The Role of Immunoglobulins from Bovine Colostrum and Milk in Human Health Promotion

Effect of Pasteurization and Sampling Time on Some Immunological and Microbial Properties of Bovine Colostrum

“…The results also clarify that the immune-globulins were significantly affected by the pasteurization temperatures used and they are subject to change by heat, as the T2 and T3 pasteurization treatments led to a significant decrease (p≤0.05) the concentration of immune-globulins compared with the unpasteurized treatment (T1) on the all days except for the IgA immune-globulin on the fifth day, as it wasn't affected by the pasteurization treatments. It also appears from the results that T3 pasteurization was the most effective.These results agree with [3] who stated that IgG is the most dominant globulin in bovine colostrum and milk and represents about 80% of the total immune-globulins. Also, these results agree with [14] who indicated that the slow pasteurization treatment with low temperature and long time (63° C / 30 minute) led to a significant decrease in the concentration of IgG immune-globulin by 15%, while when using the rapid pasteurization treatment with high temperature and short time (72° C / 15 second) in colostrum pasteurization led to a decrease in the concentration of IgG immune-globulin by 34%.…”

“…The results in Table (3) show that there are significant differences between the number of coliform bacteria on the first day compared with rest of the days, as the number of coliform bacteria in colostrum samples on the first day was 3.69 log CFU ml -1 , then the number increased on the third and fifth days to 4.62 and 4.63 log CFU ml -1 respectively, while no significant differences were recorded between the third and fifth day. The results also reveal that the pasteurization treatments led to a significant decrease (p≤0.05) in the number of coliform bacteria, as the number decreased with increasing temperature and time compared with unpasteurized treatment (T1), as the number of coliform bacteria in T2 and T3 treatment about 4.14 and 4.02 log CFU ml -1 respectively compared with T1 treatment, which was 4.78 log CFU ml -1 .…”

“…Immune-globulins are the first part of the protein in bovine colostrum that is produced by white blood cells (leukocytes) and is well known for its benefits on human health in terms of the immune response. When the body is exposed to foreign bodies (antigens), these antibodies bind to bacteria, viruses, and toxins and recognize and destroy them [3]. Maintaining high-quality colostrum free from microbial pollution is one of the major challenges to maintaining the properties of colostrum for human consumption.…”

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

“…These are related to the immunological activity and act as defense system for diseases and infections. Now-a-days, it is possible to formulate hyperimmune colostrum (HBC) preparation by the enrichment and fractionation techniques (Feeney et al 2018 ). This sector is very interesting and industrial production must be focused owing of its good bioavailability (Anamika Das & Seth, 2017 ).…”

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

“…Generically, BC is a yellowish–reddish viscous fluid secreted from mammary glands immediately after parturition that is predominantly composed of nutritious and bioactive components in a low-volume high-density format [ 1 , 2 , 3 ]. The prime constituents of BC were categorized into (a) immune factors, namely immunoglobins (IgG, IgA, and IgM), lactoferrin (LF), lysozyme, lactoperoxidase, microRNA, glycoconjugates, B and T lymphocytes, leukocytes, interleukins, and other proline-rich polypeptides; (b) growth factors, namely insulin growth factors (IGF-I and -II), epithelial growth factors, growth hormones, platelet-derived growth factors, fibroblast growth factor, and epidermal growth factor; and (c) nutritional components, namely fatty acids, conjugated linoleic acid, oligosaccharides (major, neutral, and acidic), amino acids, vitamins, and minerals [ 4 , 5 , 6 ]. Excluding lactose, the levels of bioactive and nutritional components were elevated immediately after parturition and subsequently began to drop after calving [ 7 , 8 ].…”