EggComponents

DongAhn

AnimalScienceDepartment

IowaStateUniversity

Structureofegg

White:60%ofthetotaleggweight.

Chalaziferous,innerthin,outerthick,andouterthinalbumen

Totalsolidscontentofalbumen:1112%

Yolk:3033%ofthetotaleggweight

Composedofvitelline membraneandyolk

Totalsolidscontentofyolkisabout5052%

Shell:912%thetotaleggweight

Largelyconsistsofcalciumcarbonate(94%),magnesiumcarbonate(1%),calciumphosphate(1%),andorganicmatters(4%)

Newuseofeggs

Antibodysource Phospholipids Lysozyme Ovotransferrin Avidin

NonFoodUsesofEggs

Avidin:ApplicationinAvidinBiotinTechnology

EggwhiteLysozyme:Apreservativeforfoods

Sialiac

acid:yolkandshellmembranes

Antibody:IgY

Fatsource:Yolk

Phospholipids:Yolklipids

Cholesterol:Yolklipids

Protein:albumenandyolkprotein

ModifiedEggsasasourceforspecialnutrients:w3fattyacids,CLA,

Iodine

Ovotransferrin:Ironbinder

Phosvitin:Ironbinder

LipidandProteinComponentsofEggYolk

Lipids(31%)

Proteins(17%)

NeutralLipids(65%)

Lipovitellins

(a

andb):69%

Phospholipids(30%)

a

Lipovitellins:58%

PC(83%)

b

Lipovitelins:11%

PE(14%)

Livetins:12%

Sphingomyelin

(2.5%)

a

livetin

(serumalbumin):4%

Phosphatidylinositol

(0.5%)

b

livetin

(glycoprotein):5%

Cholesterol(5%)

g

livetin

(gglobulin):2%

Carotenoids

(carotenes)

Phosvitin:7%

Xantophylls

(lutein,zeaxanthin) apo

Lowdensitylipoproteins:12%

ValueAddedComponentsfromEgg

Yolk(50%solids)

NeutralLipids:21%ofyolk

Phospholipids:10%ofyolk

Cholesterol:1.55%ofyolk

Phosvitin:1.25%ofyolk

IgY:0.4%ofyolk

Lutein:7.522mg/gyolk

Phosvitin

Phosvitin

isaprincipalphosphoprotein

presentineggyolk

(approximately16%ofeggyolkproteins)

Contains~10%phosphorus.Thus,phosvitin

hasanexcellentmetal

(ironandcalcium)bindingcapacity.

Thecalciumbindingpropertiesofphosvitin

isinfluencedbypH.

Thecalciumbindingcapacitiesofnativephosvitin

were20mol

Ca++/molofphosvitin

atpH3.6and148molCa++/molphosvitin

at pH7.0.

Phosvitin

wascapableofinhibitinglipidoxidationin

phosphotidylcholine

liposomes,musclehomogenates,andground pork.

AEFGTEPDAKTSSSSSSASSTATSSSSSSASSPNRKKPMDEEENDQVKQA

RNKDASSSSRSSKSSNSSKRSSSKSSNSSKRSSSSSSSSSSSSRSSSSSS SSSSNSKSSSSSSKSSSSSSRSRSSSKSSSSSSSSSSSSSSKSSSSRSSS

SSSKSSSHHSHSHHSGHLNGSSSSSSSSRSVSHHSHEHHSGHLEDDSSSS SSSSVLSKIWGRHEIYQ

Phosvitin

isaprincipalphosphoprotein

presentineggyolkwithmolecular massof~35kD.Phosvitin

contains~10%phosphorus.

O-

O = P O-O

AminoAcidSequenceofEggYolkPhosvitin

151

101151201

50100150200217

123

phophoserines

MetalChelatingCapabilityPhosphorousSource

UseofPhosvitin

Phosvitin

isanexcellentsourceforphosphopeptide

production

Phosphopeptides,anenzymatichydrolysate

ofmilkprotein:help

calciumabsorption,calciumretention,andbonecalcification.

