title: Optimization of Extraction Parameters for Enhanced Production of Ovotransferrin from Egg White for Antimicrobial Applications.
abstract: Ovotransferrin is the second most abundant protein (~12-13% of the total egg protein) in egg white after ovalbumin. Ovotransferrin is a potent natural antimicrobial agent as it possesses antibacterial, antifungal, and antiviral properties and is also the major metal binding protein found in egg, which makes it an industrially important protein. Ovotransferrin was extracted from egg white using its metal (iron) binding properties. In the present study, eggs from two different sources were used (fresh local eggs from domestic household source and poultry eggs from shops) to compare the results and Response Surface Methodology was used for the experiment design and data analysis. The following extraction conditions were optimized so as to maximize the yield of ovotransferrin from egg white: ethanol % (v/v) and pH and volume (mL) of 25 mM FeCl3/50 mL of egg white. A maximum yield of ~85 ± 2.5% was obtained near the optimum extraction conditions. The yield was calculated based on the theoretical value (934 mg) of ovotransferrin in 100 mL of 1.5x diluted egg white solution. Our results suggest that efficient downstream processing may reduce the cost of overall production process of this promising enzyme, making it a natural and cost-effective alternative to the existing chemically synthesized antimicrobial agents.
authors.affiliation: Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il 2440, Saudi Arabia.
authors.forename: Eyad M A
authors.initials: EM
authors.lastname: Alshammari
authors.affiliation: Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il 2440, Saudi Arabia.
authors.forename: Saif
authors.initials: S
authors.lastname: Khan
authors.affiliation: Research and Scientific Studies Unit, College of Nursing & Allied Health Sciences, Jazan University, Jazan 45142, Saudi Arabia.
authors.forename: Arshad
authors.initials: A
authors.lastname: Jawed
authors.affiliation: Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il 2440, Saudi Arabia.
authors.forename: Mohd
authors.initials: M
authors.lastname: Adnan
authors.affiliation: Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il 2440, Saudi Arabia.
authors.forename: Mahvish
authors.initials: M
authors.lastname: Khan
authors.affiliation: Department of Genetics, College of Applied Medical Sciences, Jazan University, Jazan 45142, Saudi Arabia.
authors.forename: Gowher
authors.initials: G
authors.lastname: Nabi
authors.affiliation: Department of Biosciences, Integral University, Lucknow, Uttar Pradesh 226026, India.
authors.forename: Mohtashim
authors.initials: M
authors.lastname: Lohani
authors.affiliation: Research and Scientific Studies Unit, College of Nursing & Allied Health Sciences, Jazan University, Jazan 45142, Saudi Arabia ; Department of Biosciences, Jamia Millia Islamia, New Delhi 110025, India.
authors.forename: Shafiul
authors.initials: S
authors.lastname: Haque
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000302:isolation & purification*; D005591:Chemical Fractionation; D002850:Chromatography, Gel; D003207:Conalbumin / Q000737:chemistry* / Q000302:isolation & purification*; D004529:Egg White / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D003207:Conalbumin