Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

Abstract

The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.

Bioactive compounds, nutritional profile and health benefits of colostrum: a review

“…There are about 250 or more functional compounds found in BC (Sienkiewicz et al 2021 ). The colostrum have immnunomodulating components and contributes to direct as well as indirect mechanism for adjusting the immune response of host (Fasse et al 2021 ). The food products prepared from cow colostrum contributes about 55.5% of global market in 2021 and the prognosis stipulated that there will be 6.4% increase per year of the colostrum products market from 2020 to 2030.…”

“…The immunoglobulin contributes about 70–80% of total protein and present (30 to 200 g/L) which get declined to (0.4to1.0 g/L) shortly after parturition (McGrath et al 2016 ). The subclass namely IgG1 is responsible for accounting 75% antibody followed by other subcategories including IgM then IgA & IgG2 (Fasse et al 2021 ). The bovine trypsin inhibitor is responsible for protecting the growth factors.…”

“…It is capable enough to obstruct the growth of L. monocytogenes and E. coli . Lactoferrin in combination with Igs and Lactoperoxidase manifest synergistic effects (Fasse et al 2021 ). Thus, this bioactive compound is an interesting sector of research for the scientists and researchers due to its multifunctional nature (Dzik et al 2018 ).…”

“…They play diversified role and their synergistic effect along with some proteins provide antimicrobial action. About 70 different indigenous enzymes have been recognized till now in the bovine milk with lysozymes and nucleases being the highest concentration in colostrum (Fasse et al 2021 ).…”

Colibacillosis and Colisepeticemia in Newborn Calves: Towards Pragmatic Treatment and Prevention

“…Lowtemperature colostrum (< 37˚C) itself can lead to diarrhea (Vallance and Finlay, 2000). In addition to animal studies, it has been reported in a recent human study that bovine colostrum can be useful in preventing and treating gastrointestinal diseases such as infectious diarrhea (Fasse et al, 2021). As noted above, attachment is an essential process in the pathogenicity of E. coli; thus, blocking bacterial attachment is a key factor in preventing bacterial overgrowth.…”