Abstract
We have reported that ovalbumin accumulates without digestion in various tissues during embryonic development of the chicken. There are different types of ovalbumin with respect to thermal stability and one of them, which was named "HS-ovalbumin" in the present study, was found to have a Tm value of 83°C and to be present dominantly in albumen, egg yolk, amniotic fluid, and serum of fertilized eggs. HS-ovalbumin, arising physiologically from its native form (N-ovalbumin), is reminiscent of the previously described intermediate form appearing during the production processes of the so-called S-ovalbumin, which disappeared shortly in fertilized eggs. We showed that HS-ovalbumin is distinguishable from S-ovalbumin by a monoclonal antibody and also from N-ovalbumin by the stability to heating. At the late stages of development, ovalbumin of amniotic fluid seems to be swallowed through pharynx, carried in the intestine through stomach, and absorbed in the blood. Analyses by monoclonal antibody and heat treatment indicated that the HS-form occupies the largest fraction of ovalbumin that accumulates in the embryonic tissues. The current findings suggest that HS-ovalbumin is crucial for embryogenesis.
| Original language | English |
|---|---|
| Pages (from-to) | 106-113 |
| Number of pages | 8 |
| Journal | Biochimica et Biophysica Acta - General Subjects |
| Volume | 1723 |
| Issue number | 1-3 |
| DOIs | |
| Publication status | Published - May 25 2005 |
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All Science Journal Classification (ASJC) codes
- Biophysics
- Biochemistry
- Molecular Biology
Cite this
Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues. / Shinohara, Hiroshi; Iwasaki, Tsukasa; Miyazaki, Yukiko; Matsuo, Kanako; Aoki, Takayoshi; Matsumoto, Mitsuharu; Oka, Tatsuzo; Kurisaki, Jun Ichi; Mizumachi, Koko; Kusakabe, Takahiro; Koga, Katsumi; Sugimoto, Yasushi.
In: Biochimica et Biophysica Acta - General Subjects, Vol. 1723, No. 1-3, 25.05.2005, p. 106-113.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues
AU - Shinohara, Hiroshi
AU - Iwasaki, Tsukasa
AU - Miyazaki, Yukiko
AU - Matsuo, Kanako
AU - Aoki, Takayoshi
AU - Matsumoto, Mitsuharu
AU - Oka, Tatsuzo
AU - Kurisaki, Jun Ichi
AU - Mizumachi, Koko
AU - Kusakabe, Takahiro
AU - Koga, Katsumi
AU - Sugimoto, Yasushi
PY - 2005/5/25
Y1 - 2005/5/25
N2 - We have reported that ovalbumin accumulates without digestion in various tissues during embryonic development of the chicken. There are different types of ovalbumin with respect to thermal stability and one of them, which was named "HS-ovalbumin" in the present study, was found to have a Tm value of 83°C and to be present dominantly in albumen, egg yolk, amniotic fluid, and serum of fertilized eggs. HS-ovalbumin, arising physiologically from its native form (N-ovalbumin), is reminiscent of the previously described intermediate form appearing during the production processes of the so-called S-ovalbumin, which disappeared shortly in fertilized eggs. We showed that HS-ovalbumin is distinguishable from S-ovalbumin by a monoclonal antibody and also from N-ovalbumin by the stability to heating. At the late stages of development, ovalbumin of amniotic fluid seems to be swallowed through pharynx, carried in the intestine through stomach, and absorbed in the blood. Analyses by monoclonal antibody and heat treatment indicated that the HS-form occupies the largest fraction of ovalbumin that accumulates in the embryonic tissues. The current findings suggest that HS-ovalbumin is crucial for embryogenesis.
AB - We have reported that ovalbumin accumulates without digestion in various tissues during embryonic development of the chicken. There are different types of ovalbumin with respect to thermal stability and one of them, which was named "HS-ovalbumin" in the present study, was found to have a Tm value of 83°C and to be present dominantly in albumen, egg yolk, amniotic fluid, and serum of fertilized eggs. HS-ovalbumin, arising physiologically from its native form (N-ovalbumin), is reminiscent of the previously described intermediate form appearing during the production processes of the so-called S-ovalbumin, which disappeared shortly in fertilized eggs. We showed that HS-ovalbumin is distinguishable from S-ovalbumin by a monoclonal antibody and also from N-ovalbumin by the stability to heating. At the late stages of development, ovalbumin of amniotic fluid seems to be swallowed through pharynx, carried in the intestine through stomach, and absorbed in the blood. Analyses by monoclonal antibody and heat treatment indicated that the HS-form occupies the largest fraction of ovalbumin that accumulates in the embryonic tissues. The current findings suggest that HS-ovalbumin is crucial for embryogenesis.
UR - http://www.scopus.com/inward/record.url?scp=19744371699&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=19744371699&partnerID=8YFLogxK
U2 - 10.1016/j.bbagen.2005.02.016
DO - 10.1016/j.bbagen.2005.02.016
M3 - Article
C2 - 15866518
AN - SCOPUS:19744371699
VL - 1723
SP - 106
EP - 113
JO - Biochimica et Biophysica Acta - General Subjects
JF - Biochimica et Biophysica Acta - General Subjects
SN - 0304-4165
IS - 1-3
ER -