High Internal Phase Pickering Emulsions Stabilized by Egg Yolk Low Density Lipoprotein for Delivery of Curcumin

2022 ◽  
pp. 112334
Author(s):  
Zhenshun Li ◽  
Yi Wang ◽  
Yangchao Luo
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Pickering Emulsions ◽  
Internal Phase

Characterization of glycopeptides derived from the low-density lipoprotein of hen's egg yolk

1968 ◽  
Vol 46 (8) ◽  
pp. 983-988 ◽  
Author(s):  
J. Z. Augustyniak ◽  
W. G. Martin
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Amide Nitrogen ◽  
Acetylneuraminic Acid ◽  
Hen’S Egg ◽  
Terminal Amino ◽  
Protein Moiety

Two glycopeptides (A and B) were isolated from pronase-digested vitellenin, the protein moiety of the low-density lipoprotein of hen's egg yolk. Aspartic acid was the only N-terminal amino acid of both glycopeptides but only A contained N-acetylneuraminic acid. A contained 55% hexose (mannose), 14% hexosamine, 12% N-acetylneuraminic acid, 0.71% amide nitrogen, and its molecular weight was 2.3 × 103. The corresponding values for B were 64, 17, 0.0, 0.75, and 2.0 × 103. Chemical analyses showed that B (and probably A) occurs in vitellenin with the heteropolysaccharide group bound N-glycosidically via the β-amide group of an asparaginyl residue. The indicated structure is R∙(NH)Asp∙Thr∙Ser∙(Ala, Gly, Val)∙Ile, where R, the heteropolysaccharide group, contains 2 hexosamine and 8 hexose residues.

scholarly journals Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk

2018 ◽  
Vol 97 (6) ◽  
pp. 2230-2238 ◽  
Author(s):  
N. Wang ◽  
Q. Xu ◽  
Y. Liu ◽  
Y. Jin ◽  
P.W. Harlina ◽  
...  
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Highly Efficient ◽  
Extraction And Purification ◽  
Efficient Extraction ◽  
Hen Egg Yolk ◽  
Hen Egg

INTERACTIONS OF CHLOROFORM WITH α- AND β-LIPOVITELLIN AND OTHER EGG YOLK CONSTITUENTS

1963 ◽  
Vol 41 (2) ◽  
pp. 389-395 ◽  
Author(s):  
R. W. Burley
Keyword(s):  
Aqueous Solutions ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Threshold Concentration ◽  
Low Density ◽  
Aqueous Buffer ◽  
Buffer Solutions

The absorption of chloroform by α- and β-lipovitellin from chloroform-saturated aqueous buffer solutions has been measured quantitatively. Absorption is rapid and reaches equilibrium values of 13 and 22% of the dry weights of α- and β-lipovitellin respectively. Ultracentrifugal examination of these lipovitellin solutions shows that chloroform absorption produces a heavier fraction that is not homogeneous and probably consists of aggregates. There appears to be a threshold concentration of chloroform in the aqueous solutions below which none is absorbed by the lipovitellins. Similar, but less extensive, experiments with the low-density lipoprotein of yolk and yolk lecithin have shown that they also absorb chloroform under the same conditions.

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