Comparative proteomic analysis of chicken, duck, and quail egg yolks

Liu, Yaping; Qiu, Ning; Гао, Дан; Ma, Meihu

doi:10.1080/10942912.2018.1489836

Cited by 32 publications

(32 citation statements)

References 36 publications

(40 reference statements)

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“…Ovomucin (mucin-5B and mucin-6) has been identified as absent from egg yolk in all previous proteome studies [ 3 , 5 , 19 , 20 ], suggesting that ovomucin is exclusively distributed in the outer layer of the CEVM. The structure-specific distribution of ovomucin is closely related to the different origins of the inner and outer layers of the CEVM.…”

Section: Resultsmentioning

confidence: 88%

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Xiao

Wang

Cheng

et al. 2020

International Journal of Biological Macromolecules

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The chicken egg vitelline membrane (CEVM) is an important structure for the transmembrane transport of egg yolk components, protection of the blastodisc, and separation of egg white and egg yolk. In this study, the N-glycoproteome of the CEVM was mapped and analyzed in depth. Total protein of the CEVM was digested, and the glycopeptides were enriched by a hydrophilic interaction liquid chromatography microcolumn and identified by nano liquid chromatography/tandem mass spectrometry. A total of 435 N-glycosylation sites on 208 N-glycoproteins were identified in CEVM. Gene Ontology enrichment analysis showed that CEVM N-glycoproteins are mainly involved in the regulation of proteinases/inhibitors and transmembrane transport of lipids. Mucin-5B is the primary N-glycoprotein in the CEVM. Comparison of the main N-glycoproteins between the CEVM and other egg parts revealed the tissue specificity of N-glycosylation of egg proteins. The results provide insights into protein N-glycosylation in the chicken egg, CEVM functions and underlying mechanisms.

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Section: Resultsmentioning

confidence: 88%

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Xiao

Wang

Cheng

et al. 2020

International Journal of Biological Macromolecules

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“…Vitellogenin, as a phospholipoglycoprotein, extensively exists in non‐mammals, not only facilitates the growth and differentiation of animal oocytes but also provides nutrients for the developing embryos (Liu, Qiu, Gao, & Ma, ). Among the 12 spots identified as VTG, four spots (14, 15, 16, and 22) increased significantly in abundance after day 14 of incubation (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development

et al. 2019

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Avian egg yolk provides essential nutrients and physiological support for the developing embryo. To reveal the dynamics of yolk proteins during the entire period of incubation, we analyzed the alterations of egg yolk plasma proteins at different times during incubation (day 0, 7, 14, and 18). Day 14 (D14) of incubation was considered as the key point on the alteration of egg yolk proteins according to the SDS‐PAGE analysis. The two‐dimensional electrophoresis‐based comparative proteomic analysis was conducted, and 26 spots representing 13 proteins were detected with significant changes in abundance. An accelerating transfer of ovalbumin from egg white into egg yolk was observed at D14 in fertilized eggs but not detected in unfertilized eggs, indicating an unrevealed absorbing pathway for the egg proteins/peptides particularly in fertilized eggs. Meanwhile, the abundance of yolk riboflavin‐binding protein constantly decreased after D14, which might meet the need for essential riboflavin during embryo development. Practical applications These findings provide fundamental insight into the effects of incubation on egg yolk plasma protein alterations during the entire embryonic development for a better understanding of plasma protein biological functions, especially in nutrient transportations and the formation of embryonic organs.

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“…Besides these chemical compounds, some variability in bioactive molecules were also reported. Indeed, the comparative analysis of egg-white and egg-yolk proteomes revealed some proteins that are specifically associated with one or the other species [194,195,196,197] and others (ovotransferrin, lysozyme, gallin), displaying difference in abundance [196]. Overall, these characteristics may affect the overall bioactive potential of egg-white extract (antibacterial and/or antioxidant activity) depending on its bird origin, and it was shown that egg white from chicken egg retains the highest antibacterial potential compared to egg white from turkey, duck, and goose, at least, against some bacterial strains (Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) [91].…”

Section: Factors Affecting Egg Qualitymentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Comparative proteomic analysis of chicken, duck, and quail egg yolks

Cited by 32 publications

References 36 publications

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

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