• 한국식품저장유통학회지
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• 제31권3호
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• pp.346-359
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• 2024

Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides.

• Applied Biological Chemistry
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• 제43권4호
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• pp.260-265
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• 2000

고선량 감마선 조사에 의한 계란의 저장 중 품질 변화를 측정하기 위해 신선란을 $^{60}Co$를 이용하여 조사선량을 0, 1, 5, 10, 30 kGy로 하여 조사한 후 30일간 저장 실험을 수행하였다. 조사된 계란의 품질 변화는 난황계수, 난황 색깔, 난백 pH, 난백 점도, 계란 중량, 난백 단백질의 SDS-PAGE 패턴, circular dichroism(CD), fluorescence spectroscopy 등을 측정함으로써 살펴보았다. 저장기간 중 난황계수는 감마선 조사된 계란과 대조구 모두 감소하는 경향을 보였는데 선량이 증가할수록 난황계수는 감소하였고 10 kGy와 30 kGy 등 고선량으로 조사된 계란에서 난황계수가 일시적으로 증가하는 현상을 보였다. 난황 색깔은 선량이 증가함에 따라 밝은 노란색을 나타냈으나 저장 기간 동안 큰 차이는 나타나지 않았다. 난백 점도는 선량이 증가할수록 감소하였고 저장 중 점도가 감소하는 현상을 보였으며 조사된 계란의 난백 pH가 대조구에 비해 높았고 저장 중 pH는 증가를 보였다. 저장 중 난중 감소율은 증가하였고 선량별 뚜렷한 차이는 보이지 않았다. 난백 단백질의 SDS-PAGE 패턴은 조사 선량이 증가할수록 단백질의 변화가 켰는데 10 kGy 이상 고선량 조사에서는 저분자화 뿐만 아니라 고분자화 패턴도 보였다. CD와 fluorescence spectroscopy 결과 또한 감마선조사에 의한 단백질의 2차, 3차구조 변화를 보였다. 본 연구의 결과는 계란의 감마선조사에 있어 품질 유지를 위해서는 선량 범위에 있어 보다 신중을 기해야 한다는 것을 시사한다.

• 한국축산식품학회지
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• 제43권5호
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• pp.723-750
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• 2023

The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact of red meat, white meat, and processed meat consumption on the gut microbiome differs from that of milk, yogurt, cheese, or egg products. In particular, we have focused on animal-originated proteins, a significant nutrient in each livestock product, and revealed that the major proteins in each food elicit diverse effects on the gut microbiome. Collectively, this review highlights the need for further insights into the interactions and mechanisms underlying the impact of animal products on the gut microbiome. A deeper understanding of these interactions would be beneficial in elucidating the development of dietary interventions to prevent and treat diseases linked to the gut microbiome.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.139-145
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• 2002

Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein and $\alpha$$_{sl}$ milk casein were covalently linked with galactomannan through a controlled dry-heating at 6$0^{\circ}C$ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties and foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests and animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neo-glycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46) and TA98 (hisD3052) strains, and rec-assay using Bacillus subtilis Hl7 (rec) and M45 (re $c^{+}$) strains. All substances were also nontoxic for oral administration to rats. L $D_{50}$ 's of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases and the concentrations of total cholesterol, triglyceride and phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type protein-polysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.y.

• 한국식품과학회지
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• 제43권1호
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• pp.110-113
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• 2011

음식 알러지는 만성적인 장애를 일으킬 수 있는 즉각적이며 잠재적으로 생명을 위협하는 반응이다. 이 중 계란은 알러지 위험성이 높은 물질로, 아이들에게 음식 알러지를 유발하는 흔한 물질로 알려져 있다. 계란 알러젠 중에서 계란 흰자 단백질인 OVA이 주요한 알러젠으로 알려져 있다. 우리는 이번 연구에서 OVA이 염증 및 면역 반응에 중요한 역할을 한다고 알려져 있는 $NF-{\kappa}B$ 활성화와 COX-2와 iNOS 발현에 어떠한 영향을 미치는지를 알아보았다. OVA은 $NF-{\kappa}B$ 활성화와 COX-2와 iNOS의 발현을 증가시켰다. 이러한 연구는 앞으로 계란 알러젠에 의한 알러지 작용기전 규명 및 알러지 치료제 개발에 중요한 역할을 할 것으로 기대한다.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.373-377
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• 2002

