Mine Yoshinori, Oberle Cedric, Kassaify Zeina
Department of Food Science, University of Guelph, Ontario N1G2W1, Canada.
J Agric Food Chem. 2003 Jan 1;51(1):249-53. doi: 10.1021/jf020597x.
This study focused on the role of eggshell matrix proteins as a function of potential natural antimicrobial defenses of avian eggs. The electrophoretic profile of SDS-PAGE showed that the soluble eggshell matrix proteins had three major bands of 15 000, 36 000, and 66 000 and several minor bands comprising 17 000, 25 000, 30 000, and 75 000, while insoluble matrix proteins were consisting of various bands comprising at least 16 distinct migration bands between 10 000 and 200 000. Three bacteria species, Pseudomonas aureginosa, Bacillus cereus, and Staphylococcus aureus, were found to be inhibited in the presence of soluble eggshell matrix proteins (100 microg/mL). On the other hand, Escherichia coli and Salmonella enteritidis were weakly inhibited at only an early stage of incubation time (up to 4 h). Scanning electron microscopy revealed that eggshell matrix proteins might interact and disrupt the membrane integrity of bacteria. The present study clearly indicated that avian eggshell matrix proteins possess a potential of novel antimicrobial defensin mechanism.
本研究聚焦于蛋壳基质蛋白在禽蛋潜在天然抗菌防御功能中的作用。SDS - PAGE电泳图谱显示,可溶性蛋壳基质蛋白有三条主要条带,分子量分别为15000、36000和66000,还有几条次要条带,分子量分别为17000、25000、30000和75000,而不溶性基质蛋白由至少16条不同迁移条带组成,分子量在10000至200000之间。发现三种细菌,即铜绿假单胞菌、蜡样芽孢杆菌和金黄色葡萄球菌,在存在可溶性蛋壳基质蛋白(100微克/毫升)的情况下受到抑制。另一方面,大肠杆菌和肠炎沙门氏菌仅在培养早期(长达4小时)受到微弱抑制。扫描电子显微镜显示,蛋壳基质蛋白可能与细菌相互作用并破坏其膜完整性。本研究清楚地表明,禽蛋壳基质蛋白具有新型抗菌防御素机制的潜力。