Ovomucin

Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane. The protein makes up around 2-4% of the protein content of egg whites; like other members of the mucin protein family, ovomucin confers gel-like properties. It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of which the beta subunit is much more heavily glycosylated.^[1][2] The alpha subunit has a high number of acidic amino acids, while the beta subunit has more hydroxyl amino acids. The protein has a carbohydrate content of around 33%, featuring at least three unique types of carbohydrate side chains.^[3] It is known to possess a wide range of biological activities, including regulating cell functions and promoting the production of macrophages, lymphocytes, and cytokines, suggesting that it plays a role in the immune system.^[4]

1. ^ Hiidenhovi J (2007). "Ovomucin". Bioactive Egg Compounds. Springer, Berlin, Heidelberg. pp. 61–68. doi:10.1007/978-3-540-37885-3_9. ISBN 978-3-540-37883-9.
2. ^ Offengenden M, Fentabil MA, Wu J (May 2011). "N-glycosylation of ovomucin from hen egg white". Glycoconjugate Journal. 28 (3–4): 113–23. doi:10.1007/s10719-011-9328-3. PMID 21484392.
3. ^ Omana, Dileep A.; Wang, Jiapei; Wu, Jianping (September 2010). "Ovomucin – a glycoprotein with promising potential". Trends in Food Science & Technology. 21 (9): 455–463. doi:10.1016/j.tifs.2010.07.001. ISSN 0924-2244. PMC 7135710. PMID 32288227.
4. ^ Tu, Aobai; Zhao, Xue; Shan, Yuanyuan; Lü, Xin (2020-11-01). "Potential role of ovomucin and its peptides in modulation of intestinal health: A review". International Journal of Biological Macromolecules. 162: 385–393. doi:10.1016/j.ijbiomac.2020.06.148. ISSN 0141-8130. PMC 7305749. PMID 32569696.

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