Purification and characterization of tinamou egg white ovotransferrin as an antimicrobial agent against foodborne pathogenic bacteria

摘要: Abstract Chilean tinamou ( Nothoprocta perdicaria ) egg white ovotransferrin was purified with anion-exchange Fast Protein Liquid Chromatography and identified by peptide mass fingerprinting. Tinamou compared to chicken Gallus gallus emu Dromaius novaehollandiae SDS-PAGE analysis. Though all three species contained similar molecular weight ovotransferrins, 20% more than chicken, but 30% less emu. The effectiveness of as a natural antimicrobial agent against two food related pathogens, Escherichia coli O157:H7 Staphylococcus aureus . bacteriostatic bactericidal activities the native, apo holo forms proteins were dependent on presence 50 mM bicarbonate protein iron saturation. Native ovotransferrins most effective at concentration 10 mg/ml bicarbonate, exhibiting both pathogens. Holo exhibited moderate activity in bicarbonate. Different observed between suggesting may possess unique motifs that warrant further investigation its amino acids composition. Further, our results suggest represent suitable for use matrices or preparation surfaces.