Academic literature on the topic 'Phosvitine'
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Journal articles on the topic "Phosvitine"
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Tran, Khoa Nguyen, and Van Song Toan Vo. "Evaluation of the purification process of phosvitin extracted from chicken egg yolk using liquid chromatography." Can Tho University Journal of Science 13, no. 2 (July 29, 2021): 77–84. http://dx.doi.org/10.22144/ctu.jen.2021.033.
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Phosvitin from chicken egg yolk, known as a phosphoglycoprotein, owns a very strong metal chelating property due to its polyanionic character. This study aimed to evaluate the factors affecting the purification process and suitable conditions to increase phosvitin’s purity. Phosvitin was separated from yolk granules by using 10% of NaCl solution in 0.05 M NaOH solution and heat treatment which removes lipoprotein from the extracted solution. The highest phosphorus content (58.14 mg) and phosphorus recovery rate (32.4%) were obtained at thermal treatment of 30℃ for 30 minutes. In addition, phosvitin was purified using anion-exchange chromatography (AEC) and gel-filtration chromatography (GFC). The fraction 1 (F1) obtained from AEC using UNO-Sphere Q at pH 8 had the recovery rate of phosvitin approximately 72.73%. Furthermore, fraction F1 was separated on GFC to obtain two main sub-fractions (F1 and F2). Sub-fraction F1 from gel filtration was composed mostly of β-phosvitin with a high recovery rate (81.93%) while F2 was dominant with α-phosvitin in a lower phosvitin recovery rate (16.89%). These findings will provide useful information for further researches on other properties of phosvitin so that it can be applied widely in human needs.
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Wallace, R. A., and J. P. Morgan. "Chromatographic resolution of chicken phosvitin. Multiple macromolecular species in a classic vitellogenin-derived phosphoprotein." Biochemical Journal 240, no. 3 (December 15, 1986): 871–78. http://dx.doi.org/10.1042/bj2400871.
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Chicken phosvitin was prepared from egg yolk by a variety of published methods, including a modification of our own original procedure. Yolk granules and all phosvitin preparations have been previously found to contain major phosphoproteins at Mr 40,000 and 33,000 and minor satellite components when electrophoresed on polyacrylamide gradient gels and stained with Stains-all. However, only our current preparation contained three additional phosphoproteins (Mr 18,000, 15,000 and 13,000) that are also present in yolk granules. Our current phosvitin preparation also appeared to have additional components when compared with other preparations by size-exclusion and anion-exchange chromatography. Particularly complex but entirely reproducible patterns were obtained by hydrophobic-interaction chromatography. However, a cross-referencing of fractions eluted by size-exclusion chromatography to the other procedures employed, including gel electrophoresis, reinforced the notion that unfractionated chicken phosvitin contains at least five major components, designated B, C, E1, E2 and F for the Mr 40,000, 33,000, 15,000, 18,000, and 13,000 phosphoproteins, respectively. Stoichiometric considerations lead us to suggest that vitellogenin I gives rise to phosvitins C and F, vitellogenin II gives rise to phosvitin B, and vitellogenin III gives rise to either phosvitin E1 or E2, but not both. Thus, a fourth, as yet undetected, vitellogenin may exist for the chicken.
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Shipman, Richard D., Sean D. Doering, Jack R. Hemsath, Eun Joo Lee, and Jennifer E. Grant. "Activity of Phosvitin in Hydroxyapatite Acid-Damage Immersion and Antimicrobial Assays." Biochemistry Research International 2020 (October 24, 2020): 1–10. http://dx.doi.org/10.1155/2020/8831311.
