Effect of selenium supplement on proteome of chicken egg white and yolk

Gabriella Gulyás, Levente Czeglédi, József Prokisch, Éva Csősz, Zoltán Szabó, Tamás Janáky, András Jávor


The aim of this study was to investigate the differences in the proteome profiles of egg yolk and white between control and selenium treated group using two dimensional-difference in gel electrophoresis (2D-DIGE) and liquid chromatography-mass spectrometry (LC-MS). 7 and 4 spots showed different expression levels (p<0.05) between groups in egg yolk and white, respectively. Identified proteins were vitellogenin-1,-2,-3 and apolipoprotein B in egg yolk and ovoglobulin G2, clusterin and ovalbumin-related protein X in egg white. Our results demonstrate usefulness of proteomic tools identification of proteins associated to selenium supplement.


2D-DIGE; egg yolk; egg white; selenium; proteome

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