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1.
Poult Sci ; 99(3): 1705-1716, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-32115038

RESUMO

Vanadium (V) is an ultratrace metal with the insulin-tropic properties and is often researched as the diabetes drug. However, in animals, V has been reported to have toxic effects on the development, immunity, oxidation-reduction equilibrium, gastrointestinal function, and so forth. Especially in poultry, supplementation of more than 10 mg of V/kg in the layer diets has been shown to adversely affect the egg production and egg quality. In this study, we supplemented 0 mg of V/kg, 5 mg of V/kg, and 10 mg of V/kg in the layer diets for 35 D and examined the quantitative proteomics of albumen for finding the possible target signaling pathway and mechanism of V action and made the preliminary verification. In contrast to the control group, V resulted in a significant drop in the albumen height, and in oviduct ampulla, the activity of total antioxidant capacity and glutathione peroxidase significantly decreased (P = 0.01, P = 0.02), the content of malonic dialdehyde significantly increased (P = 0.01), and the apoptosis rate significantly increased in the 5-mg V/kg and 10-mg V/kg treatment groups (P < 0.01). V affected 36 differentially accumulated proteins in albumen, with 23 proteins upregulated and 13 proteins downregulated. The expressions of innate protein albumen lysozyme (Q6LEL2), vitellogenin-2 (P02845), and the F1NWD0 protein in albumen belonged to the P53 family were significantly reduced, in contrast to the control (P < 0.05), and the expression of riboflavin-binding protein (P02752) was significantly improved (P < 0.05). The Hippo signaling pathway-fly, which is suitable for the key protein P53 as the most significantly affected network, might be important for discriminating V.


Assuntos
Ração Animal/análise , Clara de Ovo/análise , Proteoma , Vanádio/efeitos adversos , Animais , Galinhas , Dieta/veterinária , Proteínas do Ovo/química , Feminino , Oviductos , Transdução de Sinais
2.
Food Chem ; 318: 126421, 2020 Jul 15.
Artigo em Inglês | MEDLINE | ID: mdl-32126461

RESUMO

The objective of this study was to determine the effects of pre-heating soybean protein isolate (SPI) and transglutaminase (TG) induced cross-linking on egg-SPI composite gels. Solubility, surface hydrophobicity, electrophoresis and rheology of the prepared solutions were determined, whereas texture, water-holding capacity and microstructure of the composite gels were evaluated. SPI pre-heating improved solutions' solubility and protein's surface hydrophobicity; thus enhancing TG cross-linking evidenced by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). When only TG was used, solubility and surface hydrophobicity of the composites remained unchanged or decreased, forming strong gels but with low springiness and water-holding capacity. When SPI pre-heating and TG action were combined, a denser and finer gel network was obtained that exhibited improved mechanical properties and better water-holding capacity. The results of this research demonstrate that the combination of pre-heating SPI and TG treatment is a reliable method to improve the gelling properties of egg-SPI composite gels.


Assuntos
Proteínas do Ovo/química , Géis/química , Proteínas de Soja/química , Soja/metabolismo , Transglutaminases/metabolismo , Proteínas do Ovo/metabolismo , Eletroforese em Gel de Poliacrilamida , Interações Hidrofóbicas e Hidrofílicas , Reologia , Solubilidade , Proteínas de Soja/metabolismo , Propriedades de Superfície , Temperatura
3.
J Food Sci ; 85(3): 789-799, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-32078753

RESUMO

To investigate the influence of heat treatment and egg matrix on egg custard (EC) proteins, 12 different kinds of ECs with different egg/water ratios (1:1, 1:1.5, 1:2, or 1:3, v/v) and different heating temperatures (80, 90, or 100 °C) and times (10, 15, or 20 min) were prepared and evaluated for the digestibility, structure, eliciting capacity and sensitizing capacity using SDS-PAGE, fluorescence spectra, ELISA, and a BALB/c mouse model, respectively. The physicochemical properties of EC proteins were significantly affected by heat treatment and egg matrix, which showed the increased digestibility and partially unfolded structure. The eliciting capacity of EC evaluated by IgE binding to sera from egg-allergic patients was reduced after heat treatment, and the EC made by heating at 100 °C for 20 min with a whole egg/water ratio of 1:2 (v/v) was the weakest. The sensitizing capacity of EC was also reduced in the BALB/c mouse model, which showed the significantly decreased levels of specific IgE, IgG, IgG1 and IgG2a, mMCP-1 and histamine in the mouse sera, as well as cytokine secretions of IL-4, IL-5, and IL-13, compared with the raw egg (RE) group. Results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins. PRACTICAL APPLICATION: Egg custard (EC) is one kind of savory food suitable for all ages, and is also a traditional supplementary food for infants and young children in China. However, limited information is available on the allergenicity of egg custard. In this work, we evaluated how the structure, digestibility, and allergenic potential of egg allergens in EC were altered by the degree of thermal treatment and egg matrix, and elucidated the links between the physicochemical properties and allergenic potential of EC affected by heat treatment and egg matrix. Our results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins.


