An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification.

Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum. Lysozyme was first separated using FPC 3500 resin and then ovomucin from the lysozyme-free egg white. Ammonium sulfate and citric acid were added to the resulting lysozyme- and ovomucin-free egg white solution to precipitate ovotransferrin. Ovomucoid and ovalbumin were separated from the resulting supernatant using ethanol. The separated proteins were further purified and the optimal conditions for the further purifications were suggested. The purity and yield of lysozyme, ovotransferrin, ovalbumin, and ovomucoid were higher than 90% and 77%, while those of ovomucin were about 72% and 75%, respectively. This study separated five major proteins in egg white successively using resin adsorption, pH adjustment, salt/ethanol precipitation, and ultrafiltration.

Assessment of the relationship between ovomucin and albumen quality of shell eggs during storage.

Ovomucin is known to be critical for keeping the high quality and freshness of thick albumen, but there is lack of understanding on the dynamics changes of this important protein during storage. This study aimed to investigate the relationship between ovomucin content and egg freshness during storage. Firstly, the viscoelasticity of albumen was shown to be much higher than that of ovomucin-depleted albumen from rheological analysis results, indicating that ovomucin is an important component in maintaining the natural viscoelasticity of albumen. Then, the ovomucin content determined by ELISA method was compared to albumen pH, Haugh unit (HU), and yolk index in terms of egg white quality and to the time of storage in terms of egg freshness at 4°C, 25°C, and 37°C, respectively. Results of the transformation kinetic showed a decrease in ovomucin content with prolonged storage time (P ≤ 0.01). Correlation analysis showed a high positive correlation between ovomucin content and HU (P ≤ 0.01) and a high negative correlation between ovomucin content and the albumen pH (P ≤ 0.01) at the test temperatures. We therefore conclude that ovomucin content in albumen can be used as an index for egg freshness. At last, predictive models of the equivalent egg age (4°C and 25°C) for evaluating the egg freshness were established by means of exponential regression model with ovomucin content as the variable. These results can provide a theoretical and technical basis for the storage and fresh evaluation of shell eggs.

[Denaturation of egg antigens by cooking].

Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (<1 µg/g) and ovomucoid (OVM) was lowest in pouched meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.

[Comparison between old and new methods for detection of allergenic substances (egg and milk)].

The old ELISA method for detection of allergenic substances (egg and milk) in Kanagawa prefecture from 2003 to 2007, employed before improvement of the food allergen labeling system, yielded detection rates of 20% for egg and 30% for milk. In 2005, after improvement of the labeling system, the detection rate using the new ELISA in solutions containing 1% SDS and 7% 2-mercaptoethanol increased by about 10% for egg, but decreased by half for milk. There were 4 positive samples (over 10 µg/g) for both egg and milk proteins, on account of contamination by ingredients at the manufacturing line and the lack of proper food labeling. In 2009, the contamination levels of egg and milk proteins in labeled commercial foods were low. In a comparison between the new and old methods with the same samples, both the new ELISA and Western-blot analyses showed an increase in the detection rate of egg protein. In relation to milk protein, the detection rates were decreased with the new ELISA, although the ELISA detection rate and consistency rates with Western-blot analysis were increased. On the other hand, in the case of a protein content below 5 µg/g, it was impossible to determine ovomucoid and casein by Western-blot analysis.

A new method of separating ovomucin from egg white.

Ovomucin, a key component in maintaining the viscous nature of egg white, is a glycoprotein contributing to 2-4% of the total egg albumin protein. Preparation of pure ovomucin remains a challenge due to the presence of coprecipitated proteins, mainly ovalbumin and lysozyme. The objectives of the study were to determine the effect of different salt concentrations on the extractability of ovomucin and to develop a simple method to purify ovomucin that could be adapted for further scale-up production. The protein compositions of ovomucin extracts were significantly affected by salt concentrations. The concentration of ovalbumin was increased, whereas that of lysozyme was decreased in the ovomucin extracts at increasing salt concentrations up to 500 mM; lysozyme was the major contaminant at low salt concentrations (<100 mM), whereas ovalbumin was the major contaminant at high concentrations (>or=200 mM). A 2-step method was developed for the first time to prepare ovomucin with a purity of greater than 90%. Egg white was first extracted in the presence of 100 mM NaCl at pH 6.0 to produce a precipitate containing moderate coprecipitated ovalbumin (14.6%) and lysozyme (15.9%); the contaminated proteins in the precipitate were further removed by using 500 mM NaCl. The yield of ovomucin was determined to be 400.2 mg/100 g of egg white. This 2-step method is simple, environmentally friendly, and easy for scale-up preparation.