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Phosvitin, the most highly phosphorylated metal-binding protein found in nature, binds more than 100 calcium ions, and has been identified as an agent that could be used to generate biomineralization scaffolds. Because of published reports describing phosvitin’s affinity for calcium and potential antibiotic activity, this study was undertaken in order to evaluate phosvitin for both antibiotic activity against common microorganisms and the ability to protect hydroxyapatite surfaces from acid damage. To more clearly define its antibiotic action, the effects of phosvitin on Micrococcus luteus, P. mirabilis, B. cereus, E. coli, and S. epidermidis were evaluated. In both Kirby–Bauer tests and liquid culture growth inhibition assays, phosvitin inhibited M. luteus, a microorganism that thrives in the human mouth, but not the other bacteria tested. The MIC of phosvitin was determined to be 31.3 μg/mL when delivered in 1 mM CaCl2 but was 0.5 mg/mL in the absence of added calcium. Expanding on the potential impacts of phosvitin on the mouth, its action was evaluated in a model of tooth decay represented by acid-damaged hydroxyapatite discs. SEM, AFM, and FAAS analyses revealed that pretreatment of discs with phosvitin modulated the damage-induced morphology and topography changes associated with acid-damaged discs.
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Liu, Jian Guo, Xue Fang Zhang, and Jing Liu. "Isolation and Characterization of Phosvitin from Chicken Egg Yolk." Advanced Materials Research 554-556 (July 2012): 1415–18. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1415.
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In the present work, a new dialysis process was proposed to isolate phosvitin from chicken egg yolk, which consists of NaCl precipitation, heat treatment and dialysis. The effects of several key operating parameters on the purity of phosvitin were examined. Under optimized conditions, the phosvitin purity obtained was about 86.3%, with a yield of 87.2%. The resulting phosvitin product had β-sheet of 78.5% at pH 2.0, consistent with the literature value. This shows that the purified phosvitin folded with a reasonable secondary structure.
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Giarratano, Mélanie, Pauline Duffuler, Julien Chamberland, Guillaume Brisson, James D. House, Yves Pouliot, and Alain Doyen. "Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk." Molecules 25, no. 5 (March 5, 2020): 1184. http://dx.doi.org/10.3390/molecules25051184.
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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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Liu, Jian Guo, Chang Zhen Chen, and Jing Liu. "A Novel Dialysis Process to Isolate Phosvitin from Hen Egg Yolk." Advanced Materials Research 554-556 (July 2012): 1542–46. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1542.
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The objective of this work is to develop a novel dialysis process for the isolation of phosvitin from hen egg yolk avoiding the use of organic solvents and polyvalent metals. This bioseparation process consists of NaCl precipitation, heat treatment and dialysis, which was proposed on the basis of the property difference (especially solubility and thermostability) among yolk proteins. The native molecular mass of the purified phosvitin estimated by fast protein liquid chromatography on a Superdex 75 column was about 165 kDa. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed two bands around 35 kDa. The nitrogen to phosphorus atomic ratio of the purified phosvitin was 2.8 ± 0.2, with a yield of 87.1%. The phosvitin product had α-helix of 36%, β-sheet of 28% and random coil of 36% at pH 7.0, consistent with the literature values. This shows that the purified phosvitin folded with a reasonable secondary structure.
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Chakrabarti, Subhadeep, Jiandong Ren, and Jianping Wu. "Phosvitin Derived Phospho-Peptides Show Better Osteogenic Potential than Intact Phosvitin in MC3T3-E1 Osteoblastic Cells." Nutrients 12, no. 10 (September 30, 2020): 2998. http://dx.doi.org/10.3390/nu12102998.
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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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Zhong, Q., X. Li, W. Hu, B. Zeng, R. Liang, H. Liu, Z. Li, and Z. Zhang. "Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats." Czech Journal of Food Sciences 34, No. 4 (September 5, 2016): 325–31. http://dx.doi.org/10.17221/425/2015-cjfs.
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We demonstrate a new, efficient method for the preparation of phosvitin phosphopeptides using immobilised-trypsin enzymolysis technology. Immobilised trypsin was prepared using a covalent binding method, and then was added to degrade egg yolk phosvitin for the production of phosphopeptides. In our results, the prepared immobilised trypsin demonstrated a higher hydrolysing activity toward phosvitin than free trypsin, and the hydrolysing activity was retained well even after trypsin was repeatedly used up to five times. Interestingly, the phosvitin phosphopeptides prepared with immobilised trypsin demonstrated a lower N/P ratio and a higher calcium-binding efficiency than those prepared with free trypsin. Furthermore, phosphopeptides significantly increased the rate of calcium absorption and serum calcium content in vivo. Based on these results, we conclude that trypsin immobilised onto chitosan has a greater phosvitin hydrolysing activity than free trypsin, and the prepared phosphopeptides can be used as a new calcium supplement to significantly increase calcium absorption in growing rats.
