Sarantidi Eleana, Ainatzoglou Alexandra, Papadimitriou Christine, Stamoula Eleni, Maghiorou Katerina, Miflidi Argyro, Trichopoulou Antonia, Mountzouris Konstantinos C, Anagnostopoulos Athanasios K
Department of Biotechnology, Center of Systems Biology, Biomedical Research Foundation of the Academy of Athens, 11527 Athens, Greece.
Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece.
Foods. 2023 Sep 18;12(18):3470. doi: 10.3390/foods12183470.
(1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles. Despite the egg white and yolk protein's undisputed value, research to unravel their full proteome content and its properties is still ongoing. We aimed to exhaustively analyze the proteome of egg white and yolk by applying intrinsic proteomics and bioinformatics approaches in order to unravel the full protein potential of this landmark food. (2) Methods: A total of 45 freshly laid, unfertilized, chicken eggs were subjected to nanoLC-MS/MS Orbitrap analysis following a peptide pre-fractionation step. A comprehensive bioinformatics processing step was undertaken towards elucidating potential activities and roles of identified molecules. In parallel, the literature was mined concerning all reported egg white and yolk protein identifications. (3) Results: Our analysis revealed 371 and 428 new proteins, reported for the first time to be present in the egg white and yolk, respectively. From the bioactivity standpoint, egg white and yolk proteins showed high enrichment for antioxidant and anti-inflammatory processes, while exerting high relevance for the apoptosis and focal adhesion pathways. (4) Conclusions: Egg white and yolk proteins exert diverse and multifaceted properties. A total of 799 proteins were reported for the first time as being part of the egg and yolk. Our novel protein data enriched those already published in the literature and the first ever chicken egg white and yolk Protein Atlas, comprising 1392 protein entries, was generated. This dataset will provide a cornerstone reference for future studies involving egg proteins.
(1) 背景：鸡蛋是一种具有重大农学意义的动物产品。蛋清和蛋黄构成了对人类而言消化率高且氨基酸谱平衡良好的优质蛋白质来源。尽管蛋清和蛋黄蛋白的价值无可争议，但揭示其完整蛋白质组含量及其特性的研究仍在进行中。我们旨在通过应用内在蛋白质组学和生物信息学方法来详尽分析蛋清和蛋黄的蛋白质组，以揭示这种标志性食物的全部蛋白质潜力。(2) 方法：在进行肽预分级步骤后，对总共45枚刚产下的未受精鸡蛋进行纳升液相色谱-串联质谱仪（nanoLC-MS/MS）轨道阱分析。采取了全面的生物信息学处理步骤以阐明已鉴定分子的潜在活性和作用。同时，对所有已报道的蛋清和蛋黄蛋白鉴定相关文献进行了挖掘。(3) 结果：我们的分析分别首次发现了371种和428种存在于蛋清和蛋黄中的新蛋白质。从生物活性角度来看，蛋清和蛋黄蛋白在抗氧化和抗炎过程中高度富集，同时在细胞凋亡和粘着斑途径中具有高度相关性。(4) 结论：蛋清和蛋黄蛋白具有多样且多方面的特性。总共799种蛋白质首次被报道为鸡蛋和蛋黄的组成部分。我们的新蛋白质数据丰富了文献中已发表的数据，并生成了有史以来第一个包含1392个蛋白质条目的鸡蛋蛋清和蛋黄蛋白质图谱。该数据集将为未来涉及鸡蛋蛋白的研究提供基石性参考。
