Effect Of Phosvitin Research Articles

Influence of phosvitin and calcium gluconate concentration on permeation and intestinal absorption of calcium ions.

The effect of egg yolk phosvitin on the permeation and absorption of calcium was investigated in vitro in relation to calcium gluconate concentration. Obtained results indicate that phosvitin significantly reduces the intestinal calcium absorption from 1 and 10 mM of calcium gluconate solution. It is associated with the formation of the complex of Ca (II) ions with phosvitin. The process of calcium permeation increases under phosvitin influence when calcium gluconate concentrations rise up to 10 mM. At a higher concentration of calcium gluconate (20 mM), no effect of phosvitin was seen on permeation of calcium ions.

Effects of phosvitin on the ecg changes induced under hypoxia in the rat.

The effect of phosvitin (1 g kg(-1), i.p.) on ecg changes induced in rats by a reduction of partial oxygen pressure in the respiratory mixture was studied. Phosphocreatine, phosphoserine, ATP and Na2HPO42H2O were also administered intraperitoneally for comparison. Phosvitin alone was found to prevent the hypoxia-induced T-wave changes (flattening or disappearance), which were also temporarily aggravated by injection of noradrenaline. As to the metabolic, hypoxia-induced myocardial changes, two hypotheses are discussed: a release of phosvitin phosphate radicals ready for immediate utilization or a drug action mediated via a membrane-bound intrinsic proteinkinase system.

Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel

The effects of phosvitin (PV) on insolubilization of egg white protein (EWP) and ovotransferrin (OT) were examined by measuring turbidity after heating at 80 degrees C in a pH range of 5 to 8. PV showed preventive ability against heat-insolubilization of EWP, especially heat-labile OT. The preventive ability of PV was reduced by adding NaCl to a PV-OT mixture on heating. Native PAGE and gel filtration analyses showed that PV prevented an insolubilization of heat-denatured OT through ionic interactions. The preventive effects of PV on insolubilization of EWP and OT resulted in the formation of a firm, transparent gel from EWP in coexistence with PV on heating. The addition of PV might make possible the preparation of liquid egg white without insoluble products even on heat-treatment at high temperatures.

Effect of phosvitin on smooth muscle “in vitro”

Phosvitin's activity on isolated guinea-pig ileum and on normal and hypoxic rat aortic strips was studied. Under both experimental conditions, phosvitin enhanced the responses of aortic strips to norepinephrine, whereas the phosphorylated comparison compounds, phosphocreatine, phosphoserine and KH 2PO 4, were without effect. In the isolated guinea-pig ileum test, phosvitin showed no spasmogenic or spasmolytic activity.

Effect of phosvitin on electrocardiographic changes produced by vasopressin in rats.

Effect of phosvitin on electrocardiographic changes produced by vasopressin in rats.