Protein components of low-density lipoproteins purified from hen egg yolk

Egg yolk-derived low-density lipoprotein: A potential drug delivery system to eradicate intracellular bacteria

Antibiotics have limited capacities to penetrate and eliminate intracellular bacteria. This study developed a drug delivery system to surmount the cell-membrane barrier and achieve efficient intracellular antibiotic accumulation for intracellular-bacterial eradication. Ceftiofur (CEF) was encapsulated in hen egg-yolk-extracted low-density lipoproteins (heLDLs) to generate CEF-heLDLs. Based on preliminary research, the drug-loading efficiency was approximately 44.48 % ± 2.35 % (encapsulation rate, approximately 99.31 % ± 0.63 %). CEF-heLDLs exhibited smaller particle sizes and higher absolute zeta potentials than heLDLs, indicating improved dispersibility and stability. In-vitro analyses demonstrated receptor-mediated uptake of CEF-heLDL, with lysosome colocalization. In-vivo localization analyses in mice showed multiorgan distribution characteristics. In-vitro and in-vivo antibacterial experiments showed that CEF-heLDLs displayed superior antibacterial effects against intracellular Staphylococcus aureus compared with free CEF, significantly damaging bacterial cell walls and decreasing intracellular-bacterial survival rates (P < 0.001). CEF-heLDLs significantly reduced mortality in methicillin-resistant S. aureus-infected mice (P < 0.001) compared with free CEF and improved bacterial-induced leukocytosis (P < 0.001). The CEF-heLDL synthesized in this study effectively delivers CEF into cells. Compared to free CEF, it has significantly enhanced efficacy in eliminating intracellular S. aureus, offering a promising novel approach for eradication of intracellular bacteria.

Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study

Steamed egg (SE), a traditional egg dish, exhibits steaming time-dependent textural properties. This study investigated the molecular mechanisms underlying SE gel formation and deterioration using quantitative proteomics combined with physicochemical characterization. Results showed optimal gel formation at 11 min steaming, while prolonged steaming (23 min) led to gel cracking and sensory deterioration. Textural analysis showed the hardness of SE increased continuously with the increase of steaming time, but the water-holding capacity decreased significantly. Quantitative proteomic analyses revealed that lysozyme and ovomucin may play a key role in SE formation by influencing protein aggregation through their chargeability and high glycosylation. In addition, the extension of the steaming time disrupted the structure of apolipoproteins, especially low-density lipoprotein (LDL), under the influence of NaCl. The protein parts of LDL were partially involved in the gel structure while the lipid parts were partially free, which might be the main reasons for the creation of voids in the egg custard gels and the decrease of the water-holding capacity. Our findings provide molecular insights into SE gel formation and deterioration, offering theoretical guidance for improving the texture of commercial SE products.

Effect of Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) on Frozen Gelation of Egg Yolk

This study aimed to investigate the roles of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in the gelatinization behavior of egg yolk, as well as the underlying mechanisms of action. This research examined the rheological properties, moisture distribution, and structural characteristics of a system containing reconstituted egg yolk components during the freezing process. The results indicated that increasing the concentration of LDL and HDL in the egg yolk system enhanced the apparent viscosity of egg yolk following a freeze-thaw treatment. Specifically, as the LDL and HDL content increased, G' and G" values increased significantly, whereas tanδ values decreased significantly and l* values declined. These findings suggest that both LDL and HDL are critical contributors to the gelatinization process of egg yolk. Furthermore, as the concentrations of LDL and HDL in the system increased, the amount of fixed water also rose, while the bound and free water content decreased. This observation implies that LDL and HDL facilitate water migration during the freezing of egg yolk. The increase in fluorescence intensity observed in the fluorescence spectra indicates a greater exposure of tyrosine residues on the protein surface, an enhancement of surface hydrophobicity, and a modification of protein conformation. Fluorescence inverted microscopy revealed that elevated levels of LDL and HDL in the system led to increased structural damage to the protein due to freezing, which subsequently promoted the aggregation of yolk proteins. This suggests that both LDL and HDL undergo aggregation during gelation. In egg yolk, LDL and HDL are essential for gel formation during the freezing of liquid egg yolk and play critical roles in both protein structure and water migration. Of the two lipoproteins, HDL has a more pronounced effect on gel formation during liquid egg yolk freezing. This study investigates the key substances involved in the gelatinization of egg yolk, providing a reference for further improvements in egg yolk gelatinization during freezing.