Phosphopeptides

fromeggmilkproteincasein:hasonly1to13

phosphoserine

residuestostabilizeamorphouscalciumphosphate

whereasamoleculeofphosvitin

has~120phosphoserine

residues,

implyinghighercalciumbindingcapacity

UseofPhosphopeptides

Calciumsupplement

Solublecalciumphosphateformation

Ironsupplement

Solubleironphosphateformation

Antioxidant

Ironchelatingeffect

FunctionalBioactivePeptides

Definition:smallproteinfragmentsthathavebiologicaleffectsoncetheyarereleasedduringgastrointestinaldigestioninvivo (e.g.,Phosphopeptides,ACEinhibitingfactor)

Functions:

Chelatingmetals

Calciumbinding:calciumsupplement

Antimicrobial:FoodSafety

Antioxidant

Antihypertensive

Phosphopeptides

Usuallycontainclustersofphosphoserines,whichcan

chelate

variousbivalentortrivalentmetalions.

Theymayeffectivelybindcalciumandiron

Inhibitformationofinsolublecalciumphosphates

Resultinginincreasedcalciumbioavailability

Preventlipidoxidationinfoods.

Neutralizationoftoxinandvirus

Opsonization

Agglutination(clumping)

Precipitation(immunecomplex)

GeneralrolesofAntibodies

Comparision

ofMammalIgG

andIgY

Immunologytoday,16(8):393

DifferentM.W(180kDa),PI,andbindingbehaviorwithcomplement

LimitedflexibilityofIgYduetolackofhingeregion

LessbindingactivityofIgY withFc

receptoronthecellsurface

Virus,ToxinorBacteria

Binding

Cellreceptor(sialic

acidonglcoproteinsofRBCorEpithelialcells)

Endocytosis

Infectionorcolonization

Neutralization ToxinMHC

Epithelialcell

Virus

IgY

binding

Immunobiology,Janeway

etal,2001

MammalianIgG COMPARISON ChickenIgY

SometimesverypooravidityMammalianantigens/

responseHighavidity

YesProteinA&ProteinG/

bindingNo

Yes

CommonFc

receptorMammalianIgG

/recognition

No

YesMammaliancomplements

/recognitionNo

From60thdayinrabbits Antibodyresponse From30thday

5070mlsera/90daysAntibodyproduction

capacity0.7eggperday

(100~200mg/egg)

Antisera:expensivework*Antibodysourcecollection Cheaperwork

RIAa,IRMAb,ELISA,Conjugate,Enzymaticdigestion

ApplicationsRIA,IRMA,ELISA,

Conjugate

AdvantagesofBirdIgY http://www.affiland.com/affinity/eggyolk.htm

*:Bleeding,centrifugation,conservationat20Corlowertemperature)a:RIA=Radioimmunoassayb:IRMA=Immunoradiometricassay

EggLipids

NeutralLipids(65%)

Phospholipids(30%)

PC(25%)

PE(4.2%)

Sphingomyelin

(0.8%)

Phosphatidylinositol

(0.15%)

Cholesterol(5%)

Carotenoids

(carotenes)

Xantophylls

(lutein,zeaxanthin)

Phospholipids

Phospholipids Arecomposedof

Glycerolbackbone

2fattyacids

Phosphate

Aresolubleinwater Aremanufacturedinourbodiessotheyarenotrequiredinourdiet

O P O

O

O

H2C

CH

H2C

OCR1

O O C

O

R2

X

glycerophospholipid

Eachglycerophospholipidincludes

a polar region:glycerol,carbonyl Ooffattyacids,Pi,&thepolarheadgroup(X) nonpolarhydrocarbontailsoffattyacids(R1,R2).

Phospholipids

Sphingolipids

Noknownnutritionalrequirementforsphingolipids Hydrolysed throughoutthegastrointestinaltracttothe

samecategoriesofmetabolitesthatareusedbycellstoregulategrowth,differentiation,apoptosisandothercellularfunctions.

Feedingsphingolipids inhibitscoloncarcinogenesis,reducesserumLDLcholesterolandelevatesHDL

suggestingthatsphingolipids representafunctionalconstituentoffood.

Sphingolipids

Sphingolipids

(SPLs)alsohavea

polarheadgroupandtwononpolar

tailsbutdonotcontainglycerol

Instead,thebackboneis

sphingosine,alongchainamino

alcohol

SomederivativesareCeramide,

Sphingomyelin,and

Glycosphingolipids

Sphingosineis a fatty amine, a glycerol moleculeis never seen!

