Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins.,Journal of Food Biochemistry

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Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-29 , DOI: 10.1111/jfbc.13367
Rida Arshad ₁ , Yaqi Meng ₁ , Ning Qiu ₁ , Haohao Sun ₁ , Russell Keast ₂ , Abdur Rehman ₃

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Phosphorylation of proteins is one of the most important and pleiotropic modifications. It plays a vital role in controlling protein functions. However, the phosphoproteome of duck egg white (DEW) has not been studied yet. To investigate the role of phosphorylation on DEW proteins, a detailed phosphoproteome analysis of DEW was performed using an immobilized metal affinity chromatography enrichment strategy. A total of 92 phosphosites representing 36 phosphoproteins were identified. [S‐x‐E] and [T‐x‐E] were found to be the most overrepresented motifs in DEW. The identified phosphoproteins in DEW were mainly involved in the binding, transport activity, biological regulation, and metabolic processes. Gene ontology analysis was used to elucidate the biological functions of DEW phosphoproteins and compare them with those of chicken egg white (CEW), which showed the differences mostly involved molecular functions and biological processes.

中文翻译：

鸭蛋清的磷酸化蛋白质组学分析以及对已鉴定磷酸化蛋白的生物学功能的深入了解。

蛋白质的磷酸化是最重要且多效性的修饰之一。它在控制蛋白质功能方面起着至关重要的作用。然而，鸭蛋清（DEW）的磷酸化蛋白质组尚未被研究。为了研究磷酸化对 DEW 蛋白的作用，使用固定化金属亲和层析富集策略对 DEW 进行了详细的磷酸化蛋白质组分析。总共鉴定出 92 个磷酸位点，代表 36 种磷蛋白。 [S-x-E] 和 [T-x-E] 被发现是 DEW 中最常见的基序。 DEW 中鉴定的磷蛋白主要涉及结合、转运活性、生物调节和代谢过程。采用基因本体分析阐明DEW磷蛋白的生物学功能，并将其与鸡蛋清（CEW）的磷蛋白进行比较，发现差异主要涉及分子功能和生物学过程。

更新日期：2020-07-29

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