Interaction between the level of immunoglobulins and number of somatic cells as a factor shaping the

The aim of this study was to investigate the association between immunoglobulins and SCC as a factor in shaping the content of the immunostimulatory components of colostrum. Seventy-eight multiparous Polish Holstein–Friesian cows were selected for the experiment. Colostrum samples were collected immediately after calving (up to a max. of 2 h). The cows were divided into groups according to the following levels: Immunoglobulins (IG class)—(IG1) over 50 g/L, (IG2) up to 50 g/L; SCC class—(SCC1) up to 400 000/ml, (SCC2) 400–800 000/ml, (SCC3) over 800 000/ml. Colostrum assigned to the IG1 SCC1 group had a statistically significant higher (p ≤ 0.01) concentration of both whey proteins and fatty acids compared to the IG1 SCC2 and SCC3 groups. The concentration of IgG, IgM, and IgA was shown to be higher in IG1 SCC1 than IG2 SCC3 by 226%, 149%, and 115%, respectively. The concentration of lactoferrin was shown to be higher in IG1 SCC1 than IG2 SCC3 by 149%. The determination of colostrum quality based on the concentration of immunoglobulins in the colostrum may not be sufficient because serum IgG concentrations at birth show a linear increase relative to colostrum SCC. A breakdown of colostrum into quality classes, taking into account the level of SCC, should therefore be introduced.

The concentration of colostrum immunoglobulins (Ig) varies with the cow’s health status1, amount of colostrum produced, calving season2, breed, age3,4, production system5, length of non-lactating period6, prepartum milking7, time delay between parturition and first milking8,9, and heat stress10. Additionally, increased levels of Ig were demonstrated in cows inoculated with vaccines containing E. coli, Coronavirus and Rota antigens11. In cow's milk, IgG is the main isotype, followed by IgA and IgM12. IgG plays a role in the immune response to infections, while IgA is involved in protecting the mucous membranes, and IgM is the first line of defense against infections13. Due to its structure in ruminants, the placenta prevents the transfer of antibodies to the fetus, therefore the concentration of Ig in the blood serum of calves is low14. The neonate is immunonaive and dependent on passively acquired maternal immunoglobulins15. Likewise, colostrum intake by calves is crucial to protect against gastrointestinal tract infections. This uptake of IgG occurs partly via passive transport across the epithelium when it is not yet fully closed, but also actively via the FcRn, the neonatal IgG receptor that is expressed on the intestinal epithelium in neonatal calves16. The functional but naive immune system of the newborn does not permit an effective immune response for the first three weeks of life17. A very important aspect of calf rearing is the feeding of high-quality colostrum, in conjunction with appropriate frequency, quantity, and temperature19. When one of these elements does not meet the standards, the consequence is the calves’ increased susceptibility to diarrhea and infections, which in turn has a direct impact on production economics. McGuirk and Collins18 reported that calves with failed passive transfer have mortality and morbidity risks up to six times higher than those that have succeeded.

Colostrum is also one of the factors, that is responsible for the microbial colonization of the gastrointestinal tract. Puppel et al.19 reported that high-quality colostrum stimulated significant development of Lactobacilli and Bifidobacterium spp., simultaneously reducing Coliforms and Enterococci. Strain growth depends on lactoferrin (LF) and lysozyme (LZ) concentration, which are involved in maintaining the balance of the intestinal microflora, due to their properties20,21,22. Additionally, lactoferrin and casein inhibit lipid peroxidation as well as the formation of peroxide radicals and iron oxide23.

The quality and quantity of cows’ mammary gland secretions are closely related to udder health. Puppel et al.1 reported that in colostrum from the first milking, the IgG concentration was two-fold greater and the C18:2 cis9trans11 three-fold greater in colostrum with somatic cell count (SCC) ≤ 400 000 cells/ml, than in colostrum with ≥ 400 000 cells/ml. It should be emphasized that fatty acids, are antibacterial agents that destabilize bacterial cell membranes24, due to their amphipathic properties. The consequence is increased membrane permeability and cell lysis, as well as inhibition of the enzymatic activity of the membrane25. Calves cannot fight infectious agents because their immune system is underdeveloped at the time of birth. After birth, they therefore depend immunologically on the successful, passive transfer of maternal Ig via colostrum26. Ferdowsi Nia et al.27 reported that feeding neonates with high SCC colostrum decreased serum IgG levels and also increased the incidence of diarrhea in calves.

