CN116829002A - Milk with high immunoglobulin content - Google Patents

Milk with high immunoglobulin content Download PDF

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CN116829002A
CN116829002A CN202280013924.8A CN202280013924A CN116829002A CN 116829002 A CN116829002 A CN 116829002A CN 202280013924 A CN202280013924 A CN 202280013924A CN 116829002 A CN116829002 A CN 116829002A
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active
milk
siga
immunoglobulin
protein concentrate
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J·M·L·赫克
M·H·P·W·维斯克
C·康内特
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FrieslandCampina Nederland BV
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K16/00—Immunoglobulins [IGs], e.g. monoclonal or polyclonal antibodies
    • C07K16/04—Immunoglobulins [IGs], e.g. monoclonal or polyclonal antibodies from milk
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K2317/00—Immunoglobulins specific features
    • C07K2317/10—Immunoglobulins specific features characterized by their source of isolation or production
    • C07K2317/12—Immunoglobulins specific features characterized by their source of isolation or production isolated from milk
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K2317/00—Immunoglobulins specific features
    • C07K2317/20—Immunoglobulins specific features characterized by taxonomic origin
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K2317/00—Immunoglobulins specific features
    • C07K2317/50—Immunoglobulins specific features characterized by immunoglobulin fragments
    • C07K2317/52—Constant or Fc region; Isotype

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  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
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  • Animal Behavior & Ethology (AREA)
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  • Pharmacology & Pharmacy (AREA)
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  • Dairy Products (AREA)

Abstract

The present application relates to a process for producing a dairy product having a high active immunoglobulin content and a high active sIgA/active IgG weight ratio and the use of the process, the process involving the steps of: collecting mature milk from ruminants having a birth time of at least 3, and optionally pasteurizing the milk. The application also relates to a specific milk product having a high active sIgA/active IgG weight ratio.

Description

Milk with high immunoglobulin content
The present application relates to milk and milk-derived products having a high immunoglobulin content and a high sIgA/IgG weight ratio, and uses thereof. The application also relates to a method for providing such milk and milk-derived products.
Being able to digest other sources in mammalian offspringMilk is the sole source of nutrition for the foods of (a). All lactating animals' colostrum (defined as milk obtained within the first 3 days after calving) and milk contain immunoglobulins (Ig) that provide immune protection against microbial pathogens and toxins for the offspring and protect the mammary glands from infection. The main classes of immunoglobulins in the milk of various ruminants are IgG, igA and IgM, which differ in structure and biological activity. IgG can be subdivided into IgG 1 And IgG 2 The method comprises the steps of carrying out a first treatment on the surface of the IgA can be subdivided into serum IgA and secretory IgA (sIgA).
In human breast milk, the primary Ig is IgA. Human breast milk contains about 85-90wt% IgA, about 2-3wt% IgG, and about 8-10wt% IgM (J.A. Cakebreak et al, J.Agric.food Chem. [ J.agricultural food chemistry ],63 (2015) 7311-7316).
On the other hand, in ruminant milk, the predominant Ig is IgG. For example, in mature cow milk (defined as cow milk other than colostrum), about 80% by weight of Ig is IgG (most of which is IgG 1 ) About 10wt% is IgM and about 10wt% is sIgA. The Ig content in bovine colostrum is much higher than in mature cow milk: 70-80wt% of the total protein content of colostrum is Ig, whereas in mature cow milk Ig only accounts for 1-2wt% of the total protein content. The IgG/sIgA ratio in bovine colostrum is even higher than in mature bovine milk.
It has been desired to produce infant formulas that resemble human breast milk as much as possible. Thus, to achieve this goal, it is desirable to increase the active immunoglobulin content and/or the active sIgA/active IgG ratio in infant formulas.
Infant formulas are prepared by combining at least one whey protein source, at least one casein source, at least one lipid source, at least one carbohydrate source, and vitamins and minerals. Ruminant milk (e.g., cow milk or goat milk) is one of the sources of use for these proteins, carbohydrates, lipids, and vitamins.
