low molecular weight (<3 kDa) phosvitin peptide (named PP-4) was separated to prepare a phosvitin peptide-ferrous complex (named PP-4-Fe); then the structural conformation of PP-4-Fe was characterized and its bioavailability by in vitro digestion was evaluated. The results showed that PP-4 had good ferrous-binding activity with 96.14 ± 2.86 μg Fe2+ mg-1 , and had a strong antioxidant effect with 995.61 ± 79.75 μmol TE mg-1 in 2,2'-azinobis'3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 62.3 ± 3.95 μmol FeSO4 mg-1 in ferric ion reducing antioxidant power (FRAP). After ferrous binding, the FRAP activity of PP-4-Fe, enhanced by 1.8 times, formed a more ordered structure with an increase in α-helix and decrease in γ-random coil. The ferrous binding sites of PP-4 involved were the amino, carboxyl, imidazole, and phosphate groups. The PP-4-Fe complex displayed excellent gastrointestinal stability and antioxidant effects during digestion. The iron dialysis percentage of PP-4-Fe was 74.59% ± 0.68%, and increased to 81.10% ± 0.89% with the addition of 0.25 times vitamin C (VC). This indicated that PP-4-Fe displayed excellent bioavailability and VC in sufficient quantities had a synergistic effect on improving bioavailability. CONCLUSIONS This study demonstrated that antioxidant phosvitin peptide was an efficient delivery system to protect ferrous ions and suggested that the phosvitin peptide-ferrous complex has strong potential as a ferrous supplement. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lushan Song
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Linxian Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Saifeng Qiao
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Li Song
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mingran Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Tianrui Xue
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Binfei Lv
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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Gu L, Liu Y, Zhang W, Li J, Chang C, Su Y, Yang Y. Novel extraction technologies and potential applications of egg yolk proteins. Food Sci Biotechnol 2022; 32:121-133. [PMID: 36590017 PMCID: PMC9795146 DOI: 10.1007/s10068-022-01209-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 12/29/2022] Open
Abstract
The high nutritional value and diverse functional properties of egg yolk proteins have led to its widespread use in the fields of food, medicine, and cosmetics. Various extraction methods have been reported to obtain the proteins from egg yolk, however, their utilization is limited due to the relatively low extraction efficiency and/or toxic solvents involved. Several simpler and greener technologies, especially physical fields (ultrasound), have been successfully developed to improve the extraction efficiency. The egg yolk proteins may exert multiple biological activities, enabling them to be a promising tool in improve human health and wellbeing, such as anti-obesity, anti-atherosclerosis, anti-osteoporosis, diagnosis and therapy for SARS-CoV-2 infections. This article summarizes the novel extraction technologies and latest applications of the egg yolk proteins in the recent 5 years, which should stimulate their utilization as health-promoting functional ingredients in foods and other commercial products.
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Affiliation(s)
- Luping Gu
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shanxi Normal University, Xi’an, China
| | - Wanqiu Zhang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Junhua Li
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Cuihua Chang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Yujie Su
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
| | - Yanjun Yang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
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Li S, Chen C, Ahn DU, Ma M, Li X, Huang X. Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis. J Food Sci 2022; 87:4416-4428. [PMID: 36120929 DOI: 10.1111/1750-3841.16327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 07/24/2022] [Accepted: 08/18/2022] [Indexed: 11/29/2022]
Abstract
Phosvitin (PV) is the main phosphoprotein in egg yolk, with the highest degree of phosphorylation known in nature. The PV and resveratrol (Res) can form a complex, thus effectively improve the solubility of Res. In this work, the interaction between Res and PV was investigated by the fluorescence spectroscopy and molecular docking. The fluorescence emission intensity of PV became weak along with a red shift when it interacted with Res and the antioxidant activity was enhanced. The quenching constants of the interaction systems were 1.12×104 M-1 and 9.40×103 M-1 at 25°C and 35°C, respectively, which indicated the presence of static quenching phenomena between them. The binding constant was 1.80×104 M-1 , and the number of corresponding binding sites was approximately equal to one. The thermodynamic results revealed the combination was spontaneous, and the change of enthalpy and entropy was ∆H = 53.50 kJ/mol, ∆S = 261.00 J/mol·K, respectively. It indicated that the interaction forces between Res and PV were mainly hydrophobic interaction and hydrogen bonding. Molecular docking showed the binding mode, which was consistent with the experiment results. The research on the interaction between Res and PV provided theoretical guidance for the application of Res in food. PRACTICAL APPLICATION: PV is the most highly phosphorylated protein in nature and has pro-calcium absorption effects. Res is a polyphenol with strong antioxidant and anti-inflammatory activity, but its poor solubility limits its application. In this study, the solubility of Res was considerably enhanced by compounding Res and PV, and the antioxidant activity of Res was well retained. It increases the value of Res in food and other applications and opens up new possibilities for processing and utilization of PV.