Assuntos
Alérgenos/química , Alérgenos/imunologia , Culinária/métodos , Hipersensibilidade a Ovo/imunologia , Proteínas do Ovo/química , Proteínas do Ovo/imunologia , Animais , Galinhas , Criança , Pré-Escolar , China , Hipersensibilidade a Ovo/sangue , Hipersensibilidade a Ovo/prevenção & controle , Ensaio de Imunoadsorção Enzimática , Feminino , Manipulação de Alimentos , Temperatura Alta , Humanos , Imunoglobulina E/sangue , Imunoglobulina G/sangue , Lactente , Masculino , Camundongos , Camundongos Endogâmicos BALB C
4.
Food Chem ; 317: 126349, 2020 Jul 01.
Artigo em Inglês | MEDLINE | ID: mdl-32078990

RESUMO

The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The α-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.


Assuntos
Dióxido de Carbono/química , Cromatografia com Fluido Supercrítico/métodos , Proteínas do Ovo/química , Interações Hidrofóbicas e Hidrofílicas , Tamanho da Partícula , Conformação Proteica em alfa-Hélice , Conformação Proteica em Folha beta , Reologia , Tensão Superficial
5.
Food Chem ; 315: 126201, 2020 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-32007810

RESUMO

Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. The blend films with a higher content of egg white showed a lower degradation speed of moisture and polymers. FTIR spectroscopy illustrated peak displacement, X-ray diffraction patterns showed noticeable changes, and the secondary structure of egg white was altered. These results indicated that pullulan and egg white interacted extensively. The total α-helix and ß-sheet content increased with the increment of pullulan content. The decrease of free amino content indicated that the degree of glycosylation increased with the addition of pullulan, which is associated with the Maillard reaction. The apparent color and the scanning electron microscopy images were also assessed in this study.


Assuntos
Clara de Ovo/química , Glucanos/química , Dicroísmo Circular , Cor , Proteínas do Ovo/química , Embalagem de Alimentos , Glicosilação , Reação de Maillard , Microscopia Eletrônica de Varredura , Espectroscopia de Infravermelho com Transformada de Fourier , Difração de Raios X
6.
J Agric Food Chem ; 68(4): 1157-1167, 2020 Jan 29.
Artigo em Inglês | MEDLINE | ID: mdl-31917922

RESUMO

To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37 °C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were significantly changed when comparing high-temperature storage with low-temperature storage, including 42 up-regulated and 112 down-regulated proteins. In the phosphoproteome, we identified a total of 137 phosphorylated sites on 326 peptides corresponding to 51 proteins. The results showed that the degree of phosphorylation for most egg yolk proteins was enhanced during high-temperature storage. Furthermore, GO analysis indicated that these phosphoproteins of egg yolk may be closely related to the binding, catalysis, and transport functions. The results provide further insights into the effect of storage temperature on egg proteome changes and their phosphorylation level. Moreover, this study can provide a theoretical basis for the improvement of egg quality during storage by phosphorylation modification in the food industry.