Sphingomyelin Importantfortheformationandmaintenanceoflipidrafts. Lipidraftsareinvolvedinvarioussignalings,includingimmunological

responsesandtransportationofspecificmaterials

Playimportantrolesintheexpressionofspecificcellularfunctions,suchasintracellularinformationtransmissionandmaintenanceofthemembranestructure.

Despitecontaininglongfattyacidchains,sphingomyelin isuniquelysuitablefortheformationofliposomes.

Concerningyolkderivedsphingomyelin,palmitic acidaccountsforabout80%ofthefattyacidchainsboundbyamidebonds

Sphingomyelin, with a phosphocholine head group, is similar in size and shape to the glycerophospholipid phosphatidyl choline.

Sphingomyelin has a phosphocholine or phosphoethanolamine head group. Sphingomyelins are common constituent of plasma membranes

H2CHC

O

CH

NH CH

C

CH2

CH3

H

OH

( )12

C

R

O

PO O

OH2C

H2CN+

CH3

H3C

CH3

Sphingomyelin

phosphocholine

sphingosine

fatty acid

A ganglioside is a ceramide with a polar head group that is a complex oligosaccharide, including the acidic sugar derivative sialic acid.Cerebrosides and gangliosides, collectively called glycosphingolipids, are commonly found in the outer leaflet of the plasma membrane bilayer, with their sugar chains extending out from the cell surface.

A cerebroside is a sphingolipid (ceramide) with a monosaccharide such as glucose or galactose as polar head group.

Glycosylated sphingolipids

ActivitiesofPhospholipases Determinedbyanalysisofproductsfromenzyme

catalyzedhydrolysis Phospholipases Cleavespecificbonds Enzymesaresmall

Onlysectionbeingcleavedfitsinactivesite

Remainderoflipidinnonaqueousenvironment

orstabilizedbynonpolar

AAsidechains

Sterols

Compoundscontaining4carbonringstructurewithanyofavarietyofsidechains

Manyimportantbodycompoundsaresterols cellmembranes,bileacids,sex&adrenalhormones,vit D&cholesterol.

Sterolsarefoundinplant&animalfoods Manufacturedinbodiessononessential

Sterols Sterol

Fourfusedrings Greaterrigiditythanother

membranelipids

Oneormorehydroxylgroups Givesamphipathic

character

Hydrocarbonsidechain LengthofC16

FA

Cholesterol Mostabundantsterolinanimals Producedbyliver;suppliedbydiet Highlevelsleadtogallstonesand

depositsonarteries(plaque)

Sterols Metabolicprecursorsofsteroid

hormones Regulatephysiologicalfunctions Androgens(testosterone) Estrogens(estradiol) Glucocorticoids

(cortisol)

Insolubleinwater Bindtoproteinsfortransportto

targettissue

VitaminD Sterolderivatives

OpenBrings Function

RegulateCaandPabsorption duringbonegrowth

Sources Diet:D2

(milkadditive,plant

sources)andD3

(animalsources)

Precursor:intermediatein cholesterolsynthesis

Formedinskinnonenzymatically from7dehydrocholesterol

Deficiency Softbones,impairedgrowthand

skeletaldeformitiesinchildren

Inactive form

BileAcid

Sialyloligosaccharides

Likelytoplayimportantroleinthedefence mechanismsagainstdiseasescausedbypathogenicmicroorganismsincludingpneumonia,diarrhoea,gastritisandulcers.

Sialic acidderivatives(gangliosides)areinvolvedinbrainfunction Importantinprotectinginfantsfromvariousdiseases. Sialic acidandsialyloligosaccharides havepotentialbiological

functions.

Potentialtobeusedininfantformula,healthfoodsandnutritionalsupplements.

YolkPigments

Includecarotenesandriboflavinand0.02%basedonthedryweight

Carotenesareresponsibleforthecoloroftheyolk,cannotbesynthesizedbythehen.

Thehensfeedisresponsibleforcarotenecontentandthecoloroftheeggyolk.

Eggyolkcarotenesareclassifiedasxanthophils andcarotenes.

