Proteomic analysis of egg white proteins during storage

Proteomics

Volumn 11, Issue 1, 2011, Pages 144-153

  Omana, Dileep A ^a   Liang, Yue ^a   Kav, Nat N V ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Animal proteomics; Egg white proteins; Storage

Indexed keywords

CLUSTERIN; EGG WHITE; OVALBUMIN; OVOTRANSFERRIN; PROSTAGLANDIN SYNTHASE;

ARTICLE; FOOD STORAGE; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEOMICS; TWO DIMENSIONAL ELECTROPHORESIS;

ANIMALS; CHICKENS; CLUSTERIN; CONALBUMIN; EGG PROTEINS; EGG PROTEINS, DIETARY; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD PRESERVATION; OVALBUMIN; TEMPERATURE;

ANIMALIA;

EID: 78650404444     PISSN: 16159853     EISSN: 16159861     Source Type: Journal    
DOI: 10.1002/pmic.201000168     Document Type: Article

References (48)

1. Almquist, H. J., Lorenz, F. W., Liquefaction of egg white. US Egg Poult. Mag. 1932, 38, 20-23.
2. Kato, A., Ogino, K., Kuramoto, Y., Kobayashi, K., Degradation of the O-glycosidically linked carbohydrate units of ovomucin during egg-white thinning. J. Food Sci. 1979, 44, 1341-1344.
3. Kato, A., Wakinaga, T., Matsudomi, N., Kobayashi, K., Changes in lysozyme during egg-white thinning. Agric. Biol. Chem. 1978, 42, 175-176.
4. Sauveur, B., Delayed thinning of thick egg-white during storage in eggs produced by acidotic hens. Annal. De Biol. Anim. Biochim. Biophys. 1976, 16, 145-153.
5. Solomon, S. E., Thinning of thick egg-white - ultrastructural and histological evaluation. Anatom. Histol. Embryo.- Zentral. Fur Veterinar. Reihe. 1976, 5, 96.
6. Robinson D. S., in: Wells, R. G., Belyavin, C. G. (Eds.), Egg Quality - Current Problems and Recent Advances, Butterworths, London 1987, pp. 171-191.
7. Schafer, A., Drewes, W., Schwagele, F., Effect of storage temperature and time on egg white protein. Nahrung 1999, 43, S86-S89.
8. Silversides, F. G., Budgell, K., The relationships among measures of egg albumen height, pH and whipping volume. Poult. Sci. 2004, 83, 1619-1623.
9. Robinson, D. S., Monsey, J. B., Changes in the composition of ovomucin during liquefaction of thick egg white. J. Sci. Food Agric. 1972, 23, 29-38.
10. Beveridge, T., Nakai, S., Effects of sulphydryl blocking on the thinning of egg white. J. Food Sci. 1975, 40, 864-868.
11. MacDonnell, L. R., Lineweaver, H., Feeney, R. E., Chemistry of shell egg deterioration: effect of reducing agents. Poult. Sci. 1951, 30, 856-862.
12. Smith, M. B., Back, J. F., Modification of ovalbumin in stored eggs detected by heat denaturation. Nature 1962, 193, 878-879.
13. Brooks, J., Hale, H. P., The mechanical properties of the thick white of the hen's egg. Biochim. Biophys. Acta 1961, 46, 289-301.
14. Kato, A., Sato, Y., The release of carbohydrate rich component from ovomucin gel during storage. Agric. Biol. Chem. 1972, 36, 831-836.
15. Robinson, D. S., in: Freeman, B. M., Lake, P. E. (Eds.), Egg Formation and Production, British Poultry Science Publishers, Edinburgh, England 1972, p 77.
16. Kato, A., Shibata, M., Yamaoka, H., Kabayashi, K., Deamidation of lysozyme during the storage of egg white. Agric. Biol. Chem. 1988, 52, 1973-1978.
17. Guerin-Dubiard, C., Pasco, M., Molle, D., Desert, C. et al., Proteomic analysis of hen egg white. J. Agric. Food Chem. 2006, 54, 3901-3910.
18. Raikos, V., Hansen, R., Campbell, L., Euston, S. R., Separation and identification of hen egg protein isoforms using SDS-PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry. Food Chem. 2006, 99, 702-710.
19. Mann, K., The chicken egg white proteome. Proteomics 2007, 7, 3558-3568.
20. D'Ambrosio, C., Arena, S., Scaloni, A., Guerrier, L. et al., Exploring the chicken egg white proteome with combinatorial peptide ligand libraries. J. Proteome Res. 2008, 7, 3461-3474.
21. Bradford, M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-254.
22. Liang, Y., Strelkov, S. E., Kav, N. N. V., Oxalic acid-mediated stress responses in Brassica napus L. Proteomics 2009, 9, 3156-3173.
23. Zurong, D., Variation of egg-white viscoelasticity with storage period. Scientia Agricult. Sinic. 1990, 23, 25-28.
24. Sasaki, O., Odawara, S., Takahashi, H., Nirasawa, K. et al., Genetic mapping of quantitative trait loci affecting body weight, egg character and egg production in F2 intercross chickens. Anim. Genet. 2004, 35, 188-194.
