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Corion M, Monteiro Belo Dos Santos S, Everaert N, Lammertyn J, De Ketelaere B, Hertog M. Noninvasive Assessment of Chicken Egg Fertility during Incubation Using HSSE-GC-MS VOC Profiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8434-8443. [PMID: 38572831 DOI: 10.1021/acs.jafc.3c09824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2024]
Abstract
Volatile organic compounds (VOCs) carry crucial information about chicken egg fertility. Assessing the fertility before incubation holds immense potential for poultry industry efficiency. Our study used headspace sorptive extraction-gas chromatography-mass spectrometry to analyze egg VOCs before and during the initial 12 incubation days. A total of 162 VOCs were identified. Hexanal was significantly higher in unfertilized eggs, whereas compounds such as propan-2-ol, propan-2-one, and carboxylic acids were higher in fertilized eggs. Furthermore, the obtained multiple logistic regression model outperformed the partial least-squares-discriminant analysis (PLS-DA) model, demonstrating lower complexity and superior performance. Fertile eggs were accurately identified in the validation set in 68-75% of the cases during the initial 4 days, to 85 and 100% on days 6 and 8. Finally, hierarchical cluster analysis in fertilized eggs revealed the clustering of VOCs of the same chemical class, indicative of their shared biochemical origin. This suggests a promising direction for future research aimed at understanding the biological information embedded in VOCs and their relationship to biochemical processes during embryo development.
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Affiliation(s)
- Matthias Corion
- MeBioS Biosensors Group, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
| | | | - Nadia Everaert
- A2H Nutrition & Animal EcoSystems (NAMES) Lab, Department of Biosystems, KU Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - Jeroen Lammertyn
- MeBioS Biosensors Group, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
| | - Bart De Ketelaere
- MeBioS Biostatistics Group, Department of Biosystems, KU Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - Maarten Hertog
- MeBioS Postharvest Group, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
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2
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Gast RK, Dittoe DK, Ricke SC. Salmonella in eggs and egg-laying chickens: pathways to effective control. Crit Rev Microbiol 2024; 50:39-63. [PMID: 36583653 DOI: 10.1080/1040841x.2022.2156772] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 12/05/2022] [Indexed: 12/31/2022]
Abstract
Eggs contaminated with Salmonella have been internationally significant sources of human illness for several decades. Most egg-associated illness has been attributed to Salmonella serovar Enteritidis, but a few other serovars (notably S. Heidelberg and S. Typhimurium) are also sometimes implicated. The edible interior contents of eggs typically become contaminated with S. Enteritidis because the pathogen's unique virulence attributes enable it to colonize reproductive tissues in systemically infected laying hens. Other serovars are more commonly associated with surface contamination of eggshells. Both research and field experience have demonstrated that the most effective overall Salmonella control strategy in commercial laying flocks is the application of multiple interventions throughout the egg production cycle. At the preharvest (egg production) level, intervention options of demonstrated efficacy include vaccination and gastrointestinal colonization control via treatments such as prebiotics, probiotics, and bacteriophages, Effective environmental management of housing systems used for commercial laying flocks is also essential for minimizing opportunities for the introduction, transmission, and persistence of Salmonella in laying flocks. At the postharvest (egg processing and handling) level, careful regulation of egg storage temperatures is critical for limiting Salmonella multiplication inside the interior contents.
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Affiliation(s)
- Richard K Gast
- U.S. National Poultry Research Center, USDA Agricultural Research Service, Athens, GA, USA
| | - Dana K Dittoe
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery Program, University of Wisconsin, Madison, WI, USA
| | - Steven C Ricke
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery Program, University of Wisconsin, Madison, WI, USA
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3
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Arena S, Renzone G, Ciaravolo V, Scaloni A. Albumen and Yolk Plasma Peptidomics for the Identification and Quantitation of Bioactive Molecules and the Quality Control of Hen Egg Products. Methods Mol Biol 2024; 2758:241-254. [PMID: 38549018 DOI: 10.1007/978-1-0716-3646-6_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024]
Abstract
Hen eggs and the corresponding food products are essential components of human diet. In addition to supplying basic nutrients, they contain functional peptides that are released in vivo within the intact raw material following physiological proteolytic events affecting specific proteins or derive from technological processing of albumen and yolk fractions as a result of the dedicated use of proteases from plant and microbial sources. Besides their potential importance for functional applications, peptides released under physiological conditions in intact egg can be used as markers of product storage and deterioration. Therefore, characterization and quantitation of peptides in egg and egg-derived products can be used to implement evaluation of potential bioactivities as well as to assess food product qualitative characteristics. Here, we provide dedicated information on extraction, identification, and quantitative analysis of peptides from albumen and yolk plasma; nano-liquid chromatography-mass spectrometry combined with bioinformatic analysis of resulting raw data by different software tools allowed to assign molecules based on database searching and to evaluate their relative quantity in different samples.
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Affiliation(s)
- Simona Arena
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy
| | - Giovanni Renzone
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy
| | - Valentina Ciaravolo
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy
| | - Andrea Scaloni
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy.
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4
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Fu D, Li Q, Chen Y, Ma M, Tang W. Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2158866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Dandan Fu
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Qingyan Li
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yan Chen
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Ming Ma
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wenquan Tang
- College of Engineering, Huazhong Agricultural University, Wuhan, China
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5
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Sokołowicz Z, Kačániová M, Dykiel M, Augustyńska-Prejsnar A, Topczewska J. Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs. Animals (Basel) 2023; 13:1899. [PMID: 37370410 DOI: 10.3390/ani13121899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packaging as well as the sensory characteristics of the eggs stored in both types of packaging after hard-boiling were examined on all evaluation dates. The type of packaging in which the eggs were stored was shown to influence the microbiological quality of the egg contents. Eggs stored in plastic packaging, on days 14 and 28 of storage, contained more bacteria in egg contents than eggs stored in cardboard packaging (p < 0.05). The type of packaging in which the eggs were stored did not have an effect on the foaming properties of the egg white (p > 0.05) or on the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, the foaming properties of the egg white and the sensory characteristics of the eggs after hard-boiling deteriorated with storage time. The effect of temperature on egg quality was found. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C (p < 0.05).
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Affiliation(s)
- Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Zelwerowicza Street 4, 35-601 Rzeszów, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia
| | - Magdalena Dykiel
- Department of Food Production and Safety, State University of Applied Sciences in Krosno, Rynek 1, 38-400 Krosno, Poland
| | - Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Zelwerowicza Street 4, 35-601 Rzeszów, Poland
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Zelwerowicza Street 4, 35-601 Rzeszów, Poland
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6
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Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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7
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Dang DX, Li CJ, Cui Y, Zhou H, Lou Y, Li D. Egg quality, hatchability, gosling quality, and amino acid profile in albumen and newly-hatched goslings' serum as affected by egg storage. Poult Sci 2022; 102:102367. [PMID: 36780703 PMCID: PMC9947414 DOI: 10.1016/j.psj.2022.102367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/23/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022] Open
Abstract
In modern poultry husbandry, storing fertilized eggs is a common measure to cope with the variable demands of the market and the maximum hatching capacity of the hatchery. However, this measure is harmful to the hatchability of eggs and the quality of newly hatched birds. Knowledge about the effects of storing fertilized eggs on the performance of goslings is still limited. The objective of this study was to investigate the effects of storing fertilized eggs on egg quality, hatchability, gosling quality, hatching weight, post-hatching growth performance, and amino acid profile in albumen and newly hatched goslings' serum. A total of 1,080 fertilized goose eggs (Jilin White goose) with a similar egg weight (126.56 ± 0.66 g) were used in this study. All eggs were distributed into 3 groups with 24 replicates per group and 15 eggs per replicate. The differences between groups were the storage duration of eggs (0, 7, or 14 d). We found that the Haugh unit, yolk weight, and eggshell weight decreased linearly, whereas the albumen pH increased linearly, with storage duration. Prolonging storage duration had negative effects on hatchability, hatching weight, post-hatching growth performance parameters, and gosling quality in a time-dependent manner. The analysis of the amino acid profile in albumen and newly-hatched goslings' serum showed that the amino acid content increased linearly with storage duration. Additionally, eggs stored for 14 d had the worst performance for all measured parameters. Therefore, we concluded that the storage of fertilized eggs negatively affects egg quality and post-hatching gosling quality. To produce high-quality goslings, it is necessary to shorten the storage duration for fertilized eggs.
