Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-18T21:24:16.022Z Has data issue: false hasContentIssue false
  • English
  • Français

Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay

Published online by Cambridge University Press:  29 June 2015

Susan Maye ,
Catherine Stanton ,
Gerald F Fitzgerald  and
Philip M Kelly
Susan Maye
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland School of Microbiology, University College Cork, Cork, Ireland
Catherine Stanton
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
Gerald F Fitzgerald
Affiliation:
School of Microbiology, University College Cork, Cork, Ireland
Philip M Kelly*
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

While the Complement protein system in human milk is well characterised, there is little information on its presence and activity in bovine milk. Complement forms part of the innate immune system, hence the importance of its contribution during milk ingestion to the overall defences of the neonate. A bactericidal sequestration assay, featuring a Complement sensitive strain, Escherichia coli 0111, originally used to characterise Complement activity in human milk was successfully applied to freshly drawn bovine milk samples, thus, providing an opportunity to compare Complement activities in both human and bovine milks. Although not identical in response, the levels of Complement activity in bovine milk were found to be closely comparable with that of human milk. Differential counts of Esch. coli 0111 after 2 h incubation were 6·20 and 6·06 log CFU/ml, for raw bovine and human milks, respectively – the lower value representing a stronger Complement response. Exposing bovine milk to a range of thermal treatments e.g. 42, 45, 65, 72, 85 or 95 °C for 10 min, progressively inhibited Complement activity by increasing temperature, thus confirming the heat labile nature of this immune protein system. Low level Complement activity was found, however, in 65 and 72 °C heat treated samples and in retailed pasteurised milk which highlights the outer limit to which high temperature, short time (HTST) industrial thermal processes should be applied if retention of activity is a priority. Concentration of Complement in the fat phase was evident following cream separation, and this was also reflected in the further loss of activity recorded in low fat variants of retailed pasteurised milk. Laboratory-based churning of the cream during simulated buttermaking generated an aqueous (buttermilk) phase with higher levels of Complement activity than the fat phase, thus pointing to a likely association with the milk fat globule membrane (MFGM) layer.