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Li, Mei, Xiang Li, Jing Li, Mei Lu, Xuebo Liu, and Xiang Duan. "Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides." Food & Function 9, no. 9 (2018): 4602–10. http://dx.doi.org/10.1039/c8fo01101j.
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Li, Songna, Feng Liu, Fuge Niu, Luping Gu, Yujie Su, and Yanjun Yang. "Purification of phosvitin phosphopeptides using macro-mesoporous TiO2." RSC Advances 5, no. 79 (2015): 64731–38. http://dx.doi.org/10.1039/c5ra12132a.
Full textDissertations / Theses on the topic "Phosvitine"
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Belhomme, Corinne. "Propriétés interfaciales et émulsifiantes de la phosvitine du jaune d'oeuf : impacts de la charge et de l'agrégation." Nantes, 2007. http://www.theses.fr/2007NANT2002.
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La phosvitine du jaune d’œuf est une protéine exceptionnellement riche en phosphosérines ce qui lui confère de grandes capacités de fixation des cations. Son caractère polyélectrolytique et sa faible hydrophobie limitent son adsorption aux interfaces air-eau et huile-eau mais à l’inverse permettent une bonne stabilité des émulsions. Nous avons voulu comprendre l’impact de sa charge, par ajout de NaCl, et de son état d’agrégation, par ajout de calcium, sur ses capacités d’adsorption aux interfaces en relation avec la stabilité des émulsions huile/eau. La diminution de charge permet un meilleur étalement de la phosvitine aux interfaces mais induit une déstabilisation plus rapide des émulsions. Les agrégats phosvitine-calcium n’ont pas le même comportement à l’interface en absence ou en présence de calcium libre. Dans ce dernier cas, le film interfacial créé est très structuré et rigide. Les conséquences sur la stabilité des émulsions dépendent ainsi de la séquence d’addition du calciumHen egg yolk phosvitin is a protein exceptionally rich in phosphoserin residues. This confers to the protein a polyelectrolytic character and a high capacity to bind cations. The strong electrostatic charges and the low hydrophobicity of the phosvitin restrict its adsorption at the air-water and oil-water interfaces but allow a good emulsion stability. In this thesis, we wanted to understand the charge impact, by NaCl addition, and the aggregation impact, by calcium addition, on the protein adsorption capacity in relation to the stability of oil/water emulsion. The decrease of the charges allows a better spreading of the phosvitin at the interfaces but induces a faster destabilization of the emulsions. Phosvitin-calcium aggregates have different interfacial behavior depending on free calcium concentration. In presence of calcium a very structured and rigid interfacial network is created. So, the impact on emulsion stability depends on the timing of calcium addition
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Duffuler, Pauline. "Extraction de la phosvitine de la granule du jaune d'œuf par le procédé à hautes pressions hydrostatiques." Master's thesis, Université Laval, 2019. http://hdl.handle.net/20.500.11794/35847.
