Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins
The bioactive proteins in human milk may be influenced by prolonged storage process, pasteurization, and heat treatment. This study was conducted to evaluate the effects of these procedures. Materials and methods: Three forms of human milk – freshly expressed, frozen at −20°C for a prolonged duratio...
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Elsevier
2013-12-01
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| Series: | Pediatrics and Neonatology |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1875957213000715 |
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| author | Jih-Chin Chang Chao-Huei Chen Li-Jung Fang Chi-Ren Tsai Yu-Chuan Chang Teh-Ming Wang |
| author_facet | Jih-Chin Chang Chao-Huei Chen Li-Jung Fang Chi-Ren Tsai Yu-Chuan Chang Teh-Ming Wang |
| author_sort | Jih-Chin Chang |
| collection | DOAJ |
| description | The bioactive proteins in human milk may be influenced by prolonged storage process, pasteurization, and heat treatment. This study was conducted to evaluate the effects of these procedures.
Materials and methods: Three forms of human milk – freshly expressed, frozen at −20°C for a prolonged duration, and pasteurized milk – were collected from 14 healthy lactating mothers and a milk bank. The concentrations of major bioactive proteins (secretory immunoglobulin A, lactoferrin, lysozyme, and leptin) were quantified using enzyme-linked immunosorbent assay kits. Changes in these proteins by heat treatment at 40°C or 60°C for 30 minutes were further evaluated.
Results: The mean concentrations of lactoferrin and secretory immunoglobulin A were significantly reduced by 66% and 25.9%, respectively, in pasteurized milk compared with those in freshly-expressed milk. Heat treatment at 40°C or 60°C did not cause significant changes in lactoferrin and secretory immunoglobulin A, but there was an apparent increase in lysozyme (p = 0.016). There were no significant differences in leptin level among these three forms of milk prior to (p = 0.153) or after heat treatment (p = 0.053).
Conclusion: Various freezing/heating/pasteurization processes applied to human milk prior to delivery to neonates could affect the concentration of immunomodulatory proteins, especially lactoferrin, secretory immunoglobulin A, and lysozyme. Leptin was unaffected by the various handling processes tested. Fresh milk was found to be the best food for neonates. Further studies are warranted to evaluate the functional activity of these proteins and their effects on infants' immunological status. |
| format | Article |
| id | doaj-art-5cdcfb42b2fe4ab9b7f55cc4f5b96343 |
| institution | DOAJ |
| issn | 1875-9572 |
| language | English |
| publishDate | 2013-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Pediatrics and Neonatology |
| spelling | doaj-art-5cdcfb42b2fe4ab9b7f55cc4f5b963432025-08-20T03:04:10ZengElsevierPediatrics and Neonatology1875-95722013-12-0154636036610.1016/j.pedneo.2013.03.018Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk ProteinsJih-Chin Chang0Chao-Huei Chen1Li-Jung Fang2Chi-Ren Tsai3Yu-Chuan Chang4Teh-Ming Wang5Division of Neonatology, Department of Pediatrics, Taichung Veterans General Hospital, Taichung, TaiwanDivision of Neonatology, Department of Pediatrics, Taichung Veterans General Hospital, Taichung, TaiwanDepartment of Pediatrics, Taipei City Hospital, Heping Fuyou Branch, Taipei, TaiwanDivision of Neonatology, Department of Pediatrics, Taichung Veterans General Hospital, Taichung, TaiwanDepartment of Pediatrics, Chang Bing Show Chwan Memorial Hospital, Changhua, TaiwanDivision of Neonatology, Department of Pediatrics, Taichung Veterans General Hospital, Taichung, TaiwanThe bioactive proteins in human milk may be influenced by prolonged storage process, pasteurization, and heat treatment. This study was conducted to evaluate the effects of these procedures. Materials and methods: Three forms of human milk – freshly expressed, frozen at −20°C for a prolonged duration, and pasteurized milk – were collected from 14 healthy lactating mothers and a milk bank. The concentrations of major bioactive proteins (secretory immunoglobulin A, lactoferrin, lysozyme, and leptin) were quantified using enzyme-linked immunosorbent assay kits. Changes in these proteins by heat treatment at 40°C or 60°C for 30 minutes were further evaluated. Results: The mean concentrations of lactoferrin and secretory immunoglobulin A were significantly reduced by 66% and 25.9%, respectively, in pasteurized milk compared with those in freshly-expressed milk. Heat treatment at 40°C or 60°C did not cause significant changes in lactoferrin and secretory immunoglobulin A, but there was an apparent increase in lysozyme (p = 0.016). There were no significant differences in leptin level among these three forms of milk prior to (p = 0.153) or after heat treatment (p = 0.053). Conclusion: Various freezing/heating/pasteurization processes applied to human milk prior to delivery to neonates could affect the concentration of immunomodulatory proteins, especially lactoferrin, secretory immunoglobulin A, and lysozyme. Leptin was unaffected by the various handling processes tested. Fresh milk was found to be the best food for neonates. Further studies are warranted to evaluate the functional activity of these proteins and their effects on infants' immunological status.http://www.sciencedirect.com/science/article/pii/S1875957213000715human milklactoferrinleptinlysozymesecretory immunoglobulin A |
| spellingShingle | Jih-Chin Chang Chao-Huei Chen Li-Jung Fang Chi-Ren Tsai Yu-Chuan Chang Teh-Ming Wang Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins Pediatrics and Neonatology human milk lactoferrin leptin lysozyme secretory immunoglobulin A |
| title | Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins |
| title_full | Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins |
| title_fullStr | Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins |
| title_full_unstemmed | Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins |
| title_short | Influence of Prolonged Storage Process, Pasteurization, and Heat Treatment on Biologically-active Human Milk Proteins |
| title_sort | influence of prolonged storage process pasteurization and heat treatment on biologically active human milk proteins |
| topic | human milk lactoferrin leptin lysozyme secretory immunoglobulin A |
| url | http://www.sciencedirect.com/science/article/pii/S1875957213000715 |
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