Wyniki wyszukiwania

1

NMR-based localization of ions involved in salting out of hen egg white lysozyme

100%

Poznanski J.

Acta Biochimica Polonica

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2006

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tom 53

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nr 2

NaCl-induced aggregation of hen egg white lysozyme (HEWL) was monitored by NMR spectroscopy. Small, but significant, changes induced by salt addition in TOCSY spectra were attributed to the effect of local reorganization of protein backbone upon ion binding. Salt-induced variations in HN and Hα chemical shifts were mapped on the HEWL 3D structure which allowed the construction of a scheme of the spatial localization of potential ion binding sites. It was found that in a 0.5 M NaCl solution six chloride anions and at least one sodium cation are bound to preferred sites on the HEWL surface.

2

Ovocystatin affects actin cytoskeleton organization and induces proapoptotic activity

86%

Malicka-Blaszkiewicz M., Filipczak N., Golab K., Juszczynska K., Sebzda T., Gburek J.

Acta Biochimica Polonica

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2014

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tom 61

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nr 4

3

A note on the effect of immunostimulation of laying hens on the lysozyme activity in egg white

86%

Swierczewska E., Niemiec J., Noworyta-Glowacka J.

Animal Science Papers and Reports

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2003

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tom 21

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nr 1

Four immunostimulating preparations (IPs) – Levamisol, Lidium KLP, Echinacea and Baymix Se+E – were administered to Hy-Line hens aged 8 months (group I, II, III and IV, respectively, 10 birds in each). The egg white lysozyme activity (LA) was determined before administering the IP, and next 17, 24, 31, 45 and 60 days after. All IPs led to an increase in the egg white LA which was maintained over a period of 45 (group II, III and IV) and even 60 days (group I) after administration. Levamisol was shown to be most effective IP, while Baymix Se+E the least.

4

An approach based on diffusion to study ligand-macromolecule interaction

86%

Housaindokht M. R., Bahrololoom M., Tarighatpoor S., Mossavi-Movahedi A. A.

Acta Biochimica Polonica

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2002

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tom 49

|

nr 3

A new approach has been developed to study binding of a ligand to a macromolecule based on the diffusion process. In terms of the Fick's first law, the concentration of free ligand in the presence of a protein can be determined by the measurement of those ligands which are diffused out. This method is applied to the study of binding of methyl-orange to lysozyme in phosphate buffer of pH 6.2, at 30°C. The binding isotherm was determined initially, followed by application of the Hill equation to the data obtained, then binding constant and binding capacity were estimated.

5

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Development of a new product: egg white albumen gels with differentiated magnesium release

72%

Tomczynska-Mleko M.

Journal of Elementology

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2015

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tom 20

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nr 2

Commercial egg white isolates (EWI) or concentrates contain substantial quantities of minerals and they easily form heat-induced gels. An innovative, low mineral EWI was used in the present research to investigate the influence of magnesium ions on the gelation process and on the release of these ions in simulated gastric conditions. Heat-induced gelation of egg white proteins was monitored by using an ultrasound viscometer and an oscillatory rheometer. Samples behaved as weak gels with the storage modulus about 5 times larger than the loss modulus. Both methods revealed two phases of gelation. More elastic behavior of gels with an increased magnesium ion concentration can be explained by a higher number of bonds between protein molecules observed in transmission electron microscopy images. An increased concentration of magnesium ions in gel caused an increased release rate of these ions in simulated gastric conditions, which was probably caused by a higher surface roughness of the gel. Higher roughness of the gel surface enlarges the contact area and enables faster hydrolysis. The egg white isolate gels with a high bioavailability organic form of magnesium could be used as food supplement with a regulated magnesium release rate in the human stomach.

6

Application of polymer membrane to recover cysteine proteinase inhibitor from chicken egg white solution

72%

Bobak L., Kopec W., Trziszka T.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

|

nr 4[A]

