Colostrum immunoglobulins: Processing, preservation and application aspects

Borad, Sanket; Singh, Ashish Kumar

doi:10.1016/j.idairyj.2018.05.016

Cited by 61 publications

(51 citation statements)

References 78 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Bovine colostrum is an important source of different biologically active compounds: immunoglobulins (Ig), lactoferrin, lysozyme, lactoperoxidase etc., therefore vital for a dairy calf's ability to survive. Studies show that the highest concentration of biologically active components in colostrum is collected in cows at the first milking after calving (Hurley, Theil, 2011), reporting maximum concentration in the first four hours (Sacerdote et al, 2013) to six hours (Borad, Singh, 2018) after calving. The concentration of Ig in bovine colostrum affects the passive immunity acquisition in new-born calves (Swan et al, 2007;Quigley et al, 2013;Mann et al, 2016;Arsenopoulos et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of microbiological quality of colostrum

Baltrukova¹,

Zagorska²,

Eihvalde³

2019

Foodbalt

View full text Add to dashboard Cite

Bovine colostrum is an important source of different biologically active compounds: immunoglobulins, lactoferrin, lysozyme, lactoperoxidase etc., therefore vital for a dairy calf's ability to survive. There is the lack of information about microbiological quality of colostrum. Still it is very important parameter, which can be significant for calf mortality and antibodies absorption rate, the aim of the study was to evaluate microbiological quality of colostrum obtained from Latvian cows. Colostrum samples (n=20, 50 mL-1) were collected in conventional farm with 500 cows (Zemgale, Latvia) during December 2018 to January 2019 one hour after calving. Samples were immediately frozen (-19±1 °C, within 30 min) and delivered to the laboratory. The colony forming units (LVS EN ISO 4833-1:2013) and presence of β-glucuronidase positive Escherichia col (LVS EN ISO 16649-2:2007) were detected in colostrum samples. Descriptive statistics were used for data analysis. The average total plate count of analysed colostrum samples was 5.62 log CFU mL-1 , colony forming units ranged from 4.97 to 5.90 log CFU mL-1. In the current research β-glucuronidase positive Escherichia coli CFU ranged from >1 to 8300 mL-1 in colostrum sample. Research results associated with low antibodies absorption rate by calf and high risk of diarrhoea in the farm.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of microbiological quality of colostrum

Baltrukova¹,

Zagorska²,

Eihvalde³

2019

Foodbalt

View full text Add to dashboard Cite

show abstract

“…Chemical preservation methods are not desirable for consumers and cannot preserve BC satisfactorily. For this reason, heating and freezing are the most preferred methods, and freeze drying is the more suitable technique because a higher concentration of active immunoglobulins can be saved (Borad and Singh, 2018). Also, spray drying, as well as high-pressure processing can be promising techniques to retain active immunoglobulins.…”

Section: Influence Of Fermentation Ultrasonication and Dehydration mentioning

confidence: 99%

Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content

Bartkienė

Lėlė²,

Šakienė³

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

This study evaluated the influence of fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, ultrasonication, and different methods of dehydration on the content of IgG, IgA, and IgM in bovine colostrum (BC), as well as the antimicrobial activity of the treated and fresh BC samples [fresh = BC; freeze dried = BC lyoph ; vacuum dried (+45°C) = BC vacdried ; BC fermented with LUHS135 = BC LUHS135 ; BC fermented with LUHS244 = BC LUHS244 ; BC fermented with LUHS135 and freeze dried = BC LUHS135lyoph ; BC fermented with LUHS244 and freeze dried = BC LUHS244 lyoph ; BC fermented with LUHS135 and vacuum dried = BC LUHS135 vacdried ; BC fermented with LUHS244 and vacuum dried = BC LUHS244 vacdried ; BC ultrasonicated and freeze dried = BC ultr lyoph ; BC ultrasonicated and vacuum dried = BC ultr vacdried ]. The antimicrobial activity was assessed against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, methicillin-resistant Staphylococcus aureus, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Staphylococcus epidermis, Staphylococcus haemolyticus, and Pasteurella multocida using the agar well diffusion method, as well as in liquid medium. In liquid medium analysis showed that the fermented BC samples had the broadest antimicrobial spectrum (of 15 tested pathogenic strains, BC LUHS135 vacdried and BC LUHS135lyoph inhibited 13; BC LUHS244 vacdried inhibited 12; and BC LUHS135 , BC LUHS244 , and BC LUHS244 lyoph inhibited 11). Based on the inhibition zones, BC LUHS135lyoph samples exhibited the broadest inhibition spectrum, inhibiting the growth of 12 of the 15 tested pathogenic strains). According to the lactic acid bacteria strain selected for BC fermentation, different properties of the BC will be obtained. To ensure a broad antimicrobial spectrum and high IgG content, fermentation with LUHS135 can be recommended (IgG concentration in BC LUHS135 was retained), whereas fermentation with LUHS244 will provide a high IgM concentration (IgM concentration increased by 48.8 and 21.6% in BC LUHS244 and BC LUHS244lyoph samples, respectively). However, IgA is very sensitive for fermentation, and further studies are needed to increase IgA stability in BC. Finally, fermented BC can be recommended as a food/beverage ingredient, providing safety, as well as improved functionality through displaying a broad spectrum of antimicrobial activities.

show abstract

“…W/o/w emulsions also permit the manufacture of low‐fat foods using internal water phases that are sources of bioactive compounds. Such an internal water phase is colostrum, containing immunoglobulins (Ig), lactoferrin, and lysozyme, which are valuable food components having important nutritional values and positive effects on human health .…”

Section: Introductionmentioning

confidence: 99%

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

et al. 2020

View full text Add to dashboard Cite

Water‐in‐oil‐in‐water (w/o/w) emulsions were prepared using commonly available raw materials and a two‐step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions.

show abstract

Colostrum immunoglobulins: Processing, preservation and application aspects

Cited by 61 publications

References 78 publications

Evaluation of microbiological quality of colostrum

Evaluation of microbiological quality of colostrum

Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

Contact Info

Product

Resources

About