Determination of the Content of Immunoglobulin (IgG) and Lactoferrin

ELENA BAR, IZABELLA FORIS, MIHAI MIRON, MARIUS BOJITA, GHEORGHE MIHAI

Abstract


Colostrum milk was collected from different cattle breeds, first milked after calving. Samples were taken from cattle farms in the area of Transylvania and analyzed in the laboratory of SC Bioef SRL, Alba.
Samples were analyzed physic-chemical (parameters: fat, protein, milk solids, etc) immediately after sampling and were frozen for the determination of immunoglobulin and lactoferrin. The concentrations in IgG and lactoferrin were determined using the enzymatic method Elisa based on the competition between marked antigen–antibody. The limits of detection were established at 2533 ng/ml for IgG and 0.156 ?g/ml for lactoferrin. Bovine colostrum can be freeze-dried and used as raw materials for human food supplements who participate to improve immunity of human bodies by raising the immunoglobulin and lactoferina concentrations.
Results were statistically interpreted according to the breeds of animals, locations of the animals, and concentration in IgG and lactoferrin determined and can be used to establish a breed of cattle able to ensure both highest concentration of IgG and lactoferina in colostrum

Keywords


immunoglobulin (IgG); lactoferrin, bovine colostrum milk; Elisa

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:66:1-2:3342




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