Effects of High Hydrostatic Pressure on IgG in Bovine Colostrum

doi:10.7506/spkx1002-6630-201503012

Abstract

Abstract:

The objective of this study was to investigate the effects of high hydrostatic pressure on IgG in bovine colostrum.
Bovine colostrum collected at 48 h after calving was treated under varying conditions of pressure, temperature and holding
time, and subsequently centrifuged to remove casein, milk fat and other substances. The supernatant was treated with
different high hydrostatic pressures, and the treated samples were analyzed by HPLC and SDS-PAGE electrophoresis. The
HPLC results showed that for the sample treated by high hydrostatic pressure, the specific adsorption ability with affinity
chromatography column was reduced and IgG was detected from it at a lower concentration. Moreover, the light and heavy
chains of IgG were not changed significantly as shown by SDS-PAGE electrophoresis analysis and gel electrophoresis
imaging scanner. Therefore, optimal IgG activity was obtained, and the detectable concentration was 16.843 9 mg/mL when
bovine colostrum was treated with high hydrostatic pressure at 200 MPa and 30 ℃ for 20 min.

Key words: bovine colostrum, immunoglobulin G (IgG), high hydrostatic pressure, high performance liquid chromatography(HPLC), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)

CLC Number:

TS525.41

REN Jie, HU Zhihe, SUN Zhengang, WU Wenqi, FENG Yongqiang, LI Jinxing. Effects of High Hydrostatic Pressure on IgG in Bovine Colostrum[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503012.

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Effects of High Hydrostatic Pressure on IgG in Bovine Colostrum

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