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Ovotransferrin - Multifunctional protein: Structure, bioactivity, and industrial potential.
Piotr Fijałkowski1, Oleksandra Pryshchepa2, Rudi van Eldik3
1Department of Inorganic and Coordination Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 Str., 87-100 Toruń, Poland; Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 Str., 87-100 Toruń, Poland.
Ovotransferrin (OTF), a valuable egg white protein, offers antibacterial, anticancer, antiviral, and antioxidant benefits. This review explores OTF
Area of Science:
- Food Science
- Biochemistry
- Nutritional Science
Background:
- Chicken eggs are nutrient-dense, with proteins comprising 12-15% of their content.
- Ovotransferrin (OTF), a major egg white protein (12-16.5%), belongs to the transferrin family.
- OTF exhibits significant biological activities, including antibacterial, anticancer, antiviral, and antioxidant properties.
Purpose of the Study:
- To provide a comprehensive review of ovotransferrin (OTF).
- To focus on OTF's structure, biological functions, and factors influencing its activity.
- To discuss isolation methods and analytical techniques for OTF research.
Main Methods:
- Review of existing scientific literature on ovotransferrin.
- Analysis of OTF's structural characteristics and functional properties.
- Evaluation of various isolation and analytical techniques for OTF.
Main Results:
- OTF possesses a two-lobed structure similar to lactoferrin, with potential for high bioactivity.
- Diverse biological functions of OTF are highlighted, including its therapeutic potential.
- Current isolation methods vary in scalability for industrial applications.
Conclusions:
- Ovotransferrin is an underrecognized protein with significant health-promoting potential.
- Further research into OTF's bioactivity and scalable isolation is warranted.
- OTF represents a promising functional ingredient in food and pharmaceutical applications.
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