scholarly journals The Influence of some Fractions of Egg Yolk on the Survival of Ram Spermatozoa at 5oC

1975 ◽  
Vol 28 (2) ◽  
pp. 145 ◽  
Author(s):  
PF Watson ◽  
ICA Martin
Keyword(s):  
Molecular Weight ◽  
Ion Exchange ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Ion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Low Density ◽  
Chromatographic System ◽  
Whole Egg

Ram spermatozoa were stored at 5�C in diluents containing various fractions of egg yolk prepared by dialysis, ultrafiltration and ion-exchange chromatography. They survived storage best in the presence of components of egg yolk which were non-dialysable and were not filtered through membranes which retained substances of molecular weight greater than 100000. The substances isolated in peak B of the ion-exchange chromatogram of whole egg yolk described by Seideman et al. (1969) gave greater protection than those from other fractions from this chromatographic system. These data indicate that the low-density lipoprotein fraction of egg yolk is the most likely source of protection to ram spermatozoa against the effects of storage at 5�C.

ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS

1961 ◽  
Vol 39 (8) ◽  
pp. 1295-1307 ◽  
Author(s):  
R. W. Burley ◽  
W. H. Cook
Keyword(s):  
Molecular Weight ◽  
Low Temperature ◽  
Phosphorus Content ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
High Molecular Weight Complex ◽  
Yolk Granules ◽  
Hen’S Egg

The yolk granules from hen's egg represent on a dry basis 23% of the yolk solids, and they contain about 90% of the protein phosphorus, 95% of the iron, and nearly 70% of the calcium in yolk. Ultracentrifugal and other analyses on solutions of the granules show that they are 70% α- and β-lipovitellin in an approximate ratio of 1:1.8, 16% phosvitin, and 12% low-density lipoprotein. The properties and composition of the two lipovitellins isolated from the granules are the same as those isolated from solutions of whole yolk. Further purification reduces the protein phosphorus in α-lipovitellin to 0.50% and in β-lipovitellin to 0.27%, and this confirms that α-vitellin has a higher phosphorus content. Experiments at low temperature suggest that phosvitin exists in the granules as a high molecular weight complex.

The Inhibitory Effects of Fucoidans from Laminaria japonica on Oxidation of Human Low-Density Lipoproteins

2011 ◽  
Vol 236-238 ◽  
pp. 2067-2071 ◽  
Author(s):  
Xue Zhao ◽  
Jing Feng Wang ◽  
Chang Hu Xue
Keyword(s):  
Molecular Weight ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Laminaria Japonica ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Ldl Oxidation ◽  
Low Density ◽  
Sulfate Content ◽  
Antioxidant Effects

Five Fucoidan fractions from Laminaria japonica with different sulfate content and molecular weight were obtained by anion-exchange chromatography and mild acid hydrolysis. Their antioxidant effects on azo radicals AAPH- and AMVN -induced oxidation of human low-density lipoprotein (LDL) were evaluated by monitoring cholesteryl ester hydroperoxides (CHE-OOH) formation kinetics by HPLC analysis. Two antioxidants probucol and Vc were used as comparison. Fucoidan F-C with low molecular weight 2,000-8,000 and sulfate content 24.3% had much stronger protective antioxidant effects than other four Fucoidan fractions on both hydrophilic radical AAPH and lipophilic radical AMVN induced LDL oxidation. In AMVN induced LDL oxidation system, the other four Fucoidan fractions with molecular weight of 200,000 and 20,000 were able to modify the kinetics of LDL oxidation with the similar efficiency. However, the highly sulfated Fucoidan fraction L-B with molecular weight 20,000 was completely ineffective in protecting LDL from AAPH induced oxidation, whilst it effectively suppressed the oxidation of LDL induced by AMVN. The different protective antioxidant effects of Fucoidans on AAPH and AMVN induced LDL oxidation were due to their various structures and properties, and their capacities to interact with the different sites Fucoidans reacted on LDL.

Characterization of glycopeptides derived from the low-density lipoprotein of hen's egg yolk

1968 ◽  
Vol 46 (8) ◽  
pp. 983-988 ◽  
Author(s):  
J. Z. Augustyniak ◽  
W. G. Martin
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Amide Nitrogen ◽  
Acetylneuraminic Acid ◽  
Hen’S Egg ◽  
Terminal Amino ◽  
Protein Moiety

Two glycopeptides (A and B) were isolated from pronase-digested vitellenin, the protein moiety of the low-density lipoprotein of hen's egg yolk. Aspartic acid was the only N-terminal amino acid of both glycopeptides but only A contained N-acetylneuraminic acid. A contained 55% hexose (mannose), 14% hexosamine, 12% N-acetylneuraminic acid, 0.71% amide nitrogen, and its molecular weight was 2.3 × 103. The corresponding values for B were 64, 17, 0.0, 0.75, and 2.0 × 103. Chemical analyses showed that B (and probably A) occurs in vitellenin with the heteropolysaccharide group bound N-glycosidically via the β-amide group of an asparaginyl residue. The indicated structure is R∙(NH)Asp∙Thr∙Ser∙(Ala, Gly, Val)∙Ile, where R, the heteropolysaccharide group, contains 2 hexosamine and 8 hexose residues.

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