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

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...

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Bibliographic Details
Main Authors: Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, Stéphane Pezennec, Marie-Françoise Cochet, Françoise Nau, Simon C. Andrews, Florence Baron
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
ovotransferrin
egg white
antimicrobial properties
iron chelation
membrane disturbing
<i>Salmonella</i> Enteritidis
Online Access:https://www.mdpi.com/2304-8158/10/4/823

Internet

https://www.mdpi.com/2304-8158/10/4/823

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