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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
29/11/2023 |
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Autoria: |
IRITANI, A.; NISHIKAWA, Y. |
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Título: |
Studies on the egg yolk-coagulating enzyme in goat semen. IV. On the position of yolk constituents attacked by the coagulation enzyme. |
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Ano de publicação: |
1963 |
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Fonte/Imprenta: |
Japanese Journal of Animal Reproduction, v. 8, n. 4, p. 113-117, 1963. |
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DOI: |
https://doi.org/10.1262/jrd1955.8.113 |
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Idioma: |
Japonês |
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Conteúdo: |
Abstracts: In experiment reported here, we attempted to clarify the position of yolk constituents which would be attacked by the coagulating enzyme and the biochemical changes in the egg yolk constituents when coagulation occurred. Furthermore, it was also one of the aime of this experiment to obtain some knowledges on the nature and the kind of this enzyme. Principal results obtained are as follows. 1. We have examined the fatty acid release in the reaction mixture containing each of the yolk fraction fractionated with organic solvents to confirm the position of the egg yolk constituents from where the fatty acids were released. As the results, fatty acid production was observed only in the reaction mixture containing whole yolk, yolk powder or crude phospholipids, and not in the mixture containing neutral fats or yolkprotein. From these results it was suggested that the coagulating enzyme acts to the ester linkage with acyl group of the egg yolk phospholipids. 2. Paperchromatographic studies were performed on the released fattyacids and the choline-lipids in the coagulated yolk buffer solution. As the results, it was found that the fatty acids released were mainly palmitic acids, stearic acids, and unsaturated acids (oleic acid, and linoleic acid). It was also clarified that the spotting of the lysolecithin was clearly detected on the chromatogram of the cholinelipis. The production of the lysolecithin may be due to the release of the fatty acids from the egg yolk phospholipids, lecithin. From these results obtained above, it was presumed that the coagulating enzyme was a kind of the 'Phospholipase-A' similar to those of the snake venom active to the ester linkage with acyl group of the egg yolk phospholipids. Now it should be a notable fact that the snake venom acts to the phospholipid and releases only the unsaturated fatty acids and produces lysolecithin in contrast to that the egg yolk-coagulating enzyme releases both of the saturated and unsaturated fatty acids and produces lysolecithin. MenosAbstracts: In experiment reported here, we attempted to clarify the position of yolk constituents which would be attacked by the coagulating enzyme and the biochemical changes in the egg yolk constituents when coagulation occurred. Furthermore, it was also one of the aime of this experiment to obtain some knowledges on the nature and the kind of this enzyme. Principal results obtained are as follows. 1. We have examined the fatty acid release in the reaction mixture containing each of the yolk fraction fractionated with organic solvents to confirm the position of the egg yolk constituents from where the fatty acids were released. As the results, fatty acid production was observed only in the reaction mixture containing whole yolk, yolk powder or crude phospholipids, and not in the mixture containing neutral fats or yolkprotein. From these results it was suggested that the coagulating enzyme acts to the ester linkage with acyl group of the egg yolk phospholipids. 2. Paperchromatographic studies were performed on the released fattyacids and the choline-lipids in the coagulated yolk buffer solution. As the results, it was found that the fatty acids released were mainly palmitic acids, stearic acids, and unsaturated acids (oleic acid, and linoleic acid). It was also clarified that the spotting of the lysolecithin was clearly detected on the chromatogram of the cholinelipis. The production of the lysolecithin may be due to the release of the fatty acids from the egg yolk phosphol... Mostrar Tudo |
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Thesagro: |
Bioquímica; Caprino; Reprodução; Sêmen. |
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Thesaurus Nal: |
Animal reproduction; Biochemistry; Egg yolk; Goats. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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