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Affiliation(s)
- De Xin Dang
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China,Department of Animal Resources Science, Dankook University, Cheonan 31116, South Korea
| | - Cheng Ji Li
- Institute of Tissue Regeneration Engineering, Dankook University, Cheonan 31116, South Korea,Department of Nanobiomedical Science and BK21 PLUS NBM Global Research Center for Regenerative Medicine, Dankook University, Cheonan, 31116, South Korea
| | - Yan Cui
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China
| | - Haizhu Zhou
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, Jilin, China
| | - Yujie Lou
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, Jilin, China
| | - Desheng Li
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China.
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8
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Meng Y, Qiu N, Guyonnet V, Mine Y. Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement. Food Chem 2022; 393:133403. [PMID: 35689922 DOI: 10.1016/j.foodchem.2022.133403] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 05/19/2022] [Accepted: 06/03/2022] [Indexed: 11/17/2022]
Abstract
Egg proteins are not only the most complete and ideal form of protein for human or embryo nutrition but also play the vital role in the food industry. Egg proteins are subjected to many potential changes under various conditions, which may further alter the nutritional value, physicochemical-properties, and bioactivities of proteins. Recent advances in our understanding of the proteome of raw egg matrix from different species and dynamic changes occurring during storage and incubation are developing rapidly. This review provides a comprehensive overview of the main characteristics of chicken egg proteome, covering all its components and applications under various conditions, such as markers detection, egg quality evaluation, genetic and biological unknown identification, and embryonic nutritional supplementation, which not only contributes to our in-depth understanding of each constituent functionality of proteome, but also provides information to increase the value to egg industry.
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Affiliation(s)
- Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Vincent Guyonnet
- FFI Consulting Ltd, 2488 Lyn Road, Brockville, ON K6V 5T3, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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9
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Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinning. Food Chem 2022; 392:133320. [DOI: 10.1016/j.foodchem.2022.133320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 05/16/2022] [Accepted: 05/24/2022] [Indexed: 12/11/2022]
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10
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Dai Y, Xia Z, Huang Z, Cheng X, Zhang J, Chang H. Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Dai
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zi‐Qiao Xia
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zhong Huang
- Department of Pharmaceutical Engineering Chongqing Chemical Industry Vocational College Chongqing 401228 PR China
| | - Xu Cheng
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Jing Zhang
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Hai‐jun Chang
- College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro‐Products Chongqing Technology and Business University Chongqing 400067 PR China
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11
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Effect of a Hypoxia-Controlled Atmosphere Box on Egg Respiration Intensity and Quality. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app12010380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Egg preservation is an important factor during storage and transportation. Fresh eggs were stored in boxes in a controlled atmosphere with an O2 concentration of 0% O2 + 100% nitrogen (N2), 5% O2 + 95% N2, 10% O2 + 90% N2, 15% O2 + 85% N2, and 20% O2 + 80% N2, and the effects of these storage conditions on large quantities of eggs were studied. The respiratory intensity and quality of eggs during storage were measured. We chose the weight loss rate of eggs, Haugh unit, pH, and the egg white total plate count as the characteristic indices of egg quality. We compared the changes in egg quality during and after storage at different O2 concentrations versus that at 25 °C. The stages were evaluated using the TOPSIS method to sort egg quality, and the optimal O2 concentration was selected. FLUENT was used to simulate and control the atmospheric requirements. Our findings showed that eggs stored in an air-conditioning chamber with O2 concentration ≤10% exhibited weak respiratory intensity (0–1 mg/(kg·h)). The rates of decrease in loss of egg weight and Haugh units were smaller. There were significant differences in the pH of egg white stored in different O2 concentrations (p < 0.05). Reducing the O2 concentration in the egg-storage environment reduced the number of colonies in eggs and had a positive effect on egg preservation. Simulations using FLUENT revealed that only 1200 s were required to achieve the low-oxygen environment in the controlled atmosphere box (1.5 m × 1 m × 1 m). The storage environment of 5% O2 + 95% N2 had the best preservation effect on eggs. This approach is associated with low costs in practical application and can potentially be used for egg storage and transport.
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12
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Zhou X, Liu L, Wang L, Liu T, Wu X. Proteomic study of Chinese black-bone silky fowl and the ring-necked pheasant egg white by iTRAQ technique. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111936] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Gul H, Chen X, Geng Z. Comparative Yolk Proteomic Analysis of Fertilized Low and High Cholesterol Eggs during Embryonic Development. Animals (Basel) 2021; 11:ani11030744. [PMID: 33803097 PMCID: PMC8035655 DOI: 10.3390/ani11030744] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/13/2021] [Accepted: 02/25/2021] [Indexed: 01/29/2023] Open
Abstract
Simple Summary Cholesterol exists in each cell of the living organism and plays a significant role in cellular functions. Several reports have demonstrated that high yolk cholesterol concentration affected embryo mortality, hatchability, and performance. The present results showed that high-cholesterol egg yolks had increased protein intensities and egg and yolk weight relative to low-cholesterol egg yolks. The differentially expressed yolk proteins were primarily involved in lipid transport, lipid localization, nutrient reservoir function, and embryo protection during embryonic development. Abstract The yolk is the principal part of the egg that contains vitamins, minerals, lipids, and proteins which are essential for embryo development and hatching. The egg yolk contains significant amounts of lipoproteins, triacylglycerides, and cholesterol, whose dynamics are indistinct during embryogenesis. The effects of cholesterol on the yolk protein abundance, intensity, and function are ill-defined during embryonic development. Using two-dimensional gel electrophoresis, eggs with respective high and low cholesterol protein abundance were investigated after 0, 2, 6, and 13 days of embryogenesis and further analyzed by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. The results revealed that the vitellogenin proteins are the most abundant egg yolk protein that showed proximity and a high degree of variation in isoelectric point and molecular weight. The results demonstrated increased expression of vitellogenin-1 and vitellogenin-3 at two days and vitellogenin-2 protein at 13 days of embryogenesis in both egg types. The ovoinhibitor, immunoglobulin lambda light chain precursor, Ig-gamma (clone-36 chicken), and beta-2-glycoprotein-1 precursor proteins were significantly expressed in high cholesterol eggs while haptoglobin protein PIT-54 and vitelline membrane outer layer proteins intensities were significant in low cholesterol eggs at two days of embryogenesis. The high cholesterol eggs showed a modest increase in egg weight, yolk weight, albumen height, yolk color, and egg strength relative to the low cholesterol eggs. The gene ontology enrichment analysis revealed that the differentially expressed proteins such as vitellogenin proteins were involved in lipid transport and lipid localization biological processes and showed nutrient reservoir activity function. The ovotransferrin regulated the biological processes of plasminogen activation and extracellular matrix disassembly and characterized the anchored component of the plasma membrane. The ovoinhibitor protein was involved in response to mineralocorticoid and corticosterone biological processes whereas the vitellin membrane outer layer protein constituted the extracellular exosome, extracellular organelle, and membrane-bounded vesicle cellular components. Collectively, our study revealed yolk protein abundance, molecular function, cellular components, and biological processes and concluded that yolk protein intensities were significantly altered by cholesterol concentration.
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Affiliation(s)
- Haji Gul
- College of Animal Science and Technology, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, China;
- Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-Breeding, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, China
- Correspondence: (H.G.); (Z.G.)
| | - Xingyong Chen
- College of Animal Science and Technology, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, China;
- Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-Breeding, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, China
| | - Zhaoyu Geng
- College of Animal Science and Technology, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, China;
- Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-Breeding, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, China
- Correspondence: (H.G.); (Z.G.)