Assuntos
Proteínas do Ovo/química , Fosfoproteínas/química , Animais , Galinhas , Cromatografia Líquida de Alta Pressão , Proteínas do Ovo/metabolismo , Armazenamento de Alimentos , Espectrometria de Massas , Peptídeos/química , Peptídeos/metabolismo , Fosfoproteínas/metabolismo , Proteoma/química , Proteoma/metabolismo , Proteômica , Temperatura
7.
Food Chem ; 314: 126206, 2020 Jun 01.
Artigo em Inglês | MEDLINE | ID: mdl-31951888

RESUMO

The effects of Ca(OH)2 on the physicochemical, mechanical and microstructural characteristics, intermolecular forces and protein patterns of preserved egg white (PEW) were investigated. Results suggested that Ca(OH)2 (0.1%) reduced the free alkalinity content and turbidity and increased the brightness of PEW. The surface hydrophobicity of PEW protein with added Ca(OH)2 decreased during the pickling period owing to the hydrophobic residues being hidden in the interior of the protein. Total content of sulfhydryl and disulfide bonds in PEW decreased. Non-specific cross-linking, hydrogen bonds and hydrophobic interactions were the primary intermolecular forces. For textural properties, hardness and springiness had obvious prominence. A loose porous and regular network-like microstructure formed as the Ca(OH)2 increased and Ca(OH)2 delayed denaturation of the PEW protein. The physical properties of PEW correlated with molecular interactions and the microenvironment. Ca(OH)2 improved the contribution of surface hydrophobicity, disulfide bonds and hydrophobic interactions to the gelation process.


Assuntos
Hidróxido de Cálcio/química , Clara de Ovo/química , Animais , Proteínas do Ovo/química , Géis/química , Ligação de Hidrogênio , Interações Hidrofóbicas e Hidrofílicas
8.
Food Chem ; 315: 126207, 2020 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-31991252

RESUMO

Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum. Lysozyme was first separated using FPC 3500 resin and then ovomucin from the lysozyme-free egg white. Ammonium sulfate and citric acid were added to the resulting lysozyme- and ovomucin-free egg white solution to precipitate ovotransferrin. Ovomucoid and ovalbumin were separated from the resulting supernatant using ethanol. The separated proteins were further purified and the optimal conditions for the further purifications were suggested. The purity and yield of lysozyme, ovotransferrin, ovalbumin, and ovomucoid were higher than 90% and 77%, while those of ovomucin were about 72% and 75%, respectively. This study separated five major proteins in egg white successively using resin adsorption, pH adjustment, salt/ethanol precipitation, and ultrafiltration.


Assuntos
Fracionamento Químico/métodos , Proteínas do Ovo/análise , Proteínas do Ovo/isolamento & purificação , Clara de Ovo/química , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos , Sulfato de Amônio/química , Animais , Precipitação Química , Conalbumina/análise , Conalbumina/isolamento & purificação , Proteínas do Ovo/química , Clara de Ovo/análise , Etanol/química , Muramidase/análise , Muramidase/isolamento & purificação , Ovalbumina/análise , Ovalbumina/isolamento & purificação , Ovomucina/análise , Ovomucina/isolamento & purificação , Estrutura Secundária de Proteína
9.
PLoS One ; 15(1): e0228310, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-31999757

RESUMO

Of all the known oviparous taxa, female birds lay the most diverse types of eggs that differ in terms of shape, shell pigmentation, and shell structure. The pigmentation of the shell, the weight of the egg, and the composition of the yolk correlate with environmental conditions and the needs of the developing embryos. In this study, we analyzed the structure and protein composition of the vitelline membrane (VM) of ring-necked pheasant, gray partridge, cockatiel parrot, and domestic pigeon eggs. We found that the VM structure is characteristic of each species and varies depending on whether the species is precocial (ring-necked pheasant and gray partridge) or superaltrical (cockatiel parrot and domestic pigeon). We hypothesize that a multilayer structure of VM is necessary to counteract the aging process of the egg. The multilayer structure of VM is only found in species with a large number of eggs in one clutch and is characterized by a long incubation period. An interesting discovery of this study is the three-layered VM of pheasant and partridge eggs. This shows that the formation of individual layers of VM in specific sections of the hen's reproductive system is not confirmed in other species. The number of protein fractions varied between 19 and 23, with a molecular weight ranging from 15 to 250 kDa, depending on the species. The number of proteins identified in the VM of the study birds' eggs is as follows: chicken-14, ring-necked pheasant-7, gray partridge-10, cockatiel parrot-6, and domestic pigeon-23. The highest number of species-specific proteins (21) was detected in the VM of domestic pigeon. This study is the first to present the structure and protein composition in the VM of ring-necked pheasant, gray partridge, cockatiel parrot, and domestic pigeon eggs. In addition, we analyzed the relationship between the hatching specification of birds and the structure of the VM.


