Venoms of the Australian elapid snakes Austrelaps superbus and Pseudechis colletti were analyzed in an electrofocusing column. A. superbus venom, little studied in the past, was found to have a mouse i.p. lethal potency of 0.48 mg/kg and to contain at least four lethal components. Venoms of both species had relatively high direct hemolytic activity for washed rabbit erythrocytes, as contrasted with venoms from 23 other species of snakes that were not hemolytic under the conditions used. Among venoms of the same 25 species, those of A. superbus and P. colletti produced turbidity in diluted egg yolk, those of Bungarus caeruleus and Bungarus multicinctus were quantitatively less active on egg yolk, whereas venoms of the 21 remaining species were negative. The component of the venoms responsible for egg yolk reactivity was partially purified and the preparations obtained were strongly active when tested with diluted egg yolk or with erythrocytes. Thin layer and paper chromatographic studies showed that these preparations possessed phospholipase B activity for phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine and phosphatidylserine, but sphingomyelin was not degraded. The results suggest that hydrolysis of phosphatidylcholine is responsible for both egg yolk reactivity and hemolysis.
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http://dx.doi.org/10.1016/0041-0101(86)90109-1 | DOI Listing |
J Agric Food Chem
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National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
View Article and Find Full Text PDFAnimals (Basel)
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Veterinary Clinic for Reproductive Medicine and Neonatology, Justus-Liebig-University of Giessen, 35392 Giessen, Germany.
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January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
View Article and Find Full Text PDFAnal Bioanal Chem
January 2025
Department of Chemistry - Biomedical Center, Analytical Chemistry and Neurochemistry, Uppsala University, Uppsala, Sweden.
Free fatty acids (FFAs) are important energy sources and significant for energy transport in the body. They also play a crucial role in cellular oxidative stress responses, following cell membrane depolarization, making accurate quantification of FFAs essential. This study presents a novel supercritical fluid chromatography-mass spectrometry (SFC-MS) method using selected ion recording in negative electrospray ionization mode, enabling rapid quantification of 31 FFAs within 6 min without derivatization.
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