45-47

The objective of the study was to investigate the influence of membrane material and membrane cut off on transport and separation properties of ultrafiltration membranes, as well as verification of the possibility of membrane techniques application for the recovery of bioactive components isolated from chicken eggs. Egg white solutions contain cysteine proteinase inhibitor – cystatin, which can be utilized, in the convenient state in liquid form, in some food and pharmaceutical industries. Commercial membranes made of polyethersulfone (PES) and regenerated cellulose (RC) were used in our experiments. Applied transmembrane pressure (TMP) varied from 0.05 to 0.30 MPa. Membrane filtration process led two step: first – microfiltration (MF) and second – ultrafiltration (UF). Microfiltration, using cross flow technique membranes made from polypropylene with 0.2 μm pores, was used as the first step of cystatin isolation from egg white (initial fractionation of egg white). Liquid products obtained by fractionation of egg white can be used as a partial feeding in the ultrafiltration installation. During ultrafiltration asymmetric membranes were used that were made of polyethersulfone and regenerated cellulose, with cut off of a molecular weight equal to 10, 30, 50 and 100 kDa. Polyethersulfone membrane with cut off 30 kDa was characterised by the highest yield of fractionated products with a high level of remaining specific biological activity. When membrane cut off point was increased specific activity of cystatin was lowered. Liquid fractions of egg white were characterised by high inhibitory activity of cystatin. The efficiency of cysteine proteinase inhibitor – cystatin – separation from egg white varied from 22 to 87%.

7

Antioxidative capacity of hydrolysates of hen egg proteins

72%

Graszkiewicz A., Zelazko M., Trziszka T., Polanowski A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[A]

195-199

The antioxidant capacity as free radicals of 1,1 diphenyl-2-picryhydrazyl (DPPH) scavenger of egg white protein hydrolysate was investigated. Egg white protein precipitate obtained as a by-product in cystatin and lysozyme isolation was hydrolysed with bovine trypsin and then separated by means of RP-HPLC. Of ten fractions collected only no. 2 (0.195 μmol Trolox /mg) and no. 5 (0.186 μmol Trolox /mg) displayed a considerable free radicalscavenging capacity. The rechromatography of these fractions yielded four products of raised antioxidant activity: no. 2E (obtained from fraction no. 2) and no. 5E, 5F, 5H (obtained from fraction no. 5) which amounted to 0.482 μmol Trolox /mg and 0.584, 1.375, 1.200 μmol Trolox /mg, respectively.

8

Evaluation of the ACE-inhibitory activity of egg-white proteins degraded with pepsin

72%

Zambrowicz A., Timmer M., Eckert E., Trziszka T.

Polish Journal of Food and Nutrition Sciences

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2013

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tom 63

|

nr 2

Increasing the potency of antihypertensive food-derived peptides is a critical and important step in the development of natural drugs for cardiovascular diseases prevention. We have proposed the egg-white protein precipitate (EWPP) obtained as a byproduct of cystatin and lysozyme isolation as a potential source of ACE-inhibitory peptides derived by pepsin digestion. The results indicated that hydrolysis of EWPP with pepsin produced the ACE inhibitory activity. During 3-h hydrolysis (DH: 38.3%), the IC50 value of EWPP hydrolysate was signifi cantly increased and fi nally reached IC50=643.1 μg/mL. This hydrolysate was further fractionated by RP-HPLC. The peptide fraction exhibiting the highest ACE inhibitory activity was rechromatographed. Three peptide subfractions exhibiting ACE-inhibitory activities of 69.0, 25.0, and 37.6 μg/mL were further characterised. In each of them, mixtures of peptides with different molecular masses were observed.

9

Wpływ czasu denaturacji na zawartość azotu w strąceniowych frakcjach białkowych

72%

Czajka J., Pietrzykowa A.

Roczniki Państwowego Zakładu Higieny

|

1958

|

tom 09

|

nr 1

10

Intramolecular electron transfer between tryptophan radical and tyrosine in oligoproline-bridged model peptides and hen egg-white lysozyme

72%

Wierzchowski K. L.

Acta Biochimica Polonica

|

1997

|

tom 44

|

nr 4

Long range electron transfer (LRET) across protein matrix underlies all one-electron cellular redox reactions. Elucidation of molecular electron transfer pathways and parametrization of their relative efficiency is one of the most challenging problems in the studies on LRET in proteins. In this paper results of pulse radiolysis investigations on kinetics of LRET accompanying intramolecular radical transformation Trp. --> TyrO. in model peptides built of tryptophan and tyrosine bridged by an oligoproline fragment are reviewed, along with an interpretation of the observed distance dependence of the rate of LRET in terms of conformational properties of the peptides, and partitioning of LRET between electron transfer pathways through space and through peptide backbone. This review on model peptide systems is supplemented with recapitulation of similar studies on the same intramolecular transformation in hen egg-white lysozyme, which allowed to identify Trp./Tyr redox pairs and associated electron transfer pathways involved in LRET in this protein.