Keywords

Complementbactericidal activitymilk fat globule membranebovinemilk
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 3 , August 2015 , pp. 328 - 333
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abbas, AK, Lichtman, AH & Pillai, S 1994 Cellular and Molecular Immunology, 6 edn. Philadelphia: Elsevier Health SciencesGoogle Scholar
El-Loly, MM 2011 Composition, properties and nutritional aspects of milk fat globule membrane-a review. Polish Journal of Food and Nutrition Sciences 61 7–32CrossRefGoogle Scholar
Farrell, H Jr, Jimenez-Flores, R, Bleck, G, Brown, E, Butler, J, Creamer, L, Hicks, C, Hollar, C, Ng-Kwai-Hang, K & Swaisgood, H 2004 Nomenclature of the proteins of cows’ milk—sixth revision. Journal of Dairy Science 87(6) 1641–1674CrossRefGoogle ScholarPubMed
Galyean, M, Perino, L & Duff, G 1999 Interaction of cattle health/immunity and nutrition. Journal of Animal Science 77 1120–1134CrossRefGoogle ScholarPubMed
Goldman, A, Thorpe, L, Goldblum, R & Hanson, L 1986 Anti-inflammatory properties of human milk. Acta Paediatrica 75 689–695CrossRefGoogle ScholarPubMed
Hanssen, FS 1924 The bactericidal property of milk. British Journal of Experimental Pathology 5 271Google Scholar
Hogan, JS, Todhunter, DA, Smith, KL & Schoenberger, PS 1989 Serum susceptibility of coliforms isolated from bovine intramammary infections 1. Journal of Dairy Science 72(7) 1893–1899CrossRefGoogle Scholar
IDF 2004 ISO 21187/IDF 196. Milk – Quantitative Determination of Bacteriological Quality – Guidance for Establishing and Verifying a Conversion Relationship between Routine Method Results and Anchor Method Results. Geneva, Switzerland: International Organization for Standardization, and Brussels, Belgium: International Dairy FederationGoogle Scholar
IDF 2013 ISO 16917/IDF 161. Milk – Bacterial Count – Protocol for the Evaluation of Alternative Methods. Geneva, Switzerland: International Organization for Standardization, and Brussels, Belgium: International Dairy FederationGoogle Scholar
Korhonen, H, Marnila, P & Gill, H 2000a Milk immunoglobulins and complement factors. British Journal of Nutrition 84 75–80CrossRefGoogle ScholarPubMed
Korhonen, H, Marnila, P & Gill, HS 2000b Milk immunoglobulins and complement factors. British Journal of Nutrition 84 S75–S80CrossRefGoogle ScholarPubMed
Lopez, C 2011 Milk fat globules enveloped by their biological membrane: unique colloidal assemblies with a specific composition and structure. Current Opinion in Colloid & Interface Science 16(5) 391–404CrossRefGoogle Scholar
Lopez, C, Briard-Bion, V, Ménard, O, Beaucher, E, Rousseau, F, Fauquant, J, Leconte, N & Robert, B 2011 Fat globules selected from whole milk according to their size: different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains. Food Chemistry 125(2) 355–368CrossRefGoogle Scholar
Mather, IH 1999 A review and proposed nomenclature for major proteins of the milk-fat globule membrane. Journal of Dairy Science 83(2) 203–247CrossRefGoogle Scholar
Ogundele, MO 1998 New insights into the role of milk fat globule membrane in the sequestration of particulate antigens: interactions with the complement system. In Proceedings of the 5th Internet World Congress for Biomedical SciencesGoogle Scholar
Ogundele, MO 2001 Role and significance of the complement system in mucosal immunity: particular reference to the human breast milk complement. Immunology and Cell Biology 79(1) 1–10CrossRefGoogle Scholar
Oviedo-Boyso, J, Valdez-Alarcon, JJ, Cajero-Juarez, M, Ochoa-Zarzosa, A, Lopez-Meza, JE, Bravo-Patino, A & Baizabal-Aguirre, VM 2007 Innate immune response of bovine mammary gland to pathogenic bacteria responsible for mastitis. Journal of Infection 54 399–409CrossRefGoogle ScholarPubMed
Patton, S & Huston, GE 1986 A method for isolation of milk fat globules. Lipids 21 170–174CrossRefGoogle ScholarPubMed
Rainard, PPB & Caffin, JP 1984 Assessment of hemolytic and bactericidal complement activities in normal and mastitic bovine milk. Journal of Dairy Science 67 614–619CrossRefGoogle ScholarPubMed
Reiter, B & Brock, J 1975 Inhibition of Escherichia coli by bovine colostrum and post-colostral milk. I. Complement-mediated bactericidal activity of antibodies to a serum susceptible strain of E. coli of the serotype O 111. Immunology 28 71Google Scholar
Ricklin, D & Lambris, JD 2007 Complement-targeted therapeutics. Nature biotechnology 25 1265–1275CrossRefGoogle ScholarPubMed
Sambrook, J, Russell, DW & Russell, DW 2001 Molecular Cloning: A Laboratory Manual (3-volume set). Cold Spring Harbor, NY: Cold Spring Harbor Laboratory PressGoogle Scholar
Sarma, JV & Ward, PA 2011 The complement system. Cell and Tissue Research 343 227–235CrossRefGoogle ScholarPubMed
Singh, H 2006 The milk fat globule membrane—a biophysical system for food applications. Current Opinion in Colloid & Interface Science 11(2) 154–163CrossRefGoogle Scholar
Van Hooijdonk, ACM, Kussendrager, KD & Steijns, JM 2000 In vivo antimicrobial and antiviral activity of components in bovine milk and colostrum involved in non-specific defence. British Journal of Nutrition 84 S127–S134CrossRefGoogle ScholarPubMed