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Affiliation(s)
- Songming Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China.,Yibin Forestry and Bamboo Industry Research Institute, Yibin, Sichuan, P. R. China
| | - Chan Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Dong Uk Ahn
- Animal Science Department, Iowa State University, Ames, Iowa, USA
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Xiaomeng Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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Characterization of hen phosvitin in aqueous salt solutions: Size, structure, and aggregation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Jabermoradi A, Yang S, Gobes MI, van Duynhoven JPM, Hohlbein J. Enabling single-molecule localization microscopy in turbid food emulsions. PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A: MATHEMATICAL, PHYSICAL AND ENGINEERING SCIENCES 2022; 380:20200164. [PMID: 0 DOI: 10.1098/rsta.2020.0164] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 08/20/2021] [Indexed: 05/19/2023]
Abstract
Turbidity poses a major challenge for the microscopic characterization of food systems. Local mismatches in refractive indices, for example, lead to significant image deterioration along sample depth. To mitigate the issue of turbidity and to increase the accessible optical resolution in food microscopy, we added adaptive optics (AO) and flat-field illumination to our previously published open microscopy framework, the miCube. In the detection path, we implemented AO via a deformable mirror to compensate aberrations and to modulate the emission wavefront enabling the engineering of point spread functions (PSFs) for single-molecule localization microscopy (SMLM) in three dimensions. As a model system for a non-transparent food colloid such as mayonnaise, we designed an oil-in-water emulsion containing the ferric ion binding protein phosvitin commonly present in egg yolk. We targeted phosvitin with fluorescently labelled primary antibodies and used PSF engineering to obtain two- and three-dimensional images of phosvitin covered oil droplets with sub 100 nm resolution. Our data indicated that phosvitin is homogeneously distributed at the interface. With the possibility to obtain super-resolved images in depth, our work paves the way for localizing biomacromolecules at heterogeneous colloidal interfaces in food emulsions.
This article is part of the Theo Murphy meeting issue ‘Super-resolution structured illumination microscopy (part 2)’.
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Affiliation(s)
- Abbas Jabermoradi
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, Wageningen 6708, The Netherlands
| | - Suyeon Yang
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, Wageningen 6708, The Netherlands
| | - Martijn I. Gobes
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, Wageningen 6708, The Netherlands
| | - John P. M. van Duynhoven
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, Wageningen 6708, The Netherlands
- Unilever Global Foods Innovation Centre, Bronland 14, Wageningen 6708, The Netherlands
| | - Johannes Hohlbein
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, Wageningen 6708, The Netherlands
- Microspectroscopy Research Facility, Wageningen University and Research, Stippeneng 4, Wageningen 6708, The Netherlands
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6
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Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Zhang X, Jia Q, Li M, Liu H, Wang Q, Wu Y, Niu L, Liu Z. Isolation of a novel calcium-binding peptide from phosvitin hydrolysates and the study of its calcium chelation mechanism. Food Res Int 2021; 141:110169. [PMID: 33642025 DOI: 10.1016/j.foodres.2021.110169] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 11/15/2022]
Abstract
A new peptide with strong calcium binding capacity was isolated from phosvitin hydrolysates. Taking calcium chelating rate as an indicator, phosvitin hydrolysates were separated gradually by anion-exchange chromatography, gel filtration chromatography and reversed-phase high performance liquid chromatography. A peptide with a molecular weight of 1106.44402 Da was identified by liquid chromatography-electrospray/mass spectrometry (LC-ESI/MS), and its amino acid sequence was DEEENDQVK, the calcium binding capacity reached 151.10 ± 3.57 mg/g. Its chelating mechanism was investigated. Results showed that, the β-sheet structure of peptide increased after adding calcium ion, and the main binding sites were carboxyl oxygen atom and amino nitrogen atom. In vitro simulated digestion experiments showed that, the solubility and dialysis rate of calcium in peptide-calcium chelate were higher than those in CaCO3 and D-calcium gluconate. This finding would promote the development of calcium supplements from food resources.
