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Linehan K, Ross RP, Stanton C. Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review. Annu Rev Food Sci Technol 2023; 14:387-410. [PMID: 36972163 DOI: 10.1146/annurev-food-060721-014650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Bovine colostrum harbors a diverse array of bioactive components suitable for the development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and human health applications. Bovine colostrum has a strong safety profile with applications across all age groups for health promotion and the amelioration of a variety of disease states. Increased worldwide milk production and novel processing technologies have resulted in substantial growth of the market for colostrum-based products. This review provides a synopsis of the bioactive components in bovine colostrum, the processing techniques used to produce high-value colostrum-based products, and recent studies utilizing bovine colostrum for veterinary and human health.
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Affiliation(s)
- Kevin Linehan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland;
- APC Microbiome Ireland, Biosciences Institute, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - R Paul Ross
- APC Microbiome Ireland, Biosciences Institute, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland;
- APC Microbiome Ireland, Biosciences Institute, University College Cork, Cork, Ireland
- VistaMilk Research Centre, Teagasc Moorepark, County Cork, Ireland
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Abstract
Preservation of colostrum for neonatal dairy calves has seldom been seldom in recent years, much of the peer reviewed literature having been published in the 1970s and 1980s. First milking colostrum is high in bioactive immune enhancers such as immunoglobulins, lactoferrins, lysozymes and cytokines and is vital to confer passive immunity to newborn dairy calves to promote their health, welfare and future productivity. Bovine colostrum is advisedly restricted from the bulk milk supply for the first 8 milkings post calving due to high somatic cell counts and the risk of antimicrobial residues. As such, many producers refer to 'colostrum' as not only the first milking post calving, but also the aformentioned 'transition' milk. Colostrum is preserved in order to protect supply for feeding when production may be poor or where there is a glut of colostrum such as in seasonal calving systems. There are multiple reasons for newborn calves not to have access to their dam's colostrum, including multiple births, acute mastitis or maladapted maternal behaviour, especially in first lactation heifers. Shortages in colostrum may also be precipitated by purposeful discarding of colostrum from cows infected with Mycobacterium avium subsp paratuberculosis and Mycoplasma bovis. Broadly, colostrum may be preserved using low temperature (refrigeration or freezing) or chemical preservatives. The aim of this scoping review article was to identify options for preservation and gaps in research and to propose best practice for colostrum preservation.
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Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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Wazed MA, Farid M. Pressure assisted thermal pasteurization (PATP) of hypoallergenic and low protein ready-to-feed (RTF) infant formula fortified with bioactives: A novel approach. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ward DM, Patras A, Kilonzo‐Nthenge A, Yannam SK, Pan C, Xiao H, Sasges M. UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12944] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Danielle M. Ward
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Ankit Patras
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Agnes Kilonzo‐Nthenge
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Sudheer K. Yannam
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee
| | - Che Pan
- Department of Food Science University of Massachusetts Amherst Massachusetts
| | - Hang Xiao
- Department of Food Science University of Massachusetts Amherst Massachusetts
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Parrón JA, Ripollés D, Navarro F, Ramos SJ, Pérez MD, Calvo M, Sánchez L. Effect of high pressure treatment on the antirotaviral activity of bovine and ovine dairy by-products and bioactive milk proteins. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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8
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Grainger MN, Manley-Harris M, Fauzi NA, Farid MM. Effect of high pressure processing on the conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka (Leptospermum scoparium) honey and models thereof. Food Chem 2014; 153:134-9. [DOI: 10.1016/j.foodchem.2013.12.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 11/12/2013] [Accepted: 12/03/2013] [Indexed: 01/08/2023]
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Gosch T, Apprich S, Kneifel W, Novalin S. A combination of microfiltration and high pressure treatment for the elimination of bacteria in bovine colostrum. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.06.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Contador R, Delgado-Adámez J, Delgado FJ, Cava R, Ramírez R. Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.03.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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George P, Kasapis S, Bannikova A, Mantri N, Palmer M, Meurer B, Lundin L. Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Yu H, Zheng Y, Li Y. Water Adsorption Isotherms and Storage Stability of Freeze-Dried Bovine Colostrum Powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.608177] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Huaning Yu
- a Institute of Refrigeration and Cryogenic Engineering, Shanghai Jiao Tong University , Shanghai , P.R. China
- b Department of Food Science and Technology, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , P.R. China
| | - Yuanrong Zheng
- c State Key Laboratory of Dairy Biotechnology, Technical Centre, Bright Dairy and Food Co., Ltd. , Shanghai , P.R. China
| | - Yunfei Li
- b Department of Food Science and Technology, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , P.R. China
- d Bor S. Luh Food Safety Research Centre , Shanghai Jiao Tong University , Shanghai , P.R. China
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Xiang BY, Simpson MV, Ngadi MO, Simpson BK. Effect of pulsed electric field on the rheological and colour properties of soy milk. Int J Food Sci Nutr 2011; 62:787-93. [DOI: 10.3109/09637486.2011.584860] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Acetonitrile can promote formation of different structural intermediate states on aggregation pathway of immunoglobulin G from human and bovine. Int J Biol Macromol 2011; 49:71-8. [DOI: 10.1016/j.ijbiomac.2011.03.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2011] [Revised: 03/23/2011] [Accepted: 03/23/2011] [Indexed: 11/17/2022]
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Hurley WL, Theil PK. Perspectives on immunoglobulins in colostrum and milk. Nutrients 2011; 3:442-74. [PMID: 22254105 PMCID: PMC3257684 DOI: 10.3390/nu3040442] [Citation(s) in RCA: 397] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 03/21/2011] [Accepted: 04/12/2011] [Indexed: 12/11/2022] Open
Abstract
Immunoglobulins form an important component of the immunological activity found in milk and colostrum. They are central to the immunological link that occurs when the mother transfers passive immunity to the offspring. The mechanism of transfer varies among mammalian species. Cattle provide a readily available immune rich colostrum and milk in large quantities, making those secretions important potential sources of immune products that may benefit humans. Immune milk is a term used to describe a range of products of the bovine mammary gland that have been tested against several human diseases. The use of colostrum or milk as a source of immunoglobulins, whether intended for the neonate of the species producing the secretion or for a different species, can be viewed in the context of the types of immunoglobulins in the secretion, the mechanisms by which the immunoglobulins are secreted, and the mechanisms by which the neonate or adult consuming the milk then gains immunological benefit. The stability of immunoglobulins as they undergo processing in the milk, or undergo digestion in the intestine, is an additional consideration for evaluating the value of milk immunoglobulins. This review summarizes the fundamental knowledge of immunoglobulins found in colostrum, milk, and immune milk.
