Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
Int J Biol Macromol. 2020 May 15;151:19-26. doi: 10.1016/j.ijbiomac.2020.02.038. Epub 2020 Feb 6.
Egg yolk contains multifunctional glycoproteins, which modulate embryogenesis and indicate species-specific adaptation. Here, we conducted an N-glycoproteomic study of duck egg yolk (DEY) and identified 359 N-glycosites corresponding to 113 glycoproteins. The comparison of DEY N-glycoproteins with those of chicken egg yolk (CEY) revealed a higher N-glycosylation level in DEY proteins, suggesting a biological adaption to meet the requirements for embryo development by modulating protein structure and binding ability, including immune response and ligand transport. This variation may be correlated to the strong resistance to the influenza virus disease of duck. A large set of corresponding glycoproteins between DEY and CEY were detected with similar molecular functions, which suggested a relatively lower evolution speed of avian egg yolk proteins than that of egg white proteins.
蛋黄含有多功能糖蛋白，这些糖蛋白调节胚胎发生并指示物种特异性适应。在这里，我们对鸭蛋（DEY）进行了 N-糖组学研究，鉴定了 113 种糖蛋白对应的 359 个 N-糖基化位点。DEY N-糖蛋白与鸡卵黄（CEY）的比较表明，DEY 蛋白的 N-糖基化水平更高，这表明通过调节蛋白质结构和结合能力（包括免疫反应和配体运输）来适应胚胎发育的需要。这种变化可能与鸭对流感病毒病的强抵抗力有关。在 DEY 和 CEY 之间检测到大量具有相似分子功能的对应糖蛋白，这表明与蛋清蛋白相比，禽类卵黄蛋白的进化速度相对较低。
