STUDIES ON THE LIVETINS OF HEN'S EGG YOLK: I. IDENTIFICATION OF PAPER-ELECTROPHORETIC AND IMMUNOELECTRO-PHORETIC LIVETIN FRACTIONS WITH SERUM PROTEIN ANTIGENS BY IMMUNOELECTROPHORETIC ANALYSIS

1964 ◽  
Vol 42 (6) ◽  
pp. 871-881 ◽  
Author(s):  
Chi-Ching Mok ◽  
R. H. Common
Keyword(s):  
Serum Protein ◽  
Egg Yolk ◽  
Paper Electrophoresis ◽  
Protein Antigens ◽  
Immunoelectrophoretic Analysis ◽  
Hen’S Egg ◽  
Alpha Beta

Immunoelectrophoretic analysis of an egg yolk livetin preparation has demonstrated the presence of six distinct fractions, which were numbered 1, 2, 3, 4, 5, and 6 from the anodic end of the electropherogram. Four of these fractions have been identified with four livetin fractions obtained by paper electrophoresis as follows: immunoelectrophoretic fraction 1 with alpha-livetin, fraction 2 with beta-livetin, fraction 4 with gamma1-livetin, and fraction 5 with gamma2-livetin.Immunoelectrophoresis of hen serum or cock serum against antilivetin serum has shown that both hen and cock sera contain antigens electrophoretically and immunologically identical to alpha-, beta-, gamma1-, and gamma2-livetins.

STUDIES ON THE LIVETINS OF HEN'S EGG YOLK: II. IMMUNOELECTROPHORETIC IDENTIFICATION OF LIVETINS WITH SERUM PROTEINS

1964 ◽  
Vol 42 (8) ◽  
pp. 1119-1131 ◽  
Author(s):  
Chi-Ching Mok ◽  
R. H. Common
Keyword(s):  
Serum Albumin ◽  
Filter Paper ◽  
Laying Hens ◽  
Serum Proteins ◽  
Egg Yolk ◽  
Laying Hen ◽  
Immunoelectrophoretic Analysis ◽  
Hen’S Egg ◽  
Additional Antigen ◽  
Serum Antigens

Ten antigens have been distinguished in the sera of cocks and non-laying hens by immunoelectrophoretic analysis (IEA) against homologous rabbit antisera. An additional antigen has been found in the sera of laying hens by IEA against anti-laying-hen serum.Four of the serum antigens obtained by IEA have been correlated electrophoretically with the filter paper electrophoretic fractions serum albumin, serum α2-globulin, serum β-globulin, and serum γ-globulin.Serum albumin, serum α1-globulin, serum β-globulin, and serum γ-globulin have been identified immunologically with alpha-livetin, a livetin antigen (livetin 2), gamma1-livetin and gamma2-livetin respectively. Another antigen of cock serum and hen serum has been identified by IEA with a livetin antigen detected by IEA of livetin against anti-cock, anti-hen, and anti-yolk sera.

6,8-Dihydroxypurine in the Hen’s Egg Yolk

1973 ◽  
Vol 28 (7-8) ◽  
pp. 482-483
Author(s):  
S. De Boeck ◽  
T. Rymen ◽  
J. Stockx
Keyword(s):  
Egg Yolk ◽  
Hen’S Egg

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.

The Osmotic Relations Between White and Yolk in the Hen's Egg

1932 ◽  
Vol 9 (3) ◽  
pp. 322-331
Author(s):  
J. B. BATEMAN
Keyword(s):  
Vapour Pressure ◽  
Freezing Point ◽  
Bound Water ◽  
Egg Yolk ◽  
Sodium Lactate ◽  
Point Of View ◽  
Protein Solutions ◽  
Hen’S Egg ◽  
Pressure Changes ◽  
Active Substances

1. The existence of a real osmotic difference between white and yolk of the hen's egg has been confirmed. 2. Hill's vapour-pressure thermopiles are shown to be reliable when used with viscous protein solutions such as egg-yolk. 3. The vapour-pressure changes which occur on mixing white and yolk indicate a removal of osmotically active substances. They do not agree with the freezing-point determinations of Straub. 4. The bearing of this result on the osmotic changes occurring in the fertilised and unfertilised egg is discussed. 5. The effects of diluting white and yolk with water and with various salt solution is studied from the point of view of 3 (above) and in relation to the problem of bound water. It is concluded that the amount of bound water in both white and yolk is small. The effect of solid sodium chloride on the vapour pressure of these substances confirms this conclusion. 6. Urea appears to dissolve in egg-white with normal depression of vapour pressure; urea and sodium lactate are largely removed from solution when added to yolk. Glucose is not so removed.

Diagnostic Effectiveness of Electrophoresis and Specific Protein Assays, Evaluated by Discriminate Analysis

1972 ◽  
Vol 18 (2) ◽  
pp. 116-123 ◽  
Author(s):  
Mario Werner ◽  
Samuel H Brooks ◽  
Georg Cohnen
Keyword(s):  
Multivariate Analysis ◽  
Clinical Diagnosis ◽  
Serum Protein ◽  
Protein Pattern ◽  
Paper Electrophoresis ◽  
Specific Protein ◽  
Discriminate Analysis ◽  
Disease Discrimination ◽  
Protein Assays

Abstract With use of the serum protein pattern as a model, we compared the "Diagnostic Effectiveness" of tests of different chemical specificity—i.e., the percentage classified correctly according to the clinical diagnosis. When results obtained from a selected population of subjects with selected diseases were evaluated by multivariate analysis, disease discrimination by paper electrophoresis, which resolves only chemically heterogeneous fractions, was similar to that of a battery of specific assays for individual proteins.

Simple extraction of Campylobacter lipopolysaccharide and protein antigens and production of their antibodies in egg yolk

1994 ◽  
Vol 22 (2-3) ◽  
pp. 189-200 ◽  
Author(s):  
Vandana Chandan ◽  
Ann D.E. Fraser ◽  
Brian W. Brooks ◽  
Hiroshi Yamazaki
Keyword(s):  
Egg Yolk ◽  
Protein Antigens ◽  
Simple Extraction
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