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Primary Structure of Potential Allergenic Proteins in Emu (Dromaius Novaehollandiae) Egg White

Primary Structure of Potential Allergenic Proteins in Emu (Dromaius Novaehollandiae) Egg White

Kenji Maehashi, Mami Matano, Tomohiro Irisawa, Masataka Uchino, Yasuharu Itagaki, Katsumi Takano, Yutaka Kashiwagi, Toshihiro Watanabe

J Agric Food Chem. 2010 Dec 8;58(23):12530-6.

PMID: 21058653

Abstract:

The emu (Dromaius novaehollandiae) egg is considered promising as an alternative egg product. To obtain basic biochemical information on emu egg white, the major protein compositions in emu and chicken egg whites and the primary structures of potential allergenic proteins were compared. The dominant protein in emu egg white was ovotransferrin (OVT), followed by ovalbumin (OVA) and TENP protein. The OVA and ovomucoid (OVM) levels in emu egg white were estimated as significantly lower than those in chicken egg white by Western blotting and enzyme-linked immunosorbent assays using anti-chicken OVA or OVM antibodies. Lysozyme and its enzymatic activity were not detected in emu egg white. OVT, OVA, and OVM genes were also cloned, and their nucleotide and amino acid sequences were determined. The protein sequences of OVT, OVA, and OVM from emu showed lower similarities to those of chicken than other avian species, such as quail and turkey. These results emphasize the low allergenicity of emu egg white and its potential as an alternative to chicken egg white.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP9035818-A	Trypsin inhibitor from chicken egg white		9035-81-8	Price

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