Solubilization and Characterization of Ovomucin without Chemical Modification

Adachi, Noboru; Azuma, Jun-ichi; Janado, Masanobu; Onodera, Kônoshin

doi:10.1271/bbb1961.37.2175

Cited by 5 publications

(6 citation statements)

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“…Robinson and Monsey (1971) also noticed a higher content of glutamic acid and aspartic acid in reduced a-ovomucin, while serine and theronine were predominant in the b-ovomucin. However, no noticeable difference was found in the amino acid composition of ovomucin prepared from thick and thin egg white using gel permeation method (Adachi, Azuma, Janado, & Onodera, 1973). Amino acid sequence of a-ovomucin from hen thick egg white showed 2087 amino acid residues with relative molecular mass of 230.9 kDa (Watanabe et al, 2004).…”

Section: Composition and Structurementioning

confidence: 89%

“…Robinson and Monsey (1971) reported a yield of 200 mg of insoluble ovomucin from 100 g thick egg white. The yield of ovomucin obtained by gel filtration method was 260 and 180 mg/100 g of egg white for thick and thin white, respectively (Adachi et al, 1973). Hiidenhovi et al (2002) reported a yield of 280 mg of ovomucin from 100 g of whole egg white.…”

Section: Purity and Yield Of Isolated Ovomucinmentioning

confidence: 99%

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Ovomucin – a glycoprotein with promising potential

Omana

Wang

2010

Trends in Food Science & Technology

102

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Ovomucin, accounting for w3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities. This paper reviews compositional, structural, physicochemical, functional and biological properties of ovomucin, as well as development of methods of extraction. As one of the least defined proteins in egg white, further study is required to characterize the structure and to explore its full potential in new applications as functional foods and nutraceuticals.

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Section: Composition and Structurementioning

confidence: 89%

Section: Purity and Yield Of Isolated Ovomucinmentioning

confidence: 99%

Ovomucin – a glycoprotein with promising potential

Omana

Wang

2010

Trends in Food Science & Technology

102

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“…OVOMUCIN is a glycoprotein fraction of egg white characterized by high molecular weight and a contributor to the viscous property of egg white. A number of studies have been made on the fractionation and characterization of ovomucin (Adachi et al, 1973;Hayakawa and Sato, 1977;Robinson and Monsey, 1971;Sleigh et al, 1973). Ovomucin has been shown to be present in egg white as a complex with lysozyme (Cotterill et al, 1955) and other egg white proteins (Kato et al, 1976).…”

Section: Introductionmentioning

confidence: 99%

“…The ovomucin preparation thus obtained is, however, hardly soluble in ordinary buffer solution. Therefore, fractionation of ovomucin was usually conducted on the partly dissolved moiety or solubilized portion in the presence of a dissociating agent such as urea, guanidine hydrochloride and SDS (Robinson and Monsey, 1971;Adachi et al, 1973). In this way, ovomucin has been shown to be composed of carbohydrate-rich and poor components (Robinson and Monsey, 1971).…”

Section: Introductionmentioning

confidence: 99%

Studies on the Characterization of Ovomucin and Chalaza of the Hen's Egg

Itoh

Miyazaki

Sugawara

et al. 1987

Journal of Food Science

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A study was made on the electrophoretic analysis, fractionation and characterization of chalaza, and ovomucin from thick and thin albumen of the hen's egg. The chalaza and ovomucins were confirmed to be composed of three components which the molecular weights were estimated to be 150,000, 220,000 and 400,000 daltons, and named (~1, (~2 and p, respectively. They were fractionated into carbohydrate poor (al and a2 mixture) and rich (p) components by gel filtration in the presence of SDS and 2-mercaptoethanol. In the amino acid and carbohydrate compositions, differences were observed only in the carbohydrate compositions of P-components. Sonication facilitated solubilization of the ovomucin, but some signs of degradation of subunit components were observed.

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“…Two methods have been employed for the location of intact proteins and Olson et al: Vitamin A and Goblet Cells i n Rat Intestine 187 glycoproteins from mucosal cells: a mild extraction of cells with an aqueous solution of ethylenediamine tetra-acetate (EDTA), which mainly extracts water soluble glycoproteins and proteins,I2 and a more rigorous extraction with 1% sodium dodecyl sulfate, which extracts both water-soluble and membrane-bound proteins and glycoproteins. 13 In the past a number of other extraction methods have been used which involve the presence of dithiothreitol (DTT), limited proteolysis, and the like. We will focus here on the mildest of all of these procedures, namely the dilute EDTA extraction method.…”

Section: Physical and Chemical Characteristics Of Intestinal Glycopromentioning

confidence: 99%

The Effect of Vitamin a Status on the Differentiation and Function of Goblet Cells in the Rat Intestine*

Olson

Rojanapo

Lamb

1981

Annals of the New York Academy of Sciences

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The prevalence of goblet cells in duodenal crypts decreased to 60% of normal at day 4 of deficiency. Villus and crypt length, total mucosal cell number, cell cycle time, and migration rate were unaffected at day 8 of deficiency. The carbohydrate content, protein content, and molecular size of high molecular weight glycoproteins (peak I) were unaffected at day 8 of deficiency. The incorporation of L-[3H]threonine (G) into proteins of all peaks were reduced to 60% of normal at day 8 of deficiency. The incorporation of L-[1-14C]fucose into glycoprotein fell to 25% of normal in peak I, and to 70 to 90% of normal in other peaks at day 8 of deficiency. In vitamin A deficiency, a defect seems to exist either in the rate of differentiation of intestinal goblet cells at a critical period, or in the differentiation of a subclass of vitamin A-sensitive goblet cells. Some possible explanations for the decreased synthetic rate of some glycoproteins in the presence of normal steady-state concentrations in A- rats are discussed.

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Solubilization and Characterization of Ovomucin without Chemical Modification

Cited by 5 publications

References 0 publications

Ovomucin – a glycoprotein with promising potential

Ovomucin – a glycoprotein with promising potential

Studies on the Characterization of Ovomucin and Chalaza of the Hen's Egg

The Effect of Vitamin a Status on the Differentiation and Function of Goblet Cells in the Rat Intestine*

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