Lutein,zeaxanthin andcryptoxanthin belongtothexanthophil group

Carotenoid

CompositionofEggYolk

Pigments

Content(%)

Carotene

acarotene

Trace

bcarotene

0.03

Xanthophil

Cryptoxanthin

0.03

Lutein

0.1

Zeaxanthin

0.2

Eicosanoids Hormonesinvolvedinproductionofpain,fever,inflammatory

reactions Prostaglandins Thromboxanes Leukotrienes

Metabolitesofarachidonic

acid(apolyunsatruated

FA) SynthesisinhibitedbyNSAIDs

e.g.acetylsalicylicacid(aspirin) Acylate

Serresidue,preventingaccesstoactivesite

Carotenoids

Sweetyellowcorn,eggyolk,kiwifruit,pumpkin,zucchini,spinach,squash,grapesandpeasarealsorichin

carotenoids

Thefoodmatrixinwhichcarotenoids arefoundaffectstheirbioavailability.

Eggyolkisahighlybioavailable sourceoflutein andzeaxanthin

Lutein

Lutein,zeaxanthin andVitaminEprotecteyesagainstmaculardegeneration.

Oftheestimated600carotenoids occurringinnature,onlylutein andzeaxanthin areselectivelyincorporated

intothemacula.

Thesecarotenoids absorbbluelight,whichisdamagingtoretinalmembranes.

Lutein andzeaxanthin areantioxidantsquenchingfreeradicalsinducedbyoxidativestress.

PotentialValueAddedComponentsinEggWhite (1011%solids)

Ovoalbumin:6.5%ofeggwhite Ovotransferrin:1.5%ofeggwhite Lysozyme:0.4%ofeggwhite Ovomucin:0.2%ofeggwhite Inhibitshaemagglutination byviruses Haveacytotoxic effectonculturedtumour cells

Avidin:Bindsbiotin Cystastatin: Antimicrobial,antiviralandinsecticidaleffects Preventionofcerebralhaemorrhage Controlofcancercellmetastasis

Ovoinhinitor: Atrypsin inhibitorthatinhibitsbacterialandfungalserineproteinases andchymotrypsin

Avidin Growthfactor:

ProteinsofEggWhite

Ovalbumen

Thepredominantproteininalbumen(54%ofalbumen).

Classifiedasaphosphoglycoprotein

sincecarbohydrateand phosphatemoietiesareattachedtothepolypeptide.

MWofabout45,000,andmadeupof3components,A1,A2, andA3,whichdifferinphosphorouscontent.

Ovoalbumen

A1hastwophosphatepermolecule,A2hasone, andA3hasnone.

Ovoalbumen

insolutionisreadilydenaturedandcoagulatedby exposuretonewsurfaces(e.g.,shaking)butisresistantto

thermaldenaturation

(84.5C).

Ovotransferrin

Amajoravianeggwhiteprotein(12%oftotaleggwhiteprotein)

Amonomeric

glycoproteinconsistsofa686residuesinglepolypeptidechain.

Molecularmass:~78kDa

pI:6.73

forapoform(ironfree),5.78

forholoform

Possessantiviralandantibacterialactivities

Transportofironinasolubleformtotargetcells

Ironbindingprotein(reversible,twoironatoms/molecule,asFe3+).

Themostheatliableinwhite:formingaggregationbyheatingat60C,resultingin

milkywhitegel

ThereleaseofFe3+fromferrictransferrin

requiresthepresenceofasimpleanion

suchaspyrophosphate,sulfate,andchloride

Metalfree(apo)formiseasilydestroyedbyphysicalandchemical treatments,whileholoform(ironbound)isasalmonpinkcolored

Ironcomplexisstabletoproteolytic

hydrolysisandthermal denaturation.

Thetwoironbindingsitesarelocatedwithintheinterdomain

cleftof eachlobe.

AtacidicpH,theNlobeofovotransferrin

displayslessbindingstability andmoreacceleratedreleaseofFe3+thantheClobe.

CharacteristicsofOvotransferrin

StructureofOvotransferrin

N-terminal lobe, Holo form N-TERMINAL LOBE, APO FORM

http://www.rcsb.org/pdb/explore.do?structureId=1IEJ

Covalentdimer

protein,composedofanN

andaCterminaldomain,

Eachonebindsoneatomoftransitionmetal(Fe[III],Cu[III],Al[III])very

tightly.