Suitable whey protein sources are Whey Protein Concentrate (WPC) and Serum Protein Concentrate (SPC) in addition to milk. These products are the result of separating (skim) milk into casein-rich and whey protein-rich fractions; acidification (to produce acid whey) or microfiltration (to produce natural whey) by curd (i.e., cheese making, to produce cheese whey). Immunoglobulin is present in the whey phase and not in the casein micelle phase and is therefore considered to be whey protein.
Whey Protein Concentrate (WPC) is a product obtained by ultrafiltration and/or reverse osmosis of acid or cheese whey, optionally demineralized. By ultrafiltration, most of the water, lactose and ash are removed from the product, thereby concentrating the whey protein. Reverse osmosis can be used to remove water and further concentrate WPC.
Serum Protein Concentrate (SPC) is also a concentrated whey protein product, differing from WPC in the source of the whey fraction. In contrast to acid or cheese whey, the whey proteins in SPC come from microfiltration of skim milk. The microfiltration produces a concentrated casein retentate fraction and a serum fraction containing a major portion of whey protein as permeate. Conventionally, such permeate fractions are then subjected to ultrafiltration and/or reverse osmosis to remove lactose, ash and water.
In order to ensure food safety and reduce the microbial content thereof, ruminant milk products (such as skim milk, WPC and SPC) must be heat treated at least once before consumption and before use as an infant formula ingredient. All suitable heat treatments, including relatively mild heat treatments, negatively impact the active Ig content of milk; this is especially true for active sIgA content, since sIgA is more heat sensitive than IgG. Thus, heat treatment will negatively affect total active Ig content and reduce active sIgA/active IgG ratio. Thus, in order to obtain a safe ruminant (e.g. bovine) milk-based food product with a high active total immunoglobulin content, and in particular a high active sIgA content, it is desirable to start with a raw milk with as high a total Ig content and sIgA/IgG ratio as possible.
To achieve higher Ig levels, ruminant colostrum cannot be selected for use instead of or in combination with mature cow milk. First, the ingredients of colostrum (e.g. its high concentration of whey proteins) can negatively affect various industrial dairy processing steps: it tends to settle on the surfaces of the heat exchanger and the evaporator, causing problems in their cleaning and maintenance. Furthermore, the yield of colostrum is only a small fraction of normal milk, and colostrum is not usually collected from farms. Thus, the use of colostrum to adjust Ig levels can lead to a significant price increase. Furthermore, it does not help to increase the sIgA/IgG ratio, at least in the case of bovine products, because the ratio of bovine coloctrum is lower than that of mature bovine milk.
It is therefore an object of the present application to provide ruminant mature milk having a high active Ig content and a higher active sIgA/active IgG weight ratio than conventionally provided mature milk from ruminants of the same type.
Another object is to provide a heat treated ruminant mature milk having a high active Ig content and a higher active sIgA/active IgG weight ratio than heat treated mature milk conventionally provided from ruminants of the same type.
Another object is to provide WPC or SPC with a high active Ig content and a higher active sIgA/active IgG weight ratio than conventionally provided from ruminants of the same type.
The use of such heat treated milk, WPC and/or SPC to produce infant formulas brings the active sIgA/active IgG ratio of the infant formulas closer to human breast milk.
These objects are achieved by selecting mature milk from ruminants with a birth order of at least 3. The number of births (also called lactation) is the number of times the ruminant is the offspring. Thus, ruminants with a birth number of 3 are in the third lactation cycle.
The inventors have found that ruminants with a parity of 3 or higher have a higher sIgA/IgG ratio than the same ruminant with a lower parity.
Thus, in one aspect, the application relates to the use of mature milk from ruminants with a birth number of at least 3 in a method for producing a dairy product with a high active immunoglobulin content and a high active sIgA/active IgG weight ratio. In one embodiment, the application relates to the use of mature milk from ruminants with a birth number of at least 3 in a process for producing a dairy product with an active immunoglobulin content of at least 418 μg/mL and an active sIgA/active IgG weight ratio of at least 0.13, the process involving the steps of: collecting mature milk from ruminants having a birth time of at least 3, and optionally pasteurizing the milk; preferably, the active immunoglobulin content is at least 430 μg/mL and the active sIgA/active IgG weight ratio is at least 0.14, more preferably the active immunoglobulin content is at least 446 μg/mL and the active sIgA/active IgG weight ratio is at least 0.15.
