Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins

Abstract

Posttranslational modifications (PTMs) have been found in food proteins, primarily in glycosylated and phosphorylated forms. Among all PTMs, reversible phosphorylation of proteins at serine (S), threonine (T), and tyrosine (Y) residues is one of the most important and pleiotropic modifications (Qi et al., 2015). Phosphorylation plays a vital role in controlling protein functions and cell signaling through conformational changes in proteins (Ya, 2002). A previous report found that the phosphorylation of food proteins improved a number of functional properties (Li, Enomoto, Hayashi, Zhao, & Aoki, 2010). In addition, phosphorylation enhanced the biological function of milk casein (Ribi, 1984), honey bee venom melittin (Ribi & Scheel, 1981), and acidic proline-rich protein in human saliva (Dyer, Paulk, & Reser, 2011). Moreover, phosphorylation was reported to enhance the functional properties of egg white proteins (EWP) such as foaming activity (Hayashi et al., 2009), gelling property, emulsifying ability, digestibility, and heat stability (Li, Ibrahim, Sugimoto, Hatta, & Aoki, 2004). Another study showed that phosphorylation also plays a significant role in the reduction of antigenicity of ovalbumin (OVA) and ovomucoid (OVM) (the major allergens in egg) due to unfolding of the epitope by the electrostatic-repulsive force of the

Quasi-Targeted Metabolomics Approach Reveal the Metabolite Differences of Three Poultry Eggs

“…According to reports, compared to other avian egg yolks, duck egg yolks have unique benefits in terms of nutrition, bioactivities, and processing [12,13]. Proteomic analysis of different poultry eggs and the identification of their biological activities have been published [14,15]. Using a comparative proteomic approach, only a small number of distinct proteins have been detected in the yolks of chicken, duck, and quail eggs [15].…”

Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions

“…The proteomic analysis of different avian eggs and the bioactivity of the identified proteins have been published. 16,21 Despite the importance of protein phosphorylation in enhancing the functional characteristics of egg proteins, the DEY phosphoproteome analysis is largely unknown. The present work attempted to provide an in-depth phosphoproteomic analysis of DEY using high-resolution liquid chromatograph-mass spectrometer/ mass spectrometer (LC-MS/MS) combined with an immobilized metal affinity chromatography (IMAC) enrichment strategy and compared with CEY (Geng F, 2021, unpublished data) for revealing species diversity in terms of bioactivity.…”

“…Our previous proteomic study revealed that phosphorylation also plays a significant regulatory role in chicken embryonic development 15 . Recently, we identified 36 phosphoproteins in duck egg white, which were mostly involved in the binding, transport activity, biological regulation, and metabolic processes 16 . Phosphorylation supposedly plays a potential role in enhancing the biological functions of duck egg white proteins, such as metabolic activity, antibacterial and antiviral activity, and antioxidant ability 16 .…”

“…The proteomic analysis of different avian eggs and the bioactivity of the identified proteins have been published 16,21 . Despite the importance of protein phosphorylation in enhancing the functional characteristics of egg proteins, the DEY phosphoproteome analysis is largely unknown.…”

“…15 Recently, we identified 36 phosphoproteins in duck egg white, which were mostly involved in the binding, transport activity, biological regulation, and metabolic processes. 16 Phosphorylation supposedly plays a potential role in enhancing the biological functions of duck egg white proteins, such as metabolic activity, antibacterial and antiviral activity, and antioxidant ability. 16 Collectively, the deeper understanding of the DEY phosphoproteome would be valuable not only for the food industry to exploit the potential of this avian protein but also to provide useful information to improve the growth performance of ducks and enhance the antibacterial activity.…”