Immunoglobulin A in Bovine Milk: A Potential Functional Food? - PubMed

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• PMID: 26165692
• DOI: 10.1021/acs.jafc.5b01836

Immunoglobulin A in Bovine Milk: A Potential Functional Food?

Julie A Cakebread et al. J Agric Food Chem. 2015.

Abstract

Immunoglobulin A (IgA) is an anti-inflammatory antibody that plays a critical role in mucosal immunity. It is found in large quantities in human milk, but there are lower amounts in bovine milk. In humans, IgA plays a significant role in providing protection from environmental pathogens at mucosal surfaces and is a key component for the establishment and maintenance of intestinal homeostasis via innate and adaptive immune mechanisms. To date, many of the dairy-based functional foods are derived from bovine colostrum, targeting the benefits of IgG. IgA has a higher pathogenic binding capacity and greater stability against proteolytic degradation when ingested compared with IgG. This provides IgA-based products greater potential in the functional food market that has yet to be realized.

Keywords: colostrum; free secretory component; glycosylation; immunoglobulin A; milk.

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