Probiotic Fermented Colostrum

Bovine colostrums has the effect of health protection and consenescence resisting, the same as human milk, which ranked as the best foreground nature healthy food of non-herbal-medicine by the IFT. This article studied the following aspects:1. The method of measuring the content of IgG(immunoglobulin G) in the bovine colostrumsStudied the process of the method of arga-single immunodiffusion to measure the content of IgG and the veracity. The results indicated that the titer of serum No 4 was 1 : 64, diluted multiple was 1 : 100, the logarithm between the sedimentation loop diameter(D) and concentration of standard IgG(LogC) was 0.9988, and got the standard curve on the base of it. The test of callback ratio was 95.49%, and the CV was 3.42%, which according with the request of measuration.2. The change of the general component of bovine colostrumsWe measuring the change of the general component of bovine colostrums which was the first 9 times after lay, especially the IgG. The results indicated that the content of protein changed exquisitely, from 13.7% to 3.06%, drop breadth was up to 77.66%. the content of fat was between 5.36%and 4.15% and the average was 4.62%, which was higher than the constant milk. The content of carbohydrate hoisted slowly, and the average was 3.72 % which not changed quickly.The content of IgG was high at the time of the first, second colostrums after lay which was 74.55 mg/mL and 51.65 mg/mL and the change was obvious and it was less than 5 mg/mL after 24 hours, then was close to the constant milk.The pH value and the acidity degree was changed exquisitely, then was close to the constant milk at the third day, that had the big effect on the thermos stability of colostrums, and which led the colostrums not to use in the condition of heat.3. The study of removing the casein by ferment to increase the content of IgG in bovine colostrumsWe studied the method to remove the casein of the bovine colostrums by lactic acid bacteria fermenting to reduce the pH value to the isoelectric point and improve the content of IgG. The results indicated that the best pH and centrifugal force to remove the casein was 4.65 and 1500 g , 30min, and with the reduce of pH value, the content of IgG improved simultaneity, at the pH4.70-4.65, the content of IgG had notable change (P<0.01) . In colostrums (day2-7), the content of IgG was 20.09mg/g, after fermented, the content was up to 52.07mg/g which was 2.6 times the constant milk.4. The study on the inhibition of fermented bovine colostrums by probiotics to the pathogenic bacteriaWe studied the inhibition of fermented bovine colostrums by probiotic to the pathogenic E.coli and Helicobacter pylori (HP). The results indicated that pH value of bovine colostrums was reduced after fermented, so did the active of IgG. At the pH 4.6, the active of IgG was only 25 per. The inhibitive ratio of fermented bovine colostrums to the E.coli was 72.8% and the inhibition zone diameter to the HP was 14.1mm. Between the pH value 6.2-5.4, the inhibitive action mainly came from the IgG; with the reduce of the pH value and between the pH value 5.4-4.6, the inhibitive action mainly came from the growth of the LAB. At the same time, the acidity condition also had the inhibitive action.The fermented colostrums by different probiotic had the inhibition to the pathogenic E.coli and HP at the different pH. The inhibitive effect of the L.acidophilus was the best and the highest inhibitive ratio to the E.coli was 83.2%, the biggest inhibition zone diameter to the HP was 17.2mm, which higher than the inhibition of colostrums with 47.52% and 52.21% separately. The order of the inhibition of the fermented colostrums by different probiotic was L.acidophilus Bifidobacteria. infantis mixed LAB(L. delbrueckii subsp.bulgaricus and S. thermophilus) L. delbrueckii subsp.bulgaricus> S. thermophilus .5. The study on the activity of IgG in the bovine colostrums by different extraction processWe studied the variety of the activity of IgG in the bovine colostrums by acidity adjustment, ferment and UF. T...