Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

Hyršlová, Ivana; Krausová, Gabriela; Michlová, T.; Kaňa, Antonín; Čurda, L.

doi:10.3390/fermentation6030093

Cited by 11 publications

(8 citation statements)

References 33 publications

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“…The fermentation process by lactic acid bacteria or probiotics, namely Lacticaseibacillus rhamnosus, L. acidophilus, Limosilactobacillus fermentum, Lacticaseibacillus paracasei, Enterococcus faecium, and Enterococcus faecium, may be a viable option for colostrum preservation [ 56 ]. Furthermore, Bartkiene et al [ 18 ] evaluated the influence of fermentation with Lactobacillus paracasei LUHS244 and Lactobacillus plantarum LUHS135 together with dehydration and ultrasonication on the antimicrobial activity and immunoglobulins (IgG, IgA, and IgM) in BC products.…”

Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

et al. 2022

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Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature’s bountiful source consisting of nutritional and bioactive components present in a highly concentrated low-volume format. All mammalian newborns require colostrum to enhance physiological processes such as lifelong immunity, gastrointestinal development, and resistance to microbial infections. The genetic, environmental, and processing methods can all have an impact on the biochemical contents of BC and its supplements. BC and its derivatives have been intensively researched for their potential use in functional foods, medicines, and animal feed. Evidence from clinical studies suggests that BC products are well-tolerated, nontoxic, and safe for human ingestion. Functional foods, feed, and pharmaceutical formulations based on bovine colostrum are playing noteworthy roles in the development of innovative products for promoting health and the prevention of chronic illnesses. This systematic review sheds light on recent research on (a) the effects of processing techniques on BC components, (b) emerging techniques used in the isolation and identification of novel components, (c) BC-based functional foods for human consumption and animal feed supplements, and (d) the role of BC in current drug delivery, as well as future recommendations.

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Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

et al. 2022

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“…Normal pH of colostrum is 5.59–6.42 (Stewart et al ., 2005; Cummins et al ., 2017; Hyrslova et al ., 2020). Lowering the pH of colostrum is thought to inhibit microbial proliferation, however, most of the work on manual acidification by chemical additives has used milk or milk replacer, rather than colostrum.…”

Section: Colostrum Ph and Acidificationmentioning

confidence: 99%

A review of bovine colostrum preservation techniques

Denholm

2022

Journal of Dairy Research

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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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“…Inoculated milk and whey without Chlorella served as negative controls. Prior to inoculation, bifidobacterial suspensions were prepared as described [18]. Inoculated samples were cultivated in anaerobic jars (Oxoid, Hampshire, UK) at 37 • C for 24 h. Counts of the tested strains were determined using 10-fold serial dilutions and plated onto MRS agar with L-cysteine hydrochloride (pH 6.2).…”

Section: Prebiotic Effectmentioning

confidence: 99%

Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria

Hyršlová¹,

Krausová²,

Smolová³

et al. 2021

Fermentation

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The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.

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Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

Cited by 11 publications

References 33 publications

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

A review of bovine colostrum preservation techniques

Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria

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