The Relationship Between the Content of Immunoglobulin (IgG), Lactoferrin and Density in Bovine Colostrum–Comparative Study

Elena BAR, Ionela TIRIS, Mihai MIRON, Marius BOJITA, Gheorghe MIHAI

Abstract


Bovine colostrums were collected from cows of Holstein breed in the first 24 hours postpartum. Samples have not undergone any heat treatment and were analyzed in the laboratory of SC Bioef using the ELISA method. Were analyzed physical-chemical parameters including the specific density but also the content of immunoglobulin (IgG) and lactoferrin. Statistic analysis of results leads to a linear mathematical relationship between the density and content of immunoglobulin (IgG) and lactoferrin in the bovine colostrums. Bovine colostrums can be freeze-dried and used as raw materials for human food supplements, which participate to improve immunity of human bodies by raising the immunoglobulin and lactoferrin concentrations. The results led to the establishment of limits for the quality of colostrum (rich or poor in IgG), to develop a table of correspondence between IgG, lactoferrin and density that can be used as a practical method for rapid and cheap evaluation of colostrums.

Keywords


immunoglobulin (IgG), lactoferrin, bovine colostrums milk, density

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:67:1-2:5250




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