• 생명과학회지
• /
• 제10권5호
• /
• pp.475-483
• /
• 2000

Normally, aerobic cells are protected from the damage of free radicals by antioxidative enzymes such as catalase, superoxide dismutase (SOD), glutathione (GSH) peroxidase and GSH-S-transferase. In this study, we have investigate the effect of egg yolk protein hydrolysates on antioxidative activity and the activity of antioxidative enzyme in cultured hepatocytes (Chang). Without the pretreatment with hydrolysate, about 50% of the hepatocytes were killed within 2h by 225$\mu$M tert-butyl hydroperoxide (t-BHP). By contrast, fewer than 20% of the 5 K hydrolysate (permeate from 5 kDa membrane and not passed through 1 kDa membrane)-pretreated hepatocytes were killed by the same concentrations of t-BHP. In addition, the activities of catalase, GSH peroxidase and GSH-transferase were significantly increasing with the treatment of 5 K hydrolysate. These results suggest that 5 K hydrolysate exerts antioxidative effect by increasing activity of antioxidative enzymes.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권3호
• /
• pp.448-458
• /
• 2009

It has been well documented from animal and human studies that conjugated linoleic acid (CLA) has numerous beneficial effects on health. In chickens, CLA exerts many effects on performance ranging from egg quality and yolk lipids to meat quality. Although there are several CLA isomers available, not all CLA isomers have the same incorporation rates into egg yolk: cis-9,trans-11 and trans-10,cis-12 CLA isomers are more favorably deposited into egg yolk than other isomers investigated, but of the two isomers, the former has a higher incorporation rate than the latter. CLA alters the amounts and profiles of lipids in plasma, muscles and liver. Furthermore, increased liver weight was reported in chickens fed dietary CLA. As observed in egg yolk, marked reduction in intramuscular lipids as well as increased protein content was observed in different studies, leading to elevation in protein-to-fat ratio. Inconsistency exists for parameters such as body weight gain, feed intake, feed conversion ratio, egg production rate and mortality, depending upon experimental conditions. One setback is that hard-cooked yolks from CLA-consuming hens have higher firmness as refrigeration time and CLA are increased, perhaps owing to alterations in physico-chemistry of yolk. Another is that CLA can be detrimental to hatchability when provided to breeders: eggs from these breeders have impaired development in embryonic and neonatal stages, and have increased and decreased amounts of saturated fatty acids and monounsaturated fatty acids (MUFAs), respectively. Thus, both problems can be fully resolved if dietary sources rich in MUFAs are provided together with CLA. Emerging evidence suggests that CLA exerts a critical impact on stress and immune functions as it can completely nullify some of the adverse effects produced by immune challenges and reduce mortality in a dose-dependent manner. Finally, CLA is a key regulator of genes that may be responsible for lipid metabolism in chickens. CLA down-regulates both expression of the gene encoding stearoyl-CoA desaturase-1 and its protein activity in the chicken liver while up-regulating mRNA of sterol regulatory element-binding protein-l.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권8호
• /
• pp.1174-1179
• /
• 2009

An experiment was conducted to study the effect of post-hatch feed deprivation on yolk sac utilization andsubsequent performance of young broiler chickens (280) up to 35 days of age. The experimental treatments included access to feed at 8 h intervals after hatch, up to 48 h (0, 8, 16, 24, 32, 40 or 48 h). Water was offered ad libitum to all the groups immediately after placement. Results indicated that chicks with access to feed immediately after hatch used up the residual yolk more quickly. Access to feed between 8-24 h post-hatch, supported faster utilization of residual yolk compared to those chicks that remained unfed for 40-48 h (p<0.05). Further, deprivation of feed up to 24 h did not alter the lipid and protein contents in residual yolk, but fasting of chicks beyond 24 h (32, 40 and 48 h) led to retention of higher lipid and lower protein content in the yolk sac (p<0.05). At 7 days of age, the weights of proventiculus and gizzard were not affected by feed deprivation up to 48 h. However, the liver, pancreas and jejunum recorded significantly (p<0.05) heavier weights in chicks that were fed during the initial 24 h period compared to delayed feeding (32-48 h). Chicks fed within 24 h after hatch gained significantly (p<0.05) higher weight at 5 weeks of age than those that received feed between 32 and 48 h. Feed deprivation for 48 h was more detrimental to growth than 24-40 h. This study revealed the significance of early posthatch feeding (<24 h) on faster utilization of yolk sac nutrients and optimum development of intestines and organs, culminating in improved weight gain (>10.5%) of broilers at 5 weeks of age.

• 동아시아식생활학회지
• /
• 제20권1호
• /
• pp.77-83
• /
• 2010

The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.

• 생명과학회지
• /
• 제10권1호
• /
• pp.45-51
• /
• 2000

Ovarian development and yolk protein (YP) of mushroom fly, Coboldia fuscipes, were characterized. C. fuscipes has a pair of ovaries, composed of 130∼140 ovarioles, respectively. Ovarian development begins at 1 day of pupa, and growth of the ovaries continued to become a matured shape at 1 day after emergence. The YP of C. fuscipes identified by SDS-PAGE analysis revealed that the protein is composed of three subunits, designated YP1 (61 kDa), YPS(50 kDa), and YP3 (47 kDa). These three subunits of YP gradually decreased during embryogenesis. The YP was first detected in the 3 day-old pupal ovary and was continually detected up to 2 day-old adult, but not in the hemolymph. Furthermore, Western blot analysis of male and female adult hemolymph and ovary revealed that the antibodies against YP1, YP2, and YP3 reacted with three YP bands in ovary and egg extract, respectively. However, this reactivity was not observed in the male and female hemolymps. Therefore, it is assumed that the UP of C. fuscipes is synthesized in the ovary at 3 days after pupation.

