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The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review
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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070150/ https://www.ncbi.nlm.nih.gov/pubmed/33920211 http://dx.doi.org/10.3390/foods10040823 |
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author | Legros, Julie Jan, Sophie Bonnassie, Sylvie Gautier, Michel Croguennec, Thomas Pezennec, Stéphane Cochet, Marie-Françoise Nau, Françoise Andrews, Simon C. Baron, Florence |
author_facet | Legros, Julie Jan, Sophie Bonnassie, Sylvie Gautier, Michel Croguennec, Thomas Pezennec, Stéphane Cochet, Marie-Françoise Nau, Françoise Andrews, Simon C. Baron, Florence |
author_sort | Legros, Julie |
collection | PubMed |
description | 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, resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin is limited by a failure to fully consider its activity within the natural context of the egg white, where a series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg white protein interactions) may exert significant influence on ovotransferrin activity. This review provides an overview of what is known and what remains to be determined regarding the antimicrobial activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through improved insight of this key antimicrobial component of eggs. |
format | Online Article Text |
id | pubmed-8070150 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80701502021-04-26 The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review Legros, Julie Jan, Sophie Bonnassie, Sylvie Gautier, Michel Croguennec, Thomas Pezennec, Stéphane Cochet, Marie-Françoise Nau, Françoise Andrews, Simon C. Baron, Florence Foods Review 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, resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin is limited by a failure to fully consider its activity within the natural context of the egg white, where a series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg white protein interactions) may exert significant influence on ovotransferrin activity. This review provides an overview of what is known and what remains to be determined regarding the antimicrobial activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through improved insight of this key antimicrobial component of eggs. MDPI 2021-04-10 /pmc/articles/PMC8070150/ /pubmed/33920211 http://dx.doi.org/10.3390/foods10040823 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Legros, Julie Jan, Sophie Bonnassie, Sylvie Gautier, Michel Croguennec, Thomas Pezennec, Stéphane Cochet, Marie-Françoise Nau, Françoise Andrews, Simon C. Baron, Florence The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review |
title | The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review |
title_full | The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review |
title_fullStr | The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review |
title_full_unstemmed | The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review |
title_short | The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review |
title_sort | role of ovotransferrin in egg-white antimicrobial activity: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070150/ https://www.ncbi.nlm.nih.gov/pubmed/33920211 http://dx.doi.org/10.3390/foods10040823 |
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