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Colostrum

Milk contains various useful and beneficial components. Butterfat, casein, and lactose are the most commonly known dairy components. Some other components, which are equally important although less known, include lactoferrin, lactoperoxidase, immunoglobulins, sialyllactose, phospholipids, alpha-lactalbumin, and beta-lactoglobulin. Colostrum, or first milk, is the breast milk which is secreted by mammals during the last part of pregnancy and the first few days after pertuision. Colostrum obtains a little less fat than the later milk and is rich in proteins, especially immunoglobulins. Colostrum possesses a number of out-standing and interesting properties, a.o. owing to the high nutritional value. This particular milk contains about 20 times more protein than milk produced later. Colostrum is, therefore, an excellent source of many valuable proteins, such as biologically active proteins like growth factors and especially immunoglobulins. The colostrum can, therefore, be used as a source of said valuable proteins e.g. in food or clinical preparations. Prime colostrum from cows is obtained within the first six hours after calving and contains more than twice the milk solids and four times the protein found in milk from the same cow obtained forty-eight hours later. The concentrations of digestive enzymes, immunoglobulins, cytokines, interferons, glycoproteins, proline-rich peptides and vitamins A, D, E and K are all higher in prime colostrum than in the later breast secretions. Maternal immunoglubulins (Ig, antibodies) derived from colostrum are the single most important factor in protecting a neonatal focal from disease. The immunoglobulin fraction of the prime colostrum provides the newborn with antibodies, lactoferrin and immune enhancers. These components offer the newborn protection against viruses, bacteria, allergens and toxins, assisting desirable Acidophilus bacteria to start the colonization of the newborn's intestine and help prevent the development of gastrointestinal infection. Bovine colostrum collected within 30 hours of calving contains high levels of immunoglobulins G, A, and M. The substance also contains other proteins that make it ideal for providing calves with a passive immunity, especially against enteropathogenic germs, during their first few days. Proline-rich peptides (e.g. colostrinin) are immunomodulatory peptide components of colostrum. These proline-rich peptides are regulators of the thymus gland, which in turn produces T-lymphocytes that neutralize antigens, including infectious agents such as bacteria and viruses. Colostrum also contains a combination of growth factors that combat disease, reduce infection and enable the newborn to grow healthily and to heal rapidly. This property of the colostrum has led to the development of several methods of isolating the immunoglobulins for use against gastro-intestinal disorders in humans in particular. It is now a well established fact that ingestion of colostrum promotes protein synthesis, protein accretion and the growth of intestinal and peripheral tissues including skeletal muscle and liver. Colostrum contains powerful healing, growth and repair factors that activate numerous immune, healing, growth and repair systems and assist in synthesis, retention and repair of muscle, bone, nerve and cartilage. As the body ages, becomes weakened by illness, or is subjected to physical stresses, it produces less and less of the growth, healing and repair factors that are needed to overcome illness and to heal quickly.

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