AlthoughtheNandClobesassumeverysimilaroverallconformation,

eachbindingpropertiesaremarkedlydifferent,

Ingredient Purpose/products Amount Classification

Activated Lactoferrin

Meat and poultry carcass and products

Up to 2% of water-based spray

Direct food additive(GRAS)

NisinSauces and fully cooked meat or poultry

No more than 690 ppm nisin in finished products

Approved as GRAS, 2000 USDA

http://www.meatami.com/Content/TradeShow/ConferenceMaterials/2004Mirc/Benji%20Mikel.pdf

NaturalSubstancesApprovedfor MicrobialReductioninFoods

SignificanceofusingOvotransferrin

asan AntimicrobialAgent

Anaturalantimicrobialagentformeatormeatproducts

Increasethevalueanduseofegg

Useofovotransferrin

ischeaperantibacterialagentthan lactoferrin

HighpossibilityofbecomingaGRASmateriallikelactoferrin

Iron binding: Chelating iron induces an iron-deficient

environment, resulting in suppression of microbial growth (Rev. Infect. Dis. 1983. 5: S759-S777)

- Direct bactericidal activity: specific binding against outer membrane proteins leads to inhibition of various cellular functions and deregulation of adhesion/fimbrial synthesis on the bacterial surface (Infect. Immun. 1986. 51:373-377, and Food Technology 2002. 56: No. 3 )

AntimicrobialMechanismsofLactoferrin

Ovomucoid

Bestknownforitstrypsin inhibitoryactivity Henovomucoid hasninedisulfidesandnofree

sulfhydryl groups

Heatresistantglycoprotein MWisabout28,000,and11%oftotalalbumen Ovomucoid canbeheatedat100Cunderacidic

conditionsforlongperiodswithoutanyapparentchangesinitsphysicalorchemicalproperties

Ovomucoid

Ovomucoid

mayplayanimportantroleinthe pathogenesisofallergicreactionstoeggwhitethan

othereggwhiteproteins

Watersolubleglycoproteinwhichisantigenicevenin

boiledshelleggs

Lowovomucoid

eggwhitepreparation

Applicableasanewprocessedfoodforovomucoidsensitive

patients.

Achemicallyalteredovomucoid

withenhanceddigestibilityand

lowerallergenicity

Ethanolprecipitation

Thedisulfidebondsplayasignificantroleinthe digestiveresistanceofovomucoid

Lysozyme

Lysozyme

constitutesapproximately3.5%ofheneggwhite

Thenamelysozyme

wasoriginallyusedtodescribean enzymewhichhadlytic

actionagainstbacterialcells

Alsoknownasmuramidase

andNacetylmuramichydrolase andisoneoftheoldesteggcomponentstobeutilised

commercially

Abacteriolytic

enzymecommonlyfoundinnatureandis

presentinalmostallsecretedbodyfluidsandtissuesof humansandanimals.

Lysozyme

Lysozyme

isoneofthesimplestubiquitousenzymes.Also beenisolatedfromsomeplants,bacteriaandbacteriophages

Thechickeneggwhiteisarichandeasilyavailablesourceof lysozyme

Thelysozyme

contentofalayinghensbloodis10foldhigher thaninmammals

becauseitisbeingtransferredtotheegg

white

Lysozyme

Eggwhitelysozyme

consistsof129aminoacidresidueswitha MWof14.4kDa

Bindstoovomucin,transferrin

orovalbumin

ineggwhite

Highlystableinacidicsolution

andheatingat100Cfor12

minutes

Thethermalstabilityoflysozyme

ispartlyduetoitsfour

disulfidebonds

Catalyzesthe

hydrolysisofthe(14)glycosidiclinkagebetween

Nacetylmuraminic

acidandNacetylglucosamine

inthe polysaccharidesofcertainbacterialcellwalls

Lysozyme

Innature,foundmainlyasamonomer

butalsoexistasa reversibledimer

Thedimeric

form

oflysozyme

exhibitstherapeutic,antiviraland antiinflammatoryproperties

Inducestheactivityofphagocytizing

cells

Influencesimmunologicalprocessesbystimulating

immunoglobin

synthesis

Promotesinterferonsynthesisandmodulatestumour

necrosis

factorgeneration

Lysozyme

Demonstratesantimicrobialactivityagainstalimited spectrumofbacteriaandfungi

Itsenzymeactivitycanbeenhancedbycertain substancesincluding

EDTA

Butylparaben

Tripolyphosphate

othernaturallyoccurringantimicrobialagents

Otherbiologicalfunctionsoflysozyme

Antiviralactionbyforminganinsolublecomplexwithacidicviruses

Enhancedantibioticeffects

Antiinflammatory

Antihistaminicactions

Directactivationofimmunecells

Antitumour

action

UseofLysozyme

Pharmaceuticalindustry:againstbacterial,viralor inflammatorydiseases

suchasdentalcariesandsprayfor

nasaltissueprotection

Therapeuticcreams:

protectionoftheskinandsofttissues

(e.g.burns,viraldiseases).