Automated measurement of the static light scattering of macromolecular solutions over a broad range of concentrations.

A method and apparatus for automated measurement of the concentration dependence of static light scattering of protein solutions over a broad range of concentrations is described. The gradient of protein concentrations is created by successive dilutions of an initially concentrated solution contained within the scattering measurement cell, which is maintained at constant total volume. The method is validated by measurement of the concentration dependence of light scattering of bovine serum albumin, ovalbumin, and ovomucoid at concentrations up to 130 g/L. The experimentally obtained concentration dependence of scattering obtained from all three proteins is quantitatively consistent with the assumption that no significant self-association occurs over the measured range of concentrations.

Optical resonance-enhanced absorption-based near-field immunochip biosensor for allergen detection.

An optical immunochip biosensor has been developed as a rapid method for allergen detection in complex food matrixes, and its application evaluated for the detection of the egg white allergens, ovalbumin and ovomucoid. The optical near-field phenomenon underlying the basic principle of the sensor design is called resonance-enhanced absorption (REA), which utilizes gold nanoparticles (Au NPs) as signal transducers in a highly sensitive interferometric setup. Using this approach, a novel, simple, and rapid colorimetric solid-phase immunoassay on a planar chip substrate was realized in direct and sandwich assay formats, with a detection system that does not require any instrumentation for readout. Semiquantitative immunochemical responses are directly visible to the naked eye of the analyst. The biosensor shows concentration-dependent color development by capturing antibody-functionalized Au NPs on allergen-coated chips and has a detection limit of 1 ng/mL. To establish a rapid method, we took advantage of the physicochemical microenvironment of the Au NP-antibody bioconjugate to be bound directly over an interacting poly(styrene-methyl methacrylate) interlayer by an immobilized antigen. In the direct assay format, a coating time with allergen of only 5 min under "soft" nondenaturing conditions was sufficient for accurate reproducibility and sensitivity. In conclusion, the REA-based immunochip sensor is easy to fabricate, is reproducible and selective in its performance, has minimal technical requirements, and will enable high-throughput screening of affinity binding interactions in technological and medical applications.

Establishment of a highly sensitive sandwich enzyme-linked immunosorbent assay specific for ovomucoid from hen's egg white.

A highly sensitive sandwich enzyme-linked immunosorbent assay (ELISA) kit was established for quantifying ovomucoid from hen's egg white, which has been considered as one of the major allergen in egg white. The detection limit reached 0.041 ng/mL, and linearity ranged from 0.1 to 6.25 ng/mL. Intra- and interassay coefficient variations were all lower than 5% at three concentrations (0.5, 2.5, and 5 ng/mL). No cross-reactivity was observed with bovine serum, horse serum, goat serum, human serum, duck egg white, goose egg white, quail egg white, and pigeon egg white, but a low level of cross-reactivity was found with chicken serum. The ELISA kit was established on the basis of two monoclonal antibodies (mAbs) recognizing different epitopes of ovomucoid. However, these mAbs were generated using commercially purified ovalbumin as immunogen. Studies on the relative allergenicity and antigenicity of egg white protein have been performed by many researchers, but there were controversial opinions reported previously because of the impurity of each egg white protein used in various studies. In the present work we measured the degree of ovomucoid contamination in commercially purified ovalbumin sample, and the value was about 11%. We also determined the ovomucoid residue in influenza vaccine samples for the first time. These data showed that the ELISA kit we established could serve as an effective method for precisely quantifying concentrations of ovomucoid in the egg industry and as a useful tool for the research of allergenicity and antigenicity of hen's egg proteins.

Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies.

Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of processed food, therefore, OM should be evaluated with the determination of egg white protein in consideration of heat denaturation. Three kinds of monoclonal antibodies and sandwich ELISA tests were established which are able to recognize the native and/or heat-denatured forms of OM. The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo.

A simple HPLC method for the simultaneous analysis of insulin and ovomucoid.

An analytical HPLC method is reported for the simultaneous determination of insulin and its enzyme inhibitor, chicken ovomucoid. Verapamil was used as an internal standard. The elution was achieved using a gradient technique (10-15% B for 4 min, 15-35% B from 5th to 11th min and 35-10% B from 12th to 22nd min). The mobile phase used was 0.05% v/v trifluoroacetic acid (TFA) in water and 0.05% v/v TFA in acetonitrile with a flow rate of 1.2 ml/min. The analytes were detected at 210 nm after resolution using a reversed phase C-18 column. Insulin, ovomucoid and verapamil (IS) were eluted at 11.9, 14.2, and 18 min, respectively, free from any interfering endogenous peaks during a run time of 22 min. Linear relationships were observed between the detector response and the concentrations of the analytes (0.05-1 I.U/ml for insulin (r2 = 0.9975) and 5-100 microg/ml for the chicken ovomucoid (r2 = 0.9993)). The assay was found to be highly selective and sensitive due to the absence of any interfering peaks. The lower C.V and % error values of the assay indicates that the assay could accurately and precisely quantitate both insulin and ovomucoid in the examined concentration range. This method can be used for the simultaneous quantitation of insulin and chicken ovomucoid.