11

Properties and application of egg white lysozyme and its modified preparations - a review

72%

Cegielska-Radziejewska R., Lesnierowski G., Kijowski J.

Polish Journal of Food and Nutrition Sciences

|

2008

|

tom 58

|

nr 1

Lysozyme monomer exhibits strong antibacterial activity against Gram-positive organisms. This phenomenon has found a practical application in the food processing industry, in medicine and pharmaceutical industry. The use of lysozyme in the food processing industry is connected primarily with its application as a natural preservative. The enzyme is widely used as a preservative for meat, fish and their products, for milk and dairy products, as well as for fruit and vegetables. The pharmaceutical industry uses this enzyme in the manufacture of adjuvant drugs for antibiotics and analgesics in viral and bacterial infections, in the treatment of leukemia and neoplastic diseases. Lysozyme is also used as a diagnostic agent, being an indicator of the occurrence and the progression of pathological changes in humans and animals. The range of the practical applications of lysozyme may be considerably extended as a result of its modification. The enzyme after modification exhibits a new specific activity in relation to Gram-negative bacteria, being a result of dimerization, with no loss of activity against Gram-positive bacteria, characteristic for the monomer, as it was indicated in studies by Ibrahim et al. [1991;1996], Lesnierowski et al. [2004] and Kijowski et al. [2006]. The dimeric form of lysozyme has been used in the treatment of bacterial and viral animal diseases. A drug produced on the basis of lysozyme dimer shows immunostimulating and immunocorrective activity.

12

Residues of oxytetracycline in egg white and yolk after medication of laying hens

72%

Nagy J., Sokol J., Turek P., Korimova L., Rozanska H.

Bulletin of the Veterinary Institute in Puławy

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1997

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tom 41

|

nr 2

After intramuscular administration to laying hens, the highest mean concentration of oxytetracycline in (OTC) egg white was noticed on the 1st day after treatment (the 6th day of the experiment). On the 6 th day after treatment OTC was not detected. In the egg yolk, the highest OTC concentration was observed on the 3rd day after treatment. On the 13 th day after treatment no residues of oxytetracycline were detected above the detection limit of the used method (50 ppb). After oral administration, OTC residues appeared in the egg white as early as the first day after treatment began. The residues were detected until the 9th day after treatment. In the yolk, residues appeared four days after the beginning of the treatment and they were detected until the 12th day after treatment.

13

Polymorphism of selected proteins of yolk and white of egg in relation to performance traits of hens

72%

Gryzinska M.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

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2003

|

tom 06

|

nr 2

The studies were aimed to establish a connection between polymorphism of egg-yolk and egg-white proteins and selected performance traits of laying hens. Data on performance of the studied breeds of hens were collected from breeding records. The following traits were measured in the analysed hens: body weight at 8, 18, and 20 days of age, age of sexual maturity, initial egg-laying rate, mean egg weight at 33 weeks of age, number of eggs with a complete eggshell, number of eggs with a broken eggshell, number of eggs without an eggshell or with a soft one, and a mean eggshell strength at 33 weeks of age.

14

Inhibition of cysteine peptidase activity in ascitic fluid in pancreatic cancer patients

58%

Agrawal A., Kielan W., Katib A., Grzebieniak Z., Skalski A., Grzebieniak T., Duda-Barcik L., Janocha A., Siewinski M.

Folia Histochemica et Cytobiologica

|

2010

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tom 48

|

nr 4

15

Izolacja cystatyny z bialka jaja z zastosowaniem filtracji membranowej i chromatografii powinowactwa

58%

Korzeniowska M., Kopec W.

Żywność Nauka Technologia Jakość. Suplement

|

2000

|

tom 07

|

nr 3

88-95

Podobieństwa budowy i właściwości biologicznych cystatyny białka jaja kurzego do ludzkiej cystatyny c stwarzają możliwość jej wykorzystania w prewencji i leczeniu wielu chorób. Dlatego celem badań było opracowanie podstaw procesów izolacji i oczyszczania cystatyny białka jaja przy użyciu techniki filtracji membranowej i chromatografii powinowactwa. W wyniku diaflltracji odzyskiwano z białka jaja lub jego roztworów, po usunięciu z nich lizozymu, 40-65% aktywnego inhibitora. Wykazano, że usunięcie lizozymu z roztworu białka nie wpływa na ilość odzyskanej cystatyny w filtratach. Natomiast w procesach oczyszczania cystatyny metodą chromatografii powinowactwa odzyskiwano do 50% inhibitora zawartego w preparatach uzyskanych po suszeniu rozpyłowym roztworów białek; ilości te były niższe o 3-4% jeśli oczyszczano preparaty białka z którego usunięto lizozym.

