Polyfunctional properties of goat colostrum proteins and their use

Abstract

The review presents the composition of goat colostrum, antimicrobial, immunomodulatory and antioxidant properties of biologically active proteins of goat colostrum, as well as the prospects of their use in medicine. Due to the presence of a complex of biologically active proteins such as lactoferrin, lysozyme, lactoperoxidase, immunoglobulins, etc., goat colostrum increases the body's resistance to infectious diseases, strengthens the immune system, has an antioxidant effect and antibacterial activity against a wide range of microorganisms, thereby preventing or delaying chronic diseases associated with the oxidative stress. Additionally, goat colostrum bioactive proteins show antitumor activity, antiatherogenic properties, the ability to lower the blood pressure and efficiency in the treatment of rheumatoid arthritis. K e y w o r d s: goat colostrum, protein complex, antimicrobial activity, immunomodulatory properties, antioxidant effect, therapeutic use.

Nutritional Parameters in Colostrum of Different Mammalian Species

“…GC has been investigated in order to be used as a functional food, due to its antitumor activity and the ability to lower blood pressure [79]; the chemical composition of GC compared with goat mature milk is shown in Table 5. Compared with goat mature milk, GC shows significantly higher contents of protein (+144.57%), fat (+64.43%), minerals (+30.56%), and dry matter (+52.27%), but lower concentrations of lactose (−41.46%) [80].…”

Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino

“…O pool proteico do soro do leite vem sendo relacionado a inibição do crescimento de micro-organismos oferecendo assim um sistema protetivo naturalmente presente que age contra bactérias patogênicas. As proteínas lactoferrina, lisozima, lactoperoxidase e as imunoglobulinas, bem como de peptídeos obtidos a partir das proteínas do soro do leite caprino vem sendo relatados serem potencialmente antimicrobianos (Mann et al, 2019;Soloshenko et al, 2020).…”