Wen Fengge, Chen Runxuan, Wang Mengxue, Zhang Yihua, Dong Wenjing, Zhang Yuyu, Yang Rui
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
Crit Rev Food Sci Nutr. 2025;65(21):4025-4042. doi: 10.1080/10408398.2024.2381094. Epub 2024 Jul 18.
Ovotransferrin(OVT)is a protein found in many types of egg white and has a wide range of functional properties. It has 50% homology with human/bovine lactoferrin, and is expected to be one of the most important alternative proteins for use in food and nutritional applications. This paper mainly reviews the structural characteristics and chemical properties of OVT, as well as its extraction and purification methods. It also systematically describes the various biological activities of OVT and its applications in food and medical industries. The challenges and limitations in the research of OVT were suggested. This review recommends some possible methods such as nanoparticle carriers and microencapsulation to improve the bioavailability and stability of OVT. In addition, this review highlights several strategies to overcome the limitations of OVT in terms of preparation and purification. This review systematically summarizes the recent advances in OVT and will provide guidance for the its development for food and nutritional applications.
卵转铁蛋白（OVT）是一种存在于多种类型蛋清中的蛋白质，具有广泛的功能特性。它与人类/牛乳铁蛋白有50%的同源性，有望成为食品和营养应用中最重要的替代蛋白质之一。本文主要综述了OVT的结构特征和化学性质，以及其提取和纯化方法。还系统地描述了OVT的各种生物活性及其在食品和医药行业的应用。提出了OVT研究中的挑战和局限性。本综述推荐了一些可能的方法，如纳米颗粒载体和微囊化，以提高OVT的生物利用度和稳定性。此外，本综述强调了几种克服OVT在制备和纯化方面局限性的策略。本综述系统地总结了OVT的最新进展，并将为其在食品和营养应用中的开发提供指导。
