ovotransferriin

Ovotransferrin, also known as conalbumin, is a glycoprotein predominantly found in avian egg white. It belongs to the transferrin family of iron-binding glycoproteins and plays a crucial role in the regulation of iron availability, contributing to the innate immune defense of the egg.

Structure and Composition:

Ovotransferrin is a single-chain protein composed of approximately 686 amino acids, with a molecular weight of around 76 kDa. It contains two lobes, each capable of binding a ferric ion (Fe3+), which facilitates its function in iron transport and sequestration. The protein is heavily glycosylated, aiding in stability and antimicrobial activity.

Function:

The primary function of ovotransferrin is to bind and transport iron, limiting its availability to pathogenic microorganisms and thereby exhibiting antimicrobial properties. Additionally, ovotransferrin has been recognized for its broad-spectrum antimicrobial activity, including activity against bacteria, fungi, and viruses. It is also involved in antioxidant processes and has been studied for its potential immunomodulatory effects.

Sources:

Ovotransferrin is found exclusively in egg white, making up approximately 12-13% of the total protein content. It is one of the major proteins responsible for the antimicrobial properties of egg white.

Applications:

Due to its antimicrobial properties, ovotransferrin has potential applications in food preservation, pharmaceuticals, and functional foods. It is also researched for its potential use in controlling infections and as an ingredient in nutraceuticals.

Overall, ovotransferrin is a vital component of egg white with significant biological and industrial relevance, particularly in its role in innate immunity and its potential health benefits.