Comparative analysis of immunoglobulin and lactoferrin in bovine milk from different species

Abstract Text: Immune active components in milk play an important role in the host defence. Bovine milk from different speices has its own character. The objective of the current study was to characterize the concentrations of immunoglobulins (IgA, IgG, IgM) and lactoferrin in bovine milk samples of different species. Sandwich enzyme-linked immunosorbent assay (ELISA) was performed according to the manufacturers instructions to quantify the immunoglobulins and lactoferrin (Lf) contents in yak milk (n=20), buffalo milk (n=20) and Holstein cow milk (n=20) samples, and correlation analysis was completed. The results showed that immunoglobulins and lactoferrin in yak milk, buffalo milk and Holstein cow milk samples had linear relationsship between concentration and absorbance values, and the standard curve equation R was greater than 0.99. There were significant differences of IgA, IgG, IgM and Lf in different milk samples (P < 0.05). The contents of IgA, IgG, IgM and Lf in different species bovine milk samples showed remarkable individual differences. IgA and IgG concentrations in yak milk were significant higher than in the other two kinds of milk. While IgM and Lf in Holstein cow milk were higher than others. In addtion to negative correlation between IgA and IgM existed only in Holstein cow milk samples, the trends of IgA, IgG, IgM and Lf in the same kinds of bovine milk all showed a positive correlation. The results indicated that the content of immunoglobulins and lactoferrin in different species milk samples were influenced by genetic factors and had distinctive characteristics. According to the correlation of immunoglobulins and lactoferrin, forecasting the content of immunoglobulins and lactoferrin within species may be possible.

Keywords: bovine milk, immunoglobulin, lactoferrin