The term "ruminant" includes real ruminants such as cattle, sheep and goats, as well as pseudo-ruminants such as camels. Preferred ruminants from which milk is selected according to the application are cows and goats, which means that preferred ruminant milk and ruminant WPC/SPC are cow milk, cow WPC and cow SPC and goat milk, goat WPC and goat SPC. Most preferred milks, WPCs and SPCs produced according to the present application are bovine milk, bovine WPCs and bovine SPCs.
It is known that the total Ig concentration in mature ruminant milk depends on various factors including lactation stage, breed, age, season, feeding conditions (housing and grazing), feeding and parity.
The effect of birth on different Ig ratios has also been studied previously. For example, a.j. Guilry and R.H.Miller, J.Dairy Sci [ journal of dairy science ]]69 (1986) 1799-1805 reports significantly higher IgA and IgM concentrations in cow's milk for 3 lactation compared to 1 lactation. But due to IgG 1 The concentrations increased in a similar manner, and the IgA/IgG weight ratios they reported remained in the range of 0.03-0.04, independent of the number of generations-because of IgG 1 Is the main component of IgG.
Liu et al, the Veterinary Journal [ J. Veterinarian ]]182 (2009) 79-85 also reported IgG 1 An increase as a function of the number of times; and J.E. Dever-Pocius and B.L.Larson, J.Dairy Sci [ J.Dairy science journal ]]66 (1983) 221-226 reported that IgA content in bovine colostrum does not change with age or birth.
In contrast to the findings of guilry and Miller, analysis of data from farm trials has now shown that the birth rate is the most important factor affecting the sIgA/IgG ratio in raw milk.
For example, conventional mature milk collected from healthy Holstein fries cows not selected by birth at each farm has an average sIgA/IgG ratio of about 0.13. Raw milk is selected from healthy cows having a birth number of at least 3, resulting in an average sIgA/IgG ratio of at least 0.14, preferably at least 0.15. After heat treatment of milk, the difference between the active sIgA/active IgG weight ratios from different fractions of milk increases, as sIgA is more sensitive to heat treatment than IgG.
Healthy ruminants in the present application are defined as ruminants that do not suffer from mastitis. Mastitis results in an increase in Ig in milk; but milk quality is poor. Milk from ruminants with mastitis has a high somatic content. Thus, the somatic cell count of the raw milk used in the method of the present application is lower than 200,000 cells/mL, preferably lower than 150,000 cells/mL, and most preferably lower than 100,000 cells/mL, as per ISO 13366-1:1977[ milk-Enumeration of somatic cells-Part 1: microscopic method (Reference method) [ milk-somatic cell count-part 1: microscopy (reference method) ]; international Organization for Standardization [ International organization for standardization ] (ISO), nitrowa, switzerland ] by microscopy.
The present application relates to heat treated mature ruminant milk comprising at least 0.50g, preferably at least 0.75g, more preferably at least 0.90 and most preferably at least 1.00g of active immunoglobulin-defined as active sIgA+active IgG, per 100g of protein after said heat treatment, and an active sIgA/active IgG weight ratio of at least 0.13, preferably wherein the heat treatment is a pasteurization process.
An active immunoglobulin is an immunoglobulin in its native state (i.e., undenatured state).
In one embodiment, at least 50wt% of the total amount of immunoglobulins present in the heat treated milk are active, i.e. in an undenatured state, such as at least 60wt% or 70wt%, preferably at least 75wt%, such as at least 80wt% or 85wt%, more preferably at least 90wt%, even more preferably at least 95wt%.
The active immunoglobulin content and active sIgA/active IgG weight ratio were determined by using a bovine ELISA quantitative apparatus as described in R.L.Valk-Weeber, T.Eshuis-de Ruiter, L.Dijkhuizen, S.S.van Leeuwen (International Dairy Journal [ International journal of Dairy ], vol.110, 11, 2020, 104814).
The total protein content in milk can be determined by the well known standard Kjeldahl method (where the nitrogen to protein conversion factor is 6.38) or by using Milkoscan TM Is determined by infrared spectroscopy (in accordance with ISO 9622:2013). Since the first method is used to calibrate the latter, both methods will be to obtain the same value for the same milk sample.
