• 한국동물학회지
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• 제36권3호
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• pp.416-424
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• 1993

홍모기 난소에서 일어나는 난황단백질의 합성을 조사하였다. 지방체의 난황단백질합성양과 난소에 축적되는 난황단백질의 양을 rocket immunoelectorphoresis 방법과 in vitro organ culture 방법으로 조사한 결과 지방체에서의 난황단백질 합성을 흡혈 후 6시간째 부터 시작되어 24시간에 최대의 합성양을 나타낸 후 48시간 이내에 완료되었으며, 난소내로의 축적은 6시간부터 시작되어 60시간까지 계속되었다. 흡혈 후 0, 24, 48, 72시간된 난소추출물을 전기영동 및 Western blotting한 결과 24시간된 난소에서는 한종류의 난황단백질이 존재한 반면, 48, 72시간된 난소에서는 두종류의 난황단백질이 나타났다. 흡혈 후 48시간된 난소와 지방체를 $^3$H-leucine이 함유된 배지에서 배양하였을 때 지방체에서는 단백질의 합성이 거의 일어나지 않았으나 난소에서는 난황단백질을 포함한 다량의 단백질합성이 일어났다. Crossed immunoelectrophoreses의 결가 YP1과 YP2는 분자량에서는 차이를 보이나 면역성은 동일한 것으로 나타났다. 이상의 결과 홍모기에서는 난소에서도 난황단백질의 합성이 일어나는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권6호
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• pp.783-788
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• 2002

Bovine yolk sac at day 24 of pregnancy, and placental membranes (chorion and allantois) from days 70 and 100 of pregnancy were isolated and cultured in a modified minimum essential medium in the presence of $[^{35}S]$methionine. Proteins synthesized and secreted by isolated bovine yolk sac, chorion and allantois were analyzed by fluorography of two-dimensional polyacrylamide gel electrophoresis. Serum-like proteins,transferrin, ${\alpha}$-fetoprotein, ${\alpha}$1-antitrypsin and ${\alpha}$1-acid glycoprotein,were the major protein products of yolk sac. A 21 kDa protein produced by yolk sac was identified immunochemically as retinol-binding protein (RBP). Chorion and allantios from days 70 and 100 of pregnancy were active in protein synthesis and secretion. Both chorion and allantois did not secret serum-like proteins but secreted a number of neutral-to-acidic proteins including RBP. Secretory proteins produced by the yolk sac, chorion and allantois may play important roles in the embryonic development and the successful outcome of pregnancy. Antiserum against bovine placental RBP was employed to the immunocytochemistry by immunoperoxidase method. Immunoreactive RBP was localized in epithelial cells and island-like cell clones of yolk sac. Immunostaining for RBP was detected in simple columnar epithelium of chorion and in simple squamous epithelium of allantois. In the present study, proteins synthesized and secreted by yolk sac at day 24 of pregnancy, chorion and allantois from days 70 and 100 of pregnancy were characterized In addition, RBP was localized in yolk sac, chorion and allantois by immunoperoxidase method. The immunoperoxidase method has been proven to be a very effective technique to identify the cellular source of protein synthesis in extraembryonic membranes.

• Asian-Australasian Journal of Animal Sciences
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• 제4권4호
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• pp.399-405
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• 1991

The interaction of 4 dietary crude protein (13, 16, 19 or 22%) and 4 metabolizable energy (2600, 2800, 3000 or 3100 kcal ME/kg) levels on egg quality performances of Starcross layers were assessed between 245 and 275 days of age. The egg weight increased significantly with the increasing dietary protein and energy levels. But egg shape index, albumen index, yolk index, yolk dry matter, yolk protein, yolk fat, albumen protein and shell tickness were similar at all dietary protein and/or energy levels. The egg specific gravity and albumen weight increased but the yolk, weight, Haugh unit and albumen drymatter decreased with the increase of dietary protein levels and showed irregular trend with energy levels. The albumen dry matter and egg shell weight, however, were not affected by energy and protein levels. Simultaneous increase of protein and energy increased specific gravity, albumen index and shell thickness at a greater rate than that increased by the increase of protein or energy alone.

• 한국양식학회지
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• 제11권2호
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• pp.271-278
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• 1998

전복의 난황단백질의 특성을 조사하기 위하여 성숙한 참전복 암컷의 난소난 추출물로부터 sepharose Cl-4B gel chromatography을 사용하여 난황단백질을 분리하였다. 암컷과 수컷의 혈청과 난소난 추출물에 대한 항혈청을 이용하여 암수혈청과 난소난 추출물을 면역전기영동과 Ouchterlony 면역확산을 한 결과, 성숙한 암컷 혈청에는 암컷 특이 혈청 단백질(female specific serum protein) 이 존재하였으며, 이것은 난소난 추출물과 동일한 항원성을 가지고 있었다. 한 종류의 난황단백질이 난소난 추출물로부터 분리되었으며, 이 난황단백질은 SDS 전기영동에 의해 분자량이 각각 181kDa과 113kDa이 되는 2개의 subuit로 구성되어 있었다. 이들 난황단백질에 대한 항혈청은 성숙한 암컷 특이 혈청단백질과 간췌장 추출액과 침강반응을 보였으며 서로 교차반응이 일어났으나, 성숙한 수컷 간췌장 추출물에 대해서는 반응이 일어나지 않았다.

