Ovalbumin - Two Sides of the Same Coin
Authorized Users Only
2023
Authors
Lopandić, ZoranaProtić-Rosić, Isidora
Trbojević-Ivić, Jovana
Zlatanova, Milena
Gavrović-Jankulović, Marija
Book part (Published version)
Metadata
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Ovalbumin (OVA) is the most abundant egg white protein. It is a globular, acidic phosphorylated glycoprotein of the serpin family with a molecular weight of 45 kDa. OVA is rich in essential amino acids and upon proteolytic digestion yields bioactive peptides (BAPs), recognized nutraceuticals with hypotensive, antimicrobial, antioxidant, and anticancer properties that contribute to the overall nutritional and health benefits of eggs. OVA is a common choice in the food, biomedical, and pharmaceutical industries due to its useful properties during food processing, capacity to form biocompatible gels, and special properties as an effective transporter for a variety of nutraceuticals and pharmaceuticals. Cellular agriculture is an innovative interdisciplinary approach that bypasses conventional animal husbandry in the production of animal proteins. OVA expressed in Trichoderma reesei (T. reesei) most closely mimics the structural and functional properties of its natural homolog and is there...fore considered a sustainable alternative to chicken egg white protein powder.
Egg allergy poses serious concerns for food safety and an important socioeconomic burden to the food sector and public health. OVA has been extensively studied as an important egg allergen in mice and in vitro experimental models, providing fundamental insights into the molecular mechanisms of allergy and identifying new therapeutic targets. This chapter focuses on providing a comprehensive overview of the state-of-the-art of OVA in human nutrition and the food industry. After presenting the structure underlying the functional properties of OVA, we provide a critical perspective on cellular agriculture as a non-poultry production of OVA. Additionally, the detailed nutritional and biotechnological significance of OVA is elaborated. The final part of this chapter provides a comprehensive insight into OVA as a model antigen and food allergen from a food safety perspective.
Keywords:
Ovalbumin / Egg allergen / Bioactive peptides / Functional food / Food safetySource:
Advances in Health and Disease, 2023, 74, 43-100Publisher:
- Nova Science Publishers, Inc.
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200288 (Innovation Center of the Faculty of Chemistry) (RS-MESTD-inst-2020-200288)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200168 (University of Belgrade, Faculty of Chemistry) (RS-MESTD-inst-2020-200168)
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Institution/Community
Inovacioni centar / Innovation CentreTY - CHAP AU - Lopandić, Zorana AU - Protić-Rosić, Isidora AU - Trbojević-Ivić, Jovana AU - Zlatanova, Milena AU - Gavrović-Jankulović, Marija PY - 2023 UR - http://cherry.chem.bg.ac.rs/handle/123456789/6340 AB - Ovalbumin (OVA) is the most abundant egg white protein. It is a globular, acidic phosphorylated glycoprotein of the serpin family with a molecular weight of 45 kDa. OVA is rich in essential amino acids and upon proteolytic digestion yields bioactive peptides (BAPs), recognized nutraceuticals with hypotensive, antimicrobial, antioxidant, and anticancer properties that contribute to the overall nutritional and health benefits of eggs. OVA is a common choice in the food, biomedical, and pharmaceutical industries due to its useful properties during food processing, capacity to form biocompatible gels, and special properties as an effective transporter for a variety of nutraceuticals and pharmaceuticals. Cellular agriculture is an innovative interdisciplinary approach that bypasses conventional animal husbandry in the production of animal proteins. OVA expressed in Trichoderma reesei (T. reesei) most closely mimics the structural and functional properties of its natural homolog and is therefore considered a sustainable alternative to chicken egg white protein powder. Egg allergy poses serious concerns for food safety and an important socioeconomic burden to the food sector and public health. OVA has been extensively studied as an important egg allergen in mice and in vitro experimental models, providing fundamental insights into the molecular mechanisms of allergy and identifying new therapeutic targets. This chapter focuses on providing a comprehensive overview of the state-of-the-art of OVA in human nutrition and the food industry. After presenting the structure underlying the functional properties of OVA, we provide a critical perspective on cellular agriculture as a non-poultry production of OVA. Additionally, the detailed nutritional and biotechnological significance of OVA is elaborated. The final part of this chapter provides a comprehensive insight into OVA as a model antigen and food allergen from a food safety perspective. PB - Nova Science Publishers, Inc. T2 - Advances in Health and Disease T1 - Ovalbumin - Two Sides of the Same Coin VL - 74 SP - 43 EP - 100 UR - https://hdl.handle.net/21.15107/rcub_cherry_6340 ER -
@inbook{ author = "Lopandić, Zorana and Protić-Rosić, Isidora and Trbojević-Ivić, Jovana and Zlatanova, Milena and Gavrović-Jankulović, Marija", year = "2023", abstract = "Ovalbumin (OVA) is the most abundant egg white protein. It is a globular, acidic phosphorylated glycoprotein of the serpin family with a molecular weight of 45 kDa. OVA is rich in essential amino acids and upon proteolytic digestion yields bioactive peptides (BAPs), recognized nutraceuticals with hypotensive, antimicrobial, antioxidant, and anticancer properties that contribute to the overall nutritional and health benefits of eggs. OVA is a common choice in the food, biomedical, and pharmaceutical industries due to its useful properties during food processing, capacity to form biocompatible gels, and special properties as an effective transporter for a variety of nutraceuticals and pharmaceuticals. Cellular agriculture is an innovative interdisciplinary approach that bypasses conventional animal husbandry in the production of animal proteins. OVA expressed in Trichoderma reesei (T. reesei) most closely mimics the structural and functional properties of its natural homolog and is therefore considered a sustainable alternative to chicken egg white protein powder. Egg allergy poses serious concerns for food safety and an important socioeconomic burden to the food sector and public health. OVA has been extensively studied as an important egg allergen in mice and in vitro experimental models, providing fundamental insights into the molecular mechanisms of allergy and identifying new therapeutic targets. This chapter focuses on providing a comprehensive overview of the state-of-the-art of OVA in human nutrition and the food industry. After presenting the structure underlying the functional properties of OVA, we provide a critical perspective on cellular agriculture as a non-poultry production of OVA. Additionally, the detailed nutritional and biotechnological significance of OVA is elaborated. The final part of this chapter provides a comprehensive insight into OVA as a model antigen and food allergen from a food safety perspective.", publisher = "Nova Science Publishers, Inc.", journal = "Advances in Health and Disease", booktitle = "Ovalbumin - Two Sides of the Same Coin", volume = "74", pages = "43-100", url = "https://hdl.handle.net/21.15107/rcub_cherry_6340" }
Lopandić, Z., Protić-Rosić, I., Trbojević-Ivić, J., Zlatanova, M.,& Gavrović-Jankulović, M.. (2023). Ovalbumin - Two Sides of the Same Coin. in Advances in Health and Disease Nova Science Publishers, Inc.., 74, 43-100. https://hdl.handle.net/21.15107/rcub_cherry_6340
Lopandić Z, Protić-Rosić I, Trbojević-Ivić J, Zlatanova M, Gavrović-Jankulović M. Ovalbumin - Two Sides of the Same Coin. in Advances in Health and Disease. 2023;74:43-100. https://hdl.handle.net/21.15107/rcub_cherry_6340 .
Lopandić, Zorana, Protić-Rosić, Isidora, Trbojević-Ivić, Jovana, Zlatanova, Milena, Gavrović-Jankulović, Marija, "Ovalbumin - Two Sides of the Same Coin" in Advances in Health and Disease, 74 (2023):43-100, https://hdl.handle.net/21.15107/rcub_cherry_6340 .