New variant of quail egg white lysozyme identified by peptide mapping

Thammasirirak, Sompong; Preecharram, Sutthidech; Ponkham, Pornpimol; Daduang, Sakda; Araki, Toshimitsu; Svasti, Jisnuson

doi:10.1016/j.cbpb.2007.01.019

Cited by 6 publications

(3 citation statements)

References 37 publications

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“…For manipulations with AMPs, commercially available lysozyme (L6876, Sigma-Aldrich) and ovotransferrin (C0755, Sigma-Aldrich) purified from hen egg whites were used. Although several types of lysozyme exist, variously distributed across egg whites of avian species (Thammasiririak et al, 2007;Callewaert and Michiels, 2010;Sun et al, 2017), all lysozyme types exhibit similarity in their three-dimensional structure (Callewaert and Michiels, 2010), have nearly identical pH optima for their antimicrobial activity (Thammasiririak et al, 2007) and comprise the majority of hydrolytic enzymes in avian egg whites (Sun et al, 2017). We can therefore exclude potential bias resulting from using purified chicken lysozyme and ovotransferrin in our study.…”

Section: Methodsmentioning

confidence: 99%

Different incubation patterns affect selective antimicrobial properties of the egg interior: experimental evidence from eggs of precocial and altricial birds

Svobodová

Šmídová

Javůrková

2019

Journal of Experimental Biology

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Avian eggs contend with omnipresent microorganisms entering the egg interior, where they affect embryo viability and hatchling phenotype. The incubation behaviour and deposition of egg white antimicrobial proteins (AMPs) vary highly across the avian altricialprecocial spectrum. Experimental evidence of how these alterations in avian reproductive strategies affect the antimicrobial properties of the precocial and altricial egg interior is lacking, however. Here, we tested the egg white antimicrobial activity in eggs of two representative model species, from each end of the avian altricialprecocial spectrum, against potentially pathogenic and beneficial probiotic microorganisms. Eggs were experimentally treated to mimic un-incubated eggs in the nest, partial incubation during the egg-laying period, the onset of full incubation and the increased deposition of two main egg white AMPs, lysozyme and ovotransferrin. We moreover assessed to what extent egg antimicrobial components, egg white pH and AMP concentrations varied as a result of different incubation patterns. Fully incubated precocial and altricial eggs decreased their antimicrobial activity against a potentially pathogenic microorganism, whereas partial incubation significantly enhanced the persistence of a beneficial probiotic microorganism in precocial eggs. These effects were most probably conditioned by temperature-dependent alterations in egg white pH and AMP concentrations. While lysozyme concentration and pH decreased in fully incubated precocial but not altricial eggs, egg white ovotransferrin increased along with the intensity of incubation in both precocial and altricial eggs. This study is the first to experimentally demonstrate that different incubation patterns may have selective antimicrobial potential mediated by species-specific effects on antimicrobial components in the egg white.

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Section: Methodsmentioning

confidence: 99%

Different incubation patterns affect selective antimicrobial properties of the egg interior: experimental evidence from eggs of precocial and altricial birds

Svobodová

Šmídová

Javůrková

2019

Journal of Experimental Biology

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“…One of these forms, carrying glutamine at position 21 in the amino acid sequence and labeled as the S (slow) allele, was sequenced by Kaneda et al (1969) . The sequence of the second lysozyme form (F-fast), with lysine at position 21 and an additional leucine at position 20, was determined by Thammasirirak et al (2007) . Subsequent analyses conducted on other populations of Japanese quail did not detect the presence of an additional leucine at position 21 in the lysozyme amino acid sequence ( Myint et al, 2012a ; 2012b ).…”

Section: Discussionmentioning

confidence: 99%

The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail

Knaga,

Kasperek,

Luchowska

et al. 2024

Poultry Science

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“…Thus, addition of 2.5 ng/ml of nisin in combination with 1 mg/ml of lysozyme to the production medium was chosen as the standard anthocyanin production conditions. Addition of relatively high concentration of lysozyme was required to compensate for its lower enzymatic activity in acidic production medium (pH 5) (Thammasirirak et al, 2007). Microscopy and cell plating experiments showed that even in the presence of cell wall degrading/distorting compounds for 64 h, L. lactis cells retained their shape and remained viable ( Supplementary Fig.…”

Section: Pigment Production By L Lactis Nzant: Cell Wall Permeabilizmentioning

confidence: 99%

Engineering Lactococcus lactis for the production of unusual anthocyanins using tea as substrate

Solopova

Tilburg

Foito

et al. 2019

Metabolic Engineering

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Plant material rich in anthocyanins has been historically used in traditional medicines, but only recently have the specific pharmacological properties of these compounds been the target of extensive studies. In addition to their potential to modulate the development of various diseases, coloured anthocyanins are valuable natural alternatives commonly used to replace synthetic colourants in food industry. Exploitation of microbial hosts as cell factories is an attractive alternative to extraction of anthocyanins and other flavonoids from plant sources or chemical synthesis. In this study, we present the lactic acid bacterium Lactococcus lactis as an ideal host for the production of high-value plant-derived bioactive anthocyanins using green tea as substrate. Besides the anticipated red-purple compounds cyanidin and delphinidin, orange and yellow pyranoanthocyanidins with unexpected methylation patterns were produced from green tea by engineered L. lactis strains. The pyranoanthocyanins are currently attracting significant interest as one of the most important classes of anthocyanin derivatives and are mainly formed during the aging of wine, contributing to both colour and sensory experience.

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New variant of quail egg white lysozyme identified by peptide mapping

Cited by 6 publications

References 37 publications

Different incubation patterns affect selective antimicrobial properties of the egg interior: experimental evidence from eggs of precocial and altricial birds

Different incubation patterns affect selective antimicrobial properties of the egg interior: experimental evidence from eggs of precocial and altricial birds

The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail

Engineering Lactococcus lactis for the production of unusual anthocyanins using tea as substrate

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