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La phosvitine du jaune d’œuf(JO) présente des propriétés techno-fonctionnelles d’intérêt. Des études récentes ont montré le transfert de l’acide folique et de la phosvitine de la granule vers le plasma du jaune d’œuf, après un traitement de pressurisation (HPH) (400 MPa/5 min). Ainsi, ce projet vise à optimiser les paramètres de pressurisation afin de déstabiliser la granule du JO et de maximiser l’extraction de la phosvitine. Une granule générée après centrifugation du JO a été pressurisée à 400et 600 MPa pendant 5et 10 min. Les granules contrôle et pressurisées ont été centrifugées de nouveau, générant une deuxième granule et un surnageant. Les profils protéiques des fractions ont été obtenus par électrophorèse sur gel de polyacrylamide en mode dénaturé et réduit (SDS-PAGE). L’empreinte massique de la bande correspondant potentiellement à la phosvitine a été analysée par spectrométrie de masse. Le contenu en minéraux et en acide folique a été obtenu par spectrométrie d'émission atomique à plasma à couplage inductif (ICP-OES) et par chromatographie liquide à haute performance (HPLC), respectivement. Les taux de purification et de concentration en phosvitine ont été calculés à partir d’analyses chromatographiques(FPLC). Les résultats générés par SDS-PAGE ont démontré une corrélation entre la sévérité du traitement HPH et l’intensité des bandes de phosvitine observées sur gel pour les plasmas pressurisés. La même tendance a été observée pour la teneur en fer et en phosphore, confirmant l’augmentation de la teneur en phosvitine, cette phosphoprotéine liant le fer dans le JO. Les taux de purification et de concentration maximaux en phosvitine dans le plasma étaient respectivement de 40,05 % et de 33,3 %, après un traitement HPH à 600 MPa pendant 10 min. Le mécanisme de transfert de la phosvitine vers le plasma et son potentiel lien avec l’acide folique devront être étudiés dans le cadre de travaux plus fondamentaux.Phosvitin, present in egg yolk, has demonstrated interesting functional and technological properties. Recent studies have showed that high hydrostatic pressure (HHP) induced the transfer of folic acid and phosvitin from the granule to the plasma of egg yolk at 400 MPa for 5 min. This project aims to optimize the pressurization parameters and destabilization of egg yolk granule to maximize the phosvitin extraction. For that purpose, a granule generated after egg yolk centrifugation was firstly pressurized at 400 and 600 MPa during 5 and 10 min. The control and pressure-treated granules were centrifuged to generate a second precipitate and supernatant. The protein profiles of egg yolk fractions were obtained by par sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The peptide mass fingerprint of phosvitin bands was obtained by mass spectrometry. The mineral and acid folic content was obtained by induction couples plasma-optic emission spectrofluorimetry (ICP-OES) and high protein liquid chromatography (HPLC), respectively. Finally, the extraction/yield rate was calculated after fast protein liquid chromatography (FPLC) analysis. Results obtained by SDS-PAGE showed that the band intensity corresponding to the phosvitin in pressured-treated plasma fractions increased according to the HHP treatment severity. This was further confirmed by an increase of iron and phosphorus content in these same fractions since phosvitin is an iron-binding phosphoprotein. The highest phosvitin concentration and purity rate were 33.3% and 40.05%, respectively at 600 MPa for 10 min. The potential mechanism resulting to the transfer of phosvitin from granule to plasma and the potential interaction of phosvitin with folic acid need further investigations.
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Abdelkebir, Khalil. "Développement de films "layer-by-layer" biofonctionnels : étude structurale et influence sur la biominéralisation." Rouen, 2010. http://www.theses.fr/2010ROUES019.
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Dans ce travail, nous avons utilisé la technologie LbL pour fonctionnaliser la surface des matériaux avec des films biomimétiques composés de chondroïtine sulfate (ChS), de poly-L-lysine (PLL) et d'une phosphoprotéine, la phosvitine (PhV). Ces films doivent permettre d'influencer la nucléation hétérogène et de développer des revêtements uniformes de phosphate de calcium à la surface de biomatériaux destinés au milieu osseux. Le but est d'optimiser l'ostéointégration d'implants orthopédiques et dentaires par exemple. Nos résultats s'organisent selon trois volets. Dans le premier volet, nous décrivons, au moyen d'une combinaison de techniques de caractérisation complémentaires (QCM-D, OWLS, ATR-FTIR, AFM, MEB, Microspectroscopie Raman, XPS), la structure et le mécanisme de croissance des films ChS/PLL. Dans le second volet, nous mettons en évidence l'effet destructif de la PhV sur les films ChS/PLL, et proposons un mécanisme expliquant