Macromolecular Properties of Vitellenin From Egg Yolk and Its Parent Complex With Lipids

Martin, William G.; Turner, Keven J.; Cook, W. H.

doi:10.1139/o59-134

Cited by 33 publications

(20 citation statements)

References 12 publications

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“…Alderton and Fevold (23) prepared unfractionated lipovitellin from the particulate matter of yolk that sediinented on centrifugation followirlg dilution with water. Later, Fevold and Lausten (14) extracted the supernatant with ethyl ether and obtained from it lipovitelleilin containing 40y0 lipid, although the native I,DF containing goy0 lipid has since been isolated by prolonged centrifugation (4,5). The lipid content and other properties of a-and ,8-lipovitellin (2, 7), LDF (4, 5) and lipo-vitelleili~l (4,14), as defined above, have been described.…”

Section: Discussionmentioning

confidence: 99%

“…Recent iilvestigatioils (1, 2 , 3) have shown that hen's egg yolk contains three lipoproteins, a-and P-lipovitellin, both of 20-22yo lipid content (2), and a lowdensity fraction (LDF) containing 87-90% lipid when isolated by centrifugation (4,5,6). Each of these three lipoproteins has distinctive properties (1, 2 , 5, 7) and their protein moieties also differ in composition (8).…”

Section: Introductionmentioning

confidence: 99%

“…SOYo lipid content, termed lipovitellenin (14), is obtained. Since the protein portion of L D F and lipovitellenin is the same, differences in their physical properties (4,5) must be attributed to difference in lipid content, lipid coinposition (4,14), or alterations in particle structure (15). The course of the changes occurring during ether extraction has beell examined together with some related properties of the residual lipovitellenin.…”

Section: Introductionmentioning

confidence: 99%

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Lipid Extraction and Distribution Studies of Egg Yolk Lipoproteins

Martin

Tattrie

Cook

1963

Can. J. Biochem. Physiol.

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I'he three lipoproteins of egg yolk, a-and p-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. a-and p-lipovitellin comprise 22 to 2670 lipid, of which 6 l y O is phospholipid, .35(,% is triglyceride, and 4y0 is cholesterol and its esters. L D F contains about 89(y0 lipid having 27y0 phospholipid, 69y0 triglyceride, and 4y0 cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74'% lecithins, 18% cephalins, and 870 minor phospholipids. The fatty acid coinpositiolls of the neutral lipids, lecithins, and cephalins of the a-and p-lipovitellins were also similar, with only minor differences. Gentle extraction of the L D F solutions with ethyl ether readily removes about 85y0 of the total lipid and 55Yo of the phospholipid, while subsequent changes are slow. 'I'he lipoprotein residue contains 5270 lipid which is mostly phospholipid; \\,hen the residual ether is removed, five sedi~nenting components are observed in the ultracentrifuge. 1Issued as N.R.C. No. 7144. Can. J. Biochem. Physiol. Downloaded from www.nrcresearchpress.com by STOCKHOLMS UNIVERSITET on 08/07/15 For personal use only.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lipid Extraction and Distribution Studies of Egg Yolk Lipoproteins

Martin

Tattrie

Cook

1963

Can. J. Biochem. Physiol.

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“…HDLs are 7-20 nm in diameter and have a structure similar to globular proteins . They are composed of 20-25% lipids and 75-80% proteins (Martin, Turner, & Cook, 1959), so its density is close to that of proteins (1.120 g/mL) .…”

Section: Egg Yolk Compositionmentioning

confidence: 95%

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

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A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

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“…As apo-VLDL is very insoluble in aqueous buffer solutions commonly used, the solubilization has attained· in 88 % formic acid solution, 3,4) or after treatment of apoVLDL by succinylation 5 ,6) or by reduction followed by carboxyt This major lipoprotein in egg yolk has been called low density lipoprotein. But in this paper, the designation of VLDL was used according to the proposal of Evans et al 6 ) * Present address: College of Jumonji Gakuen, Niiza, Saitama.…”

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confidence: 99%