Biochemical properties of sheep colostrum and its potential benefits for lamb survival: a review

Figures & data

Table 1. Shows the typical chemical composition of colostrum from several domestic and wild animal species and humans.

Species	Colostrum composition (g/100 g)
	Protein	Fat	Lactose	Dry matter	References
Homo sapies	1.6	3.3	6.8	11.5	^27
Ovies aries	2.7	10.6	1.7	32.8	^28^,^29
Capra hircus	10.24	7.73	1.93	17.9	^30
Bubalus bubalis	18.75	5.44	2.7	28.89	^31
Bos taurus	4.9	6.7	2.5	25.8	^32^,^33
Camelus bactrianus	10.2	2.6	4.4	18.9	^34
Equus caballus	15.2	1.7	2.5	19.34	^35^,^36
Sus scrofa	16.2	5.4	3.6	26.3	^37^,^38
Oryctolagus cuniculus	13.2	17.7	1.32	36.3	^39
Rattus norvegicus	8.85	14.6	2.46	18.24	^40
Felis	4.6	3.4	3.6	9.8	^40
Balaenna mysticetus	86.6	4.9	6.3	–	^41
Loxodonta africana	21.3	56	61.8	–	^41
Bos grunnies	16.1	14	1.9	23.4	^42
Camelus dromedarius	13	1.5	7.73	16.7	^43
Camelus bactrianus	19.2	0.3	5.9	18.9	^43

Table 2. Characteristics of selected protein fractions in colostrum and milk.

Protein fractions	Peptide Sequence	Structure	Mass kDa	Fragments (Less than 3 kDa)	Properties and Significance	References
α-lactalbumin		14.2	582 amino acids		The protein-lactalbumin is a variety of small proteins. It is the most prevalent component of whey protein, which is present in the milk of all animals and is crucial to produce lactose, a milk sugar.	^11
β-lactoglobulin		18.4	123 amino acids		Methionine, one of its components, has anticancer properties. Allergies may be brought on by the specific protein called lactoglobulin when consumed. Important protein fractions, β-lactoglobulin and lactalbumin, swiftly hydrolyze in the abomasum and are a good source of free amino acids.	^11
β-lactoglobulin	LQKW (β-LG)			(58–61)	ACE inhibitory activity with IC50 3.5 μM (μmol/L), In ruminant milk, β-lactoglobulin makes up around 50% of the rest of whey proteins. Core whey protein in milk is β-lactoglobulin, that is absent from camel and human milk.	^48
β-lactoglobulin	LLF (β-LG)			(103–105)	ACE inhibitory activity with IC50 82.4 μM/L	^48
β-lactoglobulin	ALPMHIR (β-LG)			(142–148)	ACE inhibitory activity with IC50 62.6 μM/L	^48
β-lactoglobulin	IIVTQTMK (β-LG)			(1–8)	ACE inhibitory activity with IC50 70.8 μM/L	^48
β-lactoglobulin	IDALNENK (β-LG)			(84–91)	ACE inhibitory activity with IC50 71.2 μM/L	^48
Immunoglobulins G		Monomer, glycoprotein	70 & 23		Specialized receptors carry immunoglobulins to mammary gland secretions.	^11
Epidermal growth factor)		amino acids, glycoprotein	53		EGF the restricts passage of bacterial flora via gut membrane, inhibiting the translocation of bacteria and reducing the likelihood of infection.	^11
α-casein		Micelles	25		Colloid particles that are hydrated make up casein. Potassium, magnesium, and Calcium phosphate salts make up their composition, and these salts, collectively with hydrophilic and hydrophobic groups, affect the stability of the molecule. Mammals that are just born receive calcium and phosphates through casein. They are made of amino acids, which in the abomasum slowly hydrolyze protein to produce peptides for young animals.	^11
α-Casein	VVAPFPEV (αs1-CN)			(24–31)	It posse ACE-inhibitory properties, anti-oxidant potential, immunomodulation and anti-microbial activity	^48
α-Casein	PYVRYL (αs2-CN)			(203–208)	ACE-inhibitory IC50 2.4 μM
α-Casein	LKKISQ (αs2-CN)			(165–170)	ACE inhibitory activity with IC50 2.6 μM	^48
α-Casein	VRYL (αs2-CN)			(205–208)	ACE inhibitory activity with IC50 24.1 μM	^48
β-casein	VMFPPQ (β-CN) 155–163)			(155–163)	Anti-microbial activity especially gram-negative bacterial species κ-casein	^49
κ-casein	HPHPHLSF (κ-CN)			(98–105)	Antioxidant, Potent inhibitor of linoleic acid oxidation	^49
κ-casein	YIPIQY (κ-CN)			(25–30)	ACE inhibitory activity with IC50 10 μM	^50
κ-casein	EKDERF (κ-CN)			(12–17)	ACE inhibitory activity with IC50 14.3 μM	^50
κ-casein	IAK (κ-CN)			(22–24)	ACE inhibitory activity with IC50 15.7 μM	^50
κ-casein	LPYPY (κ-CN)			(56–60)	ACE inhibitory activity with IC50 28.9 μM	^50
Serum albumin		582 amino acids	66.3		It controls the blood’s osmotic pressure and transfers that pressure to the mammary glands’ secretions, which are used to make milk and colostrum.	^11
Lactoferrin		692 amino acids, glycoprotein	80		Because of its characteristics, lactoferrin contributes significantly to the phagocytic activity, the immunological response of the organism, and the absorption of iron through the mucous membrane of the gut.	^11
Lysozyme		129 amino acids, enzyme	14.3		Bactericidal qualities describe lysozyme. It boosts the activity of lactoperoxidase by forming a molecule or complex with it. Immunoglobulins also increase the activity of lysozyme. Lysozyme breaks down germs by penetrating their outer cell wall. Lysozyme is more efficient against Gram-positive bacteria due to the structural differences between Gram-positive and Gram-negative bacteria.	^11
Lactoperoxidase		glycoprotein	78		Gram-positive bacteria are susceptible to peroxidase’s bactericidal effects, while Gram-negative bacteria are more susceptible to its bacteriostatic effects. This protein fraction has toxic properties that make some viruses vulnerable to them; to fight infections, it must interact with lactoferrin.	^11

Figure 1. Comparative average chemical composition of colostrum and milk of different animal species and humans. (a) Dry matter content (%), (b) protein content (%), (c) fat content (%) and (d) lactose content (%).^{11,32,47,53–57}

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