In order to obtain heat treated mature ruminant milk with indicated active sIgA and active IgG content and active sIgA/active IgG weight ratio, it is first important to start with raw milk with a relatively high Ig (especially sIgA) content. As described above, sIgA is more heat sensitive than IgG, and therefore the active sIgA/active IgG ratio decreases after heat treatment.
Thus, starting from a high initial Ig content, and in particular a high sIgA content, it is desirable to start from mature milk from ruminants with a birth number of at least 3, preferably cows and goats with a birth number of at least 3, more preferably cows with a birth number of at least 3.
For food safety purposes, the subsequent heat treatment required should be gentle in order to retain as much active Ig, in particular sIgA, as possible. Thus, the heat treatment according to the application is preferably a pasteurization process.
Milk is considered pasteurized if it can be classified as "phosphatase negative" according to the alkaline phosphate test of ISO11816|idf 155. Phosphatase is an enzyme naturally occurring in milk but is destroyed at temperatures near pasteurization temperatures. Alkaline phosphatase testing is based on the following principle: alkaline phosphatase in the raw milk releases phenol from disodium p-nitrophenylphosphate at alkaline pH and forms a yellow complex. The intensity of yellow is proportional to the activity of the enzyme. The color intensity was measured by direct comparison with a standard color wheel in a Lovibond comparator. Phosphatase negative was defined as corresponding to a color intensity below 350U/l phosphatase content.
Various suitable combinations of time and temperature may be used to achieve the desired pasteurization. Examples of suitable combinations are: 72-75 ℃ for 15-20 seconds, 63-65 ℃ for 30-40 minutes, and 80-85 ℃ for 1-5 seconds.
In a preferred embodiment, the milk is obtained from cows or goats.
Examples of suitable dairy varieties are Holstein Fries cows, holstein cows, zexix cows, switzerland cows, french cows, meng Beili subcows, gen-West cows and Elshire cows. The preferred dairy variety is a Holstein fries cow.
Examples of suitable goat breeds are Saanen (Saanen) goats, nigeria dwarf goats, alpine goats, nubian (Anglo-Nubian) goats, raman (lamacha) goats, ipehamburg goats, a Peng Ceer goats, german variegated modified goats (Bunte Deatsche Edelziege), chamois color (Chamois color) goats, grissin stripe (Grison struded) goats, picogram (Peacock) goats, and black neck goats in valstate. The preferred goat variety is the sang goat.
The application also relates to a whey protein concentrate or serum protein concentrate comprising at least 9g active immunoglobulin per 100g protein and an active sIgA/active IgG weight ratio of at least 0.10.
WPC and SPC can be produced by commonly known methods involving ultrafiltration of acid whey, cheese whey or natural whey, optional demineralization step, concentration and optional (spray) drying. During the production process, the milk is subjected to at least one step of reducing the microbial count, preferably at least one pasteurization step, after degreasing and/or before concentration and optionally (spray) drying. In order to retain as much active immunoglobulin as possible, it is necessary to limit the number of heating steps (e.g. pasteurization treatment). In one embodiment, the milk is pasteurized prior to separation of the whey/serum fraction.
The heat treated milk and whey protein concentrate according to the application are particularly suitable for use as ingredients of nutritional products or nutritional compositions.
An example of such a nutritional composition is a formula. The formula is selected from the following groups: infant formulas, larger infant formulas (also known as follow-on formulas) and growing-up formulas the present application thus further relates to nutritional compositions, typically for children, such as formulas, in particular infant formulas, larger infant formulas or growing-up formulas.
Other examples of nutritional compositions are compositions for adults (e.g. patients or frailty elderly or any other person desiring to enhance their immune system).
