Effect of selenium supplement on proteome of chicken egg white and yolk
2014
Gabriella Gulyás | Levente Czeglédi | József Prokisch | Éva Csősz | Zoltán Szabó | Tamás Janáky | András Jávor
The aim of this study was to investigate the differences in the proteome profiles of egg yolk and white between control and selenium treated group using two dimensional-difference in gel electrophoresis (2D-DIGE) and liquid chromatography-mass spectrometry (LC-MS). 7 and 4 spots showed different expression levels (p<0.05) between groups in egg yolk and white, respectively. Identified proteins were vitellogenin-1,-2,-3 and apolipoprotein B in egg yolk and ovoglobulin G2, clusterin and ovalbumin-related protein X in egg white. Our results demonstrate usefulness of proteomic tools identification of proteins associated to selenium supplement.
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