scholarly journals Commitment of chick oviduct tubular gland cells to produce ovalbumin mRNA during hormonal withdrawal and restimulation.

1980 ◽  
Vol 87 (1) ◽  
pp. 142-151 ◽  
Author(s):  
J H Shepherd ◽  
E R Mulvihill ◽  
P S Thomas ◽  
R D Palmiter
Keyword(s):  
Estrogen Receptors ◽  
Egg White ◽  
Biochemical Basis ◽  
Egg White Protein ◽  
Gland Cells ◽  
Mrna Induction ◽  
Tubular Gland ◽  
Precipitous Decline ◽  
Nuclear Estrogen Receptors

Acute withdrawal of estrogen from chicks leads to a precipitous decline in egg white protein synthesis and egg white mRNAs in the oviduct. In this paper we explore the biochemical basis of this phenomenon as well as the capacity of the "withdrawn" tubular gland cells to be restimulated with steroid hormones. During withdrawal, the decline in ovalbumin mRNA was closely correlated with the decline in nuclear estrogen receptors. Within 2-3 d of estrogen removal a withdrawn state was established and then maintained, as defined by a 1,000-fold-lower level of ovalbumin mRNA and a 20-fold-lower level of nuclear estrogen receptors, relative to the estrogen-stimulated state. The number of active forms I and II RNA polymerases declined by 50% during this time. Histological examination of oviduct sections and cell suspensions, combined with measurements of DNA content, revealed that tubular gland cells persisted as a constant proportion of the cell population for 3 d after estrogen removal. Despite a 1,000-fold decrease in the content of ovalbumin mRNA, the ovalbumin gene remained preferentially sensitive to digestion by DNase I. When 3-d-withdrawn oviducts were restimulated with either estrogen or progesterone, in situ hybridization revealed that greater than or equal to 98% of the tubular gland cells contained ovalbumin mRNA. Induction by a suboptimal concentration of estrogen was correlated with a lower concentration of ovalbumin mRNA in all cells rather than fewer responsive cells.

scholarly journals INTERACTION OF ESTROGEN AND PROGESTERONE IN CHICK OVIDUCT DEVELOPMENT

1971 ◽  
Vol 50 (3) ◽  
pp. 598-615 ◽  
Author(s):  
Richard D. Palmiter ◽  
Joan T. Wrenn
Keyword(s):  
Electron Microscopy ◽  
Amino Acids ◽  
Gland Cell ◽  
Cell Types ◽  
Egg White ◽  
Egg White Protein ◽  
Gland Cells ◽  
Normal Transition ◽  
Tubular Gland ◽  
Wet Weight

Administration of estrogen (E) to immature chicks triggers the cytodifferentiation of tubular gland cells in the magnum portion of the oviduct epithelium; these cells synthesize the major egg-white protein, ovalbumin. Electron microscopy and immunoprecipitation of ovalbumin from oviduct explants labeled with radioactive amino acids in tissue culture were used to follow and measure the degree of tubular gland cell cytodifferentiation. Ovalbumin is undetectable in the unstimulated chick oviduct and in oviducts of chicks treated with progesterone (P) for up to 5 days. Ovalbumin synthesis is first detected 24 hr after E administration, and by 5 days it accounts for 35% of the soluble protein being synthesized. Tubular gland cells begin to synthesize ovalbumin before gland formation which commences after 36 hr of E treatment. When E + P are administered together there is initially a synergistic effect on ovalbumin synthesis, however, after 2 days ovalbumin synthesis slows and by 5 days there is only 1/20th as much ovalbumin per magnum as in the E-treated controls. Whereas the magnum wet weight doubles about every 21 hr with E alone, growth stops after 3 days of E + P treatment. Histological and ultrastructural observations show that the partially differentiated tubular gland cells resulting from E + P treatment never invade the stroma and form definitive glands, as they would with E alone. Instead, these cells appear to transform into other cell types—some with cilia and some with unusual flocculent granules. We present a model of tubular gland cell cytodifferentiation and suggest that a distinct protodifferentiated stage exists. P appears to interfere with the normal transition from the protodifferentiated state to the mature tubular gland cell.

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

scholarly journals Site of Egg White Protein Formation

1962 ◽  
Vol 237 (10) ◽  
pp. 3196-3199
Author(s):  
Stanley Mandeles ◽  
Eufemio D. Ducay
Keyword(s):  
Egg White ◽  
Egg White Protein

Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase

2017 ◽  
Vol 10 (8) ◽  
pp. 1422-1430 ◽  
Author(s):  
Ning Peng ◽  
Luping Gu ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Xin Li ◽  
...  
Keyword(s):  
Egg White ◽  
Egg White Protein

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

2021 ◽  
pp. 110597
Author(s):  
María Laura Deseta ◽  
Osvaldo E. Sponton ◽  
Melina Erben ◽  
Carlos A. Osella ◽  
Laura N. Frisón ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Egg White ◽  
Edible Coatings ◽  
Egg White Protein ◽  
Protein Nanoparticles

Egg white protein-hypophosphorous acid-based fire retardant single bilayer coating assembly for cotton fabrics

Cellulose ◽  
2021 ◽  
Vol 28 (16) ◽  
pp. 10689-10705
Author(s):  
Ajay Vishwakarma ◽  
Vennapusa Jagadeeswara Reddy ◽  
Baljinder K. Kandola ◽  
Vivek Kumar ◽  
Aravind Dasari ◽  
...  
Keyword(s):  
Fire Retardant ◽  
Egg White ◽  
Cotton Fabrics ◽  
Hypophosphorous Acid ◽  
Egg White Protein ◽  
Bilayer Coating
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