• 생명과학회지
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• 제10권2호
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• pp.131-139
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• 2000

Lecithin-free egg yolk protein (EYP), the by-product of lecithin extraction from egg yolk, which is denatured with an organic solvent, would normally be discarded. In this study, the denatured protein was renatured with alkali, and hydrolyzed with Alcalase in order to utilize by-product. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWOO) of 10, 5 and 1 kDa, and the antioxidative activities of the hydrolysates was investigated. The 5K hydrolysate, permeate from 5 kDa membrane, showed stronger antioxidative activity than 10 K and 1 K hydrolysate which were permeated from 10 kDa and 1 kDa membrane, in a linoleic acid autoxidation system. In addition, the optimum concentration of antioxidative activity for 5 K hydrolysate was 1%, and the activity was about 37% higher as compared with α-tocopherol. The synergistic effect was also increased by using the hydrolysates with α-tocopherol.

• 한국가금학회지
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• 제25권4호
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• pp.161-167
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• 1998

가금 및 가축의 살모넬라중을 일으키는 에서 편모항원을 순수분리하고 이를 면역원으로 산란계에 면역하여 난황 중에 형성된 항체와 혈청간에 면역 반응을 조사하고 생산된 에 대한 특이난황 항체의 특이성 검사와 항체회수율 검사를 실시한 결과S. enteritidis는 다음과 같다. 1. S. enteritidis에서 순수 분리한 flagella protein 의 분자량은 54.6 kDa으로 나타났다. 2. 산란계의 혈청중 항체가 형성은 면역 후 2주경부터 급격히 증가하기 시작하여 6주경에 최고의 항체가 수준에 도달하였다. 반면에 난황중 항체가는 면역 후 4주경부터 급격히 증가하기 시작하여 6주경에 혈청항체가 수준과 동일하게 도달되며, 10주 이후에는 혈청항체가 수준보다 높게 형성되어 일정한 수준을 유지하였다. 3. S. enteritidis의 flagella protein을 면역원으로 산란계에 면역하여 생산된 난황항체는 주로 S. enteritidis 균주에서만 특이적으로 반응하며 E. coli (Kl2:K99, K88+, 987P) 균체에서는 반응이 전혀 없는 것으로 나타났다. 4. 한개의 난으로부터 분리한 IgY의 함량은 106 mg이었으며 회수율은 88.3％였다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권6호
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• Food Science and Biotechnology
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• 제15권2호
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• pp.189-195
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• 2006

A study was conducted to develop optimal conditions for a large-scale, sequential separation method for value-added components from egg yolk. Starting with liquid egg yolk, immunoglobulin Y (IgY), phospholipids, and neutral lipids were extracted sequentially using water, ethanol, and n-hexane. The remainder was yolk proteins. Adjusting the pH of diluted egg yolk to pH 5.0-5.2 decreased phospholipids content in the supernatant after centrifugation, which was very important for preventing clogging problem of ultrafiltration filters during the subsequent concentration step for IgY separation. Extraction of precipitants after centrifugation with four volumes of 100% ethanol once removed most of the phospholipids and the purity of phospholipids was more than 85% (wt.) after drying. The subsequent extraction of precipitant from ethanol extraction with four volumes of hexane 3 times removed neutral lipids almost completely and resulted in a high protein product with minimal lipids. The sequential separation method is considered to be advantageous for large-scale separations of many valuable components from egg yolk.

• 한국축산식품학회지
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• 제42권2호
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• pp.321-331
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• 2022

Egg yolk is widely used to extract lecithin, which is utilized in the food and cosmetics industry. After lecithin is removed, the rest of egg yolk is generated as a by-product. Thus, it is necessary to properly utilize it. In this study, egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W). Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant activities of EYE-E and EYE-W were determined using cellular antioxidant capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant (p<0.05) scavenging effects on intracellular reactive oxygen species (ROS) in a dose dependent manner. At a concentration of 50 ㎍/mL, EYE-W showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W also exhibited protective effects against DNA damage caused by oxidative stress. After treatment with EYE-E and EYE-W, DNA damage level of 48.7% due to oxidative stress was decreased to 36.2% and 31.8% levels, respectively. In addition, EYE-E and EYE-W showed immunomodulatory effects by regulating Th1 cytokines (TNF-α and IL-2) and Th2 cytokines (IL-10 and IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could be used as functional food ingredients with excellent antioxidant and immunomodulatory activities in the food industry.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XIII)
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• pp.485-489
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• 2003

Enzymatic hydrolysis of egg yolk Protein was carried out in continuous packed column reactor Five supports for enzyme immobilization were evaluated in this study. We investigated the optimum operation variables - pH, temperature, and flow rate in continuous reactor operation.