Conalbumin
Conalbumin
Conalbumin (pronounced: /kɒnˈælbjʊmɪn/), also known as Ovotransferrin, is a glycoprotein that is found in egg white. It is a member of the transferrin family and is responsible for binding and transporting iron in the body.
Etymology
The term "Conalbumin" is derived from the Latin words 'con' meaning 'with' and 'albumen' meaning 'egg white'. The term "Ovotransferrin" is derived from the Latin 'ovo' meaning 'egg' and 'transferrin' which is a protein that transports iron in the body.
Function
Conalbumin functions as a natural defense against microbial infection. It binds to iron, making it unavailable for bacteria and other pathogens that require iron for growth. It also has antioxidant properties, which can help protect cells from damage.
Related Terms
- Transferrin: A protein that binds and transports iron in the body.
- Glycoprotein: A type of protein that has sugar molecules attached to it.
- Antioxidant: A substance that can prevent or slow damage to cells caused by free radicals.
- Pathogen: A bacterium, virus, or other microorganism that can cause disease.
See Also
- Ovalbumin: The main protein found in egg white.
- Ovomucin: A glycoprotein found in egg white that gives it its gel-like properties.
External links
- Medical encyclopedia article on Conalbumin
- Wikipedia's article - Conalbumin
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