Assuntos
Cacatuas/embriologia , Columbidae/embriologia , Proteínas do Ovo/metabolismo , Galliformes/embriologia , Membrana Vitelina/ultraestrutura , Animais , Cacatuas/metabolismo , Columbidae/metabolismo , Proteínas do Ovo/química , Feminino , Galliformes/metabolismo , Masculino , Microscopia Eletrônica de Varredura , Peso Molecular , Mapas de Interação de Proteínas , Proteômica/métodos , Especificidade da Espécie , Membrana Vitelina/metabolismo
10.
Food Chem ; 310: 125867, 2020 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-31767486

RESUMO

Phosphorylation could improve functional characteristics of proteins/peptides, and might be used in the functional improvement of herring egg peptides owing to their enriched phosphorylation sites. The present study aimed to study the effect of phosphorylation on calcium-binding ability of herring egg peptides, and investigate the conformational structure and intermolecular forces of herring egg phosphopeptides (HEPPs)-calcium complex. The HEPPs were found to be superior in calcium-binding activities, as compared to the non-phosphorylated variant. This finding might be attributed to the interaction between calcium ions and the introduced phosphate groups of HEPPs. Calcium favored the formation of ß-sheet structure on the HEPPs and induced structural folding, thus assembling into spherical nanoparticles. The conformation of HEPPs-Ca nanoparticles was formed and stabilized mainly by hydrophobic interaction, hydrogen bonds and electrostatic interaction.


Assuntos
Cálcio/metabolismo , Proteínas do Ovo/química , Proteínas do Ovo/metabolismo , Fosfopeptídeos/química , Fosfopeptídeos/metabolismo , Sítios de Ligação , Cálcio/química , Proteínas de Peixes/química , Proteínas de Peixes/metabolismo , Ligação de Hidrogênio , Hidrólise , Fosforilação , Conformação Proteica , Eletricidade Estática
11.
Food Chem ; 312: 126032, 2020 May 15.
Artigo em Inglês | MEDLINE | ID: mdl-31874408

RESUMO

The concentrated liquid egg white (LEW) by dewatering process displays the remarkable advantages. However, the concentration process was hindered by the high viscosity and heat sensitivity of LEW. Forward osmosis (FO) as an emerging membrane technology to concentrate LEW was evaluated for the first time in this study. The effects of process conditions on FO flux, fouling control, and product quality were investigated. The LEW can be concentrated up to about 2.1 folds by a single FO process. Flux decline (up to 80%) occurred during the process which was attributed to membrane fouling and dilution of draw solution. However, the membrane fouling could be mitigated by higher cross-flow velocity and the flux could be recovered up to 100% by osmotic backwash. There was no significant leakage of draw solutes and loss of protein in LEW during FO process. The concentration of LEW resulted in a promoted products quality.


Assuntos
Proteínas do Ovo/química , Clara de Ovo/química , Animais , Fenômenos Químicos , Galinhas , Osmose , Soluções/química , Temperatura , Viscosidade
12.
Arch Insect Biochem Physiol ; 103(1): e21636, 2020 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-31612557

RESUMO

As a member of the low-density lipoprotein receptor (LDLR) superfamily, vitellogenin (Vg) receptor (VgR) is responsible for the uptake of Vg into developing oocytes and is a potential target for pest control. Here, a full-length VgR complementary DNA (named as CsVgR) was isolated and characterized in the rice stem borer, Chilo suppressalis. The composite CsVgR gene contained an open reading frame of 5,484 bp encoding a protein of 1,827 amino acid residues. Structural analysis revealed that CsVgR contained two ligand-binding domains (LBDs) with four Class A (LDLRA ) repeats in LBD1 and seven in LBD2, which was structurally different from most non-Lepidopteran insect VgRs having five repeats in LBD1 and eight in LBD2. The developmental expression analysis showed that CsVgR messenger RNA expression was first detectable in 3-day-old pupae, sharply increased in newly emerged female adults, and reached a peak in 2-day-old female adults. Consistent with most other insects VgRs, CsVgR was exclusively expressed in the ovary. Notably, injection of dsCsVgR into late pupae resulted in fewer follicles in the ovarioles as well as reduced fecundity, suggesting a critical role of CsVgR in female reproduction. These results may contribute to the development of RNA interference-mediated disruption of reproduction as a control strategy of C. suppressalis.


Assuntos
Proteínas do Ovo/genética , Mariposas/genética , Receptores de Superfície Celular/genética , Animais , Proteínas do Ovo/química , Proteínas do Ovo/metabolismo , Feminino , Regulação da Expressão Gênica no Desenvolvimento , Proteínas de Insetos/metabolismo , Mariposas/crescimento & desenvolvimento , Mariposas/metabolismo , Ovário/crescimento & desenvolvimento , Ovário/metabolismo , Filogenia , Interferência de RNA , RNA Mensageiro/metabolismo , Receptores de Superfície Celular/química , Receptores de Superfície Celular/metabolismo , Análise de Sequência de Proteína
13.
Talanta ; 208: 120425, 2020 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-31816696

RESUMO

A chicken egg white protein-protected gold nanocluster (CEW-AuNC) based fluorogenic biosensor, where protein was used as both reducing and protecting agent, was developed to determine the Cu(II)-induced prooxidant activity of natural antioxidants abundant in food and biological samples. Gold nanoclusters, prepared using egg white proteins, exhibited strong fluorescence. The prooxidant activity of the tested antioxidants was indirectly measured by their reducing action on Cu(II) to Cu(I), and the reduced cuprous ion was bound to the thiol groups in the CEW-AuNC structure, causing a decrease in fluorescence intensity. Epicatechin, catechin, epigallocatechin gallate, morin, rutin, quercetin, gallic, chlorogenic, and rosmarinic acids, glutathione, cysteine, N-acetyl cysteine, bilirubin, resveratrol, and α-tocopherol were studied as natural antioxidants. A fluorometric method showing a large Stokes shift with excitation/emission maxima at 360∕640 nm was developed to sensitively measure the decrease in the fluorescence of CEW-AuNC associated with the binding of copper(I) to the protein structure. Total prooxidant activities of the binary, ternary, and quaternary synthetic mixtures and of some food and synthetic serum samples were determined. The biosensor response was statistically compared to that of its spectrophotometric counterpart. This method can be used for the control of the oxidative stability of foods with a prolonged shelf life.


Assuntos
Técnicas Biossensoriais , Ouro/química , Nanoestruturas/química , Oxidantes/química , Ácidos Carbocíclicos/química , Antioxidantes/química , Bilirrubina/química , Mirtilos Azuis (Planta) , Cobre/química , Proteínas do Ovo/química , Flavonoides/química , Fluorometria , Sucos de Frutas e Vegetais , Malus , Oxirredução , Extratos Vegetais , Resveratrol/química , Compostos de Sulfidrila/química , Chá , Vinho
14.
Food Chem ; 311: 125998, 2020 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-31874426

RESUMO

In this study we investigated the changes in the physicochemical properties, microstructure, protein structure, and intermolecular forces in egg yolk, plasma, and granule gels induced with a strong alkali. The results showed that egg yolks formed a three-dimensional gel, maintained by ionic and disulfide bonds from plasma and granules, respectively. According to spin-spin relaxation time, these gel systems fixed numerous water and lipid protons. Microstructure showed that egg yolks, plasma, and granules liberated their constituents on disruption, which randomly aggregated or bonded. Under a continuous strong alkali treatment, the second-derivative spectra of egg yolks and plasma appeared as an "aggregation band", while the ordered structure of granules decreased. The results suggested that the aggregation of alkali-induced egg yolks formed mainly due to structural changes in plasma proteins. Granules contributed to the increased hardness and the bonding of egg yolk gels via disulfide bonds induced by alkali treatment.