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14
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Renzone G, Novi G, Scaloni A, Arena S. Monitoring aging of hen egg by integrated quantitative peptidomic procedures. Food Res Int 2021; 140:110010. [PMID: 33648242 DOI: 10.1016/j.foodres.2020.110010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/15/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Environmental conditions and timing of egg storage highly affect raw material quality. Aging and endogenous processing of constituent proteins can determine important changes in specific functions and technological properties of inner egg compartments. We here used integrated peptidomic procedures to identify peptide markers of egg freshness. At first, peptides extracted from egg white and yolk plasma taken from eggs stored for different times were subjected to a label-free untargeted quantitation procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, which identified 836 and 1974 unique variable molecules, respectively. By applying stringent criteria for filtering data, 30 and 66 putative egg aging markers were selected for egg white and yolk plasma, respectively. Proposed molecules were then validated through a targeted label-free parallel reaction monitoring procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, confirming quantitative trends for 19 and 25 peptides in egg white and yolk plasma, respectively, and generating a robust panel of egg storage markers. Quantitative results reflected physico-chemical phenomena occurring in egg compartments during storage and offered essential information for the development of novel control procedures to assess quality features of fresh/stored raw material.
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Affiliation(s)
- Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Gianfranco Novi
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
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15
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Zhou Y, Qiu N, Mine Y, Keast R, Meng Y. Comparative N-Glycoproteomic Analysis Provides Novel Insights into the Deterioration Mechanisms in Chicken Egg Vitelline Membrane during High-Temperature Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2354-2363. [PMID: 33566602 DOI: 10.1021/acs.jafc.0c07557] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The weakening of chicken egg vitelline membrane (CEVM) is one of the most important factors influencing egg quality during high-temperature storage. Therefore, a comparative N-glycoproteomic analysis of CEVM after 10 days of storage at 30 °C was performed to explore the roles of protein N-glycosylation in membrane deterioration. In total, 399 N-glycosites corresponding to 198 proteins were identified, of which 46 N-glycosites from 30 proteins were significantly altered. Gene ontology analysis revealed that these differentially N-glycosylated proteins (DGPs) were involved in antibacterial activity, glycosaminoglycan binding, lipid binding, and aminopeptidase activity. Removal of the N-glycans in Mucin-5B may result in a loss of CEVM's mechanical properties. The N-glycosites enriched in the apolipoprotein B β2 domain in CEVM were significantly changed, which may contribute to lipid composition modifications during storage. Moreover, N-glycosites in several metalloproteases were located within the functional domain or active site region, indicating that the decreased N-glycosylation levels may affect their structural stability, specific substrate binding, or enzyme activity. These findings provide novel insights into the roles of protein N-glycosylation during membrane weakening.
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Affiliation(s)
- Yu Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
| | - Ning Qiu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
| | - Yaqi Meng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
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16
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Zhou Y, Qiu N, Mine Y, Meng Y, Keast R, Zhu C. Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9816-9825. [PMID: 32809818 DOI: 10.1021/acs.jafc.0c03538] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To explore the thermally induced alterations in chicken egg vitelline membrane (CEVM) protein abundances, a comparative proteomic analysis of CEVM after 10 days of storage at 30 °C was performed. Altogether, 981 proteins were identified, of which 124 protein abundances were decreased and 79 were increased. Bioinformatic analysis suggested that the altered proteins were related to structure (n = 10), mechanical properties (n = 13), chaperone (n = 15), antibacterial (n = 12), and antioxidant (n = 3). Alterations in abundances of structural proteins, possibly resulting from the disintegration of these complexes, were observed in this study, suggesting a loss in fibrous structure. Several proteins involved in mechanical strength (n = 10), elasticity (n = 3), and chaperone were decreased in abundances, which indicated that deficits in these proteins might affect the CEVM mechanical properties. These findings will extend our understanding of CEVM deterioration during high-temperature storage from a proteomic perspective.
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Affiliation(s)
- Yu Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
| | - Ning Qiu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Yaqi Meng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
| | - Russell Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
| | - Chunxia Zhu
- Center of Stomatology, Tongji Hospital of Tongji Medical College, Huazhong University of Science and Technology, No. 1095, Jiefang Road, Wuhan 430030, P. R. China
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Liu X, Wang J, Huang Q, Cheng L, Gan R, Liu L, Wu D, Li H, Peng L, Geng F. Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105873] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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18
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19
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Cavallero GJ, Landoni M, Couto AS. In depth N-glycoproteomics shows glyco-features of chicken egg white. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100590] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Zhang F, Yin ZT, Zhang JF, Zhu F, Hincke M, Yang N, Hou ZC. Integrating transcriptome, proteome and QTL data to discover functionally important genes for duck eggshell and albumen formation. Genomics 2020; 112:3687-3695. [PMID: 32334113 DOI: 10.1016/j.ygeno.2020.04.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 03/28/2020] [Accepted: 04/20/2020] [Indexed: 12/20/2022]
Abstract
Duck egg quality improvement is an essential target for Asian poultry breeding. In total, 15 RNA-Seq libraries (magnum, isthmus, and uterus at two different physiological states) were sequenced from 48 weeks old Pekin ducks. De novo assembly and annotation methods were utilized to generate new reference transcripts. Our results revealed that 1264 and 2517 genes were differentially expressed in magnum and uterus in the presence versus absence of an egg, respectively. We identified 1089 genes that were differentially expressed in isthmus compared to uterus (in both presence and absence of a calcifying egg). We observed that 11 common DEGs were detected in the egg white proteomes of 6 different bird species including domestic Chicken, Duck, Goose, Turkey, Quail, and Pigeon. On the other hand, only one of the top five most highly expressed genes in duck isthmus was in this category for the chicken isthmus (SPINK7). Among the large number of DEGs during eggshell formation in ducks, only 41 genes showed a similar differential expression pattern in both duck and chicken. By combining chicken QTL database, chicken oviduct transcriptome and egg proteome data for five bird species, we have obtained high-quality gene lists for egg formation. This is the first study to elucidate the transcriptomic changes in different duck oviduct segments during egg formation, and to integrate QTL, proteome and transcriptome data to probe the functional genes associated with albumen secretion and eggshell mineralization.
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Affiliation(s)
- Fan Zhang
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zhong-Tao Yin
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jin-Feng Zhang
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Feng Zhu
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Maxwell Hincke
- Department of Cellular and Molecular Medicine, Department of Innovation in Medical Education, Faculty of Medicine, University of Ottawa, 451 Smyth Road, Ottawa KIH 8M5, Canada
| | - Ning Yang
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zhuo-Cheng Hou
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
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21
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Liu Y, Qiu N, Geng F, Sun H, Wang H, Meng Y. Quantitative phosphoproteomic analysis of fertilized egg derived from Tibetan and lowland chickens. Int J Biol Macromol 2020; 149:522-531. [DOI: 10.1016/j.ijbiomac.2020.01.211] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 01/09/2020] [Accepted: 01/21/2020] [Indexed: 01/26/2023]
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22
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Zhu W, Zhang J, He K, Geng Z, Chen X. Proteomic analysis of fertilized egg yolk proteins during embryonic development. Poult Sci 2020; 99:2775-2784. [PMID: 32359615 PMCID: PMC7597458 DOI: 10.1016/j.psj.2019.12.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 12/04/2019] [Accepted: 12/04/2019] [Indexed: 01/10/2023] Open
Abstract
Egg yolk is an important source of nutrients for embryo development. In this study, the egg yolk protein composition at 0, 10, and 18 D of incubation was analyzed by 2-dimensional gel electrophoresis (2-DE) combined with matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. A significant difference in the abundance of 42 protein spots representing 12 proteins were identified (P < 0.05). The 2-DE gel image analysis exhibited that the molecular weight (MW) of 29 protein spots was lower than their theoretical value, in which 14 vitellogenin (VTG) fragments were lower than the theoretical value. There were 13 protein spots showed a higher MW including 5 ovotransferrins with MW of 87.2 kDa. The gene ontology enrichment analysis suggested that biological process of the differentially expressed proteins were mainly involved in lipid transport and lipid localization at 10 and 18 D of incubation. The molecular function of the differentially expressed proteins was involved in nutrient reservoir activity, lipid transporter activity, and antigen binding at 10 D of incubation. At 18 D of incubation, the differentially expressed proteins mainly participated in nutrient reservoir activity and substrate-specific transporter activity. The high abundance of VTGs at 10 D of incubation might participate in lipid localization and lipid transportation to facilitate the yolk nutrient transport to embryo. The low expression of ovotransferrins at 10 D of incubation indicated the chondrogenesis of embryo.