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Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Qi Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Mengyu Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Qing Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yaru Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lulu Niu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zitian Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
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8
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High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Xie Y, Wang J, Wang Y, Wu D, Liang D, Ye H, Cai Z, Ma M, Geng F. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. ULTRASONICS SONOCHEMISTRY 2020; 60:104767. [PMID: 31539731 DOI: 10.1016/j.ultsonch.2019.104767] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/03/2019] [Accepted: 09/04/2019] [Indexed: 05/23/2023]
Abstract
The effects of high-intensity ultrasonic (HIU) treatment on the functional properties of egg yolk were studied in the present work. After HIU treatment, the emulsifying, foaming and gel properties of the egg yolk solution significantly increased, but the foam stability decreased. SDS-PAGE results showed that there was no obvious change in the protein bands of egg yolk, indicating that the yolk proteins did not undergo covalent crosslinking or degradation. HIU treatment enhanced the zeta potential of egg yolk components in solution and increased the free sulfhydryl content of egg yolk proteins. Moreover, the particle size distribution of egg yolk components in solution changed markedly, and these changes demonstrated that HIU treatment caused the aggregation of yolk low-density lipoprotein and the partial dissociation of yolk granules. These results revealed that HIU treatment could change the aggregation of yolk components, which in turn could influence the solution characteristics of egg yolk, finally resulting in changes to the functional properties of egg yolk.
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Affiliation(s)
- Yunxiao Xie
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Yi Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Daowei Liang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Hongliang Ye
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Zhaoxia Cai
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan 430070, China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan 430070, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability. Polymers (Basel) 2019; 11:polym11091464. [PMID: 31500246 PMCID: PMC6780338 DOI: 10.3390/polym11091464] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 08/29/2019] [Accepted: 09/05/2019] [Indexed: 12/13/2022] Open
Abstract
To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.
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Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties. Polymers (Basel) 2019; 11:polym11081353. [PMID: 31443238 PMCID: PMC6724036 DOI: 10.3390/polym11081353] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 08/13/2019] [Accepted: 08/13/2019] [Indexed: 01/11/2023] Open
Abstract
Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper, Pv was extracted from the egg yolk by ultrasonic thermal-assisted extraction (UTAE). The effects of heating time, ultrasonic power and ultrasonic time on the extraction of Pv were investigated by a single factor. The purity of Pv, ratio of nitrogen to phosphorus (N/P), and activity were used as evaluation indexes. An efficient extraction of Pv was achieved when the sample was heated for 15 min at 80 °C and then processed for 10 min of ultrasonic treatment with an ultrasonic power of 600 W. Under optimal conditions, the purity and activity of Pv were 80% and 98%, respectively, whereas the ratio of N/P was 3.1. The obtained Pv was identified by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), Fluorescence analyses, fourier-transform infrared (FT-IR), and liquid chromatography-nanoelectrospray ionization mass spectrometry (Nano LC-ESI-MS/MS) analysis. The results showed there is no significant difference in the properties of Pv obtained by UTAE and Pv standard. The developed extraction approach is a simple, industrial compatible method without the use of any organic solvents.
