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

Nutrients

Francesco Giansanti¹  Loris Leboffe²  Francesco Angelucci¹ 

[1]Department of Health, Life and Environmental Sciences, University of L’Aquila, L’Aquila I-67100, Italy

[2]Interuniversity Consortium INBB Biostructures and Biosystems National Institute, Rome I-00136, Italy

关键词: ovotransferrin;    nutraceutical;    functional food;    antioxidant;   

DOI  :  10.3390/nu7115453

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.