Ovotransferrin (OVT)

Ovotransferrin, also known as conalbumin, is a multifunctional glycoprotein belonging to the transferrin family, primarily found in avian egg white and serum [1, 3]. It plays a critical role in innate immunity by sequestering ferric iron (Fe3+), thereby starving pathogenic microorganisms of an essential nutrient—a process known as nutritional immunity [1, 11]. Beyond its bacteriostatic iron-binding capacity, ovotransferrin exhibits direct bactericidal effects by disrupting microbial membranes, as well as antiviral, antifungal, and antioxidant properties [3, 8, 13]. In clinical research, it is explored as a therapeutic agent for iron-deficiency anemia due to its superior physiological iron delivery compared to traditional iron salts, and as an immunomodulator in conditions like COVID-19 [2, 4]. Additionally, ovotransferrin-derived peptides demonstrate antihypertensive (ACE-inhibitory), anti-inflammatory, and anti-osteoporotic activities [7, 8, 17]. However, it is also recognized as a major food allergen (Gal d 3), which poses a significant safety concern for sensitive individuals [1].

Other names

ConalbuminGal d 3Egg white transferrinSalmiron

Ovotransferrin exerts its primary therapeutic effects through iron sequestration (nutritional immunity), which starves bacteria of essential ferric ions, and through direct cationic interaction with microbial membranes leading to destabilization and lysis [3, 8, 13]. Additionally, its derived peptides act as angiotensin-converting enzyme (ACE) inhibitors to regulate blood pressure and modulate inflammatory signaling pathways such as NF-κB and MAPK [7, 8, 17].