The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles (Review Article) Foods Year : 2021

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 for foodborne transmission of Salmonella enterica 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 Salmonella. 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.
Fichier principal
Vignette du fichier
foods-10-00823.pdf (1.51 Mo) Télécharger le fichier
Origin : Files produced by the author(s)

Dates and versions

hal-03196651 , version 1 (13-04-2021)





Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, et al.. The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review. Foods, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩. ⟨hal-03196651⟩
83 View
81 Download



Gmail Facebook X LinkedIn More