Mutual solubility of the lipid components of egg yolk low-density lipoprotein

1968 ◽  
Vol 46 (8) ◽  
pp. 979-982 ◽  
Author(s):  
Henry Schneider ◽  
Neil H. Tattrie
Keyword(s):  
Physicochemical Properties ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Spatial Arrangement ◽  
Mutual Solubility ◽  
Low Density ◽  
Partitioning Behavior ◽  
Pure Triglyceride ◽  
Lipid Components

Several aspects of the mutual solubility of the lipid components of the low-density lipoprotein of egg yolk have been investigated. The phospholipids were slightly soluble in the anhydrous triglycerides but became completely insoluble when water was present. Cholesterol showed a preference for the phospholipid phase both in the presence and absence of water. This partitioning behavior was taken to support the postulates that (i) the physicochemical properties of the lipids and their interactions with water may play a major role in controlling their spatial arrangement in the native lipoprotein, and (ii) the native lipoprotein contains a nucleus of almost pure triglyceride devoid of phospholipids which is surrounded by phospholipids and cholesterol.

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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