Table 1.
Comparison of the nutritional composition of bovine colostrum with five other milk sources.
| Ingredient | CHM | MHM | CPM | MPM | BC | BM |
|---|---|---|---|---|---|---|
| Energy (kcal/dL) | 58 | 69 | 42.3 | 50.5 | 130 | – |
| Fat (g/L) | 20–50 | 32–38 | 12–26 | 24–35 | 50–80 | 37–39 |
| Protein (g/L) | 8–37 | 9.0–12.0 | 19–41 | 12.7–26 | 60–149 | 34–36 |
| Carbohydrates (g/L) | – | 76 | 22–62 | 30–77 | – | – |
| Casein (g/L) | 3.0–5.6 | 4–4.8 | – | – | 26–43 | 2–30 |
| Whey (g/L) | 4.3–11.1 | 6–7.2 | – | – | 35–120 | 4–50 |
| Immunoglobulin (g/L) | 1.14–20 | 1.2 | – | – | 42–90 | 0.4–1.0 |
| Lactose (g/L) | 44–72 | 50–78 | 22–49 | 28–73 | 18.9–32 | 49 |
| IgG (g/L) | 0.05–0.43 | 0.03–0.06 | – | – | 20–200 | 0.15–0.8 |
| IgG1 (g/L) | – | – | – | – | 15–180 | 0.3–0.6 |
| IgG2 (g/L) | – | – | – | – | 1–3 | 0.06–0.12 |
| SIgA (g/L) | 3.5–17.35 | 1.0–1.7 | – | 2.6 | 1.7–6.2 | 0.04–0.14 |
| IgM (g/L) | 0.15–1.59 | 0.03–0.10 | – | – | 3.7–9.0 | 0.03–0.10 |
| α-Lactalbumin (g/L) | 2.56 | 2–3 | – | – | 2.04 | 1–1.5 |
| β-Lactoglobulin (g/L) | – | – | – | – | 14.3 | – |
| Lactoferrin (g/L) | 5.05–7.0 | 1.0–2.7 | – | – | 0.8–5.0 a | 0.01–0.75 |
| Whey protein (%) | – | – | – | – | 6 | 0.4–0.5 |
| Lactoperoxidas (mg/L) | 5.17 | 5.17 | – | – | 11–45 | 13–30 |
| Lysozyme (mg/L) | 270–430 | 160–460 | – | – | 0.14–0.7 | 0.07–0.6 |
| EGF (μg/L) | 35–438 | 20–111 | – | – | 4–324.2 | 2–155 |
| TGF-β (mg/L) | 1.4–40 | 0.953 | – | – | 0.15–2.0 | 0.013–0.071 |
| TGF-α (μg/L) | 2.2–7.2 | – | – | – | 2.2–7.2 | – |
| IGF (mg/L) | 18 | – | – | – | 10 | – |
Data sources: [3,15,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35]. Note: “–” indicates no reference; CHM = colostrum for healthy mothers; CPM = colostrum for premature mothers; MHM = mature milk of healthy mothers; MPM = mature milk for preterm mothers; BC = bovine colostrum; BM = bovine matured milk; TGF = transforming growth factor; EGF = epidermal growth factor; IGF = insulin-like growth factor. a: Includes values before and after sterilization. The content of lactoferrin will decrease rapidly after high temperature sterilization, so reasonable sterilization methods are worth discussing and solving in the future.