Effect of a Growth Protein-Colostrum Fraction on bone development in juvenile rats.

Colostrum is a complex mixture of bioactives that promotes neonate growth. Studies show that it contains components capable of promoting bone formation and inhibiting bone resorption. Although many colostrum-based nutritional supplements have been developed as growth promotants, few studies have investigated their functional effects. A bovine colostrum 1-30 kDa fraction, Growth Protein-Colostrum (GP-C), was administered to juvenile rats as a dietary supplement to determine effects on growth and development. GP-C enhanced the growth and mineralization of the femur as evidenced by increased serum osteocalcin and bone mineral density. Increased levels of serum growth hormone and insulin-like growth factor-1 suggest that the mechanism of enhanced growth is partially controlled by endocrine factors. GP-C was also found to increase osteoblast proliferation in vitro, a finding that indicates a possible mechanism of action of GP-C, but further studies are required. Based on our findings, we hypothesize that a colostrum-based dietary supplement enhances bone growth and development in humans.

Compositional analysis of dairy products derived from clones and cloned transgenic cattle.

Cloning technology is an emerging biotechnological tool that could provide commercial opportunities for livestock agriculture. However, the process is very inefficient and the molecular events underlying the technology are poorly understood. The resulting uncertainties are causing concerns regarding the safety of food products derived from cloned livestock. There are similar concerns for livestock produced by biotechnologies which enable the purposeful introduction of genetic modifications. To increase the knowledge about food products from animals generated by these modern biotechnologies, we assessed compositional differences associated with milk and cheese derived from cloned and transgenic cows. Based on gross composition, fatty acid and amino acid profiles and mineral and vitamin contents, milk produced by clones and conventional cattle were essentially similar and consistent with reference values from dairy cows farmed in the same region under similar conditions. Whereas colostrum produced by transgenic cows with additional casein genes had similar IgG secretion levels and kinetics to control cows, milk from the transgenic cows had a distinct yellow appearance, in contrast to the white color of milk from control cows. Processing of milk into cheese resulted in differences in the gross composition and amino acid profiles; 'transgenic' cheese had lower fat and higher salt contents and small but characteristic differences in the amino acid profile compared to control cheese.