Allergens in processed foods may place persons with food allergies at significant risk when the labels do not Provide sufficient warnings or identification of high-risk ingredients. Because egg proteins are common food allergens, this study was carried out to identify hen's egg albumin (ovalbumin, OVA) in five commercially processed foods containing egg (custayd, cookie and pasta), and chicken meat (sausage and meatball) by immunological methods using commercially produced murine monoclonal immunoglobulin G (M-IgG), immunoblotting and enzyme linked immunosorbent assay (ELISA). Sample buffer with chelating and reducing agents was prepared and used for the preparation of the protein fractions from the foods. Most bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile (5~15% gradient gel) presented at 75 kDa below. OVA (43 kDa) in the sample lanes could not be visually observed on the gel. However, OVA in solutions prepared from custard and cookie could be detected by M-IgG, but were not detected in sausage and pasta. OVA in all samples could be quantitatively determined by the equation obtained from the standard curve by ELISA. Cookie and custard containing egg white and egg, respectively, contained very high concentrations of OVA. OVA in the other products were present in relatively low concentrations, but sufficiently high to pose possible risk of allergy, ELISA is a very sensitive and precise method for the identification and quantification of allergens in food products including allergy-inducible materials.

• 한국수산과학회지
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• 제32권5호
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• pp.556-562
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• 1999

전분은 종류에 관계없이 첨가량을 증가시킴에 따라 gel 강도는 저하하였으며, RA급 냉동 surimi은 전분의 종류에 큰 영향을 받지 않은 반면, A급은 감자전분 및 수식 옥수수전분이 농도 증가에 따른 gel 강도 감소에 가장 적은 영향을 미치는 것으로 나타났다. WPC, DEW 및 SPI는 첨가량이 증가함에 따라 gel 강도는 감소하였으나, BPP는 gel 강도를 증가시키는 것으로 나타났으며, 이 같은 효과는 RA급에서 현저하였다. BPP의 gel 강도 증가 효과는 낮은 변성온도와 열 변성에 따른 구조 변화가 어육 gel의 matrix 강화에 영향을 미치는 것으로 판단된다. RA급을 이용한 어육 gel 제조시 백색도에 큰 영향을 미치지 않는 $2\%$ 범위 내에서 gel 강도 강화를 위해 사용할 수 있는 것으로 나타났다. Gel 강도 1000$\times$g를 제한 인자로 하였을 때, 냉동 surimi의 소모량이 가장 적은 formulation은 A급에서는 A급 surimi $37.8\%$ DEW $6.6\%$, 전분 $3.4\%$ 였으며, RA급에서는 RA급 surimi $40.9\%$, DEW $9.1\%$, 전분 $0.9\%$이었다.

• KSBB Journal
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• 제21권3호
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• pp.220-223
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• 2006

이온교환 크로마토그래피에서 주요 변수로 샘플 투입량, 용출 NaCl 농도, 용출액 pH를 변화시켜 lysozyme 크로마토그라피 실험을 하였다. 그리고 Aspen Chromatography simulator를 이용하여 위의 변수 변화에 대한 모사된 크로마토그렘을 얻고 그 모사결과들을 실험 결과와 비교하였다. 용출 용액 NaCl의 농도가 높아질수록 단백질의 머무름 시간이 감소하며, 최대 피크의 높이가 높아졌다. pH가 증가함에 따라 최대 피크 높이가 증가하며, 분리 시간이 앞으로 이동하였다. 단백질의 주입량에 따라 분리 시간에 상관없이 최대 피크 높이만 비례적으로 증가하는 것을 확인하였다. 그리고 실험을 통해 얻어진 결과와 시뮬레이션 결과의 비교를 통해 같은 경향을 보임을 확인하였다.

• BMB Reports
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• 제46권8호
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• pp.404-409
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• 2013

Extracellular superoxide dismutase (EC-SOD) is a metallo-protein and functions as an antioxidant enzyme. In this study, we used lentiviral vectors to generate transgenic chickens that express the human EC-SOD gene. The recombinant lentiviruses were injected into the subgerminal cavity of freshly laid eggs. Subsequently, the embryos were incubated to hatch using phases II and III of the surrogate shell ex vivo culture system. Of 158 injected embryos, 16 chicks (G0) hatched and were screened for the hEC-SOD by PCR. Only 1 chick was identified as a transgenic bird containing the transgene in its germline. This founder (G0) bird was mated with wild-type hens to produce transgenic progeny, and 2 transgenic chicks (G1) were produced. In the generated transgenic hens (G2), the hEC-SOD protein was expressed in the egg white and showed antioxidant activity. These results highlight the potential of the chicken for production of biologically active proteins in egg white.

• Asian-Australasian Journal of Animal Sciences
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• 제19권10호
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• pp.1484-1489
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• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.