A validated HPLC assay for simultaneous analysis of salmon calcitonin and duck ovomucoid.

A highly sensitive and selective analytical HPLC method is reported for the simultaneous measurement of salmon calcitonin (sCT) and its enzyme inhibitor, duck ovomucoid (dOVM). The method used a reversed phase C-18 column (4.6 x 250 mm, 5 microm) at room temperature. The elution was achieved using a gradient technique (20-35% B for 10 min, 35-37% B from 10th to 20th min and 37-20% B from 20th to 25th min). The mobile phase used was 0.05% v/v trifluoroacetic acid (TFA) in water and 0.05% v/v TFA in acetonitrile with a flow rate of 1 ml/min. Detection was carried out by UV spectrophotometry at 210 nm. sCT and dOVM were eluted at 7.8 and 15.4 min respectively, free from any interfering endogenous peaks during a run time of 25 min. Linear relationships were observed between the detector response and the concentrations of the analytes (10-100 microg/ml for CT (r2 = 0.996) and 10-100 microg/ml for the dOVM (r2 = 0.999)). The assay was found to be highly selective and sensitive due to the absence of any interfering peaks. The lower C.V. and % error values of the assay indicates that the assay could accurately and precisely quantitate both sCT and dOVM in the examined concentration range. This method can be usedfor the simultaneous quantitative analysis of sCT and dOVM.

Comparison of different egg albumen fractions as sources of ovomucin.

Ovomucin was fractionated from whole egg albumen, thick egg albumen, liquid egg albumen, and a liquid egg albumen filtration byproduct by using the isoelectric precipitation method. The amounts of ovomucin measured in the above-mentioned fractions were 280, 340, 500, and 520 mg per 100 g of albumen, respectively. There was great variation between the beta-ovomucin contents of the different albumen fractions. Whole egg albumen contained about 25 mg of beta-ovomucin in 100 g of albumen, whereas thick egg albumen, liquid egg albumen, and the filtration byproduct contained about 1.5, 3, and 5 times more beta-ovomucin, respectively, as compared to whole egg albumen. The results indicate that both the liquid egg albumen fraction and especially the filtration byproduct fraction appear to be potential sources of ovomucin when it is used as an ingredient for functional foods.

[The biosynthesis of low-molecular-weight nitrogen-containing secondary metabolite-alkaloids by the resident strains of Penicillium chrysogenum and Penicillium expansum isolated on the board of the Mir space station ]. / Biosintez nizkomolekuliarnykh azotsoderzhashchikh vtorichnykh metabolitov-alkaloidov shtammami-rezidentami gribov vidov Penicillium chrysogenum i Penicillium expansum, vydelennykh na orbital'noi stantsii "Mir".

The analysis of the absorption spectra of the low-molecular-weight nitrogen-containing secondary metabolites--alkaloids--of 4 Penicillium chrysogenum strains and 6 Penicillium expansum strains isolated on board the Mir space station showed that all these strains synthesize metabolites of alkaloid origin (roquefortine, 3,12-dihydroroquefortine, meleagrin, viridicatin, viridicatol, isorugulosuvin, rugulosuvin B, N-acetyl-tryptamine, and a "yellow metabolite" containing the benzoquinone chromophore).

Occurrence of the major food allergen, ovomucoid, in human breast milk as an immune complex.

The major food allergen, ovomucoid (molecular weight of 28 kDa) could be detected in 12 of 37 human breast milk samples by using three types of enzyme-linked immunosorbent assay. By gel-filtration, ovomucoid in breast milk was only eluted in the fractions corresponding to a molecular weight of about 450 kDa, suggesting its occurrence as an immune complex with IgA. In fact, almost the same elution profile as that for ovomucoid was obtained for its immune complex with IgA by gel-filtration.

[Appearance of ovomucoid in coagulated egg yolk passing through from soluble fraction of coagulated egg white in boiled egg].