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Affiliation(s)
- Wenjun Zhu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, P.R. China
| | - Junzhi Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, P.R. China
| | - Kaiqin He
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, P.R. China
| | - Zhaoyu Geng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, P.R. China; Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-breeding, Anhui Agricultural University, Hefei 230036, China
| | - Xingyong Chen
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, P.R. China; Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-breeding, Anhui Agricultural University, Hefei 230036, China.
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23
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Wang H, Qiu N, Mine Y, Sun H, Meng Y, Bin L, Keast R. Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1157-1167. [PMID: 31917922 DOI: 10.1021/acs.jafc.9b06912] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37 °C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were significantly changed when comparing high-temperature storage with low-temperature storage, including 42 up-regulated and 112 down-regulated proteins. In the phosphoproteome, we identified a total of 137 phosphorylated sites on 326 peptides corresponding to 51 proteins. The results showed that the degree of phosphorylation for most egg yolk proteins was enhanced during high-temperature storage. Furthermore, GO analysis indicated that these phosphoproteins of egg yolk may be closely related to the binding, catalysis, and transport functions. The results provide further insights into the effect of storage temperature on egg proteome changes and their phosphorylation level. Moreover, this study can provide a theoretical basis for the improvement of egg quality during storage by phosphorylation modification in the food industry.
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Affiliation(s)
- Hong Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Yoshinori Mine
- Department of Food Science , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Li Bin
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Russell Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences , Deakin University , Burwood , Victoria 3125 , Australia
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A multi-approach peptidomic analysis of hen egg white reveals novel putative bioactive molecules. J Proteomics 2020; 215:103646. [PMID: 31927067 DOI: 10.1016/j.jprot.2020.103646] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/25/2019] [Accepted: 01/08/2020] [Indexed: 12/31/2022]
Abstract
Chicken egg white is a raw material broadly used as additive for the preparation of food and cosmetoceutical products. To describe its molecular properties, various proteomic investigations were performed in the last decade characterizing highly abundant components. No peptidomic counterparts were accomplished so far; scientific literature only reports on the characterization of specific bioactive peptides or preparations from egg white and its hydrolysates, which was performed through dedicated functional assays. In this study, a broad description of the egg white peptidome at 24, 336 and 672 h after laying was achieved using three peptide extraction procedures, which were combined with MALDI-TOF-TOF-MS and nanoLC-ESI-Q-Orbitrap-MS/MS analyses. In the whole, 506 peptides were characterized; they mostly resulted from the physiological degradation of intact proteins following the activity of endoprotease ArgC-, trypsin- and plasmin-like enzymes. Eventual detection of peptide post-translational modifications also provided structural information on parental proteins. When analyzed by bioinformatics and/or compared with literature data, identified peptides allowed recognizing a number of protein fragments associated with different hypothetical biological activities. These results confirmed previous observations regarding functional characteristics of egg white unfractionated preparations or purified molecules, emphasizing the useful application of this raw material in human nutrition and cosmetics. Finally, a comparative label-free peptidomic evaluation of samples stored for different times under refrigeration identified 31 peptides showing significant quantitative changes during storage. BIOLOGICAL SIGNIFICANCE: This study provided the largest inventory of peptides described in chicken egg while so far. In addition, it identified a number of protein fragments associated with hypothetical antihypertensive, antioxidant, antiinflammatory, antimicrobial, anticancer, antiviral, antibiofilm, calcium-binding, antidiabetic, antithrombotic, adipogenic differentiating, stimulating/immunostimulating, hormonal, lipid-binding and cell adhesion-affecting activities. These results confirmed previous observations regarding functional characteristics of egg white unfractionated preparations or purified molecules, emphasizing the useful application of this raw material in human nutrition and cosmetics.
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25
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Yin Z, Lian L, Zhu F, Zhang ZH, Hincke M, Yang N, Hou ZC. The transcriptome landscapes of ovary and three oviduct segments during chicken (Gallus gallus) egg formation. Genomics 2020; 112:243-251. [DOI: 10.1016/j.ygeno.2019.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 01/12/2019] [Accepted: 02/06/2019] [Indexed: 02/08/2023]
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26
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Chi F, Liu T, Liu L, Tan Z, Gu X, Yang L, Luo Z. Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt. Molecules 2019; 25:molecules25010109. [PMID: 31892148 PMCID: PMC6983162 DOI: 10.3390/molecules25010109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 11/30/2022] Open
Abstract
The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X1), the ratio of enzymes to substrates, and enzyme dosage (X3) on the superoxide anion radical (O2−) scavenging activity of hydrolysates. The predicted maximum value of O2− scavenging activity (89.06%) was obtained an X1 of 2.51 h, X2 of 4.13%, and X3 of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.
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Affiliation(s)
- Fumin Chi
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Z.T.); (X.G.); (L.Y.); (Z.L.)
- Correspondence: (F.C.); (L.L.); Tel.: +86-187-0804-3500 (F.C.); Tel./Fax: +86-029-85310517 (L.L.); Fax: +86-0894-5822924 (F.C.)
| | - Ting Liu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China;
| | - Liu Liu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China;
- Correspondence: (F.C.); (L.L.); Tel.: +86-187-0804-3500 (F.C.); Tel./Fax: +86-029-85310517 (L.L.); Fax: +86-0894-5822924 (F.C.)
| | - Zhankun Tan
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Z.T.); (X.G.); (L.Y.); (Z.L.)
| | - Xuedong Gu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Z.T.); (X.G.); (L.Y.); (Z.L.)
| | - Lin Yang
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Z.T.); (X.G.); (L.Y.); (Z.L.)
| | - Zhang Luo
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Z.T.); (X.G.); (L.Y.); (Z.L.)
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27
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Meng Y, Sun H, Qiu N, Geng F, Zhu F, Li S, Huo Y. Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development. J Food Biochem 2019; 43:e13045. [PMID: 31506970 DOI: 10.1111/jfbc.13045] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/09/2019] [Accepted: 09/01/2019] [Indexed: 01/17/2023]
Abstract
Avian egg yolk provides essential nutrients and physiological support for the developing embryo. To reveal the dynamics of yolk proteins during the entire period of incubation, we analyzed the alterations of egg yolk plasma proteins at different times during incubation (day 0, 7, 14, and 18). Day 14 (D14) of incubation was considered as the key point on the alteration of egg yolk proteins according to the SDS-PAGE analysis. The two-dimensional electrophoresis-based comparative proteomic analysis was conducted, and 26 spots representing 13 proteins were detected with significant changes in abundance. An accelerating transfer of ovalbumin from egg white into egg yolk was observed at D14 in fertilized eggs but not detected in unfertilized eggs, indicating an unrevealed absorbing pathway for the egg proteins/peptides particularly in fertilized eggs. Meanwhile, the abundance of yolk riboflavin-binding protein constantly decreased after D14, which might meet the need for essential riboflavin during embryo development. PRACTICAL APPLICATIONS: These findings provide fundamental insight into the effects of incubation on egg yolk plasma protein alterations during the entire embryonic development for a better understanding of plasma protein biological functions, especially in nutrient transportations and the formation of embryonic organs.
