An enzymatic cow immunity-targeted approach to reducing milk somatic cell count: 2. A study using lysozyme

Abstract

The effects of the enzymatic approach to reducing the milk somatic cell count (SCC) have been examined. Bacterial lysozyme, a lytic carbohydrase, was used in this experiment as a model enzyme preparation. Twenty 2nd Á/3rd lactation Lithuanian black and white cows with a similar milk SCC [(6009/150) )/10 3 cells ml (1 ] and of a similar weight (5509/50 kg) were involved in the study and were randomly allocated into three test groups (n 0/5) and one control group. The enzyme was given to the test groups once daily with feed (each group of animals received a different dose) for ten successive days. Application of any of lysozyme doses tested (50, 100 or 200 mg kg wt (1 ) resulted in a reduction of milk SCC, the result obtained with the highest dose (200 mg kg wt (1 ) was statistically significant (p B/0.05). No significant changes in haematological indices of cows as well as in protein, fat and lactose quantities in milk influenced by lysozyme application were observed.

An enzymatic cow immunity-targeted approach to reducing milk somatic cell count: 3. A comparative field trial

“…An average 40.6% and 58.5% reduction of SCC was observed on the tenth day of the trial in milk of cows that were given lysosubtilin and lysozyme (individually), respectively. The results achieved are in a rather close correlation with the previous ones (Biziulevičius et al 2003a, Sederevičius et al 2005). It appears that lytic carbohydrases (represented in this study by lysozyme) have greater potential for future studies than lytic endopeptidases (represented in this study by lysosubtilin).…”

“…In this regard, dietary supplementation with vitamins (in amounts usually greater than are required for nutritional adequacy) has already revealed itself as a prospective tool for reduction of milk SCC , Politis et al 1995, Hemingway 1999. The same holds true for enzymes; it has been shown recently that milk SCC can be significantly reduced by the use of antimicrobial enzyme preparations lysosubtilin and lysozyme (Biziulevičius et al 2003a, Sederevičius et al 2005.…”

“…An average 43.9% and 50.4% reduction of milk SCC (with no negative impact on haematological and milk indices) was achieved when using lysosubtilin (Biziulevičius et al 2003a) and bacterial lysozyme (Sederevičius et al 2005) for ten successive days at daily doses of 0.02 and 0.2 g kg wt (1 , respectively. It must be said for the sake of truth that these effects were achieved at quite different conditions (the study with lysosubtilin was performed in early spring, whilst the study with lysozyme was performed in autumn) and thus the results are hard to compare.…”

“…Our recent studies (Biziulevičius et al 2003a, Sederevičius et al 2005) have revealed that an enzymatic cow immunity-targeted approach to reducing milk SCC gives a real result. An average 43.9% and 50.4% reduction of milk SCC (with no negative impact on haematological and milk indices) was achieved when using lysosubtilin (Biziulevičius et al 2003a) and bacterial lysozyme (Sederevičius et al 2005) for ten successive days at daily doses of 0.02 and 0.2 g kg wt (1 , respectively.…”

Food-protein enzymatic hydrolysates possess both antimicrobial and immunostimulatory activities: a ‘cause and effect’ theory of bifunctionality

“…Their health benefits are confirmed by the fact that a list of immunostimulants applied in clinical practice (Werner & Jollès, 1996) is composed for the main part of microbial cell-derived substances. Moreover, the immunostimulatory effects resulting from the oral application of exogenously acting antimicrobial (lytic) enzymes are declared to be based on the action of microbial lysis products (Namba et al, 1981;Sava, 1996;Kislukhina, 2002;Biziulevičius, 2003a;Sederevičius et al, 2005).…”