Assuntos
Álcalis/química , Proteínas do Ovo/química , Gema de Ovo/química , Animais , Varredura Diferencial de Calorimetria , Proteínas do Ovo/metabolismo , Géis/química , Microscopia Eletrônica de Transmissão , Estrutura Secundária de Proteína , Espectroscopia de Infravermelho com Transformada de Fourier
15.
Food Chem ; 311: 125952, 2020 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-31869646

RESUMO

Changes in the gelation behavior and mechanism were investigated in low-density lipoprotein (LDL) and high-density lipoprotein (HDL) under the treatment of alkali. Three textural parameters of two kinds of alkali-induced lipoprotein increased, especially the springiness of LDL and the hardness of HDL. Alkaline treatment contributes to the sulfhydryl (SH) oxidation and SH-disulfide bonds (SS) exchange reactions to produce SS, promoting the aggregation of proteins and the formation of lipoprotein gels. For LDL gels, the increased hydrophobic interaction improves its thermal stability. HDL underwent deep unfolding and reassemble to form a network structure with high thermal stability and uniform density. Continuously alkaline treatment destroyed less SS and exposed more buried SH. The decrease of ß-structures in both lipoproteins was observed by Fourier Transform Infrared (FTIR). These results suggested that alkali-induced LDL and HDL gelation behavior highly related to the protein structure, SS and hydrophobic interactions.


Assuntos
Proteínas do Ovo/química , Lipoproteínas HDL/química , Lipoproteínas LDL/química , Álcalis/química , Animais , Patos , Ovos/análise , Géis/química , Oxirredução
16.
J Agric Food Chem ; 67(48): 13353-13361, 2019 Dec 04.
Artigo em Inglês | MEDLINE | ID: mdl-31682436

RESUMO

Protein phosphorylation plays an important role in protein structure and function. To investigate the role of egg protein phosphorylation in chicken embryonic development, a comparative and quantitative phosphoproteomic analysis of fertilized chicken egg white and yolk was performed during incubation. Overall, 215 phosphosites mapped onto 205 phosphopeptides corresponding to 100 phosphoproteins were identified. Among these phosphoproteins, 123 phosphosites from 62 egg proteins were found significantly changed (p < 0.05) at day 12 during incubation. Furthermore, GO analysis suggested that these differentially phosphorylated proteins were associated with various molecular functions, primarily including binding, molecular function regulator, and transport activity. Such findings in this study improved our understanding of the protein molecular functions involved in chicken embryonic development from a protein phosphorylation perspective.


Assuntos
Galinhas/metabolismo , Proteínas do Ovo/química , Óvulo/química , Fosfoproteínas/química , Animais , Galinhas/genética , Galinhas/crescimento & desenvolvimento , Proteínas do Ovo/metabolismo , Óvulo/crescimento & desenvolvimento , Óvulo/metabolismo , Fosfoproteínas/metabolismo , Fosforilação , Proteômica , Espectrometria de Massas em Tandem
17.
Molecules ; 24(20)2019 Oct 21.
Artigo em Inglês | MEDLINE | ID: mdl-31640198

RESUMO

Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the conformational structure under various succinylation degrees were investigated. With the increase in succinylation degree, the turbidity of heated SEWP solution (90 °C for 30 min) markedly declined. The heated SEWP solution with high succinylation degree (37.63%, 66.57%, and 72.37%) was transparent. Moreover, the result of differential scanning calorimetry confirmed that the thermal stability of succinylated EWP increased. The results of intrinsic fluorescence spectra and Fourier-transform infrared spectroscopy illustrate that succinylation changed the conformational structure of EWP. Succinylation increased the electrostatic repulsion and decreased the surface hydrophobicity, and it changed the aggregation morphology of EWP. Cross-linked spherical aggregates of low succinylation degree transformed to thready aggregates of a high succinylation degree. Thus, succinylation improved the thermal stability of EWP.


Assuntos
Proteínas do Ovo/química , Aditivos Alimentares/química , Anidridos Succínicos/química , Varredura Diferencial de Calorimetria , Estabilidade Proteica , Termodinâmica
18.
ScientificWorldJournal ; 2019: 5475302, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31534442

RESUMO

Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challenge. Herein, we developed a high-molecular-weight egg white hydrolysate and compared the absorption rate and nutritional value of the hydrolysate with those of egg white proteins obtained from raw materials, whey proteins, and hydrolysates, also known as high-quality proteins. The absorption rate of egg white hydrolysates was faster than that of egg white and whey proteins in portal vein cannulated rats, and their bioavailability values were higher than those of whey proteins and hydrolysates. According to the protein digestibility-corrected amino acid score and digestible indispensable amino acid score, the scores for egg white hydrolysates were equivalent to those of egg white and whey proteins but higher than those of whey hydrolysates. Our results show that egg white hydrolysates maintain the nutritional value of egg whites and are rapidly absorbed by the body.