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Yu Z, Mao C, Fu X, Ma M. High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice. Food Sci Anim Resour 2019; 39:179-196. [PMID: 31149661 PMCID: PMC6533406 DOI: 10.5851/kosfa.2018.e38] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/14/2018] [Accepted: 09/17/2018] [Indexed: 12/30/2022] Open
Abstract
We investigated the effect of high density lipoprotein from egg yolk (EYHDL) on
serum, hepatic and fecal lipid and fatty acids (FAs) levels and on gene
expression involved in FAs metabolism. Male KM mice were fed either normal diet
(ND; n=20), high fat diet (HFD; n=20), or high fat diet containing
EYHDL (EYHDL; 0.6 mg/g, every day by oral gavage, n=20) for 100 days. At
the end of the experiment, the effects of treatments on biochemical parameters,
FAs profiles and involved gene expression were analyzed. Our results revealed
that EYHDL markedly suppressed the body weight gain, accumulation of abdominal
fat tissues, serum concentrations of LDL-cholesterol (LDL-C) and triglycerides,
hepatic triglycerides and cholesterol accumulation, while increased serum
concentration of HDL-cholesterol (HDL-C). EYHDL intake also increased total
cholesterol (TC) excretions compared with HFD group. Moreover, it alleviated the
severity of fatty liver and improved glucose and insulin tolerance compared with
HFD. More importantly, EYHDL partially normalized FAs profiles in serum, liver
and fecaces and neutralized the HFD-induced upregulation of SREBP-1c, Acaca,
Fasn, GPAT and Scd1. In conclusion, our findings indicate that EYHDL may have
the potential to improve metabolic disturbances that occur in HFD mice and can
be considered as an appropriate dietary recommendation for the treatment of
metabolic syndrome (MetS).
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Affiliation(s)
- Zhihui Yu
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Changyi Mao
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xing Fu
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
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Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells. Int J Biol Macromol 2018; 118:1848-1854. [DOI: 10.1016/j.ijbiomac.2018.07.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/03/2018] [Accepted: 07/09/2018] [Indexed: 12/25/2022]
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14
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Wang N, Xu Q, Liu Y, Jin Y, Harlina PW, Ma M. Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk. Poult Sci 2018. [PMID: 29534219 DOI: 10.3382/ps/pey059] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Low-density lipoprotein (LDL) from hen egg yolk has high nutritional value and plays an important role in the fields of biology, medicine, and materials. To develop fundamental research about LDL, a highly efficient extraction method is necessary. We found that 30% saturated ammonium sulfate can extract more crude LDL than 40% saturation. We selected polyethylene glycol (PEG; nonionic type) to obtain crude LDL. Three factors were employed, namely, degree of polymerization, concentration of PEG, and pH of egg yolk plasma. The optimized condition was 5% PEG 4,000 and plasma pH 6.0, and the best extraction efficiency was 68.1 ± 0.5 g lipid /100 g DM and 69.9 ± 2.0% protein. The crude LDL oil of PEG precipitation was very significantly higher (P < 0.01) than ammonium sulfate precipitation (ASP), while there was no significant difference in protein, which indicates that PEG can extract more crude LDL. When ascorbic acid was added, hydrosulfuryl (SH) groups and lipids oxidation degree of crude LDL extracted by PEG (PEG-LDL) was very significantly lower than ASP (P < 0.01). We also obtained both purified LDL and yolk immunoglobulin (IgY) with an appropriate purification column. This paper proposes a highly efficient method to extract LDL with high activity using PEG and ensures co-purification of LDL and IgY.
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Affiliation(s)
| | - Q Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, R. P. China
| | - Y Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, R. P. China
| | - Y Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, R. P. China
| | - P W Harlina
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, R. P. China
| | - M Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, R. P. China
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15
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Zhang X, Huang X, Ma M. Phosphorylated serine clusters of phosvitin plays a crucial role in the regulatory mineralization. Int J Biol Macromol 2018; 115:1109-1115. [PMID: 29702170 DOI: 10.1016/j.ijbiomac.2018.04.130] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 01/17/2023]
Abstract
Phosphorylation of phosvitin has been proved to play an important role in the mineralization, but the active region of phosvitin is still not known yet. Four phosvitin phosphopeptides (PPPs) were obtained after separating from ion exchange column and desalting from gel filtration, and named as PPP0, PPP1, PPP3 and PPP4, respectively. The effect of PPP on the mineralization was investigated by pH-stat system, Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscope. SDS-PAGE and circular dichroism were applied to study the composition and the structure of PPP. Results showed that the order of promoting mineralization was as follows: PPP3 > phosvitin > PPP4 > PPP1 > control > PPP0. PPP0 and PPP1 was not involved in the mineralization, while the structure of PPP4 was too compact to promote mineralization because of its high β-sheet conformation. PPP3, which contained a 10 kDa peptide, is the most effective promoter for mineralization. LTQ-MS/MS results indicated that the phosphorylated serine clusters of phosvitin was the active region for promoting mineralization.
