Comparative antibacterial activity of avian egg white protein extracts

Abstract

1. Egg white proteins from the eggs of domestic chicken (Gallus gallus), turkey (Meleagris gallopavo), duck (Anas platyrhynchos) and goose (Anser anser) were analysed in order to compare the antimicrobial activity of these products.

2. Albumen from each species was sampled and analysed by SDS-PAGE and Western blotting. Antimicrobial activity and lysozyme activity were measured.

3. Ovotransferrin and ovalbumin were identified in all species while c-type lysozyme was present in chicken, turkey and duck egg white samples, but not in goose.

4. Galliformes appear to possess albumens with greater antimicrobial activity than those of the Anseriformes. This can be attributed to higher concentrations of ovotransferrin and the broad acting c-type lysozyme.

Acknowledgements

We would like to thank Dr S. Sattar, University of Ottawa, and Dr Y. Mine, University of Guelph, for their generous donation of bacterial cultures. This research was supported by the Natural Sciences and Engineering Research Council through the Collaborative Research Opportunities Program.