Phosvitin, the Principal Phosphoprotein of Egg Yolk

Mecham, Dale K.; Olcott, Henry Steel

doi:10.1021/ja01179a028

Cited by 318 publications

(138 citation statements)

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“…The results of an alkalicatalyzed β-elimination reaction suggested that all the phosphorus in the phosphoprotein are present in the form of monoesters linked to the hydroxyl groups of serine (Inoue et al, 1971). Earlier studies have shown that the proteins containing a large number of amino acids modified by phosphorylation are resistant to protease hydrolysis, resulting in low degree of hydrolysis and producing fractions with large molecular weight (Mecham et al, 1949).…”

Section: Resultsmentioning

confidence: 99%

Purification of a Novel Oligophosphopeptide with High Calcium Binding Activity from Carp Egg Hydrolysate

Huang

Liu

et al. 2014

FSTR

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Keywords: purification, carp eggs, hydrolysate, dephosphorization, calcium binding activity, oligophosphopeptide IntroductionThe global fishery production reached 178 million tons in 2011(i), more than 50% of which was discarded as inedible byproducts such as bone, skin, internal organs, head and eggs (Jung et al., 2005). Plentiful research have been implemented on utilizing fishery byproducts (Chakraborty et al., 2011;Duan et al., 2009;Kongsri et al., 2013;Mori et al., 2013). However, the utilization studies on eggs, especially on freshwater fish eggs, are very scarce.Eggs are rich in lipids (especially phospholipids and n-3 polyunsaturated fatty acids), the yolk protein, mineral elements, vitamins, carotenoids, and other nutrients. But in the conventional process, eggs are often treated as waste to be abandoned. AbbreviationsCPP; casein phosphopeptide, Hy; carp egg tryptic hydrolysate, DP0; carp eggs without dephosphorization, DP1, DP2, DP3, and DP4; dephosphorized carp eggs with degree of dephosphorization of 13.66%, 30.39%, 48.71%, and 83.49% respectively, U1 and U2; the fractions after ultrafiltration with molecular weight <3 kDa and > 3 kDa respectively, H1, H2 and H3; the fractions eluted with 100 mM, 200 mM and 400 mM phosphate buffer respectively on hydroxyapatite chromatography column, HA; hydroxyapatite chromatography H. Huang et al. 800 Calcium is an important mineral element to maintain human health, which plays an important role in the formation of bones and teeth, neurotransmitter release, muscle composition, and heart beat regulation. Calcium is mainly ingested through drinks and food, especially milk or cheese products with high calcium content. Influenced by lactose intolerance, dietary habits, and other factors,Asians intake less milk and cheese products and their food mainly focuses on vegetable diet. However, substances such as the phytic acid, oxalic acid, saturated fatty acids, and dietary fiber are easily combined with calcium to form insoluble matter, which is not beneficial to calcium absorption.Many peptides isolated from animals possessed the ability of binding Ca Lee et al., 2009;Jiang et al., 2000;Jung et al., 2007). Casein phosphopeptides (CPPs) were well known for their metal binding abilities because the CPPs contained electronegative phosphoserines (West et al., 1986;Meisel et al., 1990;Yuan et al., 1991;Gerber et al., 1986;Sato et al., 1986). The phosphopeptides obtained from the enzymolysis of fish bone (Jung et al., 2007(Jung et al., , 2006(Jung et al., , 2005 can also chelate Ca, whose performance is similar to CPPs. Many studies indicated that fish eggs also contain high phosphoprotein and can obtain phosphopeptides by hydrolysis (Catherine et al., 2002;Inoue et al., 1971).Carp was one of the most productive (over 3.8 million tons ) freshwater fish species in the world (ii). In breeding season, the ovarian can weigh 10% to 25.81% of the overall weight. In the present study, we will discuss the appropriate degree of dephosphorization of carp eggs before trypsin hydrolysi...

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Section: Resultsmentioning

confidence: 99%

Purification of a Novel Oligophosphopeptide with High Calcium Binding Activity from Carp Egg Hydrolysate

Huang

Liu

et al. 2014

FSTR

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“…16) They indicated that phosvitin contains about 10% phosphorus and represents about 80% of the protein phosphorus in the yolk. Investigations indicate that phosvitin has a molecular weight of between 36,000 and 40,000.…”

Section: Resultsmentioning

confidence: 99%

“…Phosvitin was prepared from hen egg yolk according to the method of Mecham and Olcott, 16) and rendered metal-free as described previously. 9) Freeze-dried ''apo-phosvitin'' (200 mg) was suspended in 20 ml of Milli-Q water, and the pH of the solution was adjusted to 8.0 with NaOH prior to the addition of trypsin.…”

Section: Methodsmentioning

confidence: 99%

Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from the Fenton Reaction

Ishikawa

Yano

Arihara

et al. 2004

Bioscience, Biotechnology, and Biochemistry

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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.

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“…Iron was determined colorimetricaUy as the bathophenanthroline complex extracted into isoamyl alcohol [7]. Phosvitin was prepared according to Mecham and Olcott [4]. Ovalbumin was from Merck.…”

Section: Discussionmentioning

confidence: 99%