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Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, China; National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xi Huang
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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16
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Zhang X, Yang F, Jiang Q, Xu Y, Xia W. Improvement of Antioxidant Activity of Grass Carp (Ctenopharyngodon idella) Protein Hydrolysate by Washing and Membrane Removal Pretreatments and Ultrasonic Treatment. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
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17
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Jie Y, Cai Z, Li S, Xie Z, Ma M, Huang X. Hydroxyapatite nucleation and growth on collagen electrospun fibers controlled with different mineralization conditions and phosvitin. Macromol Res 2017. [DOI: 10.1007/s13233-017-5091-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Liu Q, Li C, Geng F, Huang X, Ma M. Hen egg yolk phosvitin stimulates osteoblast differentiation in the absence of ascorbic acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4532-4538. [PMID: 28332213 DOI: 10.1002/jsfa.8320] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 03/17/2017] [Accepted: 03/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Egg yolk phosvitin, one of the most highly phosphorylated extracellular matrix proteins known in nature, has a strong calcium binding and reducing capacity. Here, we investigated the effects of phosvitin on osteoblast differentiation and osteogenic gene expression in cultured mouse osteoblastic MC3T3-E1 cells by using alkaline phosphatase activity analysis, alizarin red S staining and real-time PCR assay. RESULTS Alkaline phosphatase activity and alizarin red S staining analyses demonstrated no significant difference between differentiating MC3T3-E1 cells cultured in the presence of phosvitin and those cultured in the presence of ascorbic acid after 21 days of differentiation. Our real-time PCR assay also indicated the two groups were similar in the expression of the osteogenic gene markers, collagen type I, osteocalcin, runt-related transcription factor 2, and bone morphogenetic protein-2. CONCLUSION Our findings indicate that phosvitin plays a similar role to that of ascorbic acid in osteoblast differentiation and mineralisation. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Qingli Liu
- National R27D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chunyan Li
- National R27D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fang Geng
- College of pharmacy and bioengineering, Chengdu University, Chengdu, China
| | - Xi Huang
- National R27D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Meihu Ma
- National R27D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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19
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Role of phosphorylation of phosvitin in the phase transformation of mineralization. Int J Biol Macromol 2017; 101:712-718. [DOI: 10.1016/j.ijbiomac.2017.03.158] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/21/2017] [Accepted: 03/27/2017] [Indexed: 02/01/2023]
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20
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Abejón R, Abejón A, Garea A, Tsuru T, Irabien A, Belleville MP, Sanchez-Marcano J. In Silico Evaluation of Ultrafiltration and Nanofiltration Membrane Cascades for Continuous Fractionation of Protein Hydrolysate from Tuna Processing Byproduct. Ind Eng Chem Res 2016. [DOI: 10.1021/acs.iecr.6b01495] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- R. Abejón
- Institut Européen
des Membranes (IEM), ENSCM, UM, CNRS - Université de Montpellier,
CC 047, Place Eugène Bataillon, 34095 Montpellier, France
- Department
of Chemical Engineering, Hiroshima University, 1-4-1 Kagayami-yama, Higashi-Hiroshima, Hiroshima 739-8527, Japan
| | - A. Abejón
- Departamento
de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. Los Castros s/n, 39005 Santander, Cantabria, Spain
| | - A. Garea
- Departamento
de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. Los Castros s/n, 39005 Santander, Cantabria, Spain
| | - T. Tsuru
- Department
of Chemical Engineering, Hiroshima University, 1-4-1 Kagayami-yama, Higashi-Hiroshima, Hiroshima 739-8527, Japan
| | - A. Irabien
- Departamento
de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. Los Castros s/n, 39005 Santander, Cantabria, Spain
| | - M. P. Belleville
- Institut Européen
des Membranes (IEM), ENSCM, UM, CNRS - Université de Montpellier,
CC 047, Place Eugène Bataillon, 34095 Montpellier, France
| | - J. Sanchez-Marcano
- Institut Européen