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Affiliation(s)
- Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Fangli Zhu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Shugang Li
- Faculty of Light Industry, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, P. R. China
| | - Yinqiang Huo
- Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China
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28
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Wu X, Liu L, Li J, Chi F. Proteome analysis using iTRAQ reveals the differentiation between Tibetan and ordinary ovalbumin peptides. Int J Biol Macromol 2019; 132:722-728. [DOI: 10.1016/j.ijbiomac.2019.03.075] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 02/16/2019] [Accepted: 03/11/2019] [Indexed: 01/22/2023]
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29
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Gautron J, Guyot N, Brionne A, Réhault-Godbert S. Bioactive Minor Egg Components. EGGS AS FUNCTIONAL FOODS AND NUTRACEUTICALS FOR HUMAN HEALTH 2019. [DOI: 10.1039/9781788013833-00259] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
In the last 15 years, the development of functional genomics has increased the number of egg proteins identified from 50 to about 1300. These proteins are initially present in eggs to support a harmonious embryonic development. Consequently, this closed embryonic chamber contains molecules exhibiting diverse functions, including defense, nutrition and many predicted biological activities, which have been investigated using both bioinformatics and experimental investigations. In this chapter, we focus on some very interesting activities of high potential reported for minor egg proteins (excluding ovalbumin, ovotransferrin and lysozyme). The shell matrix proteins are involved in the calcification process to define and control the final texture of the shell and thereby its mechanical properties. Antimicrobial proteins are part of innate immunity and are mainly present in the white and vitelline membranes. They encompass several protein families, including protease inhibitors, vitamin-binding proteins, defensins, LBP-PLUNC family proteins and heparin-binding proteins. The egg also possesses additional bioactive proteins with direct anti-cancerous and antioxidant activities or whose biochemical properties are currently used to develop diagnostic tools and strategies for targeted therapy. Finally, this chapter also reports some emerging functions in tissue remodeling/wound healing and proposes some relevant bioactive candidates and research fields that would be interesting to investigate further.
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Affiliation(s)
- J. Gautron
- INRA, BOA, Université de Tours 37380 Nouzilly France
| | - N. Guyot
- INRA, BOA, Université de Tours 37380 Nouzilly France
| | - A. Brionne
- INRA, BOA, Université de Tours 37380 Nouzilly France
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30
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Gharbi N, Labbafi M. Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.060] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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31
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Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients 2019; 11:E684. [PMID: 30909449 PMCID: PMC6470839 DOI: 10.3390/nu11030684] [Citation(s) in RCA: 184] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/15/2019] [Accepted: 03/19/2019] [Indexed: 12/26/2022] Open
Abstract
Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.
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Affiliation(s)
| | - Nicolas Guyot
- Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Yves Nys
- Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
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32
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Quan TH, Benjakul S. Duck egg albumen: physicochemical and functional properties as affected by storage and processing. Journal of Food Science and Technology 2019; 56:1104-1115. [PMID: 30956290 DOI: 10.1007/s13197-019-03669-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2018] [Accepted: 02/17/2019] [Indexed: 02/07/2023]
Abstract
The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.
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Affiliation(s)
- Tran Hong Quan
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.,Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long, 890000 Vietnam
| | - Soottawat Benjakul
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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33
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Huang T, Ma J, Gong Y, Feng Y. Polymorphisms in the ovoinhibitor gene (OIH) and their association with egg quality of Xinhua E-strain chickens. Br Poult Sci 2019; 60:88-93. [DOI: 10.1080/00071668.2018.1564240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- T. Huang
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province, China
| | - J. Ma
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province, China
| | - Y. Gong
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province, China
| | - Y. Feng
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province, China
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34
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Xiang XL, Jin GF, Gouda M, Jin YG, Ma MH. Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics. Food Res Int 2019; 116:767-777. [PMID: 30717006 DOI: 10.1016/j.foodres.2018.09.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 08/21/2018] [Accepted: 09/08/2018] [Indexed: 12/26/2022]
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Bílková B, Świderská Z, Zita L, Laloë D, Charles M, Beneš V, Stopka P, Vinkler M. Domestic Fowl Breed Variation in Egg White Protein Expression: Application of Proteomics and Transcriptomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11854-11863. [PMID: 30296079 DOI: 10.1021/acs.jafc.8b03099] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Avian egg white is essential for protecting and nourishing bird embryos during their development. Being produced in the female magnum, variability in hen oviduct gene expression may affect egg white composition in domestic chickens. Since traditional poultry breeds may represent a source of variation, in the present study we describe the egg white proteome (mass spectrometry) and corresponding magnum transcriptome (high-throughput sequencing) for 20 hens from five domestic fowl breeds (large breeds: Araucana, Czech golden pencilled, Minorca; and small breeds: Booted bantam, Rosecomb bantam). In total, we identified 189 egg white proteins and 16391 magnum-expressed genes. The majority of egg white protein content comprised proteins with an antimicrobial function. Despite general similarity, Between-class Principal Component Analysis revealed significant breed-specific variability in protein abundances, differentiating especially small and large breeds. Though we found strong association between magnum mRNA expression and egg white protein abundance across genes, coinertia analysis revealed no transcriptome/proteome costructure at the individual level. Our study is the first to show variation in protein abundances in egg white across chicken breeds with potential effects on egg quality, biosafety, and chick development. The observed interindividual variation probably results from post-transcriptional regulation creating a discrepancy between proteomic and transcriptomic data.
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Affiliation(s)
- Barbora Bílková
- Charles University , Faculty of Science, Department of Zoology , Prague , Czech Republic
| | - Zuzana Świderská
- Charles University , Faculty of Science, Department of Zoology , Prague , Czech Republic
- Charles University , Faculty of Science, Department of Cell Biology , Prague , Czech Republic
| | - Lukáš Zita
- Czech University of Life Sciences , Faculty of Agrobiology, Food and Natural Resources, Department of Animal Science , Prague , Czech Republic
| | - Denis Laloë
- GABI, INRA, AgroParisTech , Université Paris-Saclay , Jouy-en-Josas , France
| | - Mathieu Charles
- GABI, INRA, AgroParisTech , Université Paris-Saclay , Jouy-en-Josas , France
| | - Vladimír Beneš
- European Molecular Biology Laboratory , Heidelberg 69117 , Germany
| | - Pavel Stopka
- Charles University , Faculty of Science, Department of Zoology , Prague , Czech Republic
| | - Michal Vinkler
- Charles University , Faculty of Science, Department of Zoology , Prague , Czech Republic
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Quan TH, Benjakul S. Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting. Korean J Food Sci Anim Resour 2018; 38:14-25. [PMID: 29725221 PMCID: PMC5932963 DOI: 10.5851/kosfa.2018.38.1.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 11/19/2017] [Accepted: 11/25/2017] [Indexed: 11/06/2022] Open
Abstract
Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.
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Affiliation(s)
- Tran Hong Quan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
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Liu M, Yu W, Ren F, Wu J. Formation and characterization of peptides in egg white during storage at ambient temperature. Food Chem 2018; 263:135-141. [PMID: 29784298 DOI: 10.1016/j.foodchem.2018.04.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 04/02/2018] [Accepted: 04/13/2018] [Indexed: 11/29/2022]
Abstract
Egg white thinning during ambient storage is a well-known phenomenon. The objective of the study was to characterize the formation of peptides <10 kDa in egg white during storage at room temperature. The results indicated that the content of peptides in the egg white fraction of <10 kDa increased gradually. Similar but a faster trend was observed for the fraction of <3 kDa. Gallin, also called ovodefensin (∼7 kDa), was the main component in 10-3 kDa egg white fraction, which rapidly degraded and disappeared at 28 d of storage. Mass spectrometry analysis of <3 kDa fraction identified 6 peptide fragments from ovotransferrin and 11 peptides from ovomucin. Ovodefensin, ovotransferrin and ovomucin are the major innate components of egg defense; thus the degradation of these proteins during storage contributes to egg white thinning and increased susceptibility to bacterial contamination. This study provides the insights on the molecular mechanism of egg deterioration during prolonged ambient storage.