Ovomucoid is a egg white protein which has a strong allergenicity with a unique characteristic in heat-noncoagulable one contrast to heat-coagulable other major egg white proteins. By ELISA and immunoblots analysis, ovomucoid was detected in heat-coagulated egg yolk after immediate boiling of hen's egg for 15 min (boiled egg) at the concentration of 4.8 +/- 0.8 micrograms/g egg yolk, but not detected in raw egg yolk collected by insertion of a needle into the egg yolk cavity. Ovomucoid in heat-coagulated egg yolk was increased by standing the boiled eggs at room temperature for 10, 30, 60 and 120 min at the concentration of 7.5 +/- 3.4, 17.2 +/- 15.1, 28.1 +/- 5.9 and 78.8 +/- 31.3 micrograms/g egg yolk, respectively. The soluble fraction prepared from heat-coagulated egg white of boiled egg contained 37.7 +/- 3.2 mg/ml of proteins including 14.2 +/- 11.9 mg/ml of ovomucoid as a major and miners of detectable ovalbumin and ovotransfferin. These results suggested that the appearance of ovomucoid in coagulated egg yolk of boiled egg was due to passing the soluble fraction rich in ovomucoid in heat-coagulated egg white through into the coagulated egg yolk, which may have notable consequences for the present of ovomucoid as a major egg white allergen in yolk egg of boiled egg.

Analysis of error propagation from NMR-derived internuclear distances into molecular structure of cyclo-pro-gly.

Analytical expressions have been derived that translate uncertainties in distance constraints (obtained from NMR investigations) into uncertainties in atom positions in the maximum likelihood (ML) structure consistent with these inputs. As a test of this approach, a comparison was made between test structures reconstructed by the new ML approach, which yields a single structure and a covariance matrix for coordinates, and those reconstructed by metric matrix distance-geometry (MMDG), which yields a family of structures that sample uncertainty space. The test structures used were 560 polyhedra, with edges of arbitrary length containing up to 50 vertices, and one polyhedron, with 100 vertices; randomized distance constraints generated from these structures were used in reconstructing the polyhedra. The uncertainties derived from the two methods showed excellent agreement, and the correlation improved, as expected, with increasingly larger numbers of MMDG structures. This agreement supports the validity of the rapid analytical ML approach, which requires the calculation of only a single structure. As a second test of the ML method, the approach was applied to the determination of uncertainties in the structure of a cyclic dipeptide, cyclo(DL-Pro-Gly) (cPG), derived from NMR cross-relaxation data. The input data were interproton distances calculated from NOEs measured for a solution of the peptide in 2:1 DMSO:H2O at -40 degreesC (so as to yield large negative NOEs). In order to evaluate effects of the quality of the input spectral parameters on the precision of the resulting NMR structure, information from the covalent geometry of cPG was not used in the structure calculations. Results obtained from the analytical ML approach compared favorably with those from the much slower random-walk variant of the Monte Carlo method applied to the same input data. As a third test, the ML approach was used with synthetic structural constraints for a small protein; the results indicate that it will be feasible to use this rapid method to translate uncertainties associated with a given set of distance restraints into uncertainties in atom positions in larger molecules.

Comparative study of ovomucoid isolated from Muscovy duck (Cairina moschata), domestic goose (Anser anser) and domestic duck (Anas platyrhynchos).

1. Ovomucoids were purified from Muscovy duck, domestic duck and domestic goose. 2. Peptide maps of cyanogen bromide-cleaved ovomucoids from Muscovy duck and domestic duck were very similar to one another, but differed from that of goose. 3. Muscovy duck ovomucoid showed the same protease inhibitory pattern as ovomucoid from domestic duck, inhibiting trypsin in the molar ratio of 1:2 and chymotrypsin 1:1. 4. Inhibitory complexes could be detected between chymotrypsin and ovomucoid from both Muscovy and domestic duck, but not from goose, by using non-denaturing gels. 5. No complexes could be detected between DFP-inactivated chymotrypsin and any of the ovomucoids. 6. The results show that of ovomucoid from Muscovy duck more closely resembles that from domestic duck than goose.

Food allergens in house dust.

Selected food allergens have been measured in 11 house dust samples. The amount of ovomucoid ranged from 170 to 6,300 ng/g dust. The amount of beta-lactoglobulin ranged from < 16 to 71 ng/g dust. Ovomucoid levels in some house dust samples are probably sufficiently high to cause sensitization and/or symptoms via inhalation.

1H and 13C-NMR assignments for sialylated oligosaccharide-alditols related to mucins. Study of thirteen components from hen ovomucin and swallow nest mucin.

Four hundred MHz 1H-NMR and 100 MHz 13C-NMR spectra of thirteen sialylated oligosaccharide-alditols isolated from hen ovomucin and swallow nests (Collocalia mucin) were studied. The resonance assignments were determined by combining multiple-relayed coherence-transfer chemical-shift-correlated spectroscopy (multiple-Relay-Cosy) and 1H/13C chemical-shift-correlated 2-D experiments.