des Membranes (IEM), ENSCM, UM, CNRS - Université de Montpellier,
CC 047, Place Eugène Bataillon, 34095 Montpellier, France
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21
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Calcium binding characteristics and structural changes of phosvitin. J Inorg Biochem 2016; 159:76-81. [DOI: 10.1016/j.jinorgbio.2016.02.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 01/11/2016] [Accepted: 02/10/2016] [Indexed: 11/18/2022]
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22
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Li C, Geng F, Huang X, Ma M, Zhang X. Phosvitin phosphorus is involved in chicken embryo bone formation through dephosphorylation. Poult Sci 2014; 93:3065-72. [DOI: 10.3382/ps.2014-04098] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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23
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Lee HY, Abeyrathne EDNS, Choi I, Suh JW, Ahn DU. Sequential separation of immunoglobulin Y and phosvitin from chicken egg yolk without using organic solvents. Poult Sci 2014; 93:2668-77. [PMID: 25085938 DOI: 10.3382/ps.2014-04093] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
A study was conducted to develop a simple sequential separation protocol to separate phosvitin and IgY from egg yolk without using organic solvents. Egg yolk was diluted with 2 volumes of distilled water (DW), homogenized, and centrifuged. The precipitant was collected and homogenized with 4 volumes of 10% NaCl (wt/vol) in 0.05 N NaOH solution to extract phosvitin. The pH of the homogenate was adjusted to 4.0 and the precipitate was removed by centrifugation. The supernatant was collected and then heat-treated at 70°C for 30 min and centrifuged to remove impurities. The supernatant containing phosvitin was collected, had salts removed, and was concentrated and then freeze-dried. The supernatant from the centrifugation of diluted egg yolk was diluted again with 3 volumes of DW, and the precipitate was removed by centrifugation. The resulting supernatant was concentrated using ultrafiltration and then IgY was precipitated using 20% saturated (NH₄)₂SO₄+ 15% NaCl (wt/vol). The precipitant was collected after centrifugation at 3,400 × g for 30 min at 4°C and dissolved with DW, had salts removed, and then was freeze-dried. The purity of separated phosvitin and IgY was checked using SDS-PAGE and the proteins were verified using Western blotting. The purity of phosvitin and IgY was 97.2 and 98.7%, and the yield was 98.7 and 80.9%, respectively. The ELISA results indicated that the activities of separated IgY and phosvitin were 96.3 and 98.3%, respectively. This study proved that both phosvitin and IgY can be separated in sequence from egg yolk without using an organic solvent. Also, the method is very simple and has a high potential for scale-up processing.
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Affiliation(s)
- Hyun Yong Lee
- WCU Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, Korea
| | - E D N S Abeyrathne
- WCU Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea Department of Animal Science, Uva Wellassa University, Badulla, Sri Lanka 90000
| | - Inwook Choi
- Functional Materials Research Group, Food Research Institute, Sungnam, Gyeonggi-Do, 463-746, Korea
| | - Joo Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, Korea
| | - Dong Uk Ahn
- WCU Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea Department of Animal Science, Iowa State University, Ames 50011 Department of Animal Science and Technology, Sunchon National University, Sunchon 540-742, South Korea
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24
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Geng F, Huang X, Yan N, Jia L, Ma M. Purification of hen egg white ovomacroglobulin using one-step chromatography. J Sep Sci 2013; 36:3717-22. [DOI: 10.1002/jssc.201300425] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 07/30/2013] [Accepted: 09/25/2013] [Indexed: 11/11/2022]
Affiliation(s)
- Fang Geng
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Xi Huang
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Nannan Yan
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Lili Jia
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Meihu Ma
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
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25
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Preparation of phosvitin–dextran conjugates under high temperature in a liquid system. Int J Biol Macromol 2013; 55:258-63. [DOI: 10.1016/j.ijbiomac.2013.01.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Revised: 12/18/2012] [Accepted: 01/13/2013] [Indexed: 11/21/2022]
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