Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis. / Mann, K.; Olsen, J. V.; MaĉEk, B.; Gnad, F.; Mann, M.

In: World's Poultry Science Journal, Vol. 64, No. 2, 06.2008, p. 209-218.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Mann, K, Olsen, JV, MaĉEk, B, Gnad, F & Mann, M 2008, 'Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis', World's Poultry Science Journal, vol. 64, no. 2, pp. 209-218. https://doi.org/10.1017/S0043933907001808

APA

Mann, K., Olsen, J. V., MaĉEk, B., Gnad, F., & Mann, M. (2008). Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis. World's Poultry Science Journal, 64(2), 209-218. https://doi.org/10.1017/S0043933907001808

Vancouver

Mann K, Olsen JV, MaĉEk B, Gnad F, Mann M. Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis. World's Poultry Science Journal. 2008 Jun;64(2):209-218. https://doi.org/10.1017/S0043933907001808

Author

Mann, K. ; Olsen, J. V. ; MaĉEk, B. ; Gnad, F. ; Mann, M. / Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis. In: World's Poultry Science Journal. 2008 ; Vol. 64, No. 2. pp. 209-218.

Bibtex

@article{e76617b0b38f4fb89c29e9e3401d1d91,
title = "Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis",
abstract = "The chicken egg and foods containing egg components are an important part of human nutrition. Furthermore, eggs are a potential source of bioactive molecules and a potential delivery system for therapeutic proteins, explaining the continuing scientific interest in eggs and their components. Using mass spectrometry-based high-throughput proteomic techniques, 119 proteins in egg yolk, 78 proteins in egg white, and 528 proteins in the decalcified eggshell organic matrix have recently been identified. Most of these proteins were identified in their respective egg compartment for the first time. Some of these proteins were already known from chicken tissues or other egg compartments, but many were novel. In the eggshell soluble matrix 39 phosphoproteins containing more than 150 different phosphorylation sites were identified. Twenty-two of the identified phosphoproteins had not been recognized as phosphoproteins previously.",
keywords = "Chicken egg, Egg white, Egg yolk, Eggshell, Proteomics",
author = "K. Mann and Olsen, {J. V.} and B. MaĉEk and F. Gnad and M. Mann",
year = "2008",
month = jun,
doi = "10.1017/S0043933907001808",
language = "English",
volume = "64",
pages = "209--218",
journal = "World's Poultry Science Journal",
issn = "0043-9339",
publisher = "Cambridge University Press",
number = "2",

}

RIS

TY - JOUR

T1 - Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis

AU - Mann, K.

AU - Olsen, J. V.

AU - MaĉEk, B.

AU - Gnad, F.

AU - Mann, M.

PY - 2008/6

Y1 - 2008/6

N2 - The chicken egg and foods containing egg components are an important part of human nutrition. Furthermore, eggs are a potential source of bioactive molecules and a potential delivery system for therapeutic proteins, explaining the continuing scientific interest in eggs and their components. Using mass spectrometry-based high-throughput proteomic techniques, 119 proteins in egg yolk, 78 proteins in egg white, and 528 proteins in the decalcified eggshell organic matrix have recently been identified. Most of these proteins were identified in their respective egg compartment for the first time. Some of these proteins were already known from chicken tissues or other egg compartments, but many were novel. In the eggshell soluble matrix 39 phosphoproteins containing more than 150 different phosphorylation sites were identified. Twenty-two of the identified phosphoproteins had not been recognized as phosphoproteins previously.

AB - The chicken egg and foods containing egg components are an important part of human nutrition. Furthermore, eggs are a potential source of bioactive molecules and a potential delivery system for therapeutic proteins, explaining the continuing scientific interest in eggs and their components. Using mass spectrometry-based high-throughput proteomic techniques, 119 proteins in egg yolk, 78 proteins in egg white, and 528 proteins in the decalcified eggshell organic matrix have recently been identified. Most of these proteins were identified in their respective egg compartment for the first time. Some of these proteins were already known from chicken tissues or other egg compartments, but many were novel. In the eggshell soluble matrix 39 phosphoproteins containing more than 150 different phosphorylation sites were identified. Twenty-two of the identified phosphoproteins had not been recognized as phosphoproteins previously.

KW - Chicken egg

KW - Egg white

KW - Egg yolk

KW - Eggshell

KW - Proteomics

UR - http://www.scopus.com/inward/record.url?scp=45549093572&partnerID=8YFLogxK

U2 - 10.1017/S0043933907001808

DO - 10.1017/S0043933907001808

M3 - Journal article

AN - SCOPUS:45549093572

VL - 64

SP - 209

EP - 218

JO - World's Poultry Science Journal

JF - World's Poultry Science Journal

SN - 0043-9339

IS - 2

ER -

ID: 141332518