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Affiliation(s)
- Meiyu Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056021, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Wenlin Yu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Fazheng Ren
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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Pan P, Qiu N, Zhao H, Liu Y, Gao D. Identification of candidate proteins interacted with ovalbumin during the early phase of embryonic development. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1326056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Pei Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Hongyan Zhao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Yaping Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Dan Gao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions. Journal of Food Science and Technology 2017; 55:513-522. [PMID: 29391615 DOI: 10.1007/s13197-017-2960-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/09/2017] [Accepted: 10/25/2017] [Indexed: 10/18/2022]
Abstract
Physicochemical properties, trypsin inhibitory activity, and gelling properties of albumen from duck egg during 15 days of storage at 4 °C and room temperature (28-30 °C) were studied. As the storage time increased, Haugh unit and moisture content decreased, while the pH value increased (P < 0.05). The rate of changes was lower at 4 °C. Trypsin inhibitory activity in albumen from egg stored at 4 °C was higher than that kept at room temperature throughout the storage time (P < 0.05). Nevertheless, no differences in protein patterns were observed during the storage. Based on texture profile analysis, the highest hardness, gumminess, and chewiness were found at day 3 for room temperature and at day 6 for 4 °C. Higher values were attained for eggs kept at 4 °C. Conversely, albumen gels made from eggs stored at room temperature exhibited higher cohesiveness, adhesiveness, springiness, resilience than those kept at 4 °C. The gels had the lowered whiteness when eggs were stored for a longer time, particularly at room temperature. Thus, storage condition directly affected the quality of albumen from duck egg.
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He T, Zhang H, Wang J, Wu S, Yue H, Qi G. Proteomic comparison by iTRAQ combined with mass spectrometry of egg white proteins in laying hens (Gallus gallus) fed with soybean meal and cottonseed meal. PLoS One 2017; 12:e0182886. [PMID: 28813468 PMCID: PMC5557595 DOI: 10.1371/journal.pone.0182886] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2016] [Accepted: 07/26/2017] [Indexed: 11/18/2022] Open
Abstract
Cottonseed meal (CSM) is commonly used in hens' diets to replace soybean meal (SBM). However, the molecular consequences of this substitution remains unclear. To investigate the impact of this substitution at the molecular level, iTRAQ combined with biochemical analysis was performed in Hy-Line W-36 hens supplemented with a mixed diet of CSM and SBM. Egg weight, albumen height, and Haugh unit were significantly reduced in the CSM100 group (100% crude protein of SBM replaced by CSM) compared with the SBM group (P<0.05). A total of 15 proteins, accounting for 75% of egg white proteins with various biological functions of egg whites, were found to be reduced. This finding may relate to the decrease of albumen quality in the CSM100 group. Oviduct magnum morphology and hormone analysis indicated that a reduced level of plasma progesterone caused reduced growth of the tubular gland and epithelial cells in the magnum, further decreasing egg white protein synthesis in the magnum. These findings help demonstrate the molecular mechanisms of a CSM diet that cause adverse effects on albumen quality, while also showing that SBM should not be totally replaced with CSM in a hen diet.
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Affiliation(s)
- Tao He
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haijun Zhang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jing Wang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shugeng Wu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hongyuan Yue
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guanghai Qi
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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Geng F, Wang J, Liu D, Jin Y, Ma M. Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5357-5364. [PMID: 28587447 DOI: 10.1021/acs.jafc.7b01706] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Chicken egg white (CEW) is a perfect source of natural proteins that possesses outstanding functional properties and various bioactivities. The glycosylation structure of CEW proteins plays important roles in their functions, bioactivities, and allergies. The present work attempted to identify N-glycosites of CEW proteins using an omics strategy. CEW proteins were digested with trypsin and chymotrypsin; glycopeptides were enriched and deglycosylated using PNGase F in H218O water, followed by analysis using high-performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). A total of 71 N-glycosites in 26 CEW glycoproteins were identified. Web-Logo analysis showed that most of the N-glycosites were at N-X-T (55%) and N-X-S (32%). Furthermore, two-dimensional electrophoresis of CEW clusterin demonstrated a series of spots horizontally distributed at 35-37 kDa with an extremely wide isoelectric point range of 4.54-6.68, indicating the heterogeneity of glycosylation of CEW clusterin. These results provided important information for the understanding of the structures, functions, and bioactivities of CEW glycoproteins.
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Affiliation(s)
- Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering, Chengdu University , No. 1 Upper Section of Shiling Street, Chengdu 610106, P. R. China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering, Chengdu University , No. 1 Upper Section of Shiling Street, Chengdu 610106, P. R. China
| | - Dayu Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering, Chengdu University , No. 1 Upper Section of Shiling Street, Chengdu 610106, P. R. China
| | - Yongguo Jin
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , No. 1 Shizishan Street, Wuhan 430070, P. R. China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , No. 1 Shizishan Street, Wuhan 430070, P. R. China
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Gao D, Qiu N, Liu Y, Ma M. Comparative proteome analysis of egg yolk plasma proteins during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2392-2400. [PMID: 27664937 DOI: 10.1002/jsfa.8052] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 09/19/2016] [Accepted: 09/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Physical changes such as chicken egg white thinning and egg yolk flattening occur during storage, implying a decline in egg quality. To reveal the deteriorative process related to chicken egg internal quality, a comparative proteomic method was used in this study to analyze the alterations in egg yolk plasma proteins at different storage times (0, 20 and 40 days) under an ambient temperature of 22 ± 2 °C. RESULTS Using two-dimensional electrophoresis followed by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry, 33 protein spots representing 12 proteins were identified with significant (P < 0.05) alterations in abundance at different storage times. The proteins that showed significant changes in abundance included serum albumin, vitellogenin fragments, IgY chains, ovalbumin, ovoinhibitor, α2 -macroglobulin-like protein 1-like, hemopexin, transthyretin, apolipoprotein A-I and β2 -glycoprotein I precursor. Accelerating degradation for most egg yolk plasma proteins was observed after prolonged storage (from day 20 to day 40). CONCLUSION It is likely that the increased degradation of protease inhibitors such as ovoinhibitor and α2 -macroglobulin-like protein 1-like during prolonged storage lead to an imbalance of protease and antiprotease in egg yolk, which may play a key role in the degradation of egg yolk proteins. These findings will provide an insight into the effects of storage on egg yolk protein changes and give a deeper understanding of the deteriorative process of chicken egg yolk. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Dan Gao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
| | - Yaping Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
| | - Meihu Ma
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
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43
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Rath NC, Liyanage R, Makkar SK, Lay JO. Protein profiles of hatchery egg shell membrane. Proteome Sci 2017; 15:4. [PMID: 28270742 PMCID: PMC5335749 DOI: 10.1186/s12953-017-0112-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Accepted: 02/21/2017] [Indexed: 12/15/2022] Open
Abstract
Background Eggshells which consist largely of calcareous outer shell and shell membranes, constitute a significant part of poultry hatchery waste. The shell membranes (ESM) not only contain proteins that originate from egg whites but also from the developing embryos and different contaminants of microbial and environmental origins. As feed supplements, during post hatch growth, the hatchery egg shell membranes (HESM) have shown potential for imparting resistance of chickens to endotoxin stress and exert positive health effects. Considering that these effects are mediated by the bioactive proteins and peptides present in the membrane, the objective of the study was to identify the protein profiles of hatchery eggshell membranes (HESM). Methods Hatchery egg shell membranes were extracted with acidified methanol and a guanidine hydrochloride buffer then subjected to reduction/alkylation, and trypsin digestion. The methanol extract was additionally analyzed by matrix assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS). The tryptic digests were analyzed by liquid chromatography and tandem mass spectrometry (LC-MS-MS) to identify the proteins. Results Our results showed the presence of several proteins that are inherent and abundant in egg white such as, ovalbumin, ovotransferrin, ovocleidin-116, and lysozyme, and several proteins associated with cytoskeletal, cell signaling, antimicrobial, and catalytic functions involving carbohydrate, nucleic acid, and protein metabolisms. There were some blood derived proteins most likely originating from the embryos and several other proteins identified with different aerobic, anaerobic, gram positive, gram negative, soil, and marine bacterial species some commensals and others zoonotic. Conclusion The variety of bioactive proteins, particularly the cell signaling and enzymatic proteins along with the diverse microbial proteins, make the HESM suitable for nutritional and biological application to improve post hatch immunity of poultry. Electronic supplementary material The online version of this article (doi:10.1186/s12953-017-0112-6) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- N C Rath
