The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food

Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer and protective activities. In addition to its well-known antibacterial properties, ovotransferrin displays other protective roles similar to those already ascertained for the homologous mamma...

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Autores principales: Giansanti, Francesco, Leboffe, Loris, Angelucci, Francesco, Antonini, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4663581/
https://www.ncbi.nlm.nih.gov/pubmed/26556366
http://dx.doi.org/10.3390/nu7115453
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author Giansanti, Francesco
Leboffe, Loris
Angelucci, Francesco
Antonini, Giovanni
author_facet Giansanti, Francesco
Leboffe, Loris
Angelucci, Francesco
Antonini, Giovanni
author_sort Giansanti, Francesco
collection PubMed
description Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer and protective activities. In addition to its well-known antibacterial properties, ovotransferrin displays other protective roles similar to those already ascertained for the homologous mammalian lactoferrin. These additional functions, in many cases not directly related to iron binding, are also displayed by the peptides derived from partial hydrolysis of ovotransferrin, suggesting a direct relationship between egg consumption and human health.
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spelling pubmed-46635812015-12-10 The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food Giansanti, Francesco Leboffe, Loris Angelucci, Francesco Antonini, Giovanni Nutrients Review Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer and protective activities. In addition to its well-known antibacterial properties, ovotransferrin displays other protective roles similar to those already ascertained for the homologous mammalian lactoferrin. These additional functions, in many cases not directly related to iron binding, are also displayed by the peptides derived from partial hydrolysis of ovotransferrin, suggesting a direct relationship between egg consumption and human health. MDPI 2015-11-04 /pmc/articles/PMC4663581/ /pubmed/26556366 http://dx.doi.org/10.3390/nu7115453 Text en © 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Giansanti, Francesco
Leboffe, Loris
Angelucci, Francesco
Antonini, Giovanni
The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
title The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
title_full The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
title_fullStr The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
title_full_unstemmed The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
title_short The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
title_sort nutraceutical properties of ovotransferrin and its potential utilization as a functional food
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4663581/
https://www.ncbi.nlm.nih.gov/pubmed/26556366
http://dx.doi.org/10.3390/nu7115453
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