Galchenko K. Effect of freezing and lyophilization on the integrity of bovine colostrum

The effect of freezing, lyophilization and storage conditions on pH, acidity and intensity of lipid peroxidation of bovine colostrum as well as on the integrity of antioxidative properties of lactoferrin derived from colostrum has been studied in the work. The efficiency of the lyophilized colostrum under experimental diabetes mellitus in rats and the effect of lactoferrin on viability and on the processes of DNA reparation of Arn8 melanoma cell line after ultraviolet irradiation have been also investigated. It was shown that studied indices of colostrum quality do not change after freezing, lyophilization and storage of dried colostrum packed into gelatinous capsules at 4°C up to 12 months term. In the model systems it was shown that lyophilization of colostrum does not lead to decrease of chelator and antioxidative properties of lactoferrin. The results on the efficiency of lyophilized colostrum under diabetes mellitus testify to the fact that injection per or of colostrum results in decrease of glucose concentration in blood and intensity of peroxidative processes in the organism. It was defined also that lactoferrin has cytotoxic effect on Arn8 melanoma cells in vitro. At the same time lactoferrin does not promote the progression of cells with damaged DNA into proliferation cycle. The obtained results could be used for further development of technology for obtaining nutrition supplement from bovine colostrum and also for definition of its application.