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Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Protein is distributed in both egg white and yolk. Egg white is mainly composed of protein (11%), with ovalbumin being the most abundant (54%), followed by ovotransferrin (12%), ovomucoid (11%), lysozyme (3.5%), and ovomucin (3.5%) (111–115). Other minor proteins such as ovoglycoprotein, ovoflavoprotein, ovomacroglobulin, avidin, cystatin, and ovoinhibitor have also been identified (112, 114–115). The main components of the yolk are lipids (31–35%), although it also has 15–17% of proteins including lipovitellins (36%), livetins (38%), phosvitin (8%), and low-density lipoproteins (17%) (115). Egg yolk is covered with the vitelline membrane which separates it from the egg white. It is also a good source of proteins, being composed mostly of protein fibers (115).
Food allergens
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2020
Four sets of distinct egg allergic groups (A, lysozyme and ovalbumin; B, ovomucoid; C, ovomucin; and D, ovotransferrin and the yolk proteins) were demonstrated in 40 subjects based on in vitro IgE tests [30]. Both lysozyme and ovomucin bind significant amounts of IgE in the sera of patient groups A and C. Lysozyme-specific IgE was statistically correlated with ovalbumin-specific IgE and was a significant allergen for group A. Other differences in IgE binding were found that may explain why various investigators report different allergens to be important in egg hypersensitivity.
Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Paul J. Arciero, Michael J. Ormsbee, Robert E.C. Wildman, Donald K. Layman
Dietary protein sources vary within different foods, such as gluten in wheat, albumin in eggs, and casein and whey in milk. Specifically, these proteins are made up of a group of proteins or chemically associated protein molecules. The protein in egg albumin includes ovalbumin, ovotransferrin, ovomucoid, ovomucin, and lysozyme. In the case of milk whey protein, it includes β-lactoglobulin, α-lactalbumin, immunoglobulins, bovine serum albumin, lactoferrin, and lactoperoxidase, as well as glycomacropeptide (GMP), a casein-derived protein in cheese whey, whereas the principal milk casein fractions are α(s1) and α(s2)-caseins, β-casein, and kappa-casein.
The Effects of Ovalbumin on Proliferation, Migration, and Stemness Properties of Chemoresistant SW480 Colon Cancer Cells
Published in Nutrition and Cancer, 2022
Hadi Monji, Hamid Zand, Arman Ghorbani, Katayoun Pourvali
We showed that OVA (8 and 12 mg/ml) inhibited cell proliferation and induced cell cycle arrest in SW480 cells and 5FU-resistance counterparts (Figure 2). Similarly, the induction of cell cycle arrest and apoptosis by hen egg peptides has been demonstrated in other researches, too (18, 20, 22). Jung et al. indicated that cell viability was reduced markedly in melanoma cells treated with 1 mg/mL of phosvitin (27). Regarding the egg white peptides, Ovotransferrin presented high cytotoxicity at 40 mg/mL (23). The proposed mechanism is the induction of caspase 9 and six activity, changing cell morphology and mitochondrial membrane potential, which are apoptosis procedures, thereby inhibiting cancer growth (22). Oguro et al. (28) also indicated that ovomucin possesses an anticancer effect and decreased tumor growth in mice.
What Sherlock sorely missed: the EVA technology for cultural heritage exploration
Published in Expert Review of Proteomics, 2019
Pier Giorgio Righetti, Gleb Zilberstein, Alfonsina D’Amato
The data here presented show that the EVA film technology has considerably more to offer that the standard sampling techniques in vogue, especially in regard to protein content of painting, as used for tempera grassa (egg yolk) or as binders (egg white, animal glue). In all cases here discussed barely a handful of proteins could be detected, and only those of very high abundance in any proteome. Conversely, the EVA methodology considerably expands the coverage of any proteome present in any type of surfaces, such as canvasses, paper, parchment, wooden tables. For instance, in the analysis of the death registries in the Milan lazaretto in the 1630 plague bout, a grand total of >600 proteins could be identified, a far cry from any data reported so far. Future developments can be envisaged, such as, for example, incorporating solid-phase combinatorial libraries, which represent the ultimate example of mixed-bed chromatography. Here a large number of immobilized affinity ligands is present, each of them attached to a different bead. Several millions of such ligands (in the form of exapeptides) can be present in such libraries. They have been repeatedly reported to reduce the dynamic protein concentration range from biological extracts when used in large overloading conditions. By that way trace proteins can easily be enhanced and analyzed. If applied to paintings, they would allow detection and identification not just of the most abundant proteinaceous material, but of a large variety of minority proteins so far undetected. For instance, in the use of egg white in paintings, the main protein detected is in general ovalbumin, that represents by far the most abundant species (55%). Yet we have demonstrated that this biological material contains at least 148 unique gene products [30]. The same would apply to egg yolk, where ovomucin and lysozyme are usually detected since they represent the most abundant species. Yet our work with affinity ligands has permitted the detection of a grand total of 255 unique protein species [31].