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Huang Q, Liu L, Wu Y, Huang X, Wang G, Song H, Geng F, Luo P. Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis. Food Chem 2022; 369:130828. [PMID: 34488128 DOI: 10.1016/j.foodchem.2021.130828] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/13/2021] [Accepted: 08/06/2021] [Indexed: 12/19/2022]
Abstract
This study systematically analyzed and compared thechanges of physicochemical, functional and molecular structural characteristics between thick egg white (KEW) and thin egg white (NEW) during storage. Analysis of physicochemical properties showed that moisture content decreased significantly with the increase of pH during storage. KEW was gradually thinning, while NEW was closer to Newtonian fluid. Functional properties indicated that KEW thermal gel was gradually hard and brittle with the properties of NEW. KEW had better emulsifying property than NEW, and NEW had superior foaming ability. The α-helix and β-sheet in the FT-IR spectrum showed a downward trend, revealing secondary structure changed from order to disorder. Enhancement of fluorescence intensity indicated the structural unfolding and exposure of tryptophan residues. SDS-PAGE proved that OVO might be related to the difference between KEW and NEW characteristics. This study provided new idea and reference value for egg storage and diversified utilization of egg white.
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Affiliation(s)
- Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
| | - Lan Liu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Yongyan Wu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Xiang Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.
| | - Hongbo Song
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.
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Pu F, Xiong X, Li Y, Xi Y, Ma S, Bai L, Zhang R, Liu H, Yang C. Transcriptome analysis of oviduct in laying ducks under different stocking densities. Br Poult Sci 2021; 63:283-290. [PMID: 34550018 DOI: 10.1080/00071668.2021.1983917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
1. High stocking densities can lead to animal stress responses and lead to changes in bird behaviour, egg production and the fertility of laying birds. The oviduct plays a crucial role during the process of laying eggs. Therefore, it is essential to know how high stocking density affects oviduct function.2. In this study, a total of 2,115 differentially expressed genes (DEGs) were identified in duck oviduct tissues between different stocking density groups. These genes are mainly enriched in membrane components, calcium ion binding, cytokine-cytokine receptor interaction and focal adhesion. These pathways were closely related to the formation of eggs. This indicated that secretion and material transport functions of the oviduct are affected under high-density stocking. Further analysis showed that a total of 408 genes related to the transportation process were expressed in the oviduct, of which 96 genes were differentially expressed (LogFC≥1, P < 0.05). Forty-two of these DEGs belonged to the solute carrier family. The data showed that the expression of 31 transcripts was different between the two density groups. Expression of KCNJ15, SLC26A8, and TRPM5 was only seen in the high-density group (8/m2), while ATP13A3 and KCNIP2 were only expressed in the low-density group (4/m2).3. Consequently, high stocking density may affect the expression and splicing of genes related to molecular transport in the oviduct.
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Affiliation(s)
- F Pu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - X Xiong
- Animal Breeding and Genetics Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, Sichuan, China
| | - Y Li
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - Y Xi
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - S Ma
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - L Bai
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - R Zhang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - H Liu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China
| | - C Yang
- Animal Breeding and Genetics Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, Sichuan, China
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3
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Potential role of ovomucin and its peptides in modulation of intestinal health: A review. Int J Biol Macromol 2020; 162:385-393. [PMID: 32569696 PMCID: PMC7305749 DOI: 10.1016/j.ijbiomac.2020.06.148] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/11/2020] [Accepted: 06/16/2020] [Indexed: 01/06/2023]
Abstract
Intestinal dysfunction, which may cause a series of metabolic diseases, has become a worldwide health problem. In the past few years, studies have shown that consumption of poultry eggs has the potential to prevent a variety of metabolic diseases, and increasing attention has been directed to the bioactive proteins and their peptides in poultry eggs. This review mainly focused on the biological activities of an important egg-derived protein named ovomucin. Ovomucin and its derivatives have good anti-inflammatory, antioxidant, immunity-regulating and other biological functions. These activities may affect the physical, biological and immune barriers associated with intestinal health. This paper reviewed the structure and the structure-activity relationship of ovomucin,the potential role of ovomucin and its derivatives in modulation of intestinal health are also summarized. Finally, the potential applications of ovomucin and its peptides as functional food components to prevent and assist in the pretreatment of intestinal health problems are prospected.
