Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins

BackgroundColostrum contains numerous bioactive proteins, required to develop the passive immune system of neonates. The composition of colostrum varies with lactations and the number of bioactive components also changes in due course. Most of the colostrum and milk proteins contain glycosylated components that affect the functionality of these proteins. The glycosylation pattern of these proteins also changes with lactations from colostrum to the mature milk.Scope and ApproachGlycosylation has a crucial effect on many biological activities of colostrum proteins. The glycosylated components of these proteins avoid pathogenic infections by reducing the cell adhesion and internalization abilities of bacteria and viruses. Exploring the changes in glycosylation of colostrum proteins during lactation can help to understand the pathogenic inhibitory activity of these proteins.Key Findings and ConclusionThe pathogen-host cell interactions are the basic key to starting the infection, internalization and proliferation of pathogens. The colostrum contains higher amount of glycosylated components as compared to mature milk which decreases significantly in the first week of lactation. The colostrum glycoproteins have antiviral and antibacterial properties against many strains. The variation in glycosylation pattern with lactations could be utilized to modify these interactions between host cells and pathogens to avoid the infection to enhance the immune system. These interactions can also help to develop novel drugs to cure different infections and diseases.