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Protein and Lipid Composition of a Vitellin Isolated from Eggs of Sparus aurata Irene Tsirogianni, Michalis Aivaliotis, and Georgios Tsiotis*

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Protein and Lipid Composition of a Vitellin Isolated from Eggs of Sparus aurata

Irene Tsirogianni, Michalis Aivaliotis, and Georgios Tsiotis*

Division of Biochemistry, Department of Chemistry, University of Crete, GR-71409 Heraklion, Greece. E-mail: Tsiotis@chemistry.uoc.gr

* Author for correspondence and reprint requests

Z. Naturforsch.59 c, 132Ð134 (2004); received May 6/July 23, 2003

The protein and lipid composition of a vitellin isolated from eggs ofSparus aurata were characterized by SDS PAGE, N-terminal sequence analysis and lipid analysis by thin layer chromatography and gas chromatography. The lipoprotein complex contains proteins with apparent molecular weights of 69, 59, 23, 21 and 12 kDa and were characterized as vitellino- genin fragments by N-terminal sequencing. Lipid extraction and analysis indicate an associa- tion of cholesterol and phospholipids with the protein subunits. The phospholipids contain fatty acids with 14, 16 and 18 carbon atoms as determined by GC/MS.

Key words: Vitellogenin, Lipids, Fatty Acids

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