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Rheological and structural properties of ovomucin from chicken eggs with different interior quality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105393] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhang YH, Bai J, Jiang WN, Zhao CR, Ji JJ, Wang JZ, Liu YW. Promising hen egg-derived proteins/peptides (EDPs) for food engineering, natural products and precision medicines. Res Vet Sci 2020; 128:153-161. [DOI: 10.1016/j.rvsc.2019.11.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 10/19/2019] [Accepted: 11/27/2019] [Indexed: 01/15/2023]
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Wan Y, Jin S, Ma C, Wang Z, Fang Q, Jiang R. Effect of strain and age on the thick-to-thin albumen ratio and egg composition traits in layer hens. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17231] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Much attention has been paid to the proportion of thick albumen of eggs in layer production in recent decades, owing to economics, appearance and consumption. In this study, we investigated the effect of strain and age on the ratio of thick-to-thin white and relative egg composition traits in two different layer populations with 770 birds in total at 30, 40 and 50 weeks of age. Eggs were collected from the D3 and R2 strains to measure egg composition traits for 3 successive days at each experimental week. The results showed that the egg weight, albumen height and Haugh unit of eggs in the D3 strain were significantly (P < 0.05) higher than those in the R2 strain at every experimental week, whereas the yolk percentage and the thick-to-thin white ratio of eggs were significantly (P < 0.05) lower in D3 as compared with R2. Furthermore, the albumen height and Haugh unit significantly decreased (P < 0.05) from 30 to 50 weeks of age in the D3 and R2 strains. Additionally, positive correlations were found between the thick-to-thin white ratio and egg weight in the two strains at 50 weeks of age. Significant (P < 0.05) correlations of the thick-to-thin albumen ratio were also found at 30, 40 and 50 weeks of age in both two strains. The results indicated that the thick-to-thin white ratio was a relatively stable trait and might be used as a promising index for evaluating egg composition in future chicken breeding.
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RNA-Seq reveals seven promising candidate genes affecting the proportion of thick egg albumen in layer-type chickens. Sci Rep 2017; 7:18083. [PMID: 29273734 PMCID: PMC5741707 DOI: 10.1038/s41598-017-18389-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Accepted: 12/11/2017] [Indexed: 01/07/2023] Open
Abstract
Eggs with a much higher proportion of thick albumen are preferred in the layer industry, as they are favoured by consumers. However, the genetic factors affecting the thick egg albumen trait have not been elucidated. Using RNA sequencing, we explored the magnum transcriptome in 9 Rhode Island white layers: four layers with phenotypes of extremely high ratios of thick to thin albumen (high thick albumen, HTA) and five with extremely low ratios (low thick albumen, LTA). A total of 220 genes were differentially expressed, among which 150 genes were up-regulated and 70 were down-regulated in the HTA group compared with the LTA group. Gene Ontology (GO) analysis revealed that the up-regulated genes in HTA were mainly involved in a wide range of regulatory functions. In addition, a large number of these genes were related to glycosphingolipid biosynthesis, focal adhesion, ECM-receptor interactions and cytokine-cytokine receptor interactions. Based on functional analysis, ST3GAL4, FUT4, ITGA2, SDC3, PRLR, CDH4 and GALNT9 were identified as promising candidate genes for thick albumen synthesis and metabolism during egg formation. These results provide new insights into the molecular mechanisms of egg albumen traits and may contribute to future breeding strategies that optimise the proportion of thick egg albumen.
