The secondary structure of ovomucoid and its domains as studied by circular dichroism

Watanabe, Kenji; Matsuda, Tsukasa; Satô, Yasushi

doi:10.1016/0005-2795(81)90189-6

Cited by 40 publications

(19 citation statements)

References 22 publications

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“…About half of the tyrosyl residues of the protein are exposed under native conditions, as shown by solvent perturbation difference spectroscopy [17]. Ovomucoid is rich in istructure (46%) compared with h-structure (26%), as studied by circular dichroism [18]. The first five thirddomain sequences reported by Laskowski's group (chicken, turkey, ring-necked pheasant, Japanese quail and chachalaca) have five different residues at the reactive site position, P 1 (Ala, Leu, Met, Lys and Gln, respectively).…”

Section: Primary Structure and Physicochemical Propertiesmentioning

confidence: 99%

Protein proteinase inhibitors from avian egg whites

Saxena

Tayyab

1997

CMLS, Cell. mol. life sci.

102

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Avian egg whites are a rich source of protein inhibitors of proteinases belonging to all four mechanistic classes. Ovomucoid and ovoinhibitor are multidomain Kazal-type inhibitors with each domain containing an actual or putative reactive site for a serine proteinase. Cystatin is a cysteine proteinase inhibitor, while ovostatin inhibits proteinases of all four mechanistic classes. In this review we have summarized the general features, isolation, inhibitory mechanism and evolutionary aspects of these inhibitors.

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Section: Primary Structure and Physicochemical Propertiesmentioning

confidence: 99%

Protein proteinase inhibitors from avian egg whites

Saxena

Tayyab

1997

CMLS, Cell. mol. life sci.

102

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“…In order to observe the net changes of the polypeptide chain in ovomucoid, all of the equilibrium CD spectra of ovomucoid were corrected by subtracting the spectra of the carbohydrate moiety ·under the same conditions as for corresponding samples. 8 ) The equilibrium CD spectra of ovomucoid at various temperatures and at 20°C in 6 M guanidine hydrochloride are shown in Fig. 5.…”

Section: Methodsmentioning

confidence: 99%

“…8) In the case of a sample .containing 6 M guanidine hydrochloride,. a reference without protein in the same solution was used as the control.…”

Section: Methodsmentioning

confidence: 99%

Temperature-induced Structural Changes in Chicken Egg White Ovomucoid

Matsuda

Watanabe

Satô

1981

Agricultural and Biological Chemistry

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“…The carbohydrate moiety consists of three oligosaccharide units bound to protein through asparagine residues (Montgomery and Wu 1963). The polypeptide chain is composed of 26 % a-helix, 46 % b-structure, 10 % b-turns, and 18 % random coil (Watanabe et al 1981). Ovomucoid is highly resistant to heat owing to its high cystine content.…”

Section: Ovomucoidmentioning

confidence: 99%

Chemical Composition of Egg and Egg Products

Sunwoo

Gujral

2014

Handbook of Food Chemistry

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For many years the egg has been subjected to negative publicity generally related to the cholesterol content which also resulted in decreased consumption. This was a negative attribute even though eggs offered many positive effects in the consumer's diet. Comprehensive research has now shown that dietary cholesterol does not significantly influence serum cholesterol. Eggs are now being recognized as a highly nutritious food with unique components which offer potential nutraceuticals with specific health benefits. With these recognized benefits, egg consumption has increased substantially in recent years. Much of this higher consumption has resulted from the increased use of eggs as an ingredient in a variety of further processed egg products. The polyfunctional property of eggs continues to make them the preferred ingredient in many food formulations. Also, eggs are considered a healthy food that does not increase serum cholesterol which fits well into high-protein low-carbohydrate diets. The egg is considered as nature's most perfect food containing excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent source of minerals and all the vitamins. Vitamin C and lower concentration of calcium are the only nutrients lacking in eggs. The yolk provides all of the fat and contains half of the protein, most of the calcium, phosphorus, iron, zinc, and vitamins B6, B12, A, and folic acid, and half of the riboflavin and thiamine. Egg white contains about half of the protein and riboflavin.

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The secondary structure of ovomucoid and its domains as studied by circular dichroism

Cited by 40 publications

References 22 publications

Protein proteinase inhibitors from avian egg whites

Protein proteinase inhibitors from avian egg whites

Temperature-induced Structural Changes in Chicken Egg White Ovomucoid

Chemical Composition of Egg and Egg Products

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