An integrated calibration strategy for the development and validation of an LC-MS/MS method for accurate quantification of egg allergens (Gal d 1-6) in foods

Accurate determination of egg allergens in food is vital for allergen management and labeling. However, quantifying egg allergens with mass spectrometry poses challenges and lacks validation methods. Here, we developed and validated an LC-MS/MS method for quantifying egg allergens (Gal d 1-6) in foods. Sample extraction, enzymatic digestion, purification, proteins/peptides selection, and calibration curves were optimized. VMVLC[+57]NR (Gal d 1) and GTDVQAWIR (Gal d 5) exhibited outstanding sensitivity and stability, serving as quantitation markers for egg white and yolk. Using a matrix-matched calibration curve with allergen ingredients as calibrants and labeled peptides as standards, we achieved highly accurate quantitation. Validation involved spiking egg protein into egg-free foods, showing excellent sensitivity (LOQ: 1-5 mg/kg), accuracy (62.4 %-88.5 %), and reproducibility (intra-/inter-day precision: 3.5 %-14.2 %/8.2 %-14.6 %). Additionally, we successfully applied this method to commercial food analysis. These findings demonstrate optimal allergen selection, peptides, and calibration strategy are crucial parameters for food allergen quantification via MS-based methods.

Molecular Modeling of the Adsorption of an Egg Yolk Protein on a Water-Oil Interface

Egg yolk contains several molecular species with emulsifying properties, such as proteins and phospholipids. In particular, these molecules have both polar and nonpolar parts and thus can act as surfactants. One of the most surface-active proteins from egg yolk low-density lipoproteins is the so-called Apovitellenin-1. Experimental studies have been hindered by difficulties in isolating individual species from egg yolk lipoproteins. The purpose of this work was to assess the emulsifying properties of Apovitellenin-1 and any potential cooperative or competitive behavior in the presence of phospholipids. To do so, molecular simulations were carried out in a liquid-liquid interfacial system consisting of water and soybean oil, with varying concentrations of phospholipids and for different spatial configurations. To evaluate the conformational stability of the protein at the water-oil interface, the Gibbs free energy was computed from Metadynamics simulations as a function of the distance from the interface and of the radius of gyration. Moreover, a detailed analysis was also performed to determine which peptide residues were responsible for the protein adsorption at the oil-water interface as well as the lowering of the interfacial tension. Lastly, we combined the simulation results with a thermodynamic model to predict the interfacial tension behavior at increasing protein bulk concentration, which cannot be measured experimentally.

The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person

The public and scientists remain skeptical about egg consumption, given that cardiovascular diseases (CVDs) are the leading causes of death in worldwide. This review mainly explained the recurrence of contradictory conclusions about relationships between egg consumption and CVD risk and discussed effects of egg cholesterol intake on cholesterol homeostasis. Factors including individual health status and cholesterol sensitivity, dietary pattern, region, and race should be distinguished when understanding generalized conclusions. Identified compensatory mechanisms in response to dietary cholesterol and the resulting balance in cholesterol biosynthesis, absorption, and efflux supported the view that moderate egg consumption had no substantial overall impacts on cholesterol homeostasis in healthy people. Excessive cholesterol intake is not recommended in individuals with distempered metabolism. More than cholesterol metabolism, impacts of egg consumption as a part of overall diet on CVD risk should be considered from aspects of nutrient intake, lipid metabolism, and energy supply in the future.

