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The relationships between molecular structure and various food-physiological.functions of egg white ovomucin : analysis and application

蛋清卵粘蛋白分子结构与多种食品生理功能的关系：分析与应用

基本信息

批准号：
12660243
负责人：
KENII Watanabe
金额：
$ 0.38万
依托单位：
Tokyo University of Agriculture (2001)Gifu University (2000)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2001
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12660243/
关键词：
egg white protein ovomucin hypocholesterolemic action antitumor activity

项目摘要

Egg white ovomucin (OVM) is a fibriform and highly viscous macromolecular glco-protein. It consists of α-and β-subunits. The molecular characteristics and food physiological function of OVM are not yet understood. A majar, goal of OVM research in this siudy is to determine its molecular structure and to analyze the function as a food-physiologically active substances.The primary amino acid sequences of both cDNA encoding their subunits. The 2087 amino acid residues in full lengh of α-subunit were represented, and noted to have higher homology, with human intestinal mucin, MUC2.On the other hand, the amino acid sequence of β-subunit were partially represented.The experiment was designed to evaluate the effect of casein or OVM on cholesterol metabolism in rats. Serum total cholesterol was significantly lower in rats fed OVM than in those fed casein. OVM may also inhibit the reabsorption of bile acids. in the ilpum thus lowering the serum cholesterol level.The antitumor activities of OVM, and its 7OkDa, 120kDa, and 220kDa fragments were examined under the cultured tumor cells and grafted tumor systems. OVM and its fragments exerted direct cytotoxicity on tumor cells with necrotxc changes and an indirect cytotoxic effect via the host's immune system. It was demonstrated that the angiogenesis(the formation of new capillary blood vessels) in the tumor tissues was inhibited.From these results, the relationships between the whole or partial characteristic molecular structure and food-physiological functions were discussed.

卵清白色粘蛋白（OVM）是一种纤维状、高粘性的大分子糖蛋白。它由α-和β-亚基组成。OVM的分子特征和食品生理功能尚不清楚。本研究的主要目的是确定OVM的分子结构和分析其作为食品生理活性物质的功能。α亚基全长2087个氨基酸，与人肠粘蛋白MUC 2同源性较高，β亚基部分氨基酸序列与人肠粘蛋白MUC 2同源性较低。血清总胆固醇显着降低大鼠喂养OVM比那些喂养酪蛋白。OVM也可抑制胆汁酸的重吸收。OVM及其70 kDa、120 kDa和220 kDa片段在体外培养肿瘤细胞和移植瘤系统中的抗肿瘤活性。OVM及其片段对肿瘤细胞具有直接的细胞毒作用，并通过宿主的免疫系统产生间接的细胞毒作用。结果表明，该化合物对肿瘤组织中的血管生成有抑制作用，并由此讨论了该化合物的全部或部分特征分子结构与食品生理功能的关系。