Hen egg white ovomacroglobulin promotes fibroblast migration via mediating cell adhesion and cytoskeleton

Geng, Fang; Huang, Xi; Ma, Meihu

doi:10.1002/jsfa.7498

Cited by 18 publications

(12 citation statements)

References 37 publications

(43 reference statements)

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“…The primary function of alpha-2-macroglobulins is the inhibition of various proteases by encapsulating them in their cage-like molecules [ 27 ]. Alpha-2-macroglobulins are involved in innate immunity [ 28 ], tumor development [ 29 ], cell migration [ 30 ], and other processes. These observations suggest that the high abundance of A2ML1 in the CEVM might have important functions such as inhibiting proteases secreted by microorganisms to resist invasion and maintaining the balance of proteases on the CEVM to maintain the integrity of the membrane structure.…”

Section: Resultsmentioning

confidence: 99%

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Xiao

Wang

Cheng

et al. 2020

International Journal of Biological Macromolecules

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The chicken egg vitelline membrane (CEVM) is an important structure for the transmembrane transport of egg yolk components, protection of the blastodisc, and separation of egg white and egg yolk. In this study, the N-glycoproteome of the CEVM was mapped and analyzed in depth. Total protein of the CEVM was digested, and the glycopeptides were enriched by a hydrophilic interaction liquid chromatography microcolumn and identified by nano liquid chromatography/tandem mass spectrometry. A total of 435 N-glycosylation sites on 208 N-glycoproteins were identified in CEVM. Gene Ontology enrichment analysis showed that CEVM N-glycoproteins are mainly involved in the regulation of proteinases/inhibitors and transmembrane transport of lipids. Mucin-5B is the primary N-glycoprotein in the CEVM. Comparison of the main N-glycoproteins between the CEVM and other egg parts revealed the tissue specificity of N-glycosylation of egg proteins. The results provide insights into protein N-glycosylation in the chicken egg, CEVM functions and underlying mechanisms.

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Section: Resultsmentioning

confidence: 99%

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Xiao

Wang

Cheng

et al. 2020

International Journal of Biological Macromolecules

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“…11 Kandungan ovamakroglobulin pada putih telur dapat menginduksi proliferasi dan migrasi sel fibroblast. 12 Berdasarkan uraian di atas peneliti tertarik untuk melakukan penelitian pengobatan luka bakar menggunakan putih telur melalui pengamatan pembentukan pembuluh darah dan fibroblast.…”

Section: Pendahuluanunclassified

“…Dalam penelitiannya dilaporkan bahwa ovamakroglobulin dapat menginduksi migrasi 3 T6 fibroblas embrionik tikus dan Human Skin Fibroblas (HSF). 34 Penelitian lain yang dilakukan oleh Hendriati pada tahun 2018 yang juga meneliti efektivitas gel putih telur terhadap penyembuhan luka bakar tikus. Pada penelitian yang dilakukan ditemukan bahwa fibroblast meningkat pada hari ke-7 dengan pemberian gel putih telur.…”

Section: Pengaruh Pemberian Putih Telur Terhadap Peningkatan Fibroblastunclassified

Uji Efektivitas Putih Telur Ayam Kampung (Gallus domesticus) Terhadap Penyembuhan Luka Bakar Derajat II pada Mencit (Mus musculus)

Sakerebau

Almasi‐Hashiani

Serudji

2020

JIKESI

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Luka bakar merupakan masalah kesehatan yang terjadi secara global. Luka bakar menyebabkan morbiditas dan mortalitas yang cukup signifikan. Pengembangan terapi untuk mengobati luka bakar telah dilakukan bertahun-tahun, salah satunya dengan putih telur. Putih telur mengandung protein yang dapat melepaskan fakor pertumbuhan. Penelitian ini bertujuan untuk mengetahui efektivitas putih telur terhadap penyembuhan luka bakar derajat II pada mencit. Penelitian ini merupakan penelitian eksperimental dengan menggunakan desain studi Posttest Only Control Group. Subjek penelitian ini berupa mencit jantan (Mus Musculus) sebanyak 36 ekor dibagi menjadi 2 kelompok yaitu kelompok perlakuan dengan pemberian putih telur dan kelompok kontrol dengan pemberian NaCl 0,9%. Pengambilan jaringan dilakukan setelah terminasi hewan coba pada hari ke-3, hari ke-7 dan hari ke-14 kemudian dilakuan pembuatan preparat histologis untuk menilai pembuluh darah dan fibroblast. Data dianalisis dengan menggunakan Uji Mann Whitney. Penelitian ini menunjukan jumlah rerata pembuluh darah pada pengamatan hari ke-3 dan hari ke-7 antara kelompok kontrol dan kelompok perlakuan secara statistik tidak terdapat perbedaan yang bermakna. Sedangkan jumlah rerata pembuluh darah pada pengamatan hari ke-14 antara kelompok kontrol dan kelompok perlakuan secara statistik terdapat perbedaan yang bermakna. Jumlah retara fibroblast pada kelompok kontrol dan kelompok perlakuan tidak mempunyai perbedaan yang bermakna pada semua periode pengamatan.

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“…Egg white is a high‐quality nutritional substance, 10 and has been shown to contain many proteins with antibacterial activity that are part of the natural defense system of eggs. Egg white has the ability to heal wounds, with its anti‐inflammatory and cell growth stimulating effects 11 . The hydrolysates of various proteins in egg white also have antioxidative, 12,13 antibacterial, 14 immunomodulatory, 15 ACE inhibitory, 16 hypoglycemic, 17,18 and antitumor effects 19 .…”

Section: Introductionmentioning

confidence: 99%

“…Egg white has the ability to heal wounds, with its anti-inflammatory and cell growth stimulating effects. 11 The hydrolysates of various proteins in egg white also have antioxidative, 12,13 antibacterial, 14 immunomodulatory, 15 ACE inhibitory, 16 hypoglycemic, 17,18 and antitumor effects. 19 This suggests that egg white has potential for wide application in the pharmaceutical, nutrition and food industries.…”

Section: Introductionmentioning

confidence: 99%

An insight on egg white: From most common functional food to biomaterial application

Dong

Zhang

2020

J Biomed Mater Res

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Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross‐linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white‐based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high‐temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.

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Hen egg white ovomacroglobulin promotes fibroblast migration via mediating cell adhesion and cytoskeleton

Cited by 18 publications

References 37 publications

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Uji Efektivitas Putih Telur Ayam Kampung (Gallus domesticus) Terhadap Penyembuhan Luka Bakar Derajat II pada Mencit (Mus musculus)

An insight on egg white: From most common functional food to biomaterial application

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