Characterization of the major antimicrobial components of the Chilean tinamou (Nothoprocta perdicaria) egg white
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Varon, Orly
issued: 2012-08-14T18:46:17Z
issued: 2012
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: Chilean tinamou (Nothoprocta perdicaria) egg white was characterized and compared to chicken (Gallus gallus) and emu (Dromaius novaehollandiae) egg whites for composition and antimicrobial components. Tinamou and chicken appeared more similar in terms of protein, sialic acid, ash, and iron content than tinamou and emu, even though phylogenetic analysis places tinamous within the ratites. Egg white proteins were separated by anion–exchange Fast Protein Liquid Chromatography, followed by SDS–PAGE. Tinamou ovotransferrin, ovomucoid, and lysozyme C were identified by peptide mass fingerprinting of SDS-PAGE bands. Similar sized ovotransferrins were present in all egg whites species, however higher quantities were observed for ratites. It is possible that ovotransferrin has an essential antimicrobial function and therefore its presence is conserved among distinct species. The antimicrobial activity of tinamou and chicken ovotransferrins against two food related pathogens, Escherichia coli O157:H7 and Staphylococcus aureus COL was bicarbonate, concentration, and avian species dependent, as evaluated by turbidly and viability assays. Native ovotransferrins were the most effective against E. coli O157:H7, followed by apo and holo forms. Native ovotransferrins exhibited a significant bactericidal activity at a concentration of 10 mg/ml with bicarbonate. In the presence of bicarbonate, chicken apo and holo ovotransferrins were more bacteriostatic than tinamou ovotransferrins. Additionally, there was no significant difference in the antimicrobial activity of apo and holo ovotransferrins applied at 5 and 10 mg/ml. Holo ovotransferrins exhibited moderate antimicrobial activity, only in the presence of bicarbonate; therefore it is possible that bicarbonate contributes to the antimicrobial activity of ovotransferrin by a mechanism other than a bridging ligand between ovotransferrin and iron. Native chicken and tinamou ovotransferrins at 10 mg/ml were bactericidal against S. aureus …
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/42932
note: CHARACTERIZATION OF THE MAJOR ANTIMICROBIAL COMPONENTS OF THE CHILEAN TINAMOU (NOTHOPROCTA PERDICARIA) EGG WHITE by Orly Varon A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in The Faculty of Graduate Studies (Food Science) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) August 2012 © Orly Varon, 2012 ii ABSTRACT Chilean tinamou (Nothoprocta perdicaria) egg white was characterized and compared to chicken (Gallus gallus) and emu (Dromaius novaehollandiae) egg whites for composition and antimicrobial components. Tinamou and chicken appeared more similar in terms of protein, sialic acid, ash, and iron content than tinamou and emu, even though phylogenetic analysis places tinamous within the ratites. Egg white proteins were separated by anion–exchange Fast Protein Liquid Chromatography, followed by SDS–PAGE. Tinamou ovotransferrin, ovomucoid, and lysozyme C were identified by peptide mass fingerprinting of SDS-PAGE bands. Similar sized ovotransferrins were present in all egg whites species, however higher quantities were observed for ratites. It is possible that ovotransferrin has an essential antimicrobial function and therefore its presence is conserved among distinct species. The antimicrobial activity of tinamou and chicken ovotransferrins against two food related pathogens, Escherichia coli O157:H7 and Staphylococcus aureus COL was bicarbonate, concentration, and avian species dependent, as evaluated by turbidly and viability assays. Native ovotransferrins were the most effective against E. coli O157:H7, followed by apo and holo forms. Native ovotransferrins exhibited a significant bactericidal activity at a concentration of 10 mg/ml with bicarbonate. In the presence of bicarbonate, chicken apo and holo ovotransferrins were more bacteriostatic than tinamou ovotransferrins. Additionally, there was no significant difference in the antimicrobial activity of apo and holo ovotransferrins applied at 5 and 10 mg/ml. Holo o…
has type: Thesis/Dissertation
date issued: 2012-11
is shown at: 10.14288/1.0072989
language: eng
degree discipline: Food Science
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
type: Text
identifier URI: http://hdl.handle.net/2429/42932