Egg white lysozyme is the major protein of the hen's egg vitelline membrane.

Lysozyme accounts for 37% of the proteins of the hen's egg vitelline membrane. It can be extracted by salt solutions and purified by gel filtration on Sephadex G-50. There are no differences between the chemical and enzymic properties of egg white and vitelline membrane lysozymes. Vitelline membranes of ovarian eggs do not contain lysozyme. It is thus concluded that lysozyme is localized in the outer layer. Vitelline membranes from fertilized and unfertilized eggs contain the same amount of lysozyme; its percentage decreases after two days of incubation.

Mode of interaction between lysozyme and the other proteins of the hen's egg vitelline membrane.

Salt solutions and charged detergents are efficient solubilizing agents for ovovitelline membrane lysozyme. Reassociation experiments with chemically modified lysozymes indicate that positively charged amino acid residues of lysozyme (the epsilon-amino group of lysine and the guanidino group of arginine) are involved in the interaction with other proteins of the vitelline membrane. Exogenous proteins are adsorbed to lysozyme-free vitelline membranes, only if they have a high pI, comparable to that of lysozyme. It is concluded that the lysozyme-ovovitelline membrane interaction is predominantly ionic. An ovomucin-lysozyme complex is postulated as the major component of the outer layer of the membrane.

Acid proteases from the yolk and the yolk-sac of the hen's egg. Purification, properties and identification as cathepsin D.

Two acid proteases from the yolk and one from the yolk-sac of the hen's egg were purified and characterized. They belong all three to the class of cathepsin D. Mostly, minor differences were found in their properties. Possible endogenous substrates, as some egg-proteins and some other yolk-enzymes, were hydrolysed with variable intensity, in vitro.

Hen's egg yolk cholinesterase. Purification, characterization and comparison with hen's liver and blood plasma cholinesterase.

The cholinesterase (acylcholine acylkhydrolase, EC 3.1.1.8) of chicken egg yolk was partly purified and characterized. It was compared to homologous enzymes of liver and blood plasma of laying hens. During gel filtration, yolk and liver cholinesterase were resolved into two fractions. Blood plasma cholinesterase showed one form only, identical with yolk and liver cholinesterase 1 *** (EC 3.1.1.8). This form has an Mr of 440 000 and may be a tetramer of a cholinesterase form present in yolk and liver (Mr 104 000). Substrate specificity, pH optima, Km values, the influence of effectors (ammonium derivatives, choline, eserine, fluoride), gel filtration, gel electrophoresis, isoelectric focusing and affinity chromatography, all point to a very close similarity, if not identity, of the corresponding forms.

A purine N1-C6 hydrolase activity in the chicken egg yolk: a vestigial enzyme?

All attempts to prove the presence of xanthine oxidase and uricase in yolk preparations failed. We were able instead to show that yolk preparations could hydrolyze the N1-C6 bond of certain purine bases. In the case of xanthine, 4-ureido-imidazole-5-carboxylic acid and 4-ureido-imidazole are formed. Activity only becomes apparent during purification. An analogous enzyme was described earlier in Clostridium cyclindrosporum. The liver and the blood plasma of actively laying hens do not contain the enzyme. A scheme for the degradation of egg ribonucleic acids is presented.

Nucleoside triphosphatase from the hen's egg white and vitelline membrane: purification, properties and relation to similar enzymes from the oviduct.

Hen's egg white and vitelline membrane nucleoside triphosphatases were purified resulting in active soluble subunits with MR 260,000 +/- 10,000. PH optima are divalent cation dependent and situated at pH 6.2 and 8.0 with ATP and at pH 6.15 with ADP as substrate. Ca2+ and Mg2+ are activators. Km and Ki values for Pi and PPi were determined. The enzymes are specific neither for ATP nor for ADP alone. No separation between nucleoside triphosphatase and nucleoside diphosphatase could be achieved. Differences found in their action can be due to differences in organization and properties of the (intermediary) enzyme-substrate complexes. A close relationship exists with homologous enzymes found in oviductal secretory cells and in oviductal secretions.

Adenosine deaminase in chicken-egg yolk and its relation to homologous enzymes in liver and plasma of the adult hen.

Chicken egg yolk contains an adenosine deaminase that was investigated after purifying about 500 times. It has a pH optimum at 6.5, aKm of 6.6 times 10(-5) mol/l and an approximate molecular weight of 14000; higher molecular forms could not be detected. It was compared with the adenosine deaminases of chicken liver and blood plasma. From this comparison it is evident that this protein has undergone certain changes during the successive events leading to its final structure (secretion by the liver, transport through blood plasma to the oocytes and development of the egg): a common subunit with an approximate molecular weight of 15000 may be the basis of the physiological diversifications. Substrate specificity of the purified extracts extends to cytidine and guanosine also, although certain observations point to different enzymes being involved. Deoxyadenosine is also deaminated. Cu2+, Zn2+, and Pb2+ are inhibiting and free -SH seems essential for activity.