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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...

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Autores principales: Yang, Shaohua, Tang, Zhengjiang, Tang, ShanShan, Zhang, Tingfang, Tang, Fei, Wu, Yu, Wang, Ying, Wang, Lu Lu, Liu, Guoqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
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.
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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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