The Effect of Different Chicken Ovalbumin Extracts on Cell Proliferation

Abstract

Background: Protein extracts from chicken egg whites were prepared by utilizing different solvents and we studied the differences in proliferation. Methods: The egg white extract was prepared by using lysate, phosphate-buffered saline (PBS), saline and pure water. The in vitro mixture experiment was carried out to observe the effect of different egg white preparations on the proliferation of cells. The samples were divided into the following groups: the control group with media, the original lysate group, the new lysate group, the PBS group, the saline group and the pure water group. Result: The study found that at final concentrations of 10%, 20%, 30%, 40% and 50%, the differences among the six groups were statistically significant (P less than 0.01, F greater than 100). The results of pairwise comparison showed that the proliferative effect of chicken egg albumin extract prepared by PBS was significantly higher than that of the medium at final concentrations of 20%, 30% and 50% (P less than 0.05). When the fetal bovine serum concentration was only 8%, 7% and 5%, the cell proliferation effect was better than that of the control group with 10% fetal bovine serum, indicating that the chicken egg white extract promoted cell proliferation. This result indicated that the best chicken egg albumin extract was obtained through PBS addition. The quantity of expensive fetal bovine serum could be considerably reduced by supplementing the media with chicken egg albumin extract. Among the solvents tested, PBS was the best solvent for preparing chicken egg albumin extract.