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Phosvitin is one of the egg (commonly hen's egg) yolk phosphoproteins known for being the most phosphorylated protein found in nature. Phosvitin isolation was first described by Mecham and Olcott in the year 1949. Recently it has been shown that phosvitin orchestrates nucleation and growth of biomimetic bone like apatite.

Structure

As the most phosphorylated natural protein, phosvitin contains 123 phosphoserine residues accounting for 56.7% of its total 217 amino acid residues. The structure of phosvitin at large consists of 4-12 base pair stretches of serines, interspersed with amino acid residues lysine (6.9%), histidine (6.0%), and arginine (5.1%), among others in smaller quantities. Phosvitin’s structure (right) is adapted from the protein vitellogenin (Gene: VTG2; Uniprot: P02845; residues 1-1850) generated by AlphaFold, where all the possible phosphorylated serine residues are highlighted in red. Phosvitin is one of four proteins cleaved from vitellogenin and is unstructured at neutral pH. Despite phosvitin only accounting for 16% of total proteins in egg yolk, it alone accounts for 60% of the total yolk phosphoproteins as well as 90% of the total yolk phosphorus.

Function

Due to phosvitin’s polyanionic activity, the protein performs functionalities such as metal chelation, emulsification, and nutrition sequestration for a growing embryo. Additionally, in recent research it has been shown that the disordered secondary structure of phosvitin orchestrates nucleation and growth of biomimetic bone like apatite.

References

1. Joubert, F. J.; Cook, W. H. (1958). "Preparation And Characterization Of Phosvitin From Hen Egg Yolk". Canadian Journal of Biochemistry and Physiology. 36 (4): 399–408. doi:10.1139/o58-045. PMID 13511246.
2. Clark, Richard C. (1980). "Relative and total abundance of constituent phosphoproteins from hen phosvitin in egg yolk". International Journal of Biochemistry. 12 (4): 651–653. doi:10.1016/0020-711x(80)90021-x. PMID 7428998.
3. ^ Samaraweera, Himali (Sep 2011). "Egg Yolk Phosvitin and Functional Phosphopeptides—Review". Journal of Food Science. 76 (7): R143 – R150. doi:10.1111/j.1750-3841.2011.02291.x. PMID 21806612.
4. Taborsky, George (1963). "Interaction Between Phosvitin and Iron and Its Effect on a Rearrangement of Phosvitin Structure". Biochemistry. 2 (2): 266–271. doi:10.1021/bi00902a010. PMID 13980103.
5. Jung, Samooel; et al. (Dec 2012). "The functional property of egg yolk phosvitin as a melanogenesis inhibitor". Food Chemistry. 135 (3): 993–998. doi:10.1016/j.foodchem.2012.05.113. PMID 22953815.
6. Allerton, Samuel E.; Perlmank, Gertrude E. (Oct 1965). "Chemical Characterization of the Phosphoprotein Phosvitin". The Journal of Biological Chemistry. 240 (10): 3892–3898. doi:10.1016/S0021-9258(18)97126-7. PMID 5891575.
7. ^ Sarem, Melika; Lüdeke, Steffen; Thomann, Ralf; Salavei, Pavel; Zou, Zhaoyong; Habraken, Wouter; Masic, Admir; Shastri, V. Prasad (2017-07-17). "Disordered Conformation with Low Pii Helix in Phosphoproteins Orchestrates Biomimetic Apatite Formation". Advanced Materials. 29 (35): 1701629. Bibcode:2017AdM....2901629S. doi:10.1002/adma.201701629. ISSN 0935-9648. PMID 28714191.
8. ^ Chang, Chang; Lahti, Todd; Tanaka, Takuji; Nickerson, Michael T (2018-03-23). "Egg proteins: fractionation, bioactive peptides and allergenicity". Journal of the Science of Food and Agriculture. 98 (15): 5547–5558. Bibcode:2018JSFA...98.5547C. doi:10.1002/jsfa.9150. ISSN 0022-5142. PMID 29797412.
9. Chay Pak Ting, B.P.; Pouliot, Y.; Gauthier, S.F.; Mine, Y. (2013), "Fractionation of egg proteins and peptides for nutraceutical applications", Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries, Elsevier, pp. 595–618, doi:10.1533/9780857090751.2.595, ISBN 978-1-84569-645-0, retrieved 2024-04-26
10. Yilmaz, Birsen; Ağagündüz, Duygu (2020-09-23). "Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health". Journal of Food Science. 85 (10): 2969–2976. doi:10.1111/1750-3841.15447. ISSN 0022-1147. PMID 32966601.

Further reading

• SI, Ishikawa; et al. (Aug 2007). "Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in rats". Journal of Food Science. 72 (6): S412 – S419. doi:10.1111/j.1750-3841.2007.00417.x. PMID 17995699.
• Mecham, Dale K.; Olcott, Harold S. (1949). "Phosvitin, the principal phosphoprotein of egg yolk". Journal of the American Chemical Society. 71 (11): 3670–3679. doi:10.1021/ja01179a028.
• Ko, K. Y.; et al. (2011). "A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts" (PDF). Poultry Science. 90 (5): 1096–1104. doi:10.3382/ps.2010-01138. PMID 21489960.
• Huopalahti, Rainer; et al. Bioactive Egg Compounds. Springer.
• Anton, Marc; Castellani, Oscar; Guérin-Dubiard, Catherine (2007). Phosvitin. Springer Berlin Heidelberg. pp. 17–24. doi:10.1007/978-3-540-37885-3_4. ISBN 9783540378839.

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