By Dr Rahul Mehra, Maharishi Markandeshwar (Deemed to Be) University, Mullana, India
Bovine colostrum, which serves as the initial source of nourishment for cattle, is produced through the natural process of colostrogenesis. This process involves the secretion of colostrum from the mammary glands of mammals immediately following parturition. Colostrum plays a crucial role in the physiological processes of mammalian neonates, encompassing a range of functions such as conferring lifelong immunity, promoting gastrointestinal maturation, and strengthening resistance to infections. The viscous fluid, which appears to be radish-yellow in colour, is a rich source of concentrated nutritional and bioactive constituents. Several investigators have reported that the colour of colostrum is attributed primarily to the presence of red blood cells and carotenoids.
Colostrum is comprised of various nutritional constituents such as protein, amino acids, fatty acids, and carbohydrates (specifically lactose). Additionally, colostrum contains bioactive constituents including immunoglobins, growth factors, hormones, cytokines, lactoferrin, enzymes, and inhibitors. Colostrum has been found to contain a variety of enzymes, such as lactoperoxidase, lysozyme, phosphatases, lipases, and proteinases, which play a crucial role in various physiological processes. Immunoglobulins (Ig), including IgG, IgA, IgM, IgD, and IgE, represent the fundamental heat-sensitive protein component of colostrum. These proteins play a crucial part in the transfer of passive immunity to neonates. The IgG antibodies constitute a significant proportion, ranging from 80-85%, of the overall immunoglobulin population. These antibodies can be further classified into two distinct isotypes, namely IgG1 (20-200 mg/ml) and IgG2 (12.0 mg/ml). The colostrum has been found to contain various growth factors, including Epidermal growth factor, Insulin-like growth factor (IGF-I & II), Transforming growth factor (TGF-β1 & β2), Fibroblast growth factor, and Platelet-derived growth factor. These growth factors are responsible for regulating cell growth, DNA synthesis, differentiation, proliferation of epidermal cells, wound healing, and other metabolic functions within the body. Lactoferrin is an iron-binding protein with a molecular weight of 80 kDa that exhibits robust cationic activity. It is secreted from the exocrine glands. Typically, the concentration of lactoferrin in colostrum falls within the range of 1.5-5 g/l. Lactoferrin has been the subject of extensive research in the context of cancer therapy. Nucleosides and nucleotides are nitrogenous compounds that are not classified as proteins and are found in minute quantities. They are known to have significant involvement in various biochemical processes. Cytokines are a class of peptides and proteins that play a crucial role in immune activation and recruitment, cellular signalling, and pathogen recognition. Exosomes derived from colostrum are a newly discovered component that contains multiple microRNAs. The existence of these miRNAs suggests that milk serves not only as a source of nourishment but also as a mechanism for genetic transference, ultimately resulting in the transmission of functional milk signalling. Colostrinin also referred to as proline-rich polypeptide or PRP, is a recently identified bioactive component of colostrum. It is a naturally occurring integration of proline-rich polypeptides that originate from bovine colostrum. Studies have demonstrated that Colostrinin possesses anti-inflammatory properties and can aid in the regulation of excessive inflammatory responses.
In addition to the aforementioned bioactive components, bovine colostrum also contains a considerable amount of nutritional constituents. It contains both fatand water-soluble vitamins, such as β-carotene, retinol, riboflavin, and vitamin D, with concentrations ranging from 0.1–3.4 g/g, 1.4–19.3 g/g, 2.4–9.2 (g/mL), and 0.89–1.81 (IU/g fat) respectively. The minerals found in colostrum exist in the form of ions or colloidal species that are bound to the casein protein. Colostrum contains around 20 macro-elements, including calcium (2.6-4.7 g/kg), phosphorous (4.2-4.5 g/kg), and sodium (0.7-1.1 g/kg). Moreover, colostrum serves as a significant reservoir of essential, conditional, and non-essential amino acids. The primary protein present in colostrum is casein, which facilitates the transfer of amino acids from the mother to the neonate. The fat component of colostrum, which is frequently disregarded, comprises approximately 7% of the substance and is primarily composed of milk fat globules. This component is essential for the nutritional properties and thermogenesis of colostrum. The fatty acid components present in colostrum are predominantly saturated (approximately 65-75%), followed by monounsaturated (24-28%) and polyunsaturated (4-5%). Studies have demonstrated that the components found in colostrum derived from bovine sources, including cows and buffaloes, exhibit a potency ranging from 100-1000 times greater than those present in human colostrum. The initial portions of the colostrum exhibit the maximum concentration of nutritional and bioactive constituents, which subsequently diminish as time elapses. The concentration of lactose in colostrum exhibits an inverse pattern, whereby the initial levels of lactose are low and gradually increase over time to reach normal levels.
In addition to the aforementioned bioactive components, bovine colostrum also contains a considerable amount of nutritional constituents. It contains both fatand water-soluble vitamins, such as β-carotene, retinol, riboflavin, and vitamin D, with concentrations ranging from 0.1–3.4 g/g, 1.4–19.3 g/g, 2.4–9.2 (g/mL), and 0.89–1.81 (IU/g fat) respectively. The minerals found in colostrum exist in the form of ions or colloidal species that are bound to the casein protein. Colostrum contains around 20 macro-elements, including calcium (2.6-4.7 g/kg), phosphorous (4.2-4.5 g/kg), and sodium (0.7-1.1 g/kg). Moreover, colostrum serves as a significant reservoir of essential, conditional, and non-essential amino acids. The primary protein present in colostrum is casein, which facilitates the transfer of amino acids from the mother to the neonate. The fat component of colostrum, which is frequently disregarded, comprises approximately 7% of the substance and is primarily composed of milk fat globules. This component is essential for the nutritional properties and thermogenesis of colostrum. The fatty acid components present in colostrum are predominantly saturated (approximately 65-75%), followed by monounsaturated (24-28%) and polyunsaturated (4-5%). Studies have demonstrated that the components found in colostrum derived from bovine sources, including cows and buffaloes, exhibit a potency ranging from 100-1000 times greater than those present in human colostrum. The initial portions of the colostrum exhibit the maximum concentration of nutritional and bioactive constituents, which subsequently diminish as time elapses. The concentration of lactose in colostrum exhibits an inverse pattern, whereby the initial levels of lactose are low and gradually increase over time to reach normal levels.
The physicochemical composition of colostrum, like that of milk, is greatly influenced by several internal and external factors such as genetic variation, breed, temperature changes, nutrition, seasons, age, dry period, stress, metabolic disruption, and herd management. Furthermore, one of the most significant variables influencing colostrum composition is “heat stress”. Aside from these, the processing of colostrum also alters its composition, for instance, prolonged thermal treatment completely denatured the bioactive proteins.
Typically, a dairy cow in a healthy state yields around 5-10 litres of colostrum each milking, which exceeds the calf’s nutrient requirements. The commercial use of colostrum is restricted as a result of a lack of handling techniques, insufficient awareness, inadequate marketing, and other challenges that arise during the processing phase. Bovine colostrum has recently been a theme of scientific research owing to its plentiful existence of nutritional and bioactive element content, which makes it a promising ingredient in functional foods and pharmaceuticals. With the expansion of scientific knowledge, advanced tools, and improved processing technologies, colostrum can now be transformed into a wide range of food and feed additives, which further exploit in pharma, confectionary, cosmetics, functional, and nutraceutical food manufacturing. The majority of colostrum products that are accessible for commercial purchase undergo either freeze-drying or spray-drying processes, to preserve the biological effectiveness of their constituents. In general, colostrum-based products are frequently prepared for immediate consumption and comprise amalgamations containing whole colostrum, skim, or whey powder. Colostrum has gained popularity among athletes as a dietary source owing to its rich nutrient composition. Research indicates that colostrum can provide benefits to athletes such as promoting fat loss, enhancing immune function, and expediting the recovery process of injuries.
The prophylactic actions of bovine colostrum are well recognized and documented in Ayurveda, as well as in modern drug delivery systems. The supplementation of bovine colostrum is well-tolerated, safe, and effective in the pre-treatment of various chronic diseases, including immunity-associated disorders, hypercholesterolemia, anti-ageing roles, inflammatory bowel disease, and improved athletic performance, as supported by research findings from multiple successful clinical trials. The laxative properties of colostrum aid in the elimination of surplus bilirubin from the gastrointestinal tract of neonates, thereby preventing the onset of jaundice. The presence of lactalbumin in colostrum is accountable for the induction of apoptosis, which is a process of programmed cell death, in cancerous cells. The utilization of hyperimmune colostrum components, specifically Immunoglobins and lactoferrin, has been proposed as a potential substitute treatment for generating antibodies against COVID-19 and other chronic infections.
References
Buttar, H.S., Bagwe, S.M., Bhullar, S.K., Kaur, G., 2017. Health Benefits of Bovine Colostrum in Children and Adults, in: Dairy in Human Health and Disease Across the Lifespan. Elsevier, pp. 3–20. https://doi.org/10.1016/B978-0-12-809868-4.00001-7
Mehra, R., 2021. Nutritional attributes of bovine colostrum components in human health and disease: A comprehensive review. Food Biosci. v. 40, 2021 v.40. https://doi.org/10.1016/j.fbio.2021.100907
Mehra, R., Garhwal, R., Sangwan, K., Guiné, R.P.F., Lemos, E.T., Buttar, H.S., Visen, P.K.S., Kumar, N., Bhardwaj, A., Kumar, H., 2022. Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements. Nutrients 14, 659. https://doi.org/10.3390/nu14030659
Mehra, R., Kumar, H., Kumar, N., Ranvir, S., Jana, A., Buttar, H.S., Telessy, I.G., Awuchi, C.G., Okpala, C.O.R., Korzeniowska, M., Guiné, R.F.P., 2021a. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. J. Funct. Foods 87, 104760. https://doi.org/10.1016/j.jff.2021.104760
Mehra, R., Kumar, S., Verma, N., Kumar, N., Singh, R., Bhardwaj, A., Nayan, V., Kumar, H., 2021b. Chemometric approaches to analyze the colostrum physicochemical and immunological (IgG) properties in the recently registered Himachali Pahari cow breed in India. LWT 145, 111256. https://doi.org/10.1016/j.lwt.2021.111256