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Chiurciu C, Chiurciu V, Oporanu M, Pătrașcu IV, Mihai I, Tablică M, Cristina RT. PC2 Ovotransferrin: Characterization and Alternative Immunotherapeutic Activity. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2017; 2017:8671271. [PMID: 28408944 PMCID: PMC5376941 DOI: 10.1155/2017/8671271] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 02/22/2017] [Accepted: 02/26/2017] [Indexed: 11/17/2022]
Abstract
Characterization and evaluation of immunotherapeutic potential of ovotransferrin PC2 (OTf PC2) were performed in this study. The ovoprotein was obtained from egg white from hens immunized with bacterial antigens, pathogenic for humans. For the negative control samples, OTf was extracted from eggs collected from Specific Pathogen-Free (SPF) hens and purified by affinity chromatography on Protein G-agarose column with two eluting peaks: I, representing ovalbumin, and II, ovotransferrin. The final apo-OTf form was reached by successive precipitation with ammonium sulfate and citric acid and the holo-OTf form by saturating the apo-form with FeCl3. Multiple OTf PC2 samples were analyzed through Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and, based on the molecular marker migration model, the ovotransferrin (76.5 kDa) and ovalbumin (45 kDa) were detected. The agglutination reaction exhibited statistically significant high specificity of the multiple OTf PC2, by reacting with the antigens used for hens' immunization. Following ELISA, it was established that OTf PC2 from hyperimmune eggs has specificity for all antigens; the antibody titer was high, indicating that OTf PC2 possesses immunological properties similar to immunoglobulin Y (Ig Y). This study suggests that OTf PC2 immunological activity may play a crucial role in the prevention and treatment of infections resistant to antibiotics and OTf PC2 can also act as a valuable nutraceutical.
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Affiliation(s)
- Constantin Chiurciu
- S.C. Romvac Company S.A., Soseaua Centurii 7, Voluntari, 77190 Ilfov, Romania
| | - Viorica Chiurciu
- S.C. Romvac Company S.A., Soseaua Centurii 7, Voluntari, 77190 Ilfov, Romania
| | - Mariana Oporanu
- S.C. Romvac Company S.A., Soseaua Centurii 7, Voluntari, 77190 Ilfov, Romania
| | | | - Iuliana Mihai
- S.C. Romvac Company S.A., Soseaua Centurii 7, Voluntari, 77190 Ilfov, Romania
| | - Mădălina Tablică
- S.C. Romvac Company S.A., Soseaua Centurii 7, Voluntari, 77190 Ilfov, Romania
| | - Romeo Teodor Cristina
- Department of Pharmacology and Pharmacy, Faculty of Veterinary Medicine, Banat's University of Agriculture and Veterinary Medicine “King Michael I of Romania” from Timișoara, 119 Calea Aradului, 300645 Timișoara, Romania
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9
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Effect of proteolysis on the sialic acid content and bifidogenic activity of ovomucin hydrolysates. Food Chem 2016; 212:78-86. [DOI: 10.1016/j.foodchem.2016.05.153] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 05/01/2016] [Accepted: 05/24/2016] [Indexed: 11/20/2022]
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10
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Hiidenhovi J, Ek-Kommonen C, Järvenpää E, Huopalahti R, Ryhänen EL. Characterization of crude ovomucins obtained from various egg white layers. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2535-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Abeyrathne E, Ahn D. 2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries. HANDBOOK OF EGGS IN HUMAN FUNCTION 2015. [DOI: 10.3920/978-90-8686-804-9_2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- E.D.N.S. Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA
| | - D.U. Ahn
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA
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12
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Yu Z, Yin Y, Zhao W, Chen F, Liu J. Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2839-2845. [PMID: 24652758 DOI: 10.1002/jsfa.6670] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Revised: 02/11/2014] [Accepted: 03/16/2014] [Indexed: 06/03/2023]
Abstract
Several proteins and peptides that are released in vitro and/or in vivo from hen eggs are biologically active and have a variety of functional properties in humans beyond normal nutrition, for which extensive studies have been performed. This review focuses on their biological activities, including antihypertensive, antioxidant, antimicrobial, antiadhesive, immunomodulatory and antithrombotic activities and enhancement of mineral absorption. These proteins and peptides have been shown to regulate the nervous system, cardiovascular system, immune system and gastrointestinal system. The potential application and future directions of research on these bioactive peptides and proteins in the food industry are also addressed.