Infant, neonatal or pure formula (U.S. english) or neonatal, infant or colostrum (first milk) (english) is a processed food designed and marketed for feeding newborns and infants under 12 months, usually prepared from powder (mixed with water) or liquid (with or without additional water) for bottle feeding or teat cup feeding. The federal food, pharmaceutical and cosmetic act (FFDCA) defines infant formula as "food that claims or represents a special dietary use as an infant food only, due to its mimicking human milk or its suitability as a complete or partial replacement for human milk". Similarly, the international food code (Codex Alimentarius international food standards) (WHO and FAO) defines infant formulas as specially manufactured breast milk substitutes that themselves meet the nutritional needs of infants during the first months after birth until the introduction of appropriate complementary feeding. The food code describes the basic ingredients of infant formulas, including amounts and specifications of lipid source, protein source, carbohydrate source, vitamins and minerals.
For the constitution of nutritional compositions, in particular formula milk, the heat treated milk according to the application and/or the WPC or SPC according to the application are combined with at least a lipid source, at least one carbohydrate source and vitamins and minerals.
In one embodiment, the nutritional composition comprising the heat treated milk according to the application and/or the whey protein concentrate and/or serum protein concentrate according to the application comprises at least 0.50g active immunoglobulin per 100g protein and an active sIgA/active IgG weight ratio of at least 0.10.
In another embodiment, the application relates to the use of the heat treated milk according to the application and/or the whey protein concentrate and/or serum protein concentrate according to the application in a nutritional composition.
The lipid source in the nutritional composition described above may be any lipid or fat suitable for use in a formula. Preferred fat sources include dairy fat, safflower seed oil, egg yolk lipid, rapeseed oil, olive oil, coconut oil, palm kernel oil, soybean oil, fish oil, palm oleic acid, high oleic sunflower oil and high oleic safflower oil, and microbial fermentation oils containing long chain polyunsaturated fatty acids. In one embodiment, anhydrous milk fat is used. The lipid source may also be in the form of fractions derived from esters of such oils as palm olein, medium chain triglycerides, and fatty acids such as arachidonic acid, linoleic acid, palmitic acid, stearic acid, docosahexaenoic acid, linolenic acid, oleic acid, lauric acid, capric acid, caprylic acid, caproic acid, and the like. Small amounts of oils containing large amounts of preformed arachidonic acid and docosahexaenoic acid, such as fish oils or microbial oils, may be added. The fat source preferably has a fat content of about 5:1 to about 15:1, a step of; for example about 8:1 to about 10:1 to n-6 to n-3 fatty acid ratio. In a particular aspect, the infant formula comprises an oil mixture comprising palmitic acid esterified to triacylglycerols, for example wherein the amount of palmitic acid esterified at the sn-2 position of the triacylglycerols is 10 to 60% by weight of total palmitic acid and the amount of palmitic acid esterified at the sn-1/sn-3 position of the triacylglycerols is 30 to 80% by weight of total palmitic acid.
Examples of vitamins and minerals that are preferably present in the formula are vitamin a, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorus, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine and L-carnitine. Minerals are typically added in the form of salts.
Examples of carbohydrates preferably present in the formula are lactose, non-digestible oligosaccharides such as galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), inulin, xylo-oligosaccharides and Human Milk Oligosaccharides (HMO). Suitable HMOs include 2'fl, 3' gl, 3'sl, 6' sl, LNT, LNnT, and combinations thereof. HMOs are commercially available or can be isolated from milk, particularly human breast milk.
If necessary, the nutritional composition may contain emulsifiers and stabilizers such as soy lecithin, citric acid esters of mono-and di-glycerins, and the like. The nutritional composition may also contain other substances which may have a beneficial effect, such as lactoferrin, nucleotides, nucleosides, probiotics and the like.
Suitable probiotics include lactic acid bacteria (Lactobacillus), bifidobacterium lactis (Bifidobacterium lactis) such as bifidobacterium lactis Bb12, streptococcus thermophilus (Streptococcus thermophilus), lactobacillus johnsonii (Lactobacillus johnsonii) La1, bifidobacterium longum (Bifidobacterium longum) BL999, lactobacillus rhamnosus (Lactobacillus rhamnosus) LPR, lactobacillus rhamnosus (L.rhamnosus) GG, lactobacillus reuteri (Lactobacillus reuteri), lactobacillus salivarius (Lactobacillus salivarius). Such prebiotics are commercially available.
