摘要
通过聚丙烯酰胺凝胶电泳(SDS-PAGE)和基质辅助激光解吸电离飞行时间串联质谱(MALDI-TOF MS/MS)技术,比较不同孵化时期鸡胚蛋蛋清中产生的小分子多肽,研究肽段与鸡胚发育之间的联系。结果显示在孵化第0、6、14、16 d分别得到837、879、872和842条肽段(共3430条)。除丛生蛋白肽段外,大部分被鉴定到的肽段来源于蛋清中低丰度蛋白。其中926条肽段来源于与鸡胚先天免疫有关的9种蛋白质,如防御素、白细胞介素6等; 256条肽段来源于与鸡胚呼吸系统发育相关的3种蛋白质,cx9C基序蛋白、sprouty蛋白和碳酸酐酶。结果表明由蛋清蛋白质内源性酶降解形成的小分子多肽可能对鸡胚发育时形成的呼吸和免疫系统等发挥重要作用。
A preliminary identification of small egg white peptides at different incubation period were established by sodium salt( sds)-polyacrylamide gel electrophoresis( SDS-PAGE) and matrix-assisted laser desorption/ionization time of flight mass spectrometry( MALDI-TOF MS/MS).The results showed that 837,879,872 and 842 peptides were identified at 0,6,14 and16 d of incubation,respectively( a total of 3430).Except clusterin peptides of other high abundance proteins in egg white were not detected.926 peptides were derived from nine proteins related to innate immunity of chicken embryos,such as ovodefensin,interleukin-6.256 peptides were derived from three proteins related to the development of chick embryonic respiratory system( cx9C motif-containing protein,sprout protein and carbonic anhydrase).These natural peptides might play an important role in the respiratory and immune systems formed during chick embryo development. The results further emphasized the bioactive action of egg white-derived peptides as related to chicken embryonic development,and the potential use of these molecules as additive ingredients in the preparation of functionalfoods.
作者
朱方莉
孙浩浩
何钟瑜
陈璨
邱宁
ZHU Fang-li;SUN Hao-hao;HE Zhong-yu;CHEN Can;QIU Ning(National R&D Center for Egg Processing,Wuhan 430070,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品工业科技》
CAS
北大核心
2019年第10期62-67,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31772043)
武汉市科技项目(2016020101010079)
湖北文理学院共建研究开发项目(F51805)