A comparative study of unpasteurized and pasteurized frozen whole hen eggs using size-exclusion chromatography and small-angle X-ray scattering

Hen eggs are rich in proteins and are an important source of protein for humans. Pasteurized frozen whole hen eggs are widely used in cooking and confectionery and can be stored for long periods. However, processed eggs differ from raw eggs in properties such as viscosity, foaming ability, and thermal aggregation. To develop pasteurized frozen whole egg products with properties similar to those of unpasteurized whole eggs, it is necessary to establish a method that can differentiate between the two egg types with respect to the structures of their proteins. In this study, size-exclusion chromatography (SEC) and SEC coupled with small-angle X-ray scattering (SEC-SAXS) were successfully used to differentiate between the proteins in unpasteurized and pasteurized frozen whole eggs. We found that proteins in the plasma fraction of egg yolk, especially apovitellenins I and II, formed large aggregates in the pasteurized eggs, indicating that their structures are sensitive to temperature changes during pasteurization, freezing, and thawing. The results suggest that SEC and SEC-SAXS can be used to differentiate between unpasteurized and pasteurized frozen whole eggs. Additionally, they may be useful in determining molecular sizes and shapes of multiple components in various complex biological systems such as whole eggs.

Quantitative proteomic analyses during formation of chicken egg yolk

A quantitative comparison of the proteomes during different periods of the formation of egg yolk, from yellow follicles (YF), small hierarchical follicles (9-12 mm, SF), and the largest hierarchical follicle (LF), was performed. The abundance of major egg yolk proteins (apolipoprotein B and vitellogenins) changed significantly during the yolk formation, and several protein hydrolases and isomerases, which may be related to the processing of egg yolk proteins, also varied significantly. The binding proteins for three vitamins (retinol, riboflavin, and vitamin D) and cholesterol were all most abundant in the LF period, suggesting that these nutrients were transported mainly at the final period of the egg yolk formation. Immunoglobulins decreased and complement proteins increased as formation progressed, indicating the dynamic nature of the egg yolk immune system. These results are helpful for understanding the nutrient composition, the formation of assembly structure, the preservation and processing properties of egg yolk.

Gelation behavior of egg yolk under physical and chemical induction: A review

Gelation is one of the most important functional properties of egg yolk. High content and rich variety of protein and lipid in egg yolk are the material basis of gel formation. The natural structure of proteins in egg yolk is unfolded under treatments such as heat, alkali, salt, etc., thus causing the interactions between protein-protein and protein-lipid and forming the gel. Under different methods of induction, egg yolk is solidified to form different three-dimensional network structures. Different inducing methods exhibit different gel formation mechanisms. In this paper, the gelation behavior of egg yolk and its internal molecular agglomeration mechanism induced by heat, alkali, salt, freezing, high pressure, and salt-heating synergy were reviewed to provide a reference for further studies on the formation mechanisms and product development of egg yolk gel.

Omics analysis of holoproteins and modified proteins of quail egg

Confirmed to be a new type of food resource, quail egg can provide humans with high-quality protein and offer various nutrients that can promote growth and development. Post-translational modification of proteins can regulate their molecular structures and physiological functions. However, the understanding and related research of quail egg holoproteins and post-translationally modified proteins is not yet sufficient. This study provides an in-depth analysis of quail egg proteins using an omics strategy. A total of 175 proteins, 109 N-glycoproteins (293 N-glycosylation sites) and 23 phosphoproteins (84 phosphorylation sites) were identified. Motif analysis showed that N-glycosylation sites of quail eggs were classical sites. The main characteristic sequence of the phosphorylation site is "S-X-E" (77%). Functional analysis indicated that quail egg proteins, modified proteins were enriched in the regulation of enzyme activity. These results have significant reference value for understanding the structure, function of quail eggs, explaining the physicochemical reaction during the storage.