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Affiliation(s)
- Walter L. Hurley
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Peter K. Theil
- Department of Animal Health and Bioscience, Aarhus University, DK-8830 Tjele, Denmark;
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Ueno S, Shigematsu T, Hasegawa T, Higashi J, Anzai M, Hayashi M, Fujii T. Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts. J Food Sci 2010; 76:M47-53. [DOI: 10.1111/j.1750-3841.2010.01927.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Houser B, Donaldson S, Kehoe S, Heinrichs A, Jayarao B. A Survey of Bacteriological Quality and the Occurrence of Salmonella in Raw Bovine Colostrum. Foodborne Pathog Dis 2008; 5:853-8. [DOI: 10.1089/fpd.2008.0141] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- B.A. Houser
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, Pennsylvania
| | - S.C. Donaldson
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, Pennsylvania
| | - S.I. Kehoe
- Department of Animal and Food Science, University of Wisconsin—River Falls, River Falls, Wisconsin
| | - A.J. Heinrichs
- Department of Dairy and Animal Science, The Pennsylvania State University, University Park, Pennsylvania
| | - B.M. Jayarao
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park, Pennsylvania
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Indyk HE, Williams JW, Patel HA. Analysis of denaturation of bovine IgG by heat and high pressure using an optical biosensor. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gapper LW, Copestake DEJ, Otter DE, Indyk HE. Analysis of bovine immunoglobulin G in milk, colostrum and dietary supplements: a review. Anal Bioanal Chem 2007; 389:93-109. [PMID: 17579844 DOI: 10.1007/s00216-007-1391-z] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2007] [Revised: 05/17/2007] [Accepted: 05/24/2007] [Indexed: 10/23/2022]
Abstract
The immunoprotective properties of bovine milk immunoglobulin G (IgG) have led to a recent proliferation of nutritional products incorporating this protein. It has therefore become critical that reliable analytical techniques for the measurement of the IgG content in such products are available. This literature review surveys current methods of analysis for IgG, including separation-based or immuno-based concentration analysis. The review also discusses nutraceutical applications, regulatory issues, stability of IgG and the significance of primary reference material in IgG analysis.
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Affiliation(s)
- Leyton W Gapper
- Fonterra Research Centre, Dairy Farm Road, Private Bag 11029, Palmerston North, New Zealand
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Cho M, Choi Y, Park H, Kim K, Woo GJ, Park J. Titanium dioxide/UV photocatalytic disinfection in fresh carrots. J Food Prot 2007; 70:97-101. [PMID: 17265866 DOI: 10.4315/0362-028x-70.1.97] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Increased occurrences of fresh produce-related outbreaks of foodborne illness have focused attention on effective washing processes for fruits and vegetables. A titanium dioxide (TiO2) photocatalytic reaction under UV radiation provides a high rate of disinfection. The photo-killing effects of TiO2 on bacteria in liquid cultures under experimental conditions have been widely studied. However, the disinfection effects of the TiO2 photocatalytic reaction on fresh vegetables during a washing process have not been evaluated. Our objectives were to design a pilot-scale TiO2/UV photocatalytic reactor for fresh carrots and to compare the bactericidal effects of the TiO2/UV reaction against bacteria in liquid media and on carrots. TiO2/UV photocatalytic reactions for 40, 60, and 30 s were required for the complete killing of Escherichia coli, Salmonella Typhimurium, and Bacillus cereus (initial counts of approximately 6.7 log CFU/ml), respectively. The counts of total aerobic bacteria in fresh carrots and foodborne pathogenic bacteria in inoculated carrots were also measured. Counts of total aerobic bacteria were reduced by 1.8 log CFU/g after TiO2/UV photocatalytic disinfection for 20 min compared with a 1.1-log CFU/g reduction by UV alone. E. coli, Salmonella Typhimurium, and B. cereus (8 log CFU/ml) were inoculated onto carrots, and the number of surviving bacteria in carrots was determined after treatment. The TiO2/UV treatment exhibited 2.1-, 2.3-, and 1.8-log CFU/g reductions in the counts of E. coli, Salmonella Typhimurium, and B. cereus, respectively, compared with 1.3-, 1.2-, and 1.2-log CFU/g reductions by UV alone. The TiO2/UV photocatalyst reaction showed significant bactericidal effects, indicating that this process is applicable to nonthermal disinfection of fresh vegetables.
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Affiliation(s)
- Mihee Cho
- Department of Biotechnology, Yonsei University, 134 Sinchon-dong, Seodaemun-gu, Seoul 120-749, South Korea
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