The Immune Factors.

There are two types of Immune Factors found in Colostrum, immuno-regulating substances and gut protective substances. Immuno-regulating substances assist in the overall functioning and regulation of the immune system. Gut protective substances are generally very localized and are restricted in their area of expertise. Their effects are usually exerted in the gut area of the body.

Let’s meet the Immuno-Regulating Substances

Thymosin (Alpha and Beta Chains) – This hormone has two protein-based chains which are present separately in colostrum. These chains either act together to activate, develop and maintain the immune system, or they act independently on the thymus gland.

Proline-Rich Peptide (PRP) – This hormone is also called Thymulin. It is a small protein that helps the immune system organs as well as the thymus. It helps these organs from over-reacting to a threat.

Cytokines – These are small proteins that create, signal, and assist specific kinds of white blood cells to the site of a threat in the body.

Lymphokines – Different types of white blood cells produce varying sizes of these proteins. These proteins inform related cells to transform in such a way that makes them more functional in releasing substances that can destroy invading microorganisms.

Let’s meet the Gut Protective Substances

Immunoglobulins (IgG, IgM, IgA). Complex proteins, better known as antibodies, that make up a significant portion of the proteins found in complete first milking colostrum. These antibodies were produced by the mother’s immune system in response to her exposure to many different microorganisms during her lifetime and then transferred into the colostrum prior to birth of the calf. There is no evidence that any of these antibodies are found intact in the blood of individuals who ingest colostrum by mouth. However, many of these antibodies are reactive against bacteria, viruses and fungi that infect the gastrointestinal tract of humans and there is scientific evidence that some of them can survive passage through the digestive system.

Transfer factors. Small proteins produced in response to the body’s exposure to certain types of microorganisms, particularly those that reside in deep tissues for a long period of time, like Mycobacterium tuberculosis. They are specific for a particular microorganism and are carried inside of certain types of specialized white blood cells. Transfer factors have limited effectiveness alone in defending the body against infection by such microorganisms, but, rather, act in concert with various white blood cells and other factors in an attempt to keep the microorganisms under control.

Lactoferrin – This protein attaches to iron, and it is very effective when certain aerobic bacterias require iron for reproduction. Lactoferrin can impede the growth of microorganisms in the gut when working with a specific antibody.

Transferrin – This protein also attaches to iron and can either act on its own or combine forces with Lactoferrin. When in action, it impedes the growth of aerobic bacteria, specifically in the gut area.

Lysozyme. A very powerful enzyme that is capable of attaching itself to the cell wall of certain pathogenic bacteria and degrading selected proteins, leaving holes in the wall of the bacteria.

Lactoperoxidase. A mildly effective enzyme that can also attach to the wall of certain bacteria, degrade other selected proteins and interfere with the ability of the bacteria to replicate.

Xanthine Oxidase – This mildly effective enzyme is similar in effect to Lactoperoxidase, because it can also attach itself and interfere with the replication of different degrading proteins and bacteria than Lactoperoxidase.

White Blood Cells (Leukocytes) – Colostrum contains three types of functional white blood cells: neutrophils, polymorphonuclear, and macrophages. Their functions are best put to use right when the antibodies attach to the microorganisms. Each of these white blood cells can phagocytize foreign bodies and microorganisms. They also apply a substance which is carried into the microorganisms to destroy them.

Oligosaccharides and Glycoconjugates – These complex carbohydrates adhere to the inner surface of the gastrointestinal tract to prevent microorganisms from attaching.