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Affiliation(s)
- Zhipeng Yu
- College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, 121013, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA
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Abeyrathne EDNS, Lee HY, Ahn DU. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white. Poult Sci 2014; 93:1001-9. [PMID: 24706978 DOI: 10.3382/ps.2013-03403] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Ovalbumin, ovotransferrin, ovomucin, and lysozyme are a few of the egg white proteins that can be used as functional components. The objective of this study was to develop a simple, sequential separation method for multiple proteins from egg white. Separated proteins are targeted for human use, and thus any toxic compounds were excluded. The methods for individual components and the sequential separation were practiced in laboratory scale first, and then tested for scale-up. Lysozyme was separated first using FPC3500 cation exchange resin and then ovomucin using isoelectric precipitation. Ovalbumin and ovotransferrin were separated from the lysozyme- and ovomucin-free egg white by precipitating ovotransferrin first using 5.0% (wt/vol) (NH4)2SO4 and 2.5% (wt/vol) citric acid combination. After centrifugation, the supernatant (S1) was used for ovalbumin separation and the precipitant was dissolved in water, and reprecipitated using 2.0% ammonium sulfate (wt/vol) and 1.5% citric acid (wt/vol) combination. The precipitant was used as ovotransferrin fraction, and the supernatant (S2) was pooled with the first supernatant (S1), desalted using ultrafiltration, and then heat-treated to remove impurities. The yield of ovomucin and ovalbumen was >98% and that of ovotransferrin and lysozyme was >82% for both laboratory and scale-up preparations. The SDS-PAGE and western blotting of the separated proteins, except for ovomucin, showed >90% purity. The ELISA results indicated that the activities of separated ovalbumin, ovotransferrin, and lysozyme were >96%. The protocol separated 4 major proteins in sequence, and the method was simple and easily scaled up.
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Affiliation(s)
- E D N S Abeyrathne
- WCU Biomodulation Major, Department of Agricultural Biotechnology, College of Agriculture and Life Science, Seoul National University, Seoul 151-742, Korea
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Abeyrathne EDNS, Lee HY, Ahn DU. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review. Poult Sci 2014; 92:3292-9. [PMID: 24235241 DOI: 10.3382/ps.2013-03391] [Citation(s) in RCA: 224] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated. The separation methods for these proteins from egg white have been developed since early 1900, but preparation methods of these proteins for commercial applications are still under development. Simplicity and scalability of the methods, use of nontoxic chemicals for the separation, and sequential separation for multiple proteins are very important criteria for the commercial production and application of these proteins. The separated proteins can be used in food and pharmaceutical industry as is or after modifications with enzymes. Ovotransferrin is used as a metal transporter, antimicrobial, or anticancer agent, whereas lysozyme is mainly used as a food preservative. Ovalbumin is widely used as a nutrient supplement and ovomucin as a tumor suppression agent. Ovomucoid is the major egg allergen but can inhibit the growth of tumors, and thus can be used as an anticancer agent. Hydrolyzed peptides from these proteins showed very good angiotensin I converting enzyme inhibitory, anticancer, metal binding, and antioxidant activities. Therefore, separation of egg white proteins and the productions of bioactive peptides from egg white proteins are emerging areas with many new applications.
