Thermal‐aided phosvitin extraction from egg yolk

Ren, Jiandong; Wu, Jianping

doi:10.1002/jsfa.7073

Cited by 8 publications

(6 citation statements)

References 36 publications

(55 reference statements)

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“…The molecular mass of the GA was 170.12 Da. The molecular weight of the Pv was 34361.84 Da and 36338.19 Da (As shown in S1 (MALDI-TOF-MS analysis of Pv) in the supplementary materials), which is consistent with literature [35]. The peak of the Pv–GA complex observed in Figure 2, indicating a higher molecular weight than the Pv monomer.…”

Section: Resultssupporting

confidence: 88%

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

Jiang

Wang

et al. 2019

Polymers

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To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.

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Section: Resultssupporting

confidence: 88%

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

Jiang

Wang

et al. 2019

Polymers

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“…The isolation of phosvitin from chicken egg yolks and the preparation of pancreatin-generated PPP were carried out as described in prior publications from our group [ 22 , 23 ].…”

Section: Methodsmentioning

confidence: 99%

“…Previous work from our research group has developed methods of phosvitin extraction from chicken egg yolks and phosvitin phospho-peptide (PPP) preparation using pancreatin, and the key PPPs were characterized [ 22 , 23 ]. The study aimed to evaluate the osteogenic potential of both native phosvitin and PPP on MC3T3-E1 cells, a widely used model system for osteoblasts.…”

Section: Introductionmentioning

confidence: 99%

Phosvitin Derived Phospho-Peptides Show Better Osteogenic Potential than Intact Phosvitin in MC3T3-E1 Osteoblastic Cells

Chakrabarti

Ren

2020

Nutrients

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Phosphorylated proteins from food sources have been investigated as regulators of bone formation with potential benefits in treating osteoporosis. Egg, a cheap and nutritious food, is also the source of various proteins and bioactive peptides with applications in human health. Egg yolk is rich in phosvitin, the most phosphorylated protein in nature. Phosvitin has been shown to improve bone health in experimental animals, although the molecular mechanisms and its specific effects on bone-forming osteoblastic cells are incompletely understood. Previous work in our group has identified pancreatin-generated phosvitin phospho-peptides (PPP) as a potential source for bioactive peptides. Given this background, we examined the roles of both phosvitin and PPP in the function of osteoblastic cells. Our results demonstrated their potential to improve bone health by promoting osteoblast differentiation and proliferation, suppressing osteoclast recruitment and the deposition of extracellular matrix, although PPP appeared to demonstrate superior osteogenic functions compared to phosvitin alone.

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“…Usually, phosvitin extraction from the granule is carried out using sodium chloride (NaCl) or ammonium sulphate ((NH 4 ) 2 SO 4 ) which breaks the phosphocalcic bridges of the HDL-phosvitin complex and releases the phosphoprotein from the granular matrix. The fractions obtained are further purified using ethanol [29], heat treatment [4,30] or anion exchange chromatography [10,31,32]. Anion exchange chromatography is particularly interesting for the purification of phosvitin, with purification rates ≥92% [10,31,32].…”

Section: Introductionmentioning

confidence: 99%

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

et al. 2020

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Egg yolk granule phosvitin (45 kDa) is a phosphoprotein known for its emulsifying properties. Recently, high hydrostatic pressure (HHP) treatment of granule induced the transfer of phosvitin to the soluble plasma fraction. This project evaluated the performance of the ultrafiltration (UF) used to concentrate phosvitin from the plasma fraction to produce a natural emulsifier. Phosvitin was characterized in plasma from a pressure-treated granule (1.73 ± 0.07% w/w) and in its UF retentate (26.00 ± 4.12% w/w). The emulsifying properties of both retentates were evaluated. The emulsion prepared with phosvitin-enriched retentate was more resistant to flocculation and creaming. Confocal laser scanning microscopy showed a network of aggregated protein similar to a gel, which encapsulated oil droplets in emulsions made with UF-retentate of plasma from pressure-treated granule. However, although sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that β-phosvitin is recovered in the cream, it is difficult to attribute the improved emulsifying properties of the UF-retentate of plasma from pressure-treated granules only to phosvitin.

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Thermal‐aided phosvitin extraction from egg yolk

Cited by 8 publications

References 36 publications

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

Phosvitin Derived Phospho-Peptides Show Better Osteogenic Potential than Intact Phosvitin in MC3T3-E1 Osteoblastic Cells

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

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