Label-free proteomic analysis reveals the differentiation between unfertilized and fertilized Beijing-You chicken eggs

Egg fertilization is a dynamic process, including varieties of biochemical changes. To better understand the molecular mechanisms during the egg embryo development, the objective of this study was to quantify protein expression changes between fertilized and unfertilized Beijing-You chicken eggs using label-free liquid chromatography-tandem mass spectrometry method. The results showed that a total of 1241 proteins were identified from fertilized and unfertilized eggs, 229 proteins were observed difference in fertilized eggs (p < 0.05) compared with that in unfertilized eggs. The expressions of 86 proteins were up-regulated and 48 proteins were down-regulated in fertilized eggs. STRING database analysis and Gene Ontology analysis results showed that these differentially expressed proteins significantly interacted and were involved in lipid transport and inflammatory response biological processes. The mRNA and protein expression levels of most differentially expressed proteins Apolipoprotein B, Fibrinogen alpha chain, Transferrin receptor protein 1, Phospholipid transfer protein and Vimentin were validated by RT-PCR and western blot. These results could provide possible novel insights for the molecular mechanism of egg fertilization.

Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound

Solvent and physical treatment are widely used in egg yolk processing, but the detailed changes in the molecular structure of egg yolk proteins during processing are unclear. The aim of this study was to investigate the effects of ethanol and ultrasonic treatments on chicken egg yolk low-density lipoprotein (LDL). The solubility, emulsifying activity and emulsifying stability decreased by 74.75%, 46.91%, and 81.58% after ethanol treatment, respectively. The average particle size of ethanol-treated LDL increased 13.3-fold to 937.85 nm. These results suggested that ethanol treatment induced wide-ranging aggregation of LDL. In contrast to ethanol treatment, ultrasonic treatment promoted the solubility and emulsifying stability of LDL and enhanced its zeta-potential (119.56%) and surface hydrophobicity (10.81%). Based on particle size analysis and transmission electron microscopy, approximately 34.65% of LDL had undergone aggregation and the molecular interface became more flexible after ultrasonic treatment. These results revealed the detailed changes in egg yolk LDL structure and properties during solvent (ethanol) and physical (ultrasound) processing.

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

The effects of high-intensity ultrasonic (HIU) treatment on the functional properties of egg yolk were studied in the present work. After HIU treatment, the emulsifying, foaming and gel properties of the egg yolk solution significantly increased, but the foam stability decreased. SDS-PAGE results showed that there was no obvious change in the protein bands of egg yolk, indicating that the yolk proteins did not undergo covalent crosslinking or degradation. HIU treatment enhanced the zeta potential of egg yolk components in solution and increased the free sulfhydryl content of egg yolk proteins. Moreover, the particle size distribution of egg yolk components in solution changed markedly, and these changes demonstrated that HIU treatment caused the aggregation of yolk low-density lipoprotein and the partial dissociation of yolk granules. These results revealed that HIU treatment could change the aggregation of yolk components, which in turn could influence the solution characteristics of egg yolk, finally resulting in changes to the functional properties of egg yolk.

N-Glycoproteomic Analysis of Chicken Egg Yolk

Posttranslational N-glycosylation of food proteins plays a critical role in their structure and function. However, the N-glycoproteome of chicken egg yolk (CEY) has not been studied yet. Glycopeptides hydrolyzed from CEY proteins were enriched, with deglycosylation occurring using PNGase F, and then were identified using a shotgun glycoproteomics strategy. A total of 217 N-glycosylation sites and 86 glycoproteins were identified in CEY, and these glycoproteins are mainly involved in the binding, biological regulation, catalytic activity, and metabolic processes. Among the identified CEY glycoproteins, 22 were recognized as proteases and protease inhibitors, suggesting that a proteinase/inhibitor regulation system exists in CEY; further, 15 were members of the complement and immune systems, which provide protection against potential threats during hatching. The study provides important structural information about CEY glycoproteins and aids in the understanding of the underlying mechanism of embryo development as well as changes in CEY functional characteristics during storage and processing.

Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk

Low-density lipoprotein (LDL) from hen egg yolk has high nutritional value and plays an important role in the fields of biology, medicine, and materials. To develop fundamental research about LDL, a highly efficient extraction method is necessary. We found that 30% saturated ammonium sulfate can extract more crude LDL than 40% saturation. We selected polyethylene glycol (PEG; nonionic type) to obtain crude LDL. Three factors were employed, namely, degree of polymerization, concentration of PEG, and pH of egg yolk plasma. The optimized condition was 5% PEG 4,000 and plasma pH 6.0, and the best extraction efficiency was 68.1 ± 0.5 g lipid /100 g DM and 69.9 ± 2.0% protein. The crude LDL oil of PEG precipitation was very significantly higher (P < 0.01) than ammonium sulfate precipitation (ASP), while there was no significant difference in protein, which indicates that PEG can extract more crude LDL. When ascorbic acid was added, hydrosulfuryl (SH) groups and lipids oxidation degree of crude LDL extracted by PEG (PEG-LDL) was very significantly lower than ASP (P < 0.01). We also obtained both purified LDL and yolk immunoglobulin (IgY) with an appropriate purification column. This paper proposes a highly efficient method to extract LDL with high activity using PEG and ensures co-purification of LDL and IgY.

Soft matter food physics--the physics of food and cooking

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.

Thermal-aided phosvitin extraction from egg yolk

BACKGROUND

Phosvitin is the principal phosphoprotein in egg yolk and has great potential for use as a functional food ingredient in improving bone health. This study reports a thermal-aided extraction method without using organic solvents or non-food-compatible chemicals.

RESULTS

Egg yolk was two times diluted with water and then extracted by 100 g L(-1) NaCl. Effects of pH and heating temperature on the extract were examined. The phosvitin purity increased from 75.7% at pH 8.0 to 80.1% at pH 5.0 and then started to decrease, but the yield decreased at decreasing pHs. The phosvitin purity increased at increasing temperature up to 90 °C and then started to decrease at 95 °C, while the yield increased from 70 to 80 °C and then started to decline at 85 °C.

CONCLUSION

A purity of 88.0% and a yield of 23.5 g kg(-1) yolk dry matter were obtained at 90 °C. The purity and yield were comparable to or higher than those of previously methods. The method developed in this study is simple, including mainly two steps, i.e. water dilution of egg yolk and NaCl extraction with heating, and can be scaled up for industrial production.

Preparation of high purity egg phosvitin using anion exchange chromatography

Egg yolk phosvitin serves as a warehouse to provide metal ions for embryo development. It is significant for mineral metabolism study and also of great potential to be developed into functional foods with mineral absorption promoting ability. In this study, phosvitin was first extracted from yolk granules using 10% NaCl, dialysed and then adjusted to various pHs to remove impurities. The purity of phosvitin extracts was increased from 54.5% to 63.7% at decreasing pH from 8.0 to 5.5, and started to decrease afterwards. Both the yield and recovery were significantly decreased at decreasing pHs, especially at pHs close to its pI (pH 4.0), indicating the occurrence of co-precipitation of phosvitin with HDL. The extract prepared at pH 8.0 showed the highest recovery of 82.7%; its purity was increased from 54.5% to 97.1% by anion exchange chromatography, with a recovery of 42.0%. This simple method could be scaled up for industrial production.