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Affiliation(s)
- E D N S Abeyrathne
- WCU Biomodulation Major, Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-742, Korea; and
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15
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Offengenden M, Wu J. Egg white ovomucin gels: structured fluids with weak polyelectrolyte properties. RSC Adv 2013. [DOI: 10.1039/c2ra22501h] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Shan Y, Ma M, Huang X, Guo Y, Jin G, Jin Y. Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin. J Food Sci 2012; 77:C740-5. [DOI: 10.1111/j.1750-3841.2012.02761.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Shan Y, Huang X, Ma M, Miao F. Role of magnesium chloride on the purity and activity of ovomucin during the isolation process. Int J Biol Macromol 2012; 50:421-7. [DOI: 10.1016/j.ijbiomac.2011.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2011] [Revised: 12/06/2011] [Accepted: 12/07/2011] [Indexed: 11/27/2022]
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Abstract
Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities. This paper reviews compositional, structural, physicochemical, functional and biological properties of ovomucin, as well as development of methods of extraction. As one of the least defined proteins in egg white, further study is required to characterize the structure and to explore its full potential in new applications as functional foods and nutraceuticals.
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Affiliation(s)
- Dileep A Omana
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada - T6G 2P5
| | - Jiapei Wang
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada - T6G 2P5
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada - T6G 2P5
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Omana D, Wu J. Effect of different concentrations of calcium chloride and potassium chloride on egg white proteins during isoelectric precipitation of ovomucin. Poult Sci 2009; 88:2224-34. [DOI: 10.3382/ps.2008-00485] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Omana DA, Wu J. A new method of separating ovomucin from egg white. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3596-3603. [PMID: 19348475 DOI: 10.1021/jf8030937] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ovomucin, a key component in maintaining the viscous nature of egg white, is a glycoprotein contributing to 2-4% of the total egg albumin protein. Preparation of pure ovomucin remains a challenge due to the presence of coprecipitated proteins, mainly ovalbumin and lysozyme. The objectives of the study were to determine the effect of different salt concentrations on the extractability of ovomucin and to develop a simple method to purify ovomucin that could be adapted for further scale-up production. The protein compositions of ovomucin extracts were significantly affected by salt concentrations. The concentration of ovalbumin was increased, whereas that of lysozyme was decreased in the ovomucin extracts at increasing salt concentrations up to 500 mM; lysozyme was the major contaminant at low salt concentrations (<100 mM), whereas ovalbumin was the major contaminant at high concentrations (>or=200 mM). A 2-step method was developed for the first time to prepare ovomucin with a purity of greater than 90%. Egg white was first extracted in the presence of 100 mM NaCl at pH 6.0 to produce a precipitate containing moderate coprecipitated ovalbumin (14.6%) and lysozyme (15.9%); the contaminated proteins in the precipitate were further removed by using 500 mM NaCl. The yield of ovomucin was determined to be 400.2 mg/100 g of egg white. This 2-step method is simple, environmentally friendly, and easy for scale-up preparation.
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Affiliation(s)
- Dileep A Omana
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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Guérin-Dubiard C, Pasco M, Hietanen A, Quiros del Bosque A, Nau F, Croguennec T. Hen egg white fractionation by ion-exchange chromatography. J Chromatogr A 2005; 1090:58-67. [PMID: 16196133 DOI: 10.1016/j.chroma.2005.06.083] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Major hen egg white proteins have been widely studied for their functional properties but these studies still are unable to explain, alone, all of the biological properties of hen egg white. Hence, it is still interesting to produce pure and non-altered proteins to improve our knowledge on the biological properties of hen egg white. Presently, identification and characterization of both bioactive peptides and minor proteins from hen egg white is essential work for progressing in the understanding of hen egg white biological properties. With this objective in mind, a new process for a complete "mucin free" hen egg white fractionation based on ion exchange chromatography is proposed. "Mucin free" egg white is fractionated into six different fractions. Four of them are high-recovery yield purified fractions of lysozyme, ovotransferrin, ovalbumin and flavoprotein. The two other fractions are enriched in recently detected minor proteins in hen egg white.
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Affiliation(s)
- C Guérin-Dubiard
- UMR 1253 Agrocampus Rennes-INRA, Sciences et technologie du lait et de l'oeuf, 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France.
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