The egg jelly that encapsulates amphibian eggs is essential for fertilization, but its molecular composition and roles remain largely unknown. We identified a calcium-dependent lectin from the pentraxin superfamily in the egg jelly coat from the South American burrowing frog, Lepidobatrachus laevis. This lectin, jeltraxin, was related to the host-response acute phase serum proteins C-reactive P component (CRP) and serum amyloid P component (SAP). The amino acid sequence of jeltraxin is 44% identical to that of Xenopus laevis CRP, 31-35% identical to those of mammalian CRP and SAP, and 21-27% identical to those of the large fusion pentraxins. Expression of jeltraxin mRNA was restricted to the oviduct, which distinguishes it as the first serum-related pentraxin not expressed in the liver. Purified jeltraxin was previously shown to exist in an oligomeric complex of approximately 250 kDa comprised of self-associating subunits. We have demonstrated by MALDI-TOF that this configuration is due to a decameric complex of 27.7 kDa subunits. Biotinylated jeltraxin bound to the high-molecular mass components of the egg jelly in a calcium-dependent manner with specificity for beta-galactose residues. On the basis of homology modeling, we predict that jeltraxin will coordinate two calcium ions. The function of jeltraxin will likely be related to its calcium-dependent lectin properties.
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http://dx.doi.org/10.1021/bi035314o | DOI Listing |
Int J Biol Macromol
December 2024
School of Science, STEM College, RMIT University, Melbourne, Victoria 3000, Australia. Electronic address:
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View Article and Find Full Text PDFGels
December 2024
Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan.
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View Article and Find Full Text PDFFood Chem
December 2024
Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address:
In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.
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December 2024
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address:
This study investigated the effects of formulation and ultrasound on the processing properties and nutrient digestion of soy protein isolate (SPI)-egg white protein (EWP) emulsion gels. The incorporation of EWP significantly improved the texture properties and freeze-thaw stability through disulfide bonds and homogeneous networks in comparison to SPI emulsion gels. However, swelling ratio of emulsion gels at SPI:EWP ratios of 3:1 and 2:1 decreased due to disruption of SPI network continuity.
View Article and Find Full Text PDFJ Pharm Sci
December 2024
Undergraduate student, Faculty of Pharmacy, Suleyman Demirel University, Isparta, Türkiye.
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