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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/823 |
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| author | Julie Legros Sophie Jan Sylvie Bonnassie Michel Gautier Thomas Croguennec Stéphane Pezennec Marie-Françoise Cochet Françoise Nau Simon C. Andrews Florence Baron |
| author_facet | Julie Legros Sophie Jan Sylvie Bonnassie Michel Gautier Thomas Croguennec Stéphane Pezennec Marie-Françoise Cochet Françoise Nau Simon C. Andrews Florence Baron |
| author_sort | Julie Legros |
| collection | DOAJ |
| 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 <i>Salmonella enterica</i> 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 <i>Salmonella</i>. 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. |
| first_indexed | 2024-03-10T12:26:10Z |
| format | Article |
| id | doaj.art-843b3321a62b405da0ee42eaca5c1c23 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:26:10Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-843b3321a62b405da0ee42eaca5c1c232023-11-21T15:00:10ZengMDPI AGFoods2304-81582021-04-0110482310.3390/foods10040823The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A ReviewJulie Legros0Sophie Jan1Sylvie Bonnassie2Michel Gautier3Thomas Croguennec4Stéphane Pezennec5Marie-Françoise Cochet6Françoise Nau7Simon C. Andrews8Florence Baron9STLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceUFR Sciences de la vie et de L’environnement, Université de Rennes 1, 35000 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSchool of Biological Sciences, Health and Life Sciences Building, University of Reading, Reading RG6 6AX, UKSTLO, INRAE, Institut Agro, 35042 Rennes, FranceEggs 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 <i>Salmonella enterica</i> 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 <i>Salmonella</i>. 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.https://www.mdpi.com/2304-8158/10/4/823ovotransferrinegg whiteantimicrobial propertiesiron chelationmembrane disturbing<i>Salmonella</i> Enteritidis |
| spellingShingle | Julie Legros Sophie Jan Sylvie Bonnassie Michel Gautier Thomas Croguennec Stéphane Pezennec Marie-Françoise Cochet Françoise Nau Simon C. Andrews Florence Baron The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review Foods ovotransferrin egg white antimicrobial properties iron chelation membrane disturbing <i>Salmonella</i> Enteritidis |
| 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 | ovotransferrin egg white antimicrobial properties iron chelation membrane disturbing <i>Salmonella</i> Enteritidis |
| url | https://www.mdpi.com/2304-8158/10/4/823 |
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