Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review

Abstract

With emerging trends in the food and pharmaceutical industries, potential applications of egg-derived bioactive compounds were recognized. Ovotransferrin is a major egg white functional protein responsible for multiple bioactivities. The objectives of this review are to provide scientific evidence of the functional properties of chicken ovotransferrin and its derived peptides and to identify future research approaches and applications. Various easy, economical, and non-toxic methods have been reported to produce ovotransferrin with high yield and purity, and chemical and enzymatic approaches have been employed to release bioactive peptides. The native ovotransferrin is known to have antimicrobial, antioxidant, anticancer, and immunomodulatory activities. The peptides produced from ovotransferrin also are reported to have antioxidant, antimicrobial, antihypertensive, and anticancer properties. However, little or no application of these compounds in the food and pharmaceutical areas is available yet. Therefore, the practical application of OTF in nutraceutical and pharmaceutical areas are among the emerging areas of research.

Ovotransferrin Supplementation Improves the Iron Absorption: An In Vitro Gastro-Intestinal Model

“…Similarly to other transferrins, OvT is a two-lobed protein possessing the capability to reversibly bind two Fe 3+ ions per molecule, along with two CO 3 2− or HCO 3− ions with high affinity, thus delivering iron into host cells by membrane-bound specific receptors [ 13 ]. The potential use of OvT as a nutritional ingredient has also been reported by several studies [ 14 , 15 , 16 ]. OvT appears in two forms: the apo and holo-form.…”

Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery

“…Therefore, it could be considered that FIB-OPEs displayed better stability. The reason may be that, as anisotropic aggregates, OVT fibrils presented better emulsifying effects than OVT spheres owing to a larger aspect ratio [ 23 ].…”

“…Ovotransferrin (OVT), composed of 686 amino acids, is a common glycoprotein in egg white. Its excellent properties, including iron supplement, antibacterial, anti-inflammatory and regeneration, have gained increasing appreciation [ 17 , 23 ]. Under specific processing conditions, OVT particles have the ability to self-assemble into different shapes of aggregates at the supramolecular level.…”

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

“…Hydrolyzed peptides from these proteins show good angiotensin I converting enzyme inhibitory, anti-tumor, metal-binding, and antioxidant activity [ 94 ]. Therefore, egg proteins and the production of bioactive peptides from these proteins are new areas with many possible applications [ 95 , 96 ]. Furthermore, due to their functional properties, egg proteins are widely used in various branches of the food industry for gelling, coagulating, foam formation, stabilization, and water binding.…”