Maehashi Kenji, Matano Mami, Irisawa Tomohiro, Uchino Masataka, Itagaki Yasuharu, Takano Katsumi, Kashiwagi Yutaka, Watanabe Toshihiro
Department of Fermentation Science.
J Agric Food Chem. 2010 Dec 8;58(23):12530-6. doi: 10.1021/jf103239v. Epub 2010 Nov 8.
The emu (Dromaius novaehollandiae) egg is considered promising as an alternative egg product. To obtain basic biochemical information on emu egg white, the major protein compositions in emu and chicken egg whites and the primary structures of potential allergenic proteins were compared. The dominant protein in emu egg white was ovotransferrin (OVT), followed by ovalbumin (OVA) and TENP protein. The OVA and ovomucoid (OVM) levels in emu egg white were estimated as significantly lower than those in chicken egg white by Western blotting and enzyme-linked immunosorbent assays using anti-chicken OVA or OVM antibodies. Lysozyme and its enzymatic activity were not detected in emu egg white. OVT, OVA, and OVM genes were also cloned, and their nucleotide and amino acid sequences were determined. The protein sequences of OVT, OVA, and OVM from emu showed lower similarities to those of chicken than other avian species, such as quail and turkey. These results emphasize the low allergenicity of emu egg white and its potential as an alternative to chicken egg white.
鸸鹋（Dromaius novaehollandiae）蛋被认为是一种很有前景的替代蛋类产品。为了获取鸸鹋蛋清的基本生化信息，对鸸鹋和鸡的蛋清中的主要蛋白质组成以及潜在过敏原蛋白的一级结构进行了比较。鸸鹋蛋清中的主要蛋白质是卵转铁蛋白（OVT），其次是卵清蛋白（OVA）和TENP蛋白。通过使用抗鸡OVA或OVM抗体的蛋白质印迹法和酶联免疫吸附测定法估计，鸸鹋蛋清中的OVA和卵类粘蛋白（OVM）水平明显低于鸡的蛋清。在鸸鹋蛋清中未检测到溶菌酶及其酶活性。还克隆了OVT、OVA和OVM基因，并确定了它们的核苷酸和氨基酸序列。与鹌鹑和火鸡等其他鸟类相比，鸸鹋的OVT、OVA和OVM的蛋白质序列与鸡的相似性较低。这些结果强调了鸸鹋蛋清的低致敏性及其作为鸡蛋白替代品的潜力。
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