- USDA/Agricultural Research Service, Poultry Production and Product Safety Research Unit, Fayetteville, AR 72701 USA
| | - R Liyanage
- Statewide Mass Spectrometry Facility, University of Arkansas, Fayetteville, AR 72701 USA
| | - S K Makkar
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701 USA
| | - J O Lay
- Statewide Mass Spectrometry Facility, University of Arkansas, Fayetteville, AR 72701 USA
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Guyot N, Réhault-Godbert S, Slugocki C, Harichaux G, Labas V, Helloin E, Nys Y. Characterization of egg white antibacterial properties during the first half of incubation: A comparative study between embryonated and unfertilized eggs. Poult Sci 2016; 95:2956-2970. [PMID: 27601682 DOI: 10.3382/ps/pew271] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/24/2016] [Accepted: 07/05/2016] [Indexed: 01/06/2023] Open
Abstract
Egg white is an important contributor to the protection of eggs against bacterial contaminations during the first half of incubation (day zero to 12), prior to the egg white transfer into the amniotic fluid to be orally absorbed by the embryo. This protective system relies on an arsenal of antimicrobial proteins and on intrinsic physicochemical properties that are generally unfavorable for bacterial multiplication and dissemination. Some changes in these parameters can be observed in egg white during egg storage and incubation. The aim of this work was to characterize changes in the antibacterial potential of egg white in embryonated eggs (FE) during the first half of incubation using unfertilized eggs (UF) as controls. Egg white samples were collected at day zero, 4, 8, and 12 and analyzed for pH, protein concentration, and protein profile. Antibacterial properties of egg white proteins were evaluated against Listeria monocytogenes, Streptococcus uberis, Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. During incubation, differential variations of egg white pH and protein concentrations were observed between UF and FE. At equal protein concentrations, similar activities against L. monocytogenes and S. uberis were observed for FE and UF egg white proteins. A progressive decline in these activities, however, was observed over incubation time, regardless of the egg group (UF or FE). SDS-PAGE analysis of egg white proteins during incubation revealed discrete changes in the profile of major proteins, whereas the stability of some less abundant antimicrobial proteins seemed more affected. To conclude, the antibacterial activity of egg white proteins progressively decreased during the first half of egg incubation, possibly resulting from the alteration of specific antimicrobial proteins. This apparent decline may be partly counterbalanced in embryonated eggs by the increase in egg white protein concentration. The antibacterial potential of egg white is very effective during early stages of embryonic development but its alteration during incubation suggests that extra-embryonic structures could then progressively ensure protective functions.
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Affiliation(s)
- N Guyot
- URA, INRA, 37380, Nouzilly, France
| | | | - C Slugocki
- ISP, INRA, University of Tours, 37380, Nouzilly, France
| | - G Harichaux
- PRC, CNRS, IFCE, INRA, University of Tours, 37380, Nouzilly, France
| | - V Labas
- PRC, CNRS, IFCE, INRA, University of Tours, 37380, Nouzilly, France
| | - E Helloin
- ISP, INRA, University of Tours, 37380, Nouzilly, France
| | - Y Nys
- URA, INRA, 37380, Nouzilly, France
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Li S, Geng F, Wang P, Lu J, Ma M. Proteome analysis of the almond kernel (Prunus dulcis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3351-3357. [PMID: 26526192 DOI: 10.1002/jsfa.7514] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 10/27/2015] [Accepted: 10/27/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Almond (Prunus dulcis) is a popular tree nut worldwide and offers many benefits to human health. However, the importance of almond kernel proteins in the nutrition and function in human health requires further evaluation. The present study presents a systematic evaluation of the proteins in the almond kernel using proteomic analysis. RESULTS The nutrient and amino acid content in almond kernels from Xinjiang is similar to that of American varieties; however, Xinjiang varieties have a higher protein content. Two-dimensional electrophoresis analysis demonstrated a wide distribution of molecular weights and isoelectric points of almond kernel proteins. A total of 434 proteins were identified by LC-MS/MS, and most were proteins that were experimentally confirmed for the first time. Gene ontology (GO) analysis of the 434 proteins indicated that proteins involved in primary biological processes including metabolic processes (67.5%), cellular processes (54.1%), and single-organism processes (43.4%), the main molecular function of almond kernel proteins are in catalytic activity (48.0%), binding (45.4%) and structural molecule activity (11.9%), and proteins are primarily distributed in cell (59.9%), organelle (44.9%), and membrane (22.8%). CONCLUSION Almond kernel is a source of a wide variety of proteins. This study provides important information contributing to the screening and identification of almond proteins, the understanding of almond protein function, and the development of almond protein products. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Shugang Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xin Jiang, 843300, P.R. China
| | - Fang Geng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
| | - Ping Wang
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xin Jiang, 843300, P.R. China
| | - Jiankang Lu
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xin Jiang, 843300, P.R. China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China
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46
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Hu S, Qiu N, Liu Y, Zhao H, Gao D, Song R, Ma M. Identification and comparative proteomic study of quail and duck egg white protein using 2-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry analysis. Poult Sci 2016; 95:1137-44. [PMID: 26957635 PMCID: PMC4957533 DOI: 10.3382/ps/pew033] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Accepted: 12/15/2015] [Indexed: 11/20/2022] Open
Abstract
A proteomic study of egg white proteins from 2 major poultry species, namely quail (Coturnix coturnix) and duck (Anas platyrhynchos), was performed with comparison to those of chicken (Gallus gallus) through 2-dimensional polyacrylamide gel electrophoresis (2-DE) analysis. By using matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry (MALDI-TOF MS/MS), 29 protein spots representing 10 different kinds of proteins as well as 17 protein spots designating 9 proteins were successfully identified in quail and duck egg white, respectively. This report suggested a closer relationship between quail and chicken egg white proteome patterns, whereas the duck egg white protein distribution on the 2-DE map was more distinct. In duck egg white, some well-known major proteins, such as ovomucoid, clusterin, extracellular fatty acid-binding protein precursor (ex-FABP), and prostaglandin D2 synthase (PG D2 synthase), were not detected, while two major protein spots identified as “deleted in malignant brain tumors 1” protein (DMBT1) and vitellogenin-2 were found specific to duck in the corresponding range on the 2-DE gel map. These interspecies diversities may be associated with the egg white protein functions in cell defense or regulating/supporting the embryonic development to adapt to the inhabiting environment or reproduction demand during long-term evolution. The findings of this work will give insight into the advantages involved in the application on egg white proteins from various egg sources, which may present novel beneficial properties in the food industry or related to human health.
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Affiliation(s)
- S Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - N Qiu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Y Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - H Zhao
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - D Gao
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - R Song
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - M Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
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Iwashita K, Inoue N, Handa A, Shiraki K. Thermal aggregation of hen egg white proteins in the presence of salts. Protein J 2016; 34:212-9. [PMID: 25998040 PMCID: PMC4452139 DOI: 10.1007/s10930-015-9612-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Hen egg white contains more than 40 kinds of proteins with concentrations reaching 100 mg/mL. Highly concentrated protein mixtures are common in the food industry, but the effects of a crowded environment containing salts on protein stability and aggregation have only been investigated using pure protein solutions. Here, we investigated the thermal aggregation of hen egg white protein (EWP) at various concentrations in the presence of inorganic salts by solubility measurements and SDS-PAGE. EWP at 1 mg/mL formed aggregates with increasing temperature above 55 °C; the aggregation temperatures increased in the presence of inorganic salt with the Hofmeister series. Namely, the chaotrope 0.5 M NaSCN completely suppressed the thermal aggregation of 1 mg/mL EWP. As the protein concentration increased, NaSCN unexpectedly enhanced the protein aggregation; the aggregation temperature of 10 and 100 mg/mL EWP solutions were dramatically decreased at 62 and 47 °C, respectively. This decrease in aggregation temperatures due to the chaotrope was described by the excluded volume effect, based on a comparative experiment using Ficoll 70 as a neutral crowder. By contrast, the kosmotrope Na2SO4 did not affect the aggregation temperature at concentrations from 1 to 100 mg/mL EWPs. The unexpected fact that a chaotrope rather enhanced the protein aggregation at high concentration provides new insight into the aggregation phenomena with the Hofmeister effect as well as the crude state of highly concentrated proteins.