The formula is typically provided in the form of a spray-dried powder. Spray drying involves an additional heating step. In order to retain as much active immunoglobulin, in particular active IgA, as possible, it is desirable to maintain as gentle heating conditions as possible during spray drying. If a dairy product according to the application (e.g. WPC or SPC) is used for the production of the nutritional composition of the application, the dairy product is preferably dry blended with other ingredients or mixed as a liquid WPC or liquid SPC with other liquid ingredients; all this is to reduce the number of heat treatments that may negatively affect the immunoglobulin content.
Examples
Example 1
Raw milk samples were collected from 1998 cows from 21 netherlands farms. Cows do not suffer from mastitis and thus the somatic cell count of milk is lowAt 200,000 cells/mL. Analyzing the protein content of the fresh milk sample; stored frozen samples were used to analyze active IgG and active sIgA content. Using Milkoscan TM (ISO 9622, qlip Co., polytefene (Zutphen), netherlands) protein content was measured by infrared spectroscopy. Using, for example, R.L.Valk-Weebera, T.Eshuis-de Ruiter, L.Dijkhuizen, S.S.van Leeuwen (International Dairy Journal [ International journal of Dairy ]]Volume 110, month 11 2020, 104814) to measure the amount of active IgG and active sIgA.
Table 1 shows the average active Ig and total protein content in each parity class and throughout the population not selected by parity.
TABLE 1 raw milk data
Example 2
The milk samples listed in table 1 were pasteurized under standard pasteurization conditions (75 ℃,20 seconds). Table 2 shows the active sIgA and active IgG levels and active sIgA/active IgG weight ratio of these heat treated milks.
TABLE 2 pasteurized milk data
Example 3
Whey protein concentrate having a protein content of 70wt% was prepared using the heat-treated milk sample of example 2, as shown below.
First, cheese is produced from the milk sample and the resulting whey is collected. The whey was then concentrated to a protein content of 35wt% using a 10kD UF spiral wound membrane.
The second filtration was performed using a ceramic membrane with a pore size of 0.5 to 2.0 μm to reduce the microbial count. The resulting permeate was subjected to a second ultrafiltration to increase the protein content to 70wt%. The resulting whey protein concentrate was finally pasteurized at 75 ℃ for 20 seconds.
The total protein content was determined using the Kjeldahl method (conversion factor 6.38). The active sIgA and active IgG content were determined by the same method as in examples 1 and 2.
TABLE 3 WPC data
Example 4
The milk from example 2 was microfiltered and defatted. UsingWhey 60liquid (+)>Milkerrum 60 Liquid) (FriestandPacina, inc., friestandCAPNA, netherlands) was normalized to micro-filtered skim milk at a whey protein to casein weight ratio of 1.1. To which a premix of minerals, a premix of vitamins and lactose are added. The resulting blend was heat treated at 75 ℃ for 30 seconds and evaporated at 60 ℃ in a mechanical vapor recompression evaporator. Then, the vegetable fat blend is added and the product is homogenized and spray dried. The resulting base powder was dry blended with WPC of example 3 to obtain a whey protein to total protein weight ratio of 0.64 and a whey protein to casein weight ratio of 1.76.
The final product (IFT) contained 10.2g protein and 26g fat per 100g powder. Table 4 summarizes the active sIgA and IgG levels and active sIgA/active IgG ratios in the final IFT formula.
TABLE 4 IFT data

Claims (15)

1. Use of mature milk from ruminants with a birth number of at least 3 in a method for producing a dairy product with a high active immunoglobulin content and a high active sIgA/active IgG weight ratio; preferably, the use of mature milk from ruminants with a birth time of at least 3 in a process for producing a dairy product with an active immunoglobulin content of at least 430 μg/mL and an active sIgA/active IgG weight ratio of at least 0.14, the process involving the steps of: collecting mature milk from ruminants having a birth time of at least 3, and optionally pasteurizing the milk; wherein the active immunoglobulin is an immunoglobulin in a native state; and the active immunoglobulin content and active sIgA/active IgG weight ratio were determined by using a bovine ELISA quantitative apparatus as described in R.L.Valk-Weeber, T.Eshuis-de Ruiter, L.Dijkhuizen, S.S.van Leeuwen (International Dairy Journal [ International journal of Dairy ], vol.110, 11, 2020, 104814),
preferably the active immunoglobulin content is at least 446 μg/mL and the active sIgA/active IgG weight ratio is at least 0.15.