Assuntos
Proteínas do Ovo/química , Valor Nutritivo , Hidrolisados de Proteína/química , Aminoácidos/sangue , Animais , Disponibilidade Biológica , Proteínas do Ovo/análise , Proteínas do Ovo/metabolismo , Proteínas do Leite/análise , Proteínas do Leite/química , Nitrogênio/química , Nitrogênio/metabolismo , Hidrolisados de Proteína/análise , Hidrolisados de Proteína/metabolismo , Proteólise , Ratos
19.
J Agric Food Chem ; 67(42): 11675-11683, 2019 Oct 23.
Artigo em Inglês | MEDLINE | ID: mdl-31545598

RESUMO

To better appreciate the alterations of egg proteins and their modifications during embryonic development, a comparative and quantitative study was performed aimed at chicken egg white and yolk proteome and N-glycoproteome after 12 days of incubation using tandem mass tag (TMT)-labeling technology in conjunction with reversed-phase high-performance liquid chromatography (RP-HPLC). A total of 334 unique N-glycosite-containing peptides from 153 N-glycoproteins were identified, of which 82 N-glycosite-containing peptides showed significant changes after 12 days of incubation. The varied proteome was mainly involved with antibacterial, ionic binding, cell proliferation, and embryonic development, while the different degrading and/or absorbing priorities of egg proteins were proposed. This study provides substantial insight into the effects of N-glycoprotein variations on the utilization of egg proteins by chicken embryo during incubation.


Assuntos
Embrião de Galinha/química , Proteínas do Ovo/química , Glicoproteínas/química , Animais , Embrião de Galinha/crescimento & desenvolvimento , Embrião de Galinha/metabolismo , Galinhas/metabolismo , Cromatografia Líquida de Alta Pressão , Proteínas do Ovo/metabolismo , Clara de Ovo/química , Gema de Ovo/química , Gema de Ovo/metabolismo , Glicoproteínas/metabolismo , Proteômica , Espectrometria de Massas em Tandem
20.
Food Chem Toxicol ; 133: 110799, 2019 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-31493463

RESUMO

Aluminum (Al) is toxic for humans and animals. Here, we have tested the potential for Egg White Hydrolysate (EWH) to protect against cardiovascular changes in rats exposed to both high and low dietary levels of Al. Indeed, EWH has been previously shown to improve cardio metabolic dysfunctions induced by chronic exposure to heavy metals. Male Wistar rats received orally: Group 1) Low aluminum level (AlCl3 at a dose of 8.3 mg/kg b.w. during 60 days) with or without EWH treatment (1 g/kg/day); Group 2) High aluminum level (AlCl3 at a dose of 100 mg/kg b.w. during 42 days) with or without EWH treatment. After Al treatment, rats co-treated with EWH did not show vascular dysfunction or increased blood pressure as was observed in non EWH-cotreated animals. Indeed, co-treatment with EWH prevented the following effects observed in both aorta and mesenteric arteries: the increased vascular responses to phenylephrine (Phe), the decreased ACh-induced relaxation, the reduction on endothelial modulation of vasoconstrictor responses and the nitric oxide bioavailability, as well as the increased reactive oxygen species production from NAD(P)H oxidase. Altogether, our results suggest that EWH could be used as a protective agent against the harmful vascular effects after long term exposure to Al.


Assuntos
Antioxidantes/farmacologia , Proteínas do Ovo/farmacologia , Clara de Ovo/química , Hidrolisados de Proteína/farmacologia , Doenças Vasculares/prevenção & controle , Alumínio , Animais , Antioxidantes/química , Ciclo-Oxigenase 2/metabolismo , Proteínas do Ovo/química , Endotélio Vascular/efeitos dos fármacos , Hidrólise , Masculino , NADPH Oxidases/metabolismo , Estresse Oxidativo/efeitos dos fármacos , Ratos Wistar , Tromboxano-A Sintase/metabolismo , Doenças Vasculares/induzido quimicamente , Vasoconstrição/efeitos dos fármacos
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