Biotin-binding protein from chicken egg yolk. Assay and relationship to egg-white avidin

White, Harold B.; Dennison, B A; Fera, M A Della; Whitney, C J; McGuire, Jeffrey C.; Meslar, H W; Sammelwitz, P H

doi:10.1042/bj1570395

Cited by 52 publications

(26 citation statements)

References 18 publications

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“…In addition to avidin and streptavidin, alternative biotin-binding proteins have been found and characterized. These include the avidin-related proteins AVR1-AVR7 from the chicken [87,120,121], chicken egg yolk biotin-binding proteins [122][123][124][125], avidins from other birds [126,127] and novel biotin-binding proteins, such as bradavidin [128], from bacteria other than genus Streptomyces. These proteins have two potential impacts for the development of improved (strept)avidins.…”

Section: Conclusion -Views For Future Researchmentioning

confidence: 99%

Genetically engineered avidins and streptavidins

Laitinen

Hytönen

Nordlund

et al. 2006

Cell. Mol. Life Sci.

292

197

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Chicken avidin and bacterial streptavidin, (strept)avidin, are proteins widely utilized in a number of applications in life science, ranging from purification and labeling techniques to diagnostics, and from targeted drug delivery to nanotechnology. (Strept)avidin-biotin technology relies on the extremely tight and specific affinity between (strept)avidin and biotin (dissociation constant, K(d) approximately 10(-14)-10(-16) M). (Strept)avidins are also exceptionally stable proteins. To study their ligand binding and stability characteristics, the two proteins have been extensively modified both chemically and genetically. There are excellent accounts of this technology and chemically modified (strept)avidins, but no comprehensive reviews exist concerning genetically engineered (strept)avidins. To fill this gap, we here go through the genetically engineered (strept)avidins, summarizing how these constructs were designed and how they have improved our understanding of the structural and functional characteristics of these proteins, and the benefits they have provided for (strept)avidin-biotin technology.

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Section: Conclusion -Views For Future Researchmentioning

confidence: 99%

Genetically engineered avidins and streptavidins

Laitinen

Hytönen

Nordlund

et al. 2006

Cell. Mol. Life Sci.

292

197

View full text Add to dashboard Cite

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“…All assays were corrected for isotope dilution resulting from endogenous bound biotin. The sources of reagents and materials are the same as described previously (White et al, 1976). Table 1 presents the biotin-binding protein contents of seventeen eggs from a single broiler breeder hen.…”

Section: Methodsmentioning

confidence: 99%

“…The assay for this protein is based on the thermally-accelerated exchange equilibrium between endogenous protein-bound biotin and an excess of [ 14 C] -biotin. The procedure was modified slightly from that described by White et al (1976); after incubation for 15 min at 65 C the reaction mixtures were not placed in ice water but placed at room temperature. Also, just prior to filtration .5 ml of water-saturated n-butanol was mixed with the sample to prevent the millipore filters from clogging with yolk lipids.…”

Section: Methodsmentioning

confidence: 99%

“…The majority of trace nutrients are concentrated in the yolk where they are bound to specific proteins derived from the blood plasma. Already known are distinct proteins that bind iron (Williams, 1962), phosphate (Christmann et al, 1977), vitamin A (Heller, 1976), vitamin D (Fraser and Emtage, 1976), riboflavin (Winter et al, 1967;Blum, 1967), thiamin (Muniyappa and Adiga, 1979), and biotin (White et al, 1976). These proteins normally are saturated with their respective nutrient and clearly their function is to supply nutrients to the developing embryo.…”

Section: Introductionmentioning

confidence: 98%

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Biotin-Binding Proteins in Chicken Eggs and the Biotin Requirements of Chicken Embryos

White

Hughes

1981

Poultry Science

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In addition to avidin in albumen, chicken eggs contain another biotin-binding protein in yolk. The amounts of these two proteins were monitored in the eggs of nine broiler breeder hens over a several month period. Although the hens were of the same stock and age, fed the same diet, and housed together, there was a two to threefold range in the amounts of these proteins in eggs from different hens. The average binding capacity of avidin for the eggs from single hens ranged from .70 to 2.16 Mg biotin/ml of albumen while that for biotin-binding protein ranged from .22 to .50 Mg biotin/ml of yolk. There was only a weak correlation between the amounts of the two proteins in different eggs from a single hen and no correlation in the average amounts of the two proteins in the eggs from different hens. The biotin-binding protein content of egg yolk is related to the nutritionally determined biotin requirements for hatchability in chicken and may be a predictor of biotin requirements for hatchability in other avian species.(Key words, biotin, biotin-binding protein, avidin, vitamin requirements, vitamin metabolism)

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“…In fact, progesterone-independent avidin production in the chick oviduct accompanies tissue trauma, inflammation, actinomycin D, prostaglandins (above PGF2a), or cyclic GMP (15)(16)(17). In addition, White et al have discovered another biotin-binding tetrameric glycoprotein in the laying hen (13,14,28). This protein transports biotin from the plasma to the developing oocyte and is saturated with biotin rather than egg-white avidin, which is essentially in a biotin-free state (5).…”

Section: Discussionmentioning

confidence: 99%