Cryoprotection effectiveness of low concentrations of natural and lyophilized LDL (low density lipoproteins) on canine spermatozoa

The aim of this study was to evaluate the use of low concentrations of natural and lyophilized low density lipoprotein (LDL) from hen's egg yolk for cryopreservation of canine semen. Different ammonium sulphate concentrations were tested to extract LDL from egg yolk. The yolk was centrifuged, and LDL was isolated using 10, 20, 40, 45, or 50% ammonium sulphate solution (ASS). The LDL-rich floating fraction was collected for chemical characterization. Dry matter content was lowest (P<0.05) in the LDL extracted with the 50% ASS. The purification of LDL increased in association with increasing ammonium sulphate concentrations. SDS-PAGE showed that the 50% ASS solution yielded a purer fraction of LDL from egg yolk. For semen cryopreservation, TRIS extender was used replacing 20% egg yolk (control) by natural or lyophilized LDL using 1, 2, and 3% (w/v). Semen was centrifuged (755Xg for 7 min), diluted with one of the extenders, packed into 0.5mL straws (100x106 sperm/mL), and placed in a programmable cryopreservation machine. Thawed semen (37°C/ 30s) was analyzed for sperm motility, morphology, and by the hypoosmotic and epifluorescence tests (CFDA/ PI). Natural LDL extracted with 50% ASS was as effective as whole egg yolk to preserve canine frozen sperm when using low concentrations. The lyophilized LDL, mainly in the two higher concentrations tested (2 and 3%), was unsuitable to maintain the effectiveness of the LDL cryoprotective effect on dog sperm.

Storage stability of a commercial hen egg yolk powder in dry and intermediate-moisture food matrices

Quality loss in intermediate-moisture foods (IMF) such as high-protein nutrition bars (HPNB) in the form of hardening, nonenzymatic browning, and free amino group loss is a general concern for the manufacturers. To measure the extent of quality loss over time in terms of these negative attributes, through changing the ratio by weight between two commercial spray-dried hen egg powders, egg white (DEW) and egg yolk (DEY), the storage stability of 10 IMF systems (water activity (aw) ∼ 0.6) containing 5% glycerol, 10% shortening, 35% protein, and 50% sweetener (either maltitol or 50% high-fructose corn syrup/50% corn syrup (HFCS/CS)) were studied. Additionally, the storage stability of the DEY powder itself was investigated. Overall, during storage at different temperatures (23, 35, and 45 °C), the storage stability of DEY in dry and IMF matrices was mainly controlled by the coaction of three chemical reactions (disulfide bond interaction, Maillard reaction, and lipid oxidation). The results showed that by replacing 25% of DEW in an IMF model system with DEY, the rate of bar hardening was significantly lower than that of the models with only DEW at all temperatures due to the softening effect of the fat in DEY. Furthermore, the use of maltitol instead of HFCS/CS in all bar systems not only resulted in decreased hardness but also drastically decreased the change in the total color difference (ΔE*). Interestingly, there was no significant loss of free amino groups in the maltitol systems at any DEW/DEY ratio.

Egg yolk: structures, functionalities and processes

Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.

Soybean oleosomes behavior at the air-water interface

Soy milk is a highly stable emulsion, the stability being mainly due to the presence of oleosomes or oil bodies, spherical structures filled with triacylglycerides (TAGs) and surrounded by a monolayer of phospholipids and proteins called oleosins. For oleosomes purified from raw soymilk, surface pressure investigations and Brewster angle microscopy have been performed to unveil their adsorption, rupture and structural changes over time at different subphase conditions (pH, ionic strength). Such investigations are important for (industrial) food applications of oleosomes, but are also useful for the understanding of the general behavior of proteins and phospholipids at interfaces. In addition a better comprehension of the highly stable oleosomes can lead to advancements in liposome manufacturing, e.g., for storage and transport applications. Although oleosomes have their origin in food systems, their unique stability and physical behavior show transferable characteristics which lead to a much better understanding of the description of any kind of emulsion. This study is one of the first steps toward the comparison of natural emulsification concepts based on different physical structures: e.g., the animals' low density lipoproteins, where apolipoproteins with phospholipids are located only at the interface and plant oleosomes with its oleosins, which are embedded in a phospholipid monolayer and reach deep inside the oil phase.