The aim of this study was to investigate the association between immunoglobulins and SCC as a factor in shaping the content of the immunostimulatory components of colostrum in the first milking after calving.

Colostrum samples were collected from multiparous cows and evaluated for IgG and SCC content. Based on IgG and SCC samples were assigned to the following categories: the level of: Immunoglobulins (IG1, IG2) and Somatic Cell Count class (SCC1, SCC2, SCC3). The colostrum assigned to IG1 was characterized by significantly higher concentrations of casein, total protein, and fat. The study showed that IG class had a statistically significant (p ≤ 0.01) effect on the formation of the level of colostrum’s functional parameters in the first milking after calving (Fig. 1).

Changes in colostrum’s gross composition for different Ig concentrations.

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In comparing IG1 and IG2, the concentration of lactoferrin (LF), α-lactalbumin (ALA), and β-lactoglobulin (BLG) was higher by almost 30% for IG1 than for IG2 (Fig. 2a), while the G, M, and A immunoglobulins were higher by almost 35% (Fig. 2b). Based on the analysis of the obtained results, a statistically significant (p ≤ 0.01) relationship between Ig class and the level of bioactive whey proteins was demonstrated (Fig. 2a,b).

Changes in whey protein content (a) LF, ALA, BLG, (b) IgG, IgM, IgA for different IG concentrations.

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Colostrum assigned to the IG1 group had significantly higher concentrations of C18:1 trans11, C18:2 n-6, C18:3 n-3, and C18:2 cis9 trans11. The study showed that the IG class had a statistically significant (p ≤ 0.01) effect on the formation of bioactive fatty acids during the first milking after calving (Fig. 3).

Changes in selected fatty acids’ content for different IG concentrations.

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The colostrum assigned to the IG1 and SCC1 groups had significantly higher concentrations of protein, fat, and casein, compared to the IG1 SCC2 and SCC3 groups (Fig. 4). The study showed that the Ig × SCC interaction had a statistically significant (p ≤ 0. 01) effect on the formation of the functional parameters of colostrum during the first milking after calving.

Interaction between the level of immunoglobulins and SCC as a factor shaping the basic chemical composition of colostrum [%].

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Colostrum assigned to the IG1 SCC1 group had a statistically significant (p ≤ 0.01) higher levels of bioactive whey proteins compared to the IG1 SCC2 and SCC3 groups (Fig. 5a,b). The study showed that the Ig x SCC interaction had a statistically significant (p ≤ 0.01) effect on the level of lactoferrin, α-lactalbumin (Fig. 5a), and immunoglobulin during the first collection after calving (Fig. 5b).

Interaction between the level of immunoglobulins and SCC as a factor influencing the level of whey proteins (a) LF, ALA, BLG, (b) IgG, IgM, IgA.

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The lowest level of β-lactoglobulin in IG1 SCC1 was reported as 6.311 g/L, while the highest level in IG2 SCC3 was 12.941 g/L. The study showed that the Ig x SCC interaction had a statistically significant (p ≤ 0.01) effect on the formation of β-lactoglobulin (Fig. 5a).

The colostrum assigned to the IG1 SCC1 group had a statistically significant (p ≤ 0.01) higher concentration of bioactive fatty acids compared to the IG1 SCC2 and SCC3 groups (Fig. 6). The highest level of C18:2 cis9trans11 in IG1 SCC1 was demonstrated to be 0.515 g/100 g fat, while the lowest level in IG2 SCC2 was 0.231 g/100 g fat. The study showed that the Ig x SCC interaction had a statistically significant (p ≤ 0.01) effect on the formation of Conjugated Linoleic acid (CLA) (Fig. 6).

Interaction between the level of immunoglobulins and SCC as a factor influencing the level of selected fatty acids.