Oraladministration:showntohaveanantihistaminiceffect.

Incheesemaking:preventoffflavours

andlateblowingin somecheeses(e.g.SwissCheese,Parmesan,Edam,Goudaand

Cheddar).

UseofLysozyme

Accelerationofcheeseripening:lysis

ofstarterbacteria releasescytoplasmic

enzymes,whichplayakeyrolein

proteolysisduringcheeseripening

Brewing:controloflacticacidbacteriainbeer.

Sulfurdioxide(SO2)iscommonlyusedtoinhibitspoilage bacteriaandyeasts

inwines,butmaycauseallergicreactions

insensitiveindividuals.

Thehighaffinitybindingoflysozyme

tobacterial

lipopolysaccharide

resultsinreversibleinactivationofits enzymaticactivity

Lysozyme

Lipophilization

broadenedthebactericidalactionoflysozyme toGramnegativebacteriawithlittlelossofenzymic

activity

Glycosylation

producesmorestableproteins,withimproved conformationalstability,proteaseresistance,chargeeffects andwaterbindingcapacity

Lysozymedextran

conjugate:retainsgoodemulsifying propertiesandheatstability

Heatdenaturation

oflysozyme

resultsintheprogressiveloss ofenzymaticactivity,butagreatlyimprovedantimicrobial

actiontowardsGramnegativebacteria.

Whylysozyme

hasbeenusedasan antimicrobialagentinvariousfoods

Heatstable

Activeinabroadrangeoftemperatures(from1Ctonearly100C)

Withstandsboilingfor12min

Stableinfreezedryingandthermaldrying

Notinactivatedbysolvents,

Maintainsitsactivitywhenredissolved

inwater

HasoptimumactivityatpH5.3to6.4(i.e.typicalforlowacidicfood)

Thepresenceofotherproteinsinfood,however,canreduceits

stabilitybytheformationofsulfidebridges

Ovomucin

Ovomucin

comprises1.53.5%ofthetotaleggwhitesolids

Consistsofanasubunit(220kDa

containing1015%carbohydrate)anda

subunit(400kDa

containing5065%carbohydrate),whichareboundby disulfidebonds

Thesubunitfromovomucin

wasshowntohaveacytotoxic

effectontheculturedtumour

cellsthroughscanningelectron microscopy

Bothfragmentsofhighlyglycosylated

peptidefragments(220

and120kDa)separatedfrompronasetreatedheneggwhite ovomucin

derivedfromthesubunitinhibitedthegrowthof

tumours

Ovomucin

Aglycoproteinthatcontributesthegellikestructureofthick white

Heatresistant

Theamountinthickalbumenis4xhigherthanthatinthin

white

Thinningofthickalbumeniscausedpartlybytheinteraction

ofovomucin

withlysozyme

whenthepHrisestoaround9.0.

Theformationofovomucin

withlysozyme

complexcausesthe

lossoflysozyme

activity.

Inhibitshemagglutination

byvirus

Avidin

Avidin

isatracecomponent(0.05%)ofeggwhite

Atetrameric,stronglybasicglycoproteinprotein

Composedofsubunitsofidenticalaminoacidcomposition andsequence(15.6kDa

and128aminoacidseach)

Combineswithbiotin

toformastablecomplex,whichis incapableofabsorptionbytheintestinaltractsofanimals.

Avidin

bindswith4biotinmolecules.

Avidin

Avidin

isirreversiblydenaturedat70C,buttheavidinbiotin

complexisstableto100C

Thebindingbetweenbiotinandavidin

issostrongthat

separationrequiresheatingthecomplexat120Cfor15 minutes.