25. Tuiskula-Haavisto, M., Honkatukia, M., Vilkki, J., de Koning, D. J. et al., Mapping of quantitative trait loci affecting quality and production traits in egg layers. Poult. Sci. 2002, 81, 919-927.
26. Honkatukia, M., Tuiskula-Haavisto, M., de Koning, D. J., Virta, A. et al., A region on chicken chromosome 2 affects both egg white thinning and egg weight. Genet. Sel. Evol. 2005, 37, 563-577.
27. Mine, Y., Noutomi, T., Haga, N., Thermally induced changes in egg white proteins. J. Agric. Food Chem. 1990, 38, 2122-2125.
28. Kitabatake, N., Ishida, A., Doi, E., Physicochemical and functional properties of hen ovalbumin dephosphorylated by acid phosphatase. Agric. Biol. Chem. 1988, 52, 967-973.
29. Smith, M. B., Back, J. F., Studies on ovalbumin. 1. Denaturation by heat and the heterogeneity of ovalbumin. Aust. J. Biol. Sci. 1964, 17, 261-270.
30. Smith, M. B., Back, J. F., Studies on ovalbumin. 2. The formation and properties of S-ovalbumin, a more stable form. Aust. J. Biol. Sci. 1965, 18, 365-377.
31. Yamasaki, M., Takahashi, N., Hirose, M., Crystal structure of S-ovalbumin as a non-loop-inserted thermostabilized serpin form. J. Biol. Chem. 2003, 278, 35524-35530.
32. Mizutani, K., Mikami, B., Hirose, M., Domain closure mechanism in transferrins: new viewpoints about the hinge structure and motion as deduced from high resolution crystal structures of ovotransferrin N-lobe. J. Mol. Biol. 2001, 309, 937-947.
33. Huang, T. L., Richards, M., Development of a high performance capillary isoelectric focusing technique with application to studies of microheterogeneity in chicken conalbumin. J. Chromatogr. A 1997, 757, 247-253.
34. White, D. M., Mikol, D. D., Espinosa, R., Weimer, B. et al., Structure and chromosomal localization of the human gene for a brain form of prostaglandin D2 synthase. J. Biol. Chem. 1992, 267, 23202-23208.
35. Urade, Y., Hayaishi, O., Biochemical, structural, genetic, physiological, and pathophysiological features of lipocalin-type prostaglandin D synthase. Biochem. Biophys. Acta 2000, 1482, 259-271.
36. Saito, S., Tsuda, H., Michimata, T., Prostaglandin D2 and reproduction. Am. J. Reprod. Immunol. 2002, 47, 295-302.
37. Mahon, M. G., Lindsted, K. A., Hermann, M., Nimpf, J., Schneider, W. J., Multiple involvement of clusterin in chicken ovarian follicle development. J. Biol. Chem. 1999, 274, 4036-4044.
38. Poon, S., Treweek, T. M., Wilson, M. R., Easterbrook-Smith, S. B., Carver, J. A., Clusterin is an extracellular chaperone that specifically interacts with slowly aggregating proteins on their off-folding pathway. FEBS Let. 2002, 513, 259-266.
39. Koehler, H. H., Physicochemical appraisal of changes in egg white during storage. J. Agric. Food Chem. 1974, 22, 288-293.
40. Sharma, M., Luthra-Guptasarma, M., Degradation of proteins upon storage at near-neutral pH: Indications of a proteolytic/gelatinolytic activity associated with aggregates. Biochimica et Biophysica Acta 2009, 1790: 1282-1294.
41. Arakawa, T., Prestrelski, S. J., Kenney, W. C., Carpenter, J. F., Factors affecting short-term and long-term stabilities of proteins. Adv. Drug Deliv. Rev. 2001, 46, 307-326.
42. Petrovic, S., Vitale, L., Purification and properties of glutamyl aminopeptidase from chicken egg white. Comp. Biochem. Physiol. 1990, 95B, 589-595.
43. Skrtic, I., Vitale, L., Methionine-preferring broad specificity aminopeptidase from chicken egg white. Comp. Biochem. Physiol. 1994, 107, 471-478.
44. Tripic, T., Skrtic, I., Vitale, L., Activity of various hydrolytic enzymes in chicken egg-white during egg storage. Food Technol. Biotechnol. 1998, 36, 215-218.
45. Kato, A., Yoshida, K., Matsudomi, N., Kobayashi, K., The interaction between ovomucin and egg white proteins. Agric. Biol. Chem. 1976, 40, 2361-2366.
46. Kato, A., Sato, Y., The separation and characterization of carbohydrate rich component from ovomucin in chicken egg. Agric. Biol. Chem. 1971, 35, 439-440.
47. Kato, A., Nakamura, R., Sato, Y., Studies on changes in stored shell eggs. Part VI. Changes in the chemical composition of ovomucin during storage. Agric. Biol. Chem. 1970, 34, 1009-1013.
48. Lomakina, K., Mikova, K., A study of the factors affecting the foaming properties of egg white - a review. Czech J. Food Sci. 2006, 24, 110-118.