2. The use according to claim 1, wherein the ruminant is selected from the group consisting of: goats, sheep and cows, preferably selected from goats and cows, more preferably cows.
3. A heat treated mature ruminant milk comprising at least 0.50g active immunoglobulin per 100g protein and an active sIgA/active IgG weight ratio of at least 0.13; wherein the heat treatment is a pasteurization process; the active immunoglobulin is an immunoglobulin in a natural state; and the active immunoglobulin content and active sIgA/active IgG weight ratio were determined by using a bovine ELISA quantitative apparatus as described in R.L.Valk-Weeber, T.Eshuis-de Ruiter, L.Dijkhuizen, S.S.van Leeuwen (International Dairy Journal [ International journal of Dairy ], vol.110, 11, 2020, 104814).
4. A heat treated mature ruminant milk according to claim 3, wherein the milk is cow milk.
5. A method for producing the heat treated ruminant milk product of claim 3 or 4 by pasteurizing mature milk obtained from ruminants with a birth number of at least 3.
6. A whey protein concentrate or serum protein concentrate comprising at least 9g active immunoglobulin per 100g protein and an active sIgA/active IgG weight ratio of at least 0.10; wherein the active immunoglobulin is an immunoglobulin in a native state; and the active immunoglobulin content and active sIgA/active IgG weight ratio were determined by using a bovine ELISA quantitative apparatus as described in R.L.Valk-Weeber, T.Eshuis-de Ruiter, L.Dijkhuizen, S.S.van Leeuwen (International Dairy Journal [ International journal of Dairy ], vol.110, 11, 2020, 104814).
7. A process for producing the whey protein concentrate or serum protein concentrate of claim 6, the process comprising the steps of: separating mature milk from ruminants with a birth number of at least 3 into a whey protein-rich fraction and a casein-rich fraction, and concentrating and drying the whey protein-rich fraction, wherein the method comprises at least one step of reducing the microbial count, preferably a pasteurization step.
8. The method of claim 7, wherein the milk is cow's milk.
9. A nutritional composition comprising the heat treated milk according to claim 3 or 4 and/or the whey protein concentrate and/or serum protein concentrate according to claim 6, the composition comprising at least 0.50g active immunoglobulin per 100g protein and an active sIgA/active IgG weight ratio of at least 0.10; the active immunoglobulin is an immunoglobulin in a natural state; and the active immunoglobulin content and active sIgA/active IgG weight ratio were determined by using a bovine ELISA quantitative apparatus as described in R.L.Valk-Weeber, T.Eshuis-de Ruiter, L.Dijkhuizen, S.S.van Leeuwen (International Dairy Journal [ International journal of Dairy ], vol.110, 11, 2020, 104814).
10. Nutritional composition according to claim 9, wherein the nutritional composition is an infant formula, a follow-on formula or a growing-up milk.
11. Use of the heat treated milk according to claim 3 or 4 and/or the whey protein concentrate and/or serum protein concentrate according to claim 6 in a nutritional composition.
12. Use according to claim 9, wherein the nutritional composition is an infant formula, a follow-on infant formula or a growing-up milk.
13. A method of producing a nutritional composition according to claim 9 or 10 by combining milk, at least a lipid source, a carbohydrate source, vitamins and minerals, wherein the milk is a heat treated milk according to claim 3 or 4.
14. A method of producing a nutritional composition according to claim 9 or 10 by combining heat treated milk, at least a lipid source, a carbohydrate source, vitamins and minerals, and whey protein concentrate or serum protein concentrate, wherein the whey protein concentrate or serum protein concentrate is a whey protein concentrate or serum protein concentrate according to claim 6.
15. The method according to claim 12, wherein the milk is a heat treated milk according to claim 3 or 4.
CN202280013924.8A 2021-02-16 2022-02-15 Milk with high immunoglobulin content Pending CN116829002A (en)

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TW200716664A (en) * 2005-05-10 2007-05-01 Murray Goulburn Coop Co Ltd Immunoglobulin fraction and process therefor
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