The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food.

Francesco Giansanti, Loris Leboffe, Francesco Angelucci, Giovanni Antonini

Journal: Nutrients 2016;7(11):9105-15

PMID: 26556366

Abstract

Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer and protective activities. In addition to its well-known antibacterial properties, ovotransferrin displays other protective roles similar to those already ascertained for the homologous mammalian lactoferrin. These additional functions, in many cases not directly related to iron binding, are also displayed by the peptides derived from partial hydrolysis of ovotransferrin, suggesting a direct relationship between egg consumption and human health.

Address: Department of Health, Life and Environmental Sciences, University of L'Aquila, L'Aquila I-67100, Italy. [email protected].; Interuniversity Consortium INBB Biostructures and Biosystems National Institute, Rome I-00136, Italy. [email protected].; Interuniversity Consortium INBB Biostructures and Biosystems National Institute, Rome I-00136, Italy. [email protected].; Department of Sciences, Roma Tre University, Rome I-00146, Italy. [email protected].; Department of Health, Life and Environmental Sciences, University of L'Aquila, L'Aquila I-67100, Italy. [email protected].; Interuniversity Consortium INBB Biostructures and Biosystems National Institute, Rome I-00136, Italy. [email protected].; Department of Sciences, Roma Tre University, Rome I-00146, Italy. [email protected].

DOI: 10.3390/nu7115453

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MeSH Terms: Anti-Bacterial Agents, Anti-Inflammatory Agents, Antioxidants, Conalbumin, Diet, Dietary Supplements, Egg White, Functional Food, Humans, Iron, Peptides