A simple fractionation of chicken egg yolk yields a protein component that stimulates cell proliferation and differentiation in primary avian tendon cells

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Abstract
An easily prepared and stable protein fraction from chick egg yolk promotes cell division (40 h generation time) and expression of procollagen (60% of total protein synthesis) in primary avian tendon cells in a serum-free medium. The activity of this yolk fraction (YF) is proteinaceous as reflected by its sensitivity to protease treatment. Yolk fraction is resolved into four major components on sodium dodecyl sulfate polyacrylamide gel electrophoresis with apparent molecular weights of 82,70,42,35 (× 10−3). Under nondenaturing conditions, YF runs as a mixture of high molecular weight aggregates on Sephacryl G-200. We postulate that the active part of YF could be the in ovo growth promoter for embryonic chick tendon cells.