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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

Authors :
Françoise Nau
Thomas Croguennec
Stéphane Pezennec
Marie-Françoise Cochet
Julie Legros
Michel Gautier
Florence Baron
Simon C. Andrews
Sylvie Bonnassie
Sophie Jan
Science et Technologie du Lait et de l'Oeuf (STLO)
AGROCAMPUS OUEST
Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
University of Reading,School of Biological Sciences, Health and Life Sciences Building
Université de Rennes 1 - UFR Sciences de la vie et de l'environnement (UR1 SVE)
Université de Rennes 1 (UR1)
Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Rennes Angers
Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Institut Agro Rennes Angers
Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Université de Rennes - UFR Sciences de la vie et de l'environnement (UR SVE)
Université de Rennes (UR)
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.

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⟩