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

研究成果: ジャーナルへの寄稿学術誌査読

12 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)106-113
ページ数8
ジャーナルBiochimica et Biophysica Acta - General Subjects
1723
1-3
DOI
出版ステータス出版済み - 5月 25 2005

!!!All Science Journal Classification (ASJC) codes

  • 生物理学
  • 生化学
  • 分子生物学

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