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Cited by 188Protein Hydrolysis and Bioactive PeptidesIron Metabolism and DisordersAntimicrobial Peptides and Activities

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Ovotransferrin: Structure, bioactivities, and preparation

Wu, Jianping, Acero-Lopez, Alexandra·2012·Food Research International
DOI 10.1016/j.foodres.2011.07.012
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Abstract

Ovotransferrin, accounting for about 12–13% of total egg white proteins, is synthesized by the avian transferrin gene in the oviduct. It is made of a monomeric glycoprotein consisting of 686 amino acid residues. As a member of transferrin family, ovotransferrin folds into two globular lobes, each containing an iron-binding site located within the interdomain cleft of each lobe. In addition to providing antimicrobial activity, it also functions to transport iron to the developing embryo. The antimicrobial property of ovotransferrin is thought to be due to its ability to sequester the iron necessary for the growth of microorganisms, rendering then iron deprived. Recent evidence further suggests that its role as an essential component of the egg's antimicrobial defense system is very likely iron independent. This antimicrobial property implies its applications as an infant formula ingredient, a food additive, and an antimicrobial agent for improving animal health. A wide range of bioactivities such as antifungal, antiviral, anticancer, antioxidative, antihypertensive, and immunomodulatory activities have been reported recently for ovotransferrin or its derived peptides. In this review, the structure, bioactivity, and preparation of ovotransferrin are presented, and its potential as a nutraceutical and functional food ingredient is described.

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References 105 · Cited by 188

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Metadata

Authors
Wu, J., & Acero-Lopez, A.
Affiliations
University of Alberta (CA)
Corresponding author
Wu, Jianping
Venue
Food Research International
Publisher
Elsevier BV
Published
2012-05
Volume
46
Issue
2
Pages
480-487
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2011.07.012
OpenAlex
W2093882614
Cited by
188
References
105
Citations by year
2026: 9 · 2025: 9 · 2024: 16 · 2023: 13 · 2022: 10 · 2021: 20 · 2020: 11 · 2019: 12 · 2018: 13 · 2017: 18 · 2016: 6 · 2015: 31 · 2014: 10 · 2013: 7 · 2012: 2
FWCI
2.46
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Research International (publishedVersion)
Funders
Natural Sciences and Engineering Research Council of Canada
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Health Sciences › Medicine › Hematology › Iron Metabolism and Disorders
  • Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
Keywords
ovotransferrin, egg white proteins, transferrin family, iron binding sites, antimicrobial activity, iron sequestration, oviduct, protein structure, bioactive peptides, antifungal activity, antiviral activity, anticancer activity, antioxidant activity, antihypertensive effect, immunomodulation, infant formula, functional food ingredients, nutraceuticals, food additives

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