16

Effect of concentrated microwave field on bacteria reduction and physical properties of egg white

58%

Wesierska E., Trziszka T.

Medycyna Weterynaryjna

|

2007

|

tom 63

|

nr 04

421-424

The aim of the study was to evaluate the optimal conditions to produce a significant reduction in bacteria population using a concentrated microwave field. The research with CMF was conducted in two different diluting agents: physiological solution and egg white. Using liquid egg white as one of the most sensitive materials it was important to find optimal conditions of pasteurization without destructive changes in egg white proteins activity. Bacteria strains were isolated from the surface of egg shells and identified using an ATB System (Merck). They were compared with ATCC strains. Microwave impulses were generated in groups separated by well matched periods. One of the main findings of the investigation was that the destruction of microbes was not associated with an increase in temperature; the temperature of material subjected to microwave was not higher than 44°C.

17

Budowa i ogolna charakterystyka lizozymu [ muramidazy ]

58%

Lesnierowski G., Kijowski J.

Żywność Technologia Jakość

|

1996

|

nr 3

6-13

18

Badania nad zmianą niektórych wielkości fizycznych i chemicznych białka i żółtka jaj konserwowanych w Ca(OH)2 w zależności od czasu

51%

Czajka J., Pietrzykowa A.

Roczniki Państwowego Zakładu Higieny

|

1959

|

tom 10

|

nr 4

19

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality

51%

Damaziak K., Riedel J., Gozdowski D., Niemiec J., Siennicka A., Rog D.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

|

2018

|

tom 57[1]

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality. This experiment was aimed at determining the potential of extracts from ginger and from ginger and thyme for enhancing the production performance of laying hens and eggs quality. A total of 216 laying hens were divided into 3 feeding groups: standard diet, diet with a 0.0032% addition of a ginger extract, and diet with the addition of ginger (0.0016%) and thyme (0.0016%). Fresh eggs were analyzed for: egg weight, yolk weight and yolk weight ratio to egg weight, yolk color, albumen quality, strength and thickness of the eggshell. Boiled eggs were analyzed for: yolk color, consistency, aroma, and taste. The results demonstrated that hen diet supplementation had a beneficial effect on egg weight, but did not affect egg production rate nor feed conversion ratio. Fresh and hard-boiled eggs of the hens administered diet with a ginger extract addition were characterized by a darker color of the yolk. Both the ginger extract and the ginger + thyme extract contributed to albumen quality improvement. Considering results obtained in this study, it seems advisable to investigate the feasibility of extending storage time of eggs of the hens fed a diet with various doses of a ginger and thyme extract.

Ograniczanie wyników

NMR-based localization of ions involved in salting out of hen egg white lysozyme

Ovocystatin affects actin cytoskeleton organization and induces proapoptotic activity

A note on the effect of immunostimulation of laying hens on the lysozyme activity in egg white

An approach based on diffusion to study ligand-macromolecule interaction

Development of a new product: egg white albumen gels with differentiated magnesium release

Application of polymer membrane to recover cysteine proteinase inhibitor from chicken egg white solution

Antioxidative capacity of hydrolysates of hen egg proteins

Evaluation of the ACE-inhibitory activity of egg-white proteins degraded with pepsin

Wpływ czasu denaturacji na zawartość azotu w strąceniowych frakcjach białkowych

Intramolecular electron transfer between tryptophan radical and tyrosine in oligoproline-bridged model peptides and hen egg-white lysozyme

Properties and application of egg white lysozyme and its modified preparations - a review

Residues of oxytetracycline in egg white and yolk after medication of laying hens

Polymorphism of selected proteins of yolk and white of egg in relation to performance traits of hens

Inhibition of cysteine peptidase activity in ascitic fluid in pancreatic cancer patients

Izolacja cystatyny z bialka jaja z zastosowaniem filtracji membranowej i chromatografii powinowactwa

Effect of concentrated microwave field on bacteria reduction and physical properties of egg white

Budowa i ogolna charakterystyka lizozymu [ muramidazy ]

Badania nad zmianą niektórych wielkości fizycznych i chemicznych białka i żółtka jaj konserwowanych w Ca(OH)2 w zależności od czasu

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality