Separation of immunoglobulins from colostrum using methods based on salting-out techniques

Abstract

Skalka V., Shakhno N., Ečer J., Čurda L. (2017): Separation of immunoglobulins from colostrum using methods based on salting-out techniques. Czech J. Food Sci., This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein removal. IgG concentrations in raw material and final products were determined using the ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, the combination of precipitation, gel filtration, and cross-flow filtration techniques enables to separate the IgG fraction with purity up to 90% and yield up to 91%. Acid whey has a higher yield in comparison with sweet whey and both ammonium sulphate and sodium sulphate have similar effectivity for precipitation of IgG. The final concentrate of IgG can be used as a standalone product or as an additive to other food supplements.

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

“…From an industrial standpoint, this approach can be employed to transform BC whey permeate into novel oligosaccharides which further can be exploited as bio-therapeutic ingredients. The purification of colostrum immunoglobin (IgG) using salting-out precipitation technique was carried out by Skalka et al [ 62 ] by using sodium sulfate and ammonium sulfate as a salt medium followed by cross-flow filtration (100 kDa; membrane pressure 0.15 and 0.08 Mpa at 25 °C); it resulted in the separation of up to 90% of the IgG fraction and a yield of up to 91%. Furthermore, the purified product can be used to make a variety of functional food and pharmaceutical items.…”

Preparative separation of immunoglobulins from bovine colostrum by continuous divergent‐flow electrophoresis

“…In reducing SDS‐PAGE, IgG exhibited separated bands of light chain (LC; around 25 kDa) and heavy chain (HC; around 50 kDa), in non‐reducing gels, IgG had one band around 150 kDa. SDS‐PAGE has been applied mostly in combination with other techniques, for example with RPLC [27], reversed micellar extraction [28], immunoaffinity chromatography [29] and salting‐out techniques [30]. SDS‐PAGE, CZE, and SDS‐CE have been used for separation of bovine IgG from equine colostrum and milk [31].…”