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Selenium distribution in egg white proteins

K Jacobs1, L Shen, H Benemariya

  • 1Department of Pharmaceutical Science, University of Antwerp UIA, Wilrijk, Belgium.

Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|March 1, 1993
PubMed
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This study characterized selenium distribution in egg white proteins. Ovalbumin-1 and -2 contained 56% of total selenium, while flavoprotein was the richest selenium-binding protein.

Area of Science:

  • Biochemistry
  • Food Science
  • Analytical Chemistry

Background:

  • Selenium is an essential trace element with diverse biological roles.
  • Understanding selenium distribution in food sources like eggs is crucial for nutritional studies.
  • Egg white is a significant protein source, but its selenium binding characteristics are not fully elucidated.

Purpose of the Study:

  • To characterize the distribution and binding of selenium within egg white proteins.
  • To identify specific egg white proteins associated with selenium.
  • To quantify selenium levels in different purified egg white protein fractions.

Main Methods:

  • Proteins in egg white were separated using ion-exchange chromatography and fast protein liquid chromatography (FPLC).

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  • Selenium content in separated fractions was determined by flow injection atomic absorption spectrometry (FIAS).
  • Protein identification and purity were assessed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE).

    • Main Results:

    • Nine distinct egg white proteins were identified after purification.
    • Ovalbumin-1 and -2, the primary egg white proteins, were associated with 56% of the total selenium content (approx. 500 ng/g).
    • Flavoprotein exhibited the highest selenium concentration (1800 ng/g), with other proteins (lysozyme, conalbumin, globulins, ovomucoid) ranging from 359 to 1094 ng/g.

    Conclusions:

    • Selenium in egg white is primarily associated with specific proteins, notably ovalbumin.
    • Flavoprotein represents a highly concentrated selenium-binding protein within egg white.
    • These findings provide detailed insights into selenium's molecular distribution in a common food protein source.