Soy milk oleosome behaviour at the air-water interface

Soy milk is a highly stable emulsion mainly due to the presence of oleosomes, which are oil bodies and function as lipid storage organelles in plants, e.g., in seeds. Oleosomes are micelle-like structures with an outer phospholipid monolayer, an interior filled with triacylglycerides (TAGs), and oleosins anchored hairpin-like into the structure with their hydrophilic parts remaining outside the oleosomes, completely covering their surface (K. Hsieh and A. H. C. Huang, Plant Physiol., 2004, 136, 3427-3434). Oleosins are alkaline proteins of 15-26 kDa (K. Hsieh and A. H. C. Huang, Plant Physiol., 2004, 136, 3427-3434) which are expressed during seed development and maturation and play a major role in the stability of oil bodies. Additionally, the oil bodies of seeds seem to have the highest impact on coalescence, probably due to the required protection against environmental stress during dormancy and germination compared to, e.g., vertebrates' lipoproteins. Surface pressure investigations and Brewster angle microscopy of oleosomes purified from raw soy milk were executed to reveal their diffusion to the air-water interface, rupture, adsorption and structural modification over time at different subphase conditions. Destroying the surface portions of the oleosins by tryptic digestion induced coalescence of oleosomes (J. Tzen and A. Huang, J. Cell. Biol., 1992, 117, 327-335) and revealed severe changes in their adsorption kinetics. Such investigations will help to determine the effects behind oleosome stability and are necessary for a better understanding of the principal function of oleosins and their interactions with phospholipids.

New insights into the structure of apolipoprotein B from low-density lipoproteins and identification of a novel YGP-like protein in hen egg yolk

Apoproteins of low-density lipoproteins (LDL) and soluble proteins (livetins) contained in hen egg yolk plasma have been demonstrated as being essential to the interfacial and emulsifying properties of yolk. The knowledge of their structure is necessary to better understand these properties. Purified protein fractions were separated by SDS-PAGE or 2D-PAGE and identified through the LC-MS/MS of their trypsin peptides. Hen blood apolipoprotein B gives rise to nine different apoproteins in LDL after maturation and proteolysis. Among these apoproteins, two protein fragments appeared to be less accessible to proteases and could be enriched in beta-sheets and firmly associated with lipids. Plasma soluble proteins were constituted by approximately 45% of yolk immunoglobulins with a high heterogeneity of the variable regions of both heavy and light chains, 41% of glycoproteins constituted by YGP42 and YGP40, 14% of albumins, and one new minor protein we called YGP30, showing 75% similarity to YGP40.

Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk

Changes in physicochemical properties of egg yolk were investigated after a treatment with phospholipase A 2 (PLA 2), where phospholipids are converted in lyso-phospholipids. Protein solubility and protein denaturation before and after modification by PLA 2 was monitored as well as the functionality of egg yolk by means of interfacial tension. Enzymatic treatment showed a significant impact on the properties of egg yolk with regard to protein solubility and denaturation behavior. To gain a closer insight, egg yolk was separated in its water-soluble fraction called plasma and the insoluble granules. Both fractions were separately modified by PLA 2. The granule fraction shows a higher protein solubility, and the plasma proteins show very high heat stability after modification by PLA 2. Hypotheses regarding related changes in the low-density lipoprotein (LDL) particles are discussed. Results suggest that significant differences in the functional properties of untreated and PLA 2-modified egg yolk do not primarily result from the existence of lyso-phospholipids but from structural changes in egg yolk granules and LDL particles.

Competitive adsorption of proteins from total hen egg yolk during emulsification

In this article, the competitive adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectively throughout the pH range investigated. It is suggested that selectivity is determined by the average hydrophobic and hydrophilic domain lengths in the protein sequences where long average hydrophobic domain lengths result in high affinity for the interface and thus strong preferential adsorption.