Thehighaffinityconstantofavidin

forbiotinhasbeenwidely usedinmolecularbiology

Affinitychromatography

Molecularrecognitionandlabelling

EnzymeLinkedImmunoSorbent

Assay(ELISA)

Histochemistry

andcytochemistry

Ovoglobulins

andOvomacroglobulin

Ovoglobulins Excellentfoamingagentsineggwhite Composedofovoglobulins G2andG3,whichhavemolecular

weightsof36and45kDa,respectively.

Ovomacroglobulin Ovomacroglobulin isthesecondlargesteggglycoproteinafter

ovomucin Molecularweightis760900kDa. Hastheabilitytoinhibithemagglutination

Ovoinhibitor

Aproteolytic

enzymeinhibitor

Functionsasamultiheadedinhibitorandinhibits bacterialserineproteinase,fungalserine

proteinase

andchymotrypsin

Flavoprotein

Allriboflavinineggalbumenisboundintheflavoprotein

ina1:1ratio

Ensuretransferoftheriboflavinfromthebloodserumtothe

albumenintheeggwhiteboundtoanapoprotein

calledflavoprotein.

Theapoprotein

isacidicwithamolecularweightof3236kDa,and

containsacarbohydratemoiety(14%)madeupofmannose, galactose

andglucosamines,78phosphategroupsand8disulfide

bonds.

Onemoleofapoprotein

bindsonemoleofriboflavin,butthisbinding

abilityislostwhentheproteinisexposedtoapHbelowitsisoelectric pH

Cystatin

Afamilyofcysteine

proteaseinhibitors

withhomology

tochickencystatin.

Cystatins

compriseabout115aminoacids

(12.7kDa),arelargelyacidic,contain

fourconservedcysteine

residues

knowntoformtwodisulfidebonds

withhigh

thermalstability

Aproteinase

inhibitorineggwhite(alsocalledficinpapain

inhibitor).

Inhibitssulphydryl

proteinases

activity

Potentialapplication:antimicrobial,antiviralandinsecticidalagent,preventionof

cerebralhaemorrhage,controlofcancercellmetastasis.

Lessseveresideeffects

thansyntheticproteaseinhibitors

Thegreatestproblem:highcost(US$140eggcystatin/mg).

GrowthFactor

Eggwhitecontainsgrowthfactors Researchisinprimitivestage Potentialtoseparatefromembryo

Egg ComponentsStructure of eggNew use of eggs Non-Food Uses of EggsLipid and Protein Components of Egg YolkValue-Added Components from Egg - Yolk (50% solids)PhosvitinAEFGTEPDAKTSSSSSSASSTATSSSSSSASSPNRKKPMDEEENDQVKQARNKDASSSSRSSKSSNSSKRSSSKSSNSSKRSSSSSSSSSSSSRSSSSSSSSSSNSKSSSSSSKSSSSSSRSRSSSKSSSSSSSSSSSSSSKSSSSRSSSSSSKSSSHHSHSHHSGHLNGSSSSSSSSRSVSHHSHEHHSGHLEDDSSSSSSSSVLSKIWGRHEIYQUse of PhosvitinUse of PhosphopeptidesFunctional Bioactive PeptidesPhosphopeptidesSlide Number 13Slide Number 14Slide Number 15Slide Number 16Egg LipidsPhospholipidsSlide Number 19Slide Number 20SphingolipidsSphingolipidsSphingomyelin Slide Number 24Slide Number 25Activities of PhospholipasesSterolsSterolsSterolsVitamin DBile AcidSialyl-oligosaccharidesYolk Pigments Carotenoid Composition of Egg YolkEicosanoids CarotenoidsLuteinPotential Value-Added Components in Egg White (10-11% solids)Proteins of Egg WhiteOvalbumen Ovotransferrin Slide Number 42Structure of OvotransferrinSlide Number 44Significance of using Ovotransferrin as an Antimicrobial AgentSlide Number 46OvomucoidOvomucoidLysozymeLysozymeLysozymeLysozymeLysozymeOther biological functions of lysozymeUse of LysozymeUse of LysozymeLysozymeWhy lysozyme has been used as an antimicrobial agent in various foodsOvomucin Ovomucin AvidinAvidinOvoglobulins and Ovomacroglobulin OvoinhibitorFlavoprotein CystatinGrowth Factor