Phosvitin
Phosvitin is one of the egg (commonly hen’s egg) yolk[1][2] phosphoproteins known for being the most phosphorylated protein found in nature.[3][4][5] Phosvitin isolation was first described by Mecham and Olcott in the year 1949.[3][6] Recently it has been shown that disordered secondary structure of phosvitin orchestrates nucleation and growth of biomimetic bone like apatite[7].
References
- ^ Joubert, F. J.; Cook, W. H. (1958). "Preparation And Characterization Of Phosvitin From Hen Egg Yolk". Canadian Journal of Biochemistry and Physiology. 36 (4). NRC Research Press: 399–408. doi:10.1139/o58-045.
- ^ Clark, Richard C. (1980). "Relative and total abundance of constituent phosphoproteins from hen phosvitin in egg yolk". International Journal of Biochemistry. 12 (4). Elsevier: 651–653. doi:10.1016/0020-711x(80)90021-x.
- ^ a b Samaraweera, Himali (Sep 2011). "Egg Yolk Phosvitin and Functional Phosphopeptides—Review". Journal of Food Science. 76 (7). Wiley; Institute of Food Technologists: R143–R150. doi:10.1111/j.1750-3841.2011.02291.x.
- ^ Taborsky, George (1963). "Interaction Between Phosvitin and Iron and Its Effect on a Rearrangement of Phosvitin Structure". Biochemistry. ACS Publications. pp. 266–271. doi:10.1021/bi00902a010.
- ^ Jung, Samooel; et al. (Dec 2012). "The functional property of egg yolk phosvitin as a melanogenesis inhibitor". Food Chemistry. 135 (3). Elsevier: 993–998. doi:10.1016/j.foodchem.2012.05.113.
- ^ Allerton, Samuel E.; Perlmank, Gertrude E. (Oct 1965). "Chemical Characterization of the Phosphoprotein Phosvitin". The Journal of Biological Chemistry. pp. 3892–3898.
- ^ Sarem, Melika; Lüdeke, Steffen; Thomann, Ralf; Salavei, Pavel; Zou, Zhaoyong; Habraken, Wouter; Masic, Admir; Shastri, V. Prasad (2017-07-17). "Disordered Conformation with Low Pii Helix in Phosphoproteins Orchestrates Biomimetic Apatite Formation". Advanced Materials. 29 (35): 1701629. doi:10.1002/adma.201701629. ISSN 0935-9648.
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Further reading
- SI, Ishikawa; et al. (Aug 2007). "Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in rats". Journal of Food Science. 72 (6): S412–S419. doi:10.1111/j.1750-3841.2007.00417.x.
- Mecham, Dale K.; Olcott, Harold S. (1949). "Phosvitin, the principal phosphoprotein of egg yolk". Journal of the American Chemical Society. 71 (11): 3670–3679. doi:10.1021/ja01179a028.
- Ko, K. Y.; et al. "A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts" (PDF). Poultry Science. pp. 1096–1104. doi:10.3382/ps.2010-01138.
- Huopalahti, Rainer; et al. Bioactive Egg Compounds. Springer.
- Anton, Marc; Castellani, Oscar; Guérin-Dubiard, Catherine. "Phosvitin". Springer Berlin Heidelberg. pp. 17–24. doi:10.1007/978-3-540-37885-3_4.
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