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The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review
The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review
- Source :
- Foods, Vol 10, Iss 823, p 823 (2021), Foods, Foods, MDPI, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩, Foods, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- Eggs are a whole food which affordably support human nutritional requirements worldwide.\ud Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which\ud reside in the egg white. However, despite improved control of egg production and distribution,\ud eggs remain a vehicle for foodborne transmission of Salmonella enterica serovar Enteritidis, which\ud continues to represent a major public health challenge. It is generally accepted that iron deficiency,\ud mediated by the iron-chelating properties of the egg-white protein ovotransferrin, has a key role\ud in inhibiting infection of eggs by Salmonella. Ovotransferrin has an additional antibacterial activity\ud beyond iron-chelation, which appears to depend on direct interaction with the bacterial cell surface,\ud resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin\ud is limited by a failure to fully consider its activity within the natural context of the egg white, where a\ud series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg\ud white protein interactions) may exert significant influence on ovotransferrin activity. This review\ud provides an overview of what is known and what remains to be determined regarding the antimicrobial\ud activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through\ud improved insight of this key antimicrobial component of eggs.
- Subjects :
- Salmonella
ovotransferrin
Health (social science)
antimicrobial properties
Salmonella enteritidis
Context (language use)
Plant Science
Review
medicine.disease_cause
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
03 medical and health sciences
medicine
lcsh:TP1-1185
030304 developmental biology
0303 health sciences
iron chelation
egg white
biology
030306 microbiology
Salmonella Enteritidis
Iron deficiency
Ovotransferrin
medicine.disease
Antimicrobial
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
membrane disturbing
embryonic structures
biology.protein
Whole food
Food Science
Egg white
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 10
- Issue :
- 823
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....386bc9bae07142327f23fab3feb52471
- Full Text :
- https://doi.org/10.3390/foods10040823⟩