Milk of Cow and Goat, Immunized by Recombinant Protein Vaccine ZF-UZ-VAC2001(Zifivax), Contains Neutralizing Antibodies Against SARS-CoV-2 and Remains Active After Standard Milk Pasteurization

• Published in: Frontiers in nutrition (Lausanne) Vol. 9; p. 901871
• Main Authors: Garib, Victoria, Katsamaki, Stefani, Turdikulova, Shahlo, Levitskaya, Yuliya, Zahidova, Nodira, Bus, Galina, Karamova, Kristina, Rakhmedova, Manona, Magbulova, Nigora, Bruhov, Alexander, Garib, Firuz Y., Abdurakhmonov, Ibrokhim Y.
• Format: Journal Article
• Language: English
• Published: Frontiers Media S.A 13-06-2022
• Subjects: bovine immunoglobulins; immune milk; neutralizing antibody (nAb); Nutrition; passive immunization; SARS-CoV-2; vaccination
• DOI: 10.3389/fnut.2022.901871
• EISSN: 2296-861X

Here, we present the first experimental validation of the possibility for obtaining immune milk with neutralizing antibodies against SARS-CoV-2 from vaccinated cows and goat using approved recombinant protein human coronavirus vaccine, ZF-UZ-VAC2001, in the Republic of Uzbekistan. In the period of 2 weeks after first vaccination, we detected the neutralizing antibodies against coronavirus in the blood serum of vaccinated animals. The neutralizing activity, in its peak on the 21st day after receiving the third dose (77th day from first dose), was effective in neutralization test using a live SARS-CoV-2 in Vero E6 cells, even after 120-fold serum titration. In cows receiving three dose of human vaccine, the MAGLUMI
®
SARS-CoV-2 neutralizing antibody competitive chemiluminescence immunoassay revealed that colostrum of the first day after calving had a greater activity to neutralize the SARS-CoV-2 compared to colostrum of subsequent three days (4.080 μg/ml vs 2.106, 1.960 and 1.126 μg/ml). In comparison, the neutralizing activity for goat and cow milk was 1.486 μg/ml and 0.222 μg/ml, respectively. We observed a positive correlation of receptor-binding domain (RBD)-specific IgG antibodies between the serum of actively immunized cow and milk-feeding calf during the entire course of vaccination (
r
= 0.95,
p
= 0.05). We showed an optimal regime for immune milk pasteurization at 62.5°C for 30 min, which retained specific neutralizing activity to SARS-CoV-2, potentially useful for passive immunization against coronavirus infection threats as an additive approach to the vaccination. This strategy, as a supportive approach to the vaccination, could also be applicable for directly reducing the effect of COVID-19 infection in gastrointestinal tract, supporting mucosal immunity.