Ovomucin is a glycoprotein found primarily in egg white and is known for its gel-forming and viscosity-enhancing properties. Scientifically, ovomucin has been studied for its potential role in supporting and protecting mucosal surfaces due to its structural similarity to mucins, which are the main components of mucus in the human body. Mucins play a crucial role in maintaining the integrity and function of mucus membranes throughout the respiratory, gastrointestinal, and reproductive tracts.

Some in vitro and animal studies suggest that ovomucin may exhibit bioactivities such as antiviral, antibacterial, and immunomodulatory effects, which could theoretically contribute to the health of mucosal barriers. Additionally, the structural features of ovomucin—such as its high sialic acid content—are similar to the mucins found in human mucus, leading to the hypothesis that it could help reinforce or mimic the protective functions of natural mucus.

However, direct clinical evidence supporting the supplementation of ovomucin specifically for mucus membrane health in humans is limited. Most available research has focused on its biochemical properties and potential applications in food science rather than its therapeutic use. Therefore, while there is a scientific rationale for its use based on molecular similarity and some preliminary bioactivity data, robust clinical evidence remains lacking.