Molecular approaches for the identification of novel egg components

Abstract

The avian egg is a nutritious food and also a major source of biologically active compounds that are beneficial for human health. These biologically active molecules are widely used by pharmaceutical, cosmetic and food industries. Egg proteins were previously studied using classical biochemical techniques such as chromatographic and electrophoretic separation and Edman sequence analysis. The development of molecular biology in the late 80′s and the recent publication of the chicken genome sequence are major scientific advances leading to identification and characterization of a number of minor egg components that were not previously identified. Using recent data on the characterization of egg white and eggshell matrix proteins, we illustrate in this review recent developments in the biochemistry of the egg (proteomics) and in the molecular biology of the egg (cDNA and ESTs libraries, bioinformatic analysis of the chicken genome, transcriptomics). These methods have allowed the identification of hundreds of minor egg protein components with potential applications for industry. Functional studies to identify the biological activities of these novel egg protein components and to exploit their potential will form the next frontier of egg science.