Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues

Hiroshi Shinohara, Tsukasa Iwasaki, Yukiko Miyazaki, Kanako Matsuo, Takayoshi Aoki, Mitsuharu Matsumoto, Tatsuzo Oka, Jun Ichi Kurisaki, Koko Mizumachi, Takahiro Kusakabe, Katsumi Koga, Yasushi Sugimoto

Research output: Contribution to journalArticle

11 Citations (Scopus)

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 languageEnglish
Pages (from-to)106-113
Number of pages8
JournalBiochimica et Biophysica Acta - General Subjects
Volume1723
Issue number1-3
DOIs
Publication statusPublished - May 25 2005

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Ovalbumin
Tissue
Zygote
Amniotic Fluid
Embryonic Development
Hot Temperature
Monoclonal Antibodies
Egg Yolk
Fluids
Pharynx
Heating
Intestines
Digestion
Chickens
Stomach
Thermodynamic stability
Blood
Heat treatment

All Science Journal Classification (ASJC) codes

  • Biophysics
  • Biochemistry
  • Molecular Biology

Cite this

Shinohara, H., Iwasaki, T., Miyazaki, Y., Matsuo, K., Aoki, T., Matsumoto, M., ... Sugimoto, Y. (2005). Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues. Biochimica et Biophysica Acta - General Subjects, 1723(1-3), 106-113. https://doi.org/10.1016/j.bbagen.2005.02.016

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 journalArticle

Shinohara, H, Iwasaki, T, Miyazaki, Y, Matsuo, K, Aoki, T, Matsumoto, M, Oka, T, Kurisaki, JI, Mizumachi, K, Kusakabe, T, Koga, K & Sugimoto, Y 2005, 'Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues', Biochimica et Biophysica Acta - General Subjects, vol. 1723, no. 1-3, pp. 106-113. https://doi.org/10.1016/j.bbagen.2005.02.016
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. / Thermostabilized ovalbumin that occurs naturally during development accumulates in embryonic tissues. In: Biochimica et Biophysica Acta - General Subjects. 2005 ; Vol. 1723, No. 1-3. pp. 106-113.
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