Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from the Fenton Reaction

Abstract

Phosvitin, a phosphoprotein known as an iron-carrier in egg yolk, binds almost all the yolk iron. In this study, we investigated the effect of phosvitin on Fe(II)-catalyzed hydroxyl radical ( OH) formation from H 2 O 2 in the Fenton reaction system. Using electron spin resonance (ESR) with 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) and deoxyribose degradation assays, we observed by both assays that phosvitin more effectively inhibited OH formation than iron-binding proteins such as ferritin and transferrin. The effectiveness of phosvitin was related to the iron concentration, indicating that phosvitin acts as an antioxidant by chelating iron ions. Phosvitin accelerates Fe(II) autoxidation and thus decreases the availability of Fe(II) for participation in the OH-generating Fenton reaction. Furthermore, using the plasmid DNA strand breakage assay, phosvitin protected DNA against oxidative damage induced by Fe(II) and H 2 O 2 . These results provide insight into the mechanism of protection of the developing embryo against iron-dependent oxidative damage in ovo.

Protein-stabilized magnetic fluids

“…5Bn) testifying a strong anchoring. This observation is in line with earlier observations which proved that the phosphorylated form of phosvitin has a high affinity for Fe 3+ ions [17] and that strong chemisorption exists between iron oxide surfaces and phosphate containing molecules [20,36,37].…”

“…À180 eV) at neutral pH [16]. Also, phosvitin has been described to bind ferric ions very strongly and extensively [17].…”

The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

“…In addition to the well-known dietary antioxidants like vitamin C, vitamin E, polyphenols and carotenoids, other dietary compounds have generated particular interest as defenses against oxidative damage. Recent studies have shown that peptides with antioxidant properties can be released from food sources such as milk casein [71], whey protein [72], egg [73,74] and soy protein [75]. Table 3 lists some examples of bioactive peptides derived from different protein sources.…”

The functional property of egg yolk phosvitin as a melanogenesis inhibitor

“…This specific structure makes phosvitin a very strong metal chelator (Grizzuti & Perlmann, 1975;Vieira, 2007). Ishikawa, Yano, Arihara, and Itoh (2004) and Ishikawa, Ohtsuki, Tomita, Arihara, and Itoh (2005) reported that phosvitin inhibited iron-catalyzed oxidation by decreasing hydroxyl radicals formation from the Fenton reactions, and thus inhibited lipid oxidation in a mouse dorsal skin homogenate in the presence of ferric nitrilotriacetate or UV light conditions. Furthermore, the metal-chelating ability of phosvitin was not influenced by 90°C heat treatment or 600 MPa high pressure (Castellani, Guérin-Dubiard, David-Briand, & Anton, 2004).…”