Changes in activity during storage and characteristics of superoxide dismutase from hen eggs (Gallus gallus domesticus)

Abstract

Hen eggs are one of the most popular food stuffs. Moreover, they can be the source of not only nutrients but also factors of biological origin, which may be used for food preservation and food additives. The aim of the study was to determine and describe the activity of superoxide dismutase isoforms (SOD; EC 1. 15. 1. 1) in hen eggs (Gallus gallus domesticus). Our electrophoretic studies confirmed the presence of SOD isoenzyme bands with molecular weight of 14-15 and 50-70 kDa in egg yolk. By contrast, in egg white, we confirmed the presence of a protein with molecular weight of 13-14 and 50-55 kDa. Zymografic pattern confirmed the activity of SOD isoforms of the enzyme present in the egg yolk; however, it did not confirm enzyme activity in egg white (at the level of error of the used method). Study has also shown SOD activity during storage at 4 °C for 9 days in egg yolk and egg white. In start time, SOD activity in egg yolk is clearly different from a small activity in the protein (respectively, 90. 5 ± 22. 2 and 7. 9 ± 3. 9 U g-1). It did not change during 6 days storage but between 6th and 9th day, it decreased significantly in egg yolk while remained low but unchanged in egg white. Present study confirmed the presence of SOD and its activity in hen egg yolk. © 2011 The Author(s).