Bovine colostrum: benefits of its use in human food

Silva, Emerson Gabriel dos Santos Oliveira; Rangel, Adriano Henrique do Nascimento; Mürmam, Lisandra; Bezerra, Maria de Fátima; Oliveira, Juliana Paula Felipe de

doi:10.1590/fst.14619

Cited by 42 publications

(41 citation statements)

References 44 publications

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“…While the consumption of human colostrum by infants has long been recognized as a source of critical bioactive proteins for infants ( 8 ), the consumption of animal colostrum is also practiced in many locations beyond the neonatal period ( 9 , 10 ). In these cultures and regions, colostrum has long been consumed as a health food or for medicinal purposes, with cultural practices centered on the belief that animal colostrum was an important component of the development of healthy children and supportive of healthy or infirmed adults ( 9 , 11 , 12 ).…”

Section: Introductionmentioning

confidence: 99%

Bovine Colostrum and Its Potential for Human Health and Nutrition

et al. 2021

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Colostrum is the first milk produced post-partum by mammals and is compositionally distinct from mature milk. Bovine colostrum has a long history of consumption by humans, and there have been a number of studies investigating its potential for applications in human nutrition and health. Extensive characterization of the constituent fractions has identified a wealth of potentially bioactive molecules, their potential for shaping neonatal development, and the potential for their application beyond the neonatal period. Proteins, fats, glycans, minerals, and vitamins are abundant in colostrum, and advances in dairy processing technologies have enabled the advancement of bovine colostrum from relative limitations of a fresh and unprocessed food to a variety of potential applications. In these forms, clinical studies have examined bovine colostrum as having the substantial potential to improve human health. This review discusses the macro-and micronutrient composition of colostrum as well as describing well-characterized bioactives found in bovine colostrum and their potential for human health. Current gaps in knowledge are also identified and future directions are considered in order to elevate the potential for bovine colostrum as a component of a healthy diet for a variety of relevant human populations.

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Section: Introductionmentioning

confidence: 99%

Bovine Colostrum and Its Potential for Human Health and Nutrition

et al. 2021

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“…The composition and characteristics of colostrum are different from milk. Colostrum is a rich source of essential nutrients and its use in functional foods and food supplements has received substantial considerations (Ceniti et al, 2019;Hyrslova et al, 2016;Silva et al, 2019). Bioactive components of colostrum include growth factors, immunoglobulins, lysozyme, lactoferrin, oligosaccharides, and some immunomodulatory peptides (Hyrslova et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.

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“…The higher concentration of protein in colostrum in comparison with mature milk is associated with the high concentration of immunoglobulins [34]. The average concentration of IgG1 was 52.54 ± 5.16 mg/mL (Table 4) in the presented study, but Silva et al [35] described a lower value of IgG1 35.00 mg/mL. The differences between values could be caused by gradual decreasing concentration of immunoglobulins during lactation.…”

Section: Resultsmentioning

confidence: 51%

Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

Hyršlová¹,

Krausová²,

Michlová

et al. 2020

Fermentation

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Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine colostrum, the influence of colostrum composition on the growth promotion of bacteria still needs to be tested. Therefore, we decided to study the influence of bovine colostrum chemical and mineral composition as well as the content of bioactive compounds (immunoglobulins, lactoferrin, lactoperoxidase) on the growth of ten selected strains from genera Lactobacillus, Lacticaseibacillus, Bifidobacterium, and Enterococcus. After 24 h of fermentation, the growth was assessed based on lactic and acetic acids production evaluated using isotachophoresis, bacterial counts determined by the agar plate method, and change of pH. The production of acids and bacterial counts were significantly (P<0.05) different between selected genera. The change of bacterial counts was correlated with pH, but the correlation between growth and bovine colostrum composition was not proven. The highest growth and production of lactic acid was observed after the fermentation of bovine colostrum by the strains Enterococcus faecium CCDM 922A and CCDM 945.

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Bovine colostrum: benefits of its use in human food

Cited by 42 publications

References 44 publications

Bovine Colostrum and Its Potential for Human Health and Nutrition

Bovine Colostrum and Its Potential for Human Health and Nutrition

Improving composition and microbiological characteristics of milk kefir using colostrum

Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

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