Determination of the Content of Immunoglobulin (IgG) and Lactoferrin
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 colostruma) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).