Preparation and characterization of phosphopeptides from egg yolk phosvitin
Egg yolk phosvitin is a highly phosphorylated protein. Its derived phosphopeptides may help improve bone and dental health, in addition to its antioxidant and anti-inflammatory activities. However, the structural information of these peptides was poorly characterized. In this study, we aimed to prep...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015-10-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615003655 |
| _version_ | 1818384266701045760 |
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| author | Jiandong Ren Qiyi Li Marina Offengenden Jianping Wu |
| author_facet | Jiandong Ren Qiyi Li Marina Offengenden Jianping Wu |
| author_sort | Jiandong Ren |
| collection | DOAJ |
| description | Egg yolk phosvitin is a highly phosphorylated protein. Its derived phosphopeptides may help improve bone and dental health, in addition to its antioxidant and anti-inflammatory activities. However, the structural information of these peptides was poorly characterized. In this study, we aimed to prepare phosvitin phosphopeptides by enzymatic hydrolysis and characterize the peptide sequences and phosphorylation by LC–MS/MS. Phosvitin was partially dephosphorylated by 0.2 M NaOH prior to pancreatin hydrolysis. The degree of hydrolysis was 12.9% and the peptide recovery was 6.1% (based on egg yolk). The N/P value of 3.9 was comparable or lower than purified casein phosphopeptides, which ranged from 6 to 18. After anion exchange chromatography, 32 peptides were identified from three phosvitin domains: AEFGTEPDAKTSSSSSSASSTATSSSSSSASSPN (PV 1–34), KPMDEEENDQV (PV 37–47) and SGHLEDDSSSSSSSSVLSKIWG (PV 190–211). These peptides contain up to 10 phosphate groups. |
| first_indexed | 2024-12-14T03:19:32Z |
| format | Article |
| id | doaj.art-2bcd05a48702467db17b2a82aa2b2251 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T03:19:32Z |
| publishDate | 2015-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-2bcd05a48702467db17b2a82aa2b22512022-12-21T23:19:03ZengElsevierJournal of Functional Foods1756-46462015-10-0118190197Preparation and characterization of phosphopeptides from egg yolk phosvitinJiandong Ren0Qiyi Li1Marina Offengenden2Jianping Wu3Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, CanadaDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, CanadaDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, CanadaCorresponding author. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. Tel.: +1 780 492 6885; fax: +1 780 492 4265.; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, CanadaEgg yolk phosvitin is a highly phosphorylated protein. Its derived phosphopeptides may help improve bone and dental health, in addition to its antioxidant and anti-inflammatory activities. However, the structural information of these peptides was poorly characterized. In this study, we aimed to prepare phosvitin phosphopeptides by enzymatic hydrolysis and characterize the peptide sequences and phosphorylation by LC–MS/MS. Phosvitin was partially dephosphorylated by 0.2 M NaOH prior to pancreatin hydrolysis. The degree of hydrolysis was 12.9% and the peptide recovery was 6.1% (based on egg yolk). The N/P value of 3.9 was comparable or lower than purified casein phosphopeptides, which ranged from 6 to 18. After anion exchange chromatography, 32 peptides were identified from three phosvitin domains: AEFGTEPDAKTSSSSSSASSTATSSSSSSASSPN (PV 1–34), KPMDEEENDQV (PV 37–47) and SGHLEDDSSSSSSSSVLSKIWG (PV 190–211). These peptides contain up to 10 phosphate groups.http://www.sciencedirect.com/science/article/pii/S1756464615003655PhosvitinPhosphopeptidesHydrolysisIdentificationLC–MS/MS |
| spellingShingle | Jiandong Ren Qiyi Li Marina Offengenden Jianping Wu Preparation and characterization of phosphopeptides from egg yolk phosvitin Journal of Functional Foods Phosvitin Phosphopeptides Hydrolysis Identification LC–MS/MS |
| title | Preparation and characterization of phosphopeptides from egg yolk phosvitin |
| title_full | Preparation and characterization of phosphopeptides from egg yolk phosvitin |
| title_fullStr | Preparation and characterization of phosphopeptides from egg yolk phosvitin |
| title_full_unstemmed | Preparation and characterization of phosphopeptides from egg yolk phosvitin |
| title_short | Preparation and characterization of phosphopeptides from egg yolk phosvitin |
| title_sort | preparation and characterization of phosphopeptides from egg yolk phosvitin |
| topic | Phosvitin Phosphopeptides Hydrolysis Identification LC–MS/MS |
| url | http://www.sciencedirect.com/science/article/pii/S1756464615003655 |
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