Changes in activity during storage and characteristics of superoxide dismutase from hen eggs (Gallus gallus domesticus)

Abstract

Hen eggs are one of the most popular food stuffs. Moreover, they can be the source of not only nutrients but also factors of biological origin, which may be used for food preservation and food additives. The aim of the study was to determine and describe the activity of superoxide dismutase isoforms (SOD; EC 1.15.1.1) in hen eggs (Gallus gallus domesticus). Our electrophoretic studies confirmed the presence of SOD isoenzyme bands with molecular weight of 14-15 and 50-70 kDa in egg yolk. By contrast, in egg white, we confirmed the presence of a protein with molecular weight of 13-14 and 50-55 kDa. Zymografic pattern confirmed the activity of SOD isoforms of the enzyme present in the egg yolk; however, it did not confirm enzyme activity in egg white (at the level of error of the used method). Study has also shown SOD activity during storage at 4°C for 9 days in egg yolk and egg white. In start time, SOD activity in egg yolk is clearly different from a small activity in the protein (respectively, 90.5 ± 22.2 and 7.9 ± 3.9 U g -1 ). It did not change during 6 days storage but between 6th and 9th day, it decreased significantly in egg yolk while remained low but unchanged in egg white. Present study confirmed the presence of SOD and its activity in hen egg yolk.

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

“…Antioxidants are the functional compounds composed of peptide sequences which are derived from decomposed proteins (Fastawa et al, 2016;Nahariah et al, 2015;Majumder et al, 2010). Antioxidant compounds are needed in food ingredients to reduce or inhibit oxidative reactions due to the oxidation process (Wawrzykow and Kankofer, 2011;Chaves et al, 2020). The oxidation process in food ingredients can occur due to the fact that food ingredients experience storage, processing, and post-processing handling (Pengseng et al, 2010).…”

“…The addition of liquid milk can also give a whiter color with a thinner consistency. Chicken egg albumen are food ingredient that contains antioxidants (Wawrzykow and Kankofer, 2011;Nahariah et al, 2014). However, antioxidant activity in egg albumen is still limited.…”

Effects of selenium and flaxseed on selenium content and antioxidant properties of eggs and immune response in hens

“…The assay of SOD activity was performed using the method of inhibition of epinephrine auto-oxidation in alkaline medium and measuring the absorbance of the resulting product at 340 nm. The result was expressed as a value of unit per gram of extracted protein (U/g) (Wawrzykowski & Kankofer, 2011). Glutathione peroxidase activity in the yolk was measured indirectly by a coupled reaction with glutathione reductase.…”

Superoxide dismutase from hen’s egg yolk can protect fatty acids from peroxidative damage

“…The activity of SOD in egg white was analyzed previously [31] and appeared to be very low, at the level of error of the method. It was the reason why egg white was not considered as the potent source of enzyme in the present study.…”

“…The method was adapted and optimized to conditions in eggs [31]. Changes in the absorbance were recorded on Ultrospec 2000 spectrophotometer (Pharmacia, Uppsala, Sweden).…”