Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis. / Mann, K.; Olsen, J. V.; MaĉEk, B.; Gnad, F.; Mann, M.
I: World's Poultry Science Journal, Bind 64, Nr. 2, 06.2008, s. 209-218.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis
AU - Mann, K.
AU - Olsen, J. V.
AU - MaĉEk, B.
AU - Gnad, F.
AU - Mann, M.
PY - 2008/6
Y1 - 2008/6
N2 - The chicken egg and foods containing egg components are an important part of human nutrition. Furthermore, eggs are a potential source of bioactive molecules and a potential delivery system for therapeutic proteins, explaining the continuing scientific interest in eggs and their components. Using mass spectrometry-based high-throughput proteomic techniques, 119 proteins in egg yolk, 78 proteins in egg white, and 528 proteins in the decalcified eggshell organic matrix have recently been identified. Most of these proteins were identified in their respective egg compartment for the first time. Some of these proteins were already known from chicken tissues or other egg compartments, but many were novel. In the eggshell soluble matrix 39 phosphoproteins containing more than 150 different phosphorylation sites were identified. Twenty-two of the identified phosphoproteins had not been recognized as phosphoproteins previously.
AB - The chicken egg and foods containing egg components are an important part of human nutrition. Furthermore, eggs are a potential source of bioactive molecules and a potential delivery system for therapeutic proteins, explaining the continuing scientific interest in eggs and their components. Using mass spectrometry-based high-throughput proteomic techniques, 119 proteins in egg yolk, 78 proteins in egg white, and 528 proteins in the decalcified eggshell organic matrix have recently been identified. Most of these proteins were identified in their respective egg compartment for the first time. Some of these proteins were already known from chicken tissues or other egg compartments, but many were novel. In the eggshell soluble matrix 39 phosphoproteins containing more than 150 different phosphorylation sites were identified. Twenty-two of the identified phosphoproteins had not been recognized as phosphoproteins previously.
KW - Chicken egg
KW - Egg white
KW - Egg yolk
KW - Eggshell
KW - Proteomics
UR - http://www.scopus.com/inward/record.url?scp=45549093572&partnerID=8YFLogxK
U2 - 10.1017/S0043933907001808
DO - 10.1017/S0043933907001808
M3 - Journal article
AN - SCOPUS:45549093572
VL - 64
SP - 209
EP - 218
JO - World's Poultry Science Journal
JF - World's Poultry Science Journal
SN - 0043-9339
IS - 2
ER -
ID: 141332518