• 한국동물학회지
• /
• 제35권3호
• /
• pp.271-276
• /
• 1992

20-hydroxvecdysone (20-HE) seems to be related in the regulation of vitellogenesis in Drosophifa sp. (robwta species sroup). Although yolk proteins (YPs) synthesis does not occur at a high rate in fat body cells of one daw-old female after eclosion, application of 20-HE to isolated abdomens deprived of anterior endocrine glands stimulated the synthesis and secretion of YPs into the hemolvmph. An injection of 0.3 $\mul$ of a 10-s M 20-HE was sufficient topromote synthesis and secretion of YPs in isolated abdomens. The response of isolated automens to hormones was first detected between 2 hr and 3 hr after treaDent of 10-s M 20-HE. Transcript analysis showed that the effect of 20-HE on yolk protein synthesis was mediated at the level of transcription.

• Food Science and Biotechnology
• /
• 제17권6호
• /
• pp.1289-1293
• /
• 2008

Fresh egg yolk (EY) was enzymatically modified using phospholipase $A_2$ ($PLA_2$) to produce an enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employing $PLA_2$ in the enzymatic modification process, structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein (HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE). Based on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.

• Asian-Australasian Journal of Animal Sciences
• /
• 제19권11호
• /
• pp.1665-1670
• /
• 2006

The objective of this research was to provide the characterization and method for producing anti-E. coli O157:H7 antibodies in egg-laying hens and to determine if the antibody can restrain the proliferation of E. coli O157:H7 in-vitro. Selected antigenic fractions (whole cell, outer membrane protein and lipopolysaccharide (LPS)) from E. coli O157:H7 were injected to hens in order to produce anti-E. coli O157:H7 antibodies. The immune response and the egg yolk antibodies of laying hens against the whole cell, outer membrane protein and LPS antigens were monitored by ELISA. The level of antibodies against whole cell antigen monitored through ELISA sharply increased after the initial immunization, and it was found to be maximum on day 49 however, the level was maintained up to day 70. Antibodies (5 mg/ml) directed against the whole cell inhibited E. coli proliferation 10-13 times more than outer membrane protein or LPS. The antibody response against the whole cell antigens appeared to have higher activity in restraining the proliferation of E. coli O157:H7 than antibody against outer membrane protein or LPS. Results reflected that increasing the IgY's in the egg yolk could prevent greater economic losses due to human and animal health from pathogenic bacteria i.e. E. coli O157:H7.

• 한국잠사곤충학회지
• /
• 제30권2호
• /
• pp.96-104
• /
• 1988

누에 난황단백질의 주성분인 난황소(vitellin)를 분리하고 그 면역반응적 특성과 난소 이식과의 관계 및 배발생중의 양적 변화를 조사한 결과를 요약하면 다음과 같다. 1. 누에의 용혈액 vitellogenin과 난황소는 원심분리에 이은 DEAE-cellulose column chromatography에 의해 거의 순수하게 분리되었으며 두 단백질의 polyacrylamide gel 전기영동상의 이동도는 같았다. 2. 누에의 난황소와 이의 전구물질인 용혈림프 vitellogenin은 면역반응적으로 서로 동질임이 확인되었고, 가잠의 근록곤충인 상잠(Bombyx mandarina)의 난황단백질에는 가잠의 난황소와 면역학적으로 같은 반응을 나타낸 항원이 있는 반면, 천잠(Antheraea yamamai)의 난황단백질에는 가잠과의 공통항원이 없었다. 3. 수누에에 이식한 난소에서 생성된 난황단백질에는 난황소가 결여됨이 확인되어 난황소의 합성에는 난소이외의 다른 암컷 기관에서 생성된 전구물질이 필요함을 나타내었다. 4. 배발생중의 난황소는 배자발육 후기에 주로 기관의 형성에 이용되어 배자발육 초기부터 꾸준하게 이용되는 난특이단백질(ESP)과는 이용상 다른 특성을 보였다.

• Korean Chemical Engineering Research
• /
• 제50권4호
• /
• pp.659-665
• /
• 2012

동물 혈청 중의 IgG (Immunoglobulin G)에 해당되는 난황에 포함된 면역 단백질 IgY (Immunoglobulin Yolk)는 식품 단백질로 장내 면역 물질로 중요하다. IgY를 정제하기 위해 신선란의 노른자에 카리지난이나 아라빅검을 전처리 물질로 사용하였다. 전처리 후 FPLC (Fast Protein Liquid chromatography)의 DEAE (Diethylaminoethyl) Sepharose 칼럼에서 이온교환법에 의해 불순물을 제거하여 IgY를 얻고, GF HPLC (Gel Filtration High Performance Liquid Chromatography)로 IgY의 분자량을 측정하고 표준 IgY와 비교하여 IgY 단백질을 동정하였다. GF HPLC에서 IgY의 다양성을 발견하였고 IgY 단백질 군의 다양성을 IE HPLC (Ion Exchange High Performance Liquid Chromatography)에서 AX, CX, SCX 칼럼을 사용하여 pH, NaCl 농도를 바꾸어 조사하였다. AX를 사용하여 0.5M NaCl, pH=8 조건에서 3개의 IgY 피크를 분리하였고, SCX를 이용했을 때 0.5M NaCl, pH=5 조건에서도 3개의 IgY 피크를 분리할 수 있었다.