ce comportement original. Enfin, nous étudions l'effet de la composition des dépôts décrits ci-dessus sur la cinétique de nucléation hétérogène du phosphate de calcium et la structure des dépôts obtenus. Les films comportant de la phosvitine se révélent être de meilleurs promoteurs de la nucléation hétérogène que les films terminés par une couche de ChS ou de PLL. Au-delà d'un certain degré de sursaturation, la phosvitine s'organise en agrégats, ce qui a pour effet de niveler l'influence de la sursaturation sur la cinétique de nucléation hétérogène. On obtient des dépôts de phosphate de calcium uniformes composés de phosphate octocalcique (un précurseur biologique de l'hydroxyapatite) et d'hydroxyapatite. Ce résultat est pertinent et prometteur en vue des applications recherchéesIn this study, LbL technique is explored as a potential method for surface functionalization of biomaterials. A typical goal of this work is to control the heterogeneous nucleation of calcium phosphate (CaP) at surfaces in order to optimize the osseointegration process of dental and orthopaedic implants. The LbL films studied are comprised of the biomimetic polyelectrolytes chondroitin sulfate (ChS) and poly-L-lysine (PLL) and of the phosphorylated protein phosvitin (PhV). We first describe the structure and buildup mechanism of the ChS/PLL films by means of complementary techniques (QCM-D, OWLS, ATR-FTIR, AFM, MEB, Raman confocal microspectroscopy, XPS). Then, we describe original destructive interactions between PhV and the ChS/PLL film, and we suggest a mechanism explaining this behaviour. Finally, we investigate the influence of the films on the heterogeneous nucleation kinetics and on the structure of CaP obtained from supersaturated solutions. We establish that PhV as the outer layer was a better promoter of CaP nucleation than ChS or PLL, as it lowers both the critical calcium phosphate supersaturation required for heterogeneous nucleation and the induction time. Beyond a certain degree of supersaturation, phosvitin self-assembles into clusters, which levels the impact of supersaturation on the heterogeneous nucleation kinetics. We obtain dense, thick and uniform CaP coatings comprised of octacalcium phosphate (a precursor of biological hydroxyapatite), which constitutes a promising result with regards to the applications considered
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Lakhey, Hitendra V. "Observations On Phosvitin-Protein Interactions : Implications Of Their Biological Significance." Thesis, 1995. http://etd.iisc.ernet.in/handle/2005/1859.
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Liu, Wan-chu, and 劉宛筑. "Studies on the Characteristics of Duck Egg Yolk Powder and Phosvitin." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/c3v3p6.
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碩士靜宜大學
食品營養研究所
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In the egg yolk, phosvitin (PVT) is the principal phosphoprotein which possesses many kinds of unique properties and functional characteristics such as lipid-free, ability to bind multivalent cations and antioxidant activity. The objectives of this study were focused in duck yolk to purify PVT, to determine its essential characteristic and the effects of different treatments, and to compare it with well-studied hen PVT. In addition, the duck yolk powder with poor solubility was studied. The results indicated that the composition of duck PVT was different from that of hen PVT. SDS-PAGE revealed that the two polypeptides of duck PVT were 41 and 36 kDa, while those of hen PVT were 42 and 38 kDa. Scavenging ability of ABTS‧+ was increased as protein concentration of PVT was increased. By comparing ABTS‧+ scavenging ability, the antioxidant activity of duck PVT was shown better than that of hen PVT. In linoleic acid model system, duck PVT did not show significant antioxidant activity. Duck PVT is a heat-stable protein. Its structure was uneasy to change by heat and NaCl treatment, but vulnerable to Fe+2. After ultrasonic treatment, both duck and hen yolk powder achieved better protein solubility, but only hen yolk powder could be completely dissolved in phosphate buffer. SDS-PAGE results indicated that the protein composition of duck yolk powder was different from that of hen yolk powder.
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Jyothi, R. "Studies on phosvitin: Its interaction with proteins and its effect on cells in culture." Thesis, 1999. http://hdl.handle.net/2009/1625.
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吳舜祺. "Identification of Lipovitellin I, Phosvitin and Lipovitellin II, the Constituents of CarpVitellogenin, as the Components of Carp Chorion." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/60063617012562439908.
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Růžičková, Kateřina. "Charakterizace fosfatas v rostlinách tabáku (Nicotiana tabacum L.)." Master's thesis, 2011. http://www.nusl.cz/ntk/nusl-313077.