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Affiliation(s)
- Kazuki Iwashita
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8573, Japan
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Geng F, Huang X, Majumder K, Zhu Z, Cai Z, Ma M. Mass Spectrometry and Two-Dimensional Electrophoresis To Characterize the Glycosylation of Hen Egg White Ovomacroglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8209-8215. [PMID: 26322443 DOI: 10.1021/acs.jafc.5b02618] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Glycosylation of proteins plays an important role in their biological functions, such as allergenicity. Ovomacroglobulin (OVMG) is a glycoprotein from hen egg white, but few studies have been done so far to delineate the glycosylated sites of OVMG. The present study characterized the glycosylation of OVMG using mass spectrometry and two-dimensional electrophoresis. MALDI-TOF-MS showed that the OVMG subunit [M + H](+) ion has a peak at m/z 183297; therefore, the carbohydrate moiety is calculated as 11.5% of the whole OVMG molecule. HPLC-ESI-MS/MS confirmed that of 13 potential N-glycosylation sites of OVMG, 11 sites were glycosylated; 1 site (N(1221)) was found in both glycosylated and nonglycosylated forms. On the two-dimensional electrophoresis gel, a series of OVMG spots horizontally distributed at 170 kDa, with an isoelectric point range of 5.03-6.03, indicating the heterogeneity of glycosylation of OVMG. These results provided important information for understanding of structure, function, and potential allergenic sites of OVMG.
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Affiliation(s)
- Fang Geng
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
| | - Xi Huang
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
| | - Kaustav Majumder
- Department of Food Science, University of Guelph , Guelph, Ontario N1G 2W1, Canada
| | - Zhihui Zhu
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
| | - Zhaoxia Cai
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
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Samperi R, Capriotti AL, Cavaliere C, Colapicchioni V, Chiozzi RZ, Laganà A. Food Proteins and Peptides. ADVANCED MASS SPECTROMETRY FOR FOOD SAFETY AND QUALITY 2015. [DOI: 10.1016/b978-0-444-63340-8.00006-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Almeida AM, Bassols A, Bendixen E, Bhide M, Ceciliani F, Cristobal S, Eckersall PD, Hollung K, Lisacek F, Mazzucchelli G, McLaughlin M, Miller I, Nally JE, Plowman J, Renaut J, Rodrigues P, Roncada P, Staric J, Turk R. Animal board invited review: advances in proteomics for animal and food sciences. Animal 2015; 9:1-17. [PMID: 25359324 PMCID: PMC4301196 DOI: 10.1017/s1751731114002602] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Accepted: 09/27/2014] [Indexed: 01/15/2023] Open
Abstract
Animal production and health (APH) is an important sector in the world economy, representing a large proportion of the budget of all member states in the European Union and in other continents. APH is a highly competitive sector with a strong emphasis on innovation and, albeit with country to country variations, on scientific research. Proteomics (the study of all proteins present in a given tissue or fluid - i.e. the proteome) has an enormous potential when applied to APH. Nevertheless, for a variety of reasons and in contrast to disciplines such as plant sciences or human biomedicine, such potential is only now being tapped. To counter such limited usage, 6 years ago we created a consortium dedicated to the applications of Proteomics to APH, specifically in the form of a Cooperation in Science and Technology (COST) Action, termed FA1002--Proteomics in Farm Animals: www.cost-faproteomics.org. In 4 years, the consortium quickly enlarged to a total of 31 countries in Europe, as well as Israel, Argentina, Australia and New Zealand. This article has a triple purpose. First, we aim to provide clear examples on the applications and benefits of the use of proteomics in all aspects related to APH. Second, we provide insights and possibilities on the new trends and objectives for APH proteomics applications and technologies for the years to come. Finally, we provide an overview and balance of the major activities and accomplishments of the COST Action on Farm Animal Proteomics. These include activities such as the organization of seminars, workshops and major scientific conferences, organization of summer schools, financing Short-Term Scientific Missions (STSMs) and the generation of scientific literature. Overall, the Action has attained all of the proposed objectives and has made considerable difference by putting proteomics on the global map for animal and veterinary researchers in general and by contributing significantly to reduce the East-West and North-South gaps existing in the European farm animal research. Future activities of significance in the field of scientific research, involving members of the action, as well as others, will likely be established in the future.
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Affiliation(s)
- A. M. Almeida
- Instituto de Investigação Científica Tropical, CVZ – Centro de Veterinária e Zootecnia, Av. Univ. Técnica, 1300-477 Lisboa, Portugal
- CIISA – Centro Interdisciplinar de Investigação em Sanidade Animal, 1300-477 Lisboa, Portugal
- ITQB – Instituto de Tecnologia Química e Biológica da UNL, 2780-157 Oeiras, Portugal
- IBET – Instituto de Biologia Experimental e Tecnológica, 2780-157 Oeiras, Portugal
| | - A. Bassols
- Departament de Bioquímica i Biologia Molecular, Facultat de Veterinària, Universitat Autònoma de Barcelona,08193 Cerdanyola del Vallès, Spain
| | - E. Bendixen
- Institute of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus C, Denmark
| | - M. Bhide
- Laboratory of Biomedical Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenskeho-73 Kosice, Slovakia
| | - F. Ceciliani
- Department of Veterinary Science and Public Health, Università di Milano, Via Celoria 10, 20133 Milano, Italy
| | - S. Cristobal
- Department of Clinical and Experimental Medicine, Division of Cell Biology, Faculty of Health Science, Linköping University, SE-581 85 Linköping, Sweden
- IKERBASQUE, Basque Foundation for Science, Department of Physiology, Faculty of Medicine and Dentistry, University of Basque Country,48940 Leioa, Bizkaia, Spain
| | - P. D. Eckersall
- Institute of Biodiversity, Animal Health and Comparative Medicine, University of Glasgow, Garscube Estate, Glasgow G61 1QH, UK
| | - K. Hollung
- Nofima AS, PO Box 210, NO-1431 Aas, Norway
| | - F. Lisacek
- Swiss Institute of Bioinformatics, CMU – Rue Michel-Servet 1, 1211 Geneva 4, Switzerland
| | - G. Mazzucchelli
- Mass Spectrometry Laboratory, GIGA-Research, Department of Chemistry, University of Liège, 4000 Liège, Belgium
| | - M. McLaughlin
- Division of Veterinary Bioscience, School of Veterinary Medicine, University of Glasgow, Garscube Estate, Glasgow G61 1QH, UK
| | - I. Miller
- Institute of Medical Biochemistry, University of Veterinary Medicine, Veterinaerplatz 1, A-1210 Vienna, Austria
| | - J. E. Nally
- National Animal Disease Center, Bacterial Diseases of Livestock Research Unit, Agricultural Research Service, United States Department of Agriculture, Ames, IA 50010, USA
| | - J. Plowman
- Food & Bio-Based Products, AgResearch, Lincoln Research Centre, Christchurch 8140, New Zealand
| | - J. Renaut
- Department of Environment and Agrobiotechnologies, Centre de Recherche Public – Gabriel Lippmann, 41 rue du Brill, L-4422 Belvaux, Luxembourg
| | - P. Rodrigues
- CCMAR – Centre of Marine Sciences of Algarve, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - P. Roncada
- Department of Veterinary Science and Public Health, Istituto Sperimentale Italiano L. Spallanzani Milano, University of Milano, 20133 Milano, Italy
| | - J. Staric
- Clinic for Ruminants with Ambulatory Clinic, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia
| | - R. Turk
- Department of Pathophysiology, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
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