title: Tandem ion exchange fractionation of chicken egg white reveals the presence of proliferative bioactivity.
abstract: Chicken eggs are recognized for their versatility as a food product and as a model for research in biology and medicine. This study investigated the egg white as a source of bioactive compounds. Egg white was fractionated using tandem ion exchange chromatography (SAX and SCX), and seven fractions were assessed for any associated bioactivity. Four fractions at various protein concentrations were shown to contain proliferative bioactivity that exceeded the FBS control. The most potent fraction (6) was used in an in vitro wound closure assay to demonstrate a positive influence on cell migration and restored scratch wounds more rapidly than the control. LC-MS/MS identified 33 proteins in fraction 6 of egg white, most of which play important roles in cell growth and development, signaling, motility, and proliferation. These candidate bioactives suggest that the egg white contains essential compounds that contribute to the growth of an embryo prior to fertilization.
authors.affiliation: Department of Chemistry and Biomolecular Sciences and ‡Australian Proteome Analysis Facility (APAF), Research Park Drive, Macquarie University , Sydney, 2109 NSW, Australia.
authors.forename: Albert
authors.initials: A
authors.lastname: Lee
authors.forename: Mark P
authors.initials: MP
authors.lastname: Molloy
authors.forename: Mark S
authors.initials: MS
authors.lastname: Baker
authors.forename: Amit
authors.initials: A
authors.lastname: Kapur
mesh_terms: D000818:Animals; D049109:Cell Proliferation / Q000187:drug effects*; D005591:Chemical Fractionation; D002645:Chickens; D002852:Chromatography, Ion Exchange; D002853:Chromatography, Liquid; D004527:Egg Proteins / Q000737:chemistry*; D004529:Egg White / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel; D007474:Ion Exchange; D051379:Mice; D041701:Swiss 3T3 Cells; D053719:Tandem Mass Spectrometry; D058106:Wound Closure Techniques
chemical_list: D004527:Egg Proteins