The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review.

ABSTRACT: Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg production and distribution, eggs remain a vehicle for foodborne transmission of Salmonella enterica serovar Enteritidis, which continues to represent a major public health challenge. It is generally accepted that iron deficiency, mediated by the iron-chelating properties of the egg-white protein ovotransferrin, has a key role in inhibiting infection of eggs by Salmonella. Ovotransferrin has an additional antibacterial activity beyond iron-chelation, which appears to depend on direct interaction with the bacterial cell surface, re

SUBMITTER: Legros J 

PROVIDER: S-EPMC8070150 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature