Characterization of lyophilized equine colostrum.

The research article focuses on comparing the quality of equine colostrum (early breast milk), which is important for the survival of foals, after freezing and lyophilization (a specialized drying process). The researchers confirmed that lyophilization retained the physical and chemical characteristics of the colostrum with minimal loss, especially of the immunity-enhancing component, Immunoglobulin G (IgG).

Research Method

• The researchers used 31 pregnant Quarter Horse mares for the study.
• After collecting the mare’s colostrum, it was divided into two samples – one to be frozen and another to be lyophilized.
• The IgG concentration of both the frozen and lyophilized colostrum was determined using methods such as simple radial immunodiffusion (SRID) and Brix refractometry.
• Physical-chemical components such as pH, total protein (TP), fat, lactose, salts, total solids (TS), density of the samples were evaluated.
• Finally, a reconstitution test was performed to understand the reaction of lyophilized colostrum when rehydrated.

Results and Findings

• There were no significant differences noticed in the quality of IgG, fat, lactose, salts, TS, density, pH between the samples measured before lyophilization and after.
• There was a significant difference though in the average Brix score and total protein of the frozen and lyophilized samples, implying some characteristics of the colostrum do change due to lyophilization.
• Lyophilization resulted in a small reduction (6.55%) in the IgG concentration measured by SRID.
• A strong positive correlation was observed between the density of colostrum and IgG concentration (r=0.76), and at the same time between Brix and the IgG concentration (r=0.77).
• During the reconstitution test, the lyophilized colostrum was easily rehydrated in water, with full dilution and without loss of stability.

Conclusion

• Given these findings, the study concluded that lyophilization could be an efficient alternative for conserving mare colostrum while retaining its physicochemical characteristics and minimally affecting vital components like IgG.