Ovotransferrin, also called Conalbumin, is a glycoprotein with a molecular weight of 76 KDa. Ovotransferrin comprises approximately 13% of the protein content of egg albumen. More than a decade ago, researchers determined that Ovotransferrin was an iron-binding protein, making the iron in a bacterial culture medium nutritionally unavailable to potentially harmful micro-organisms, such as Schigella dysenteriae.
These same investigators later determined that a fraction of human blood serum exerts the same iron-binding action as Ovotransferrin. This blood serum protein is now widely known as human transferrin. Ovotransferrin, blood transferrin and lactoferrin, the milk analog are now known to have similar amino acid compositions (Amino Acid Table) and functions.
Transferrins have been identified as a required media ingredient for the maturation of cells. The role of transferrins in culture systems is to provide iron to cells and to detoxify the media by binding contaminating metal ions, such as zinc, iron, and aluminum in their di- and tri-valent forms. Ovotransferrin today is also used as a preservative, anti-viral and anti-microbial substance and can be used to substitute lactoferrin in many applications. Ovotransferrin, like serum transferrin, is also similar in structure and function to lactoferrin from milk. However, Ovotransferrin can be extracted in larger quantities and is suitable for use in therapeutic programs. Addition of Ovotransferrin to cow’s milk (which is generally low in transferrins) enhances its antibacterial property and makes it comparable to human milk.
- Selling Unit: Kilograms (Kg)