Understanding the assessment of vitellogenin and yolk protein immune-relevant and antioxidant activities in teleost

Abstract

Owing to their functions in the prevention of chronic diseases and the use of preservatives in food and cosmetics, antioxidant agents have gained much interest in recent years. Vtg and its related Pv also bear antioxidant anti-ROS activities. These proteins, being components of our food source, are therefore natural antioxidants. They can be an important antioxidant with potential for food and cosmetics preservation as well as for the stabilisation of chronic disease states. Vitellogenin (Vtg), the main precursor protein of egg yolk, is historically thought to provide protein- and lipid-rich nutrients to grow. However, Vtg 's roles extend beyond nutritional functions, as well as its related yolk proteins lipovitellin (Lv) and phosvitin (Pv). Accumulating evidence has shown that Vtg, Lv, and Pv engage with multifaceted roles in host innate immune response. They all can serve as multivalent receptors for pattern recognition capable of recognising invading microbes. Even Vtg and Pv can serve as immune Protection with multifaceted capabilities. They all can serve as multivalent receptors for pattern recognition capable of recognising invading microbes. Also, Vtg and Pv can serve as immune effectors which can destroy bacteria and viruses. In addition, Vtg and Lv as opsonins are shown to possess phagocytosis-promoting activity. Besides these immune-relevant functions, Vtg and Pv have antioxidant activity which can protect the host against oxidant stress. These non-nutritional functions clearly expand our understanding of the molecules' physiological roles, thus providing a solid foundation for the future application of the molecules in human health.