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Purification and Characterization of an Antioxidant Protein from Fertilized Eggs
Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics indus...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243964/ https://www.ncbi.nlm.nih.gov/pubmed/28115891 http://dx.doi.org/10.5851/kosfa.2016.36.6.791 |
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author | Yang, Shaohua Tang, Zhengjiang Tang, ShanShan Zhang, Tingfang Tang, Fei Wu, Yu Wang, Ying Wang, Lu Lu Liu, Guoqing |
author_facet | Yang, Shaohua Tang, Zhengjiang Tang, ShanShan Zhang, Tingfang Tang, Fei Wu, Yu Wang, Ying Wang, Lu Lu Liu, Guoqing |
author_sort | Yang, Shaohua |
collection | PubMed |
description | Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was 57.16℃. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ·OH assays, and its antioxidant activity was stable at 30-50℃ in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant. |
format | Online Article Text |
id | pubmed-5243964 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-52439642017-01-23 Purification and Characterization of an Antioxidant Protein from Fertilized Eggs Yang, Shaohua Tang, Zhengjiang Tang, ShanShan Zhang, Tingfang Tang, Fei Wu, Yu Wang, Ying Wang, Lu Lu Liu, Guoqing Korean J Food Sci Anim Resour Article Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was 57.16℃. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ·OH assays, and its antioxidant activity was stable at 30-50℃ in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant. Korean Society for Food Science of Animal Resources 2016 2016-12-31 /pmc/articles/PMC5243964/ /pubmed/28115891 http://dx.doi.org/10.5851/kosfa.2016.36.6.791 Text en Copyright © 2016, Korean Society for Food Science of Animal Resources This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Yang, Shaohua Tang, Zhengjiang Tang, ShanShan Zhang, Tingfang Tang, Fei Wu, Yu Wang, Ying Wang, Lu Lu Liu, Guoqing Purification and Characterization of an Antioxidant Protein from Fertilized Eggs |
title | Purification and Characterization of an Antioxidant Protein from Fertilized Eggs |
title_full | Purification and Characterization of an Antioxidant Protein from Fertilized Eggs |
title_fullStr | Purification and Characterization of an Antioxidant Protein from Fertilized Eggs |
title_full_unstemmed | Purification and Characterization of an Antioxidant Protein from Fertilized Eggs |
title_short | Purification and Characterization of an Antioxidant Protein from Fertilized Eggs |
title_sort | purification and characterization of an antioxidant protein from fertilized eggs |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243964/ https://www.ncbi.nlm.nih.gov/pubmed/28115891 http://dx.doi.org/10.5851/kosfa.2016.36.6.791 |
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