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Phosphateses (EC 3.1.3.x) are a group of enzymes that hydrolyze phosphoesters. That way they affect the energetic metabolism of a cell and its regulation. Phosphatases that dephosphorylate proteins are an integral part of signaling pathways, stress responses and they modulate enzymatic activity. This thesis deals with the study of phosphatases obtained from tobacco leaves (Nicotiana tabacum, L.). Solution of enzymes was prepared by extraction in both acidic and alkaline buffers. Through the use of the chromogenic substrate pNP-phosphate it was determined that there is a higher phosphatase activity in the glycosylated fraction than in the fraction that did not bind to Con A Sepharose. The research of the ions effect on the phosphatase activity has determined that Mg2+ and Ca2+ show positive effect on the phosphatase activity while the effect of Co2+ and Mn2+ is inhibitory. The Zn2+ ions have shown no effect whatsoever. The glycosylated phosphatases also dephosphorylated low-weight-molecular substrates phosphoserine, ATP and glucose-6-phosphate. The research of protein phosphatase activity discovered the affinity to the substrate phosvitin, although neither to casein nor its tryptic cleaves. Detailed experiments have shown that the pH optima for all the substrates lie from pH 5 to 6. Glycosylated phosphatases...
Book chapters on the topic "Phosvitine"
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Anton, Marc, Oscar Castellani, and Catherine Guérin-Dubiard. "Phosvitin." In Bioactive Egg Compounds, 17–24. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-37885-3_4.
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Hunt, Josephine A., Eric Dickinson, and David S. Horne. "Calcium Induced Flocculation of Emulsions Containing Adsorbed Phosvitin or β-Casein." In Food Colloids and Polymers, 66–70. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698270.66.
Full textConference papers on the topic "Phosvitine"
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Church, F. C., R. E. Treanor, and H. C. Whinna. "ACTIVATION OF HEPARIN COFACTOR II BY PHOSVITIN, A PHOSPHOGLYCO-PROTEIN, AND OTHER PHOSPHATE-CONTAINING POLYANIONS." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643867.
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We are characterizing the specificity of the polyanion-binding domain of the heparin/dermatan sulfate-dependent plasma protease inhibitor, heparin cofactor II (HCII). Various phosphate-containing polyanions accelerate the HCII-catalyzed inhibition of thrombin (T). Phosvitin, a phosphoprotein, enhances the HCII/T reaction at 25°C and pH 8.0 with the apparent second-order rate constant value (K2) increasing from 5 × 104 M−1 min−1 (in the absence of phosvitin) to 8 x 10' M”1 min as phosvitin increased from 0.05 to 30 ug/ml and then decreases as phosvitin is increased above 30 ug/ml. Apparent dissociation constant values for phosvitin-HCII and phosvitin-T are 450 nM and 10 nM, respectively. Polynucleotides accelerate the HCII/T reaction and have the following specificity (concentrations examined from 1-200 ug/ml): poly(guanylic acid) >> poly(adeny-lic acid, guanylic acid) > poly(inosinic acid) > poly(guanylic acid, uridylic acid) > poly(uridylic acid) = poly(adenylic acid) > poly(cytidylic acid). Polyphosphate anions (phosphate chain length, n, ranging from 5-100) enhance the HCII/T reaction. When compared at an equimolar phosphate concentration (1 mM), the rate was saturated at n = 50 with a maximum V.2 of about 5 × 107 M−1 min−1. Ca2+ (or Mg2+)-phosvitin/polyphosphate anion complexes and salmon protamine-polynucleotide complexes have lost the ability to enhance the HCII/T reaction. Phospho-pyridoxylated-HCII (lysine modified), with greatly reduced heparin cofactor activity, has lost its accelerating effect with phosvitin, polynucleotides and the polyphosphate anions. None of the above mentioned polyphosphate-containing compounds are effective at accelerating either the HCII-catalyzed inhibition of chymotrypsin or the antithrombin Ill-catalyzed T reaction. Our results suggest that (i) HCII is activated by the multiple negative charges of phosphate polyanions but they alone are not sufficient; (ii) the effective phosphate polyanions must also possess a specific conformation for maximum activity; and (iii) the phosphoserine-containing protein, phosvitin, can serve as a "template" for HCII/T.
Reports on the topic "Phosvitine"
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Samaraweera, Himali, Sun Hee Moon, and Dong U. Ahn. Characterization of Phosvitin Phosphopeptides using MALDI-TOF Mass Spectrometry. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-1389.
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Hoon, Sunhee, and Dong U. Ahn. Cytotoxic and Antigenotoxic Activities of Phosvitin From Egg Yolk. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-233.
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