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The most important immunostimulating components in colostrum are immunoglobulins, which affect the immunity of the calf organism28,29,30. In order for the body to take full advantage of these components, attention is paid to factors such as the quality of the colostrum, the time elapsed since birth (which is crucial, due to the decreasing absorption capacity of the substance through the intestinal epithelium), and the quantity of colostrum2,31. IgG are powerful effector molecules that can mediate tissue inflammation by complement activation, and by engaging classical FcγRs and C-type lectin receptors32. The concentration of IgG, IgM, and IgA was shown to be higher by 226%, 149%, and 115%, respectively, in IG1 SCC1than in IG2 SCC3 (Fig. 5b). Maunsell et al.6 reported that altered cell function caused by mastitis might reduce IgG1 transport, and result in low colostral IgG1 concentrations in infected glands. Bollinger et al.33, reported, that intestinal epithelium has the capability of transporting Ig into the lumen via the expression of the polymeric immunoglobulin receptor. However, bacteria can bind free IgG in the intestine, or block IgG molecules from being taken up and transported into enterocytes, thereby impairing IgG absorption34. It is assumed that good quality colostrum is characterized by a high concentration of IgG. Concentrations of this component should be higher than 50 g/L35. The calf’s intestinal absorption phase is nonspecific for the class of immunoglobulins and is operative, essentially, only during the first 24 h after birth36. With the average absorption of immunoglobulins through the intestine (20–30%), during the first six hours of life, the calf should ingest 100–200 g of Ig. This allows adequate passive transfer, which is guaranteed by the colostrum assigned to IG1 SCC1. Therefore, it can be concluded that colostrum characterized by a higher concentration of IG has higher immunostimulatory properties.

Immunomodulating and/or antimicrobial substances, including lactoferrin and lysozyme, are present in mammary secretions and may contribute to the protection of neonates37. The study showed that the Ig x SCC interaction had a statistically significant (p ≤ 0.01) effect on lactoferrin concentration. The concentration of LF was shown to be higher in IG1 SCC1 than in IG2 SCC3 by 149% (Fig. 5a). In juveniles there is an initial lack of intestinal barrier, so LF has the opportunity to stay in the intestine longer and consequently penetrate the bloodstream38. LF increases both in vivo and in vitro enterocyte differentiation. In addition, LF was found to increase in vitro enterocyte proliferation resulting in higher cell density in cell flasks39. Therefore, it can be concluded that colostrum characterized by a higher concentration of lactoferrin has higher immunostimulatory properties.

Bravo-Santano et al.40 and Kenny et al.41 reported that the innate immune system in epithelial cells takes advantage of long chain free fatty acids such as C18:2 n-6 and C18:1 cis9, because they are considered bactericidal or bacteriostatic depending on their structural characteristics25. The concentration of C18:1 trans11, C18:2 n-6, C18:3 n-3, and C18:2 cis9trans11 was shown to be higher in IG1 SCC1 than in IG2 SCC3 by 267%, 197%, 169%, and 222%, respectively (Fig. 6). Studies have shown that the de novo synthesis of fatty acids and the acylation of long-chain fatty acids using glycerol can be impaired in mammary glands during the inflammatory process. Meydani et al.42 reported that n-3 FAs decrease bacterial lipopolysaccharide-induced production of the pro-inflammatory cytokines IL-1 and TNF from peripheral blood lymphomonocytes. However, in the event of inflammation, the membrane’s enrichment of n-3 FAs reduces the ability of the endothelial cells to respond to stimulation by bacterial lipopolysaccharide, IL-I, IL-4, or TNF in terms of the intercellular adhesion molecule-1, as well as soluble mediators, such as IL-6 and IL-8, that are able to provide positive feed-back to amplify the inflammatory response43,44. Thus, it can be concluded that colostrum of good cytological quality significantly influences the natural defensive mechanisms of calves, because the above-mentioned acids show anti-inflammatory effects.

In conclusion, the level of immunostimulatory components in colostrum is variable, and one of the modulating factors is cytological quality. A breakdown of colostrum into quality classes, taking into account the level of SCC: up to 400 000/ml, 400–800 000/ml, over 800 000/ml., should therefore be introduced.