포스비틴
Phosvitin포스비틴은 자연에서 발견되는 가장 인산화 단백질로 알려진 계란(일반적으로 암탉의 알) 노른자[1][2] 인산단백질 중 하나이다.[3][4][5]포스비틴 고립은 1949년 메참과 올콧에 의해 처음 설명되었다.[3][6]최근 포스비틴의 흐트러진 이차 구조가 아파타이트와 같은 생체모방 뼈의 핵화와 성장을 조정한다는 것이 밝혀졌다.[7]
참조
- ^ Joubert, F. J.; Cook, W. H. (1958). "Preparation And Characterization Of Phosvitin From Hen Egg Yolk". Canadian Journal of Biochemistry and Physiology. 36 (4): 399–408. doi:10.1139/o58-045. PMID 13511246.
- ^ Clark, Richard C. (1980). "Relative and total abundance of constituent phosphoproteins from hen phosvitin in egg yolk". International Journal of Biochemistry. 12 (4): 651–653. doi:10.1016/0020-711x(80)90021-x. PMID 7428998.
- ^ a b Samaraweera, Himali (Sep 2011). "Egg Yolk Phosvitin and Functional Phosphopeptides—Review". Journal of Food Science. 76 (7): R143–R150. doi:10.1111/j.1750-3841.2011.02291.x. PMID 21806612.
- ^ Taborsky, George (1963). "Interaction Between Phosvitin and Iron and Its Effect on a Rearrangement of Phosvitin Structure". Biochemistry. 2 (2): 266–271. doi:10.1021/bi00902a010. PMID 13980103.
- ^ Jung, Samooel; et al. (Dec 2012). "The functional property of egg yolk phosvitin as a melanogenesis inhibitor". Food Chemistry. 135 (3): 993–998. doi:10.1016/j.foodchem.2012.05.113. PMID 22953815.
- ^ Allerton, Samuel E.; Perlmank, Gertrude E. (Oct 1965). "Chemical Characterization of the Phosphoprotein Phosvitin". The Journal of Biological Chemistry. 240 (10): 3892–3898. PMID 5891575.
- ^ Sarem, Melika; Lüdeke, Steffen; Thomann, Ralf; Salavei, Pavel; Zou, Zhaoyong; Habraken, Wouter; Masic, Admir; Shastri, V. Prasad (2017-07-17). "Disordered Conformation with Low Pii Helix in Phosphoproteins Orchestrates Biomimetic Apatite Formation". Advanced Materials. 29 (35): 1701629. doi:10.1002/adma.201701629. ISSN 0935-9648. PMID 28714191.
추가 읽기
- SI, Ishikawa; et al. (Aug 2007). "Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in rats". Journal of Food Science. 72 (6): S412–S419. doi:10.1111/j.1750-3841.2007.00417.x. PMID 17995699.
- Mecham, Dale K.; Olcott, Harold S. (1949). "Phosvitin, the principal phosphoprotein of egg yolk". Journal of the American Chemical Society. 71 (11): 3670–3679. doi:10.1021/ja01179a028.
- Ko, K. Y.; et al. (2011). "A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts" (PDF). Poultry Science. 90 (5): 1096–1104. doi:10.3382/ps.2010-01138. PMID 21489960.
- Huopalahti, Rainer; et al. Bioactive Egg Compounds. Springer.
- Anton, Marc; Castellani, Oscar; Guérin-Dubiard, Catherine (2007). Phosvitin. Springer Berlin Heidelberg. pp. 17–24. doi:10.1007/978-3-540-37885-3_4. ISBN 9783540378839.
