Journal of Proteomics ( IF 2.8 ) Pub Date : 2020-01-09 , DOI: 10.1016/j.jprot.2020.103646 Simona Arena 1 , Giovanni Renzone 1 , Andrea Scaloni 1
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Chicken egg white is a raw material broadly utilized as additive for the preparation of food and cosmetoceutical products. To describe its molecular properties, various proteomic investigations were performed in the last decade characterizing highly abundant components. No peptidomic counterparts were accomplished so far; scientific literature only reports on the characterization of specific bioactive peptides or preparations from egg white and its hydrolysates, which was performed through dedicated functional assays. In this study, a broad description of the egg white peptidome at 24, 336 and 672 h after laying was achieved using three peptide extraction procedures, which were combined with MALDI-TOF-TOF-MS and nanoLC-ESI-Q-Orbitrap-MS/MS analyses. In the whole, 506 peptides were characterized; they mostly resulted from the physiological degradation of intact proteins following the activity of endoprotease ArgC-, trypsin- and plasmin-like enzymes. Eventual detection of peptide post-translational modifications also provided structural information on parental proteins. When analyzed by bioinformatics and/or compared with literature data, identified peptides allowed recognizing a number of protein fragments associated with different hypothetical biological activities. These results confirmed previous observations regarding functional characteristics of egg white unfractionated preparations or purified molecules, emphasizing the useful application of this raw material in human nutrition and cosmetics. Finally, a comparative label-free peptidomic evaluation of samples stored for different times under refrigeration identified 31 peptides showing significant quantitative changes during storage.
Biological significance
This study provided the largest inventory of peptides described in chicken egg while so far. In addition, it identified a number of protein fragments associated with hypothetical antihypertensive, antioxidant, antiinflammatory, antimicrobial, anticancer, antiviral, antibiofilm, calcium-binding, antidiabetic, antithrombotic, adipogenic differentiating, stimulating/immunostimulating, hormonal, lipid-binding and cell adhesion-affecting activities. These results confirmed previous observations regarding functional characteristics of egg white unfractionated preparations or purified molecules, emphasizing the useful application of this raw material in human nutrition and cosmetics.
中文翻译：
鸡蛋清的多方法肽学分析揭示了新型的假定生物活性分子。
鸡蛋白是广泛用作制备食品和美容产品的添加剂的原料。为了描述其分子特性，在过去十年中进行了各种蛋白质组学研究，鉴定了高度丰富的成分。到目前为止，尚无肽类对应物。科学文献仅报道了通过蛋白蛋白及其水解产物的特定生物活性肽或制剂的表征，这是通过专门的功能分析进行的。在这项研究中，使用三种肽提取方法（与MALDI-TOF-TOF-MS和nanoLC-ESI-Q-Orbitrap-MS结合使用）对产蛋后24、336和672 h的蛋清肽组进行了广泛描述。 / MS分析。总体上，鉴定了506个肽。它们主要是由于内切蛋白酶ArgC-，胰蛋白酶和纤溶酶样酶的活性导致完整蛋白的生理降解。肽翻译后修饰的最终检测也提供了有关亲本蛋白质的结构信息。当通过生物信息学分析和/或与文献数据进行比较时，鉴定出的肽可以识别与不同的假设生物学活性相关的许多蛋白质片段。这些结果证实了以前关于蛋清未分离制剂或纯化分子的功能特性的观察，强调了这种原料在人类营养和化妆品中的有用应用。最后，
生物学意义
迄今为止，这项研究提供了鸡蛋中描述的最大肽段清单。此外，它鉴定了许多与假设的降压，抗氧化剂，抗炎，抗微生物，抗癌，抗病毒，抗生物膜，钙结合，抗糖尿病，抗血栓形成，成脂分化，刺激/免疫刺激，激素，脂质结合和细胞粘附有关的蛋白质片段。影响活动。这些结果证实了以前关于蛋清未分离制剂或纯化分子的功能特性的观察，强调了这种原料在人类营养和化妆品中的有用应用。
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