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BioMed Research International
Volume 2015 (2015), Article ID 934512, 10 pages
Research Article

Optimization of Extraction Parameters for Enhanced Production of Ovotransferrin from Egg White for Antimicrobial Applications

1Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il 2440, Saudi Arabia
2Research and Scientific Studies Unit, College of Nursing & Allied Health Sciences, Jazan University, Jazan 45142, Saudi Arabia
3Department of Genetics, College of Applied Medical Sciences, Jazan University, Jazan 45142, Saudi Arabia
4Department of Biosciences, Integral University, Lucknow, Uttar Pradesh 226026, India
5Department of Biosciences, Jamia Millia Islamia, New Delhi 110025, India

Received 2 September 2015; Accepted 20 October 2015

Academic Editor: Pengjun Shi

Copyright © 2015 Eyad M. A. Alshammari et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.