Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion

Abranches, Andrea Dunshee de; Soares, Fernanda Valente Mendes; Gomes, Saint Clair; Moreira, Maria Elisabeth Lopes

doi:10.1016/j.jped.2013.11.001

Cited by 18 publications

(11 citation statements)

References 23 publications

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“…Lactose concentration (7.1 g/dL) did not differ according to the lactation period with very little inter-individual variations. This was similar to recent data from China (7.1 g/dL [ 12 ]), but higher than that from Australia (6.0 g/dL [ 34 ]) and Brazil (6.4-6.5 g/dL [ 13 ]). Although, the concentration of lactose in human milk is known to be the least variable of the macronutrients, it has been reported to vary from 6.3 to 8.1 g/dL [ 37 ].…”

Section: Discussionsupporting

confidence: 90%

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Macronutrient composition of human milk from Korean mothers of full term infants born at 37-42 gestational weeks

et al. 2015

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BACKGROUND/OBJECTIVESBreast milk is the best available food for optimum growth and development of infants and the breastfeeding rate is increasing in Korea. The purpose of this study is to measure the concentrations of macronutrients and to evaluate their changes according to lactation period in breast milk from lactating Korean women.SUBJECTS/METHODSMilk samples were obtained from 2,632 healthy lactating women (mean age; 32.0 ± 3.3 years), where the lactating period was up to a period of 8 months, who also volunteered to participate in the Human Milk Macronutrient Analysis Research. Lactose, protein, fat and water content in the breast milk samples were analyzed with infrared spectrometry using MilkoScan FT-2.RESULTSThe mean macronutrient composition per 100 mL of mature breast milk was 7.1 g for lactose, 1.4 g for protein and 3.0 g for fat, and energy content was 61.1 kcal. The protein concentration was significantly lower in milk samples at 1-2 weeks (2.0 g/dL) to 2-3 months (1.4 g/dL) than those at 0-1 week (2.2 g/dL), but it was similar among samples from 3-4 months to 7-8 months (1.3 g/dL). Mean lipid levels varied among different lactational period groups (2.7-3.2 g/dL), but presented no significant difference. Lactose concentration in the milk samples did not differ with lactation period. Maternal body mass index was positively related to protein and lipid breast milk contents, but was negatively related to lactose content. General linear models examining the associations between maternal variables and milk macronutrient content revealed that lactation period had a major impact on protein and lipid, but not on lactose content in breast milk.CONCLUSIONSThese results warrant future studies to explore factors that may be associated with changes in macronutrient content in human milk.

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Section: Discussionsupporting

confidence: 90%

“…Determination of human breast milk composition has been a topic of extensive research among various populations and ethnic groups around the world [ 1 12 13 14 15 ]. Despite the heightened interest in breastfeeding, only a few reports have been published in Korea on the composition of human milk let alone other bioactive factors.…”

Section: Introductionmentioning

confidence: 99%

Macronutrient composition of human milk from Korean mothers of full term infants born at 37-42 gestational weeks

et al. 2015

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“…The total milk protein content in our study was high compared to mature milk from Chinese (0.9 g/100 mL [ 19 ]), Brazilian (1.1 g/100 mL [ 22 ]), and Australian mothers (1.0 g/100 mL [ 23 ]). The analysis of carbohydrates by HMA MIRIS in human milk is affected by the presence of lactose and nonlactose carbohydrates, primarily human milk oligosaccharides (HMOs) [ 27 ].…”

Section: Discussionmentioning

confidence: 98%

Maternal Nutrition and Body Composition During Breastfeeding: Association with Human Milk Composition

Bzikowska‐Jura

Czerwonogrodzka–Senczyna

et al. 2018

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The composition of human milk is dynamic and can vary according to many maternal factors, such as diet and nutritional status. This study investigated the association of maternal nutrition and body composition with human milk composition. All measurements and analyses were done at three time points: during the first (n = 40), third (n = 22), and sixth (n = 15) month of lactation. Human milk was analyzed using the Miris human milk analyzer (HMA), body composition was measured with bioelectrical bioimpedance (BIA) using a Maltron BioScan 920-II, and the assessment of women’s nutrition was based on a three-day dietary record. The correlation coefficient (Pearson’s r) did not show a significant statistical relationship between human milk composition and nutrients in women’s diet at three time points. For women in the third month postpartum, we observed moderate to strong significant correlations (r ranged from 0.47 to 0.64) between total protein content in milk and the majority of body composition measures as follows: positive correlations: % fat mass (r = 0.60; p = 0.003), fat-free mass expressed in kg (r = 0.63; p = 0.001), and muscle mass (r = 0.47; p = 0.027); and negative correlation: % total body water (r = −0.60; p = 0.003). The variance in milk fat content was related to the body mass index (BMI), with a significant positive correlation in the first month postpartum (r = 0.33; p = 0.048). These findings suggest that it is not diet, but rather the maternal body composition that may be associated with the nutritional value of human milk.

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“…Bulk milk storage contrasts with previous studies' recommendations that milk should be stored in small amounts that are consumable within one feeding (Alinovi et al, 2020). Further, many previous studies on effect of freezing on quality have been on human milk (Abranches et al, 2014;García-Lara et al, 2012), with very few studies on the effect of freezing on cattle milk's macronutrients content (Weese et al, 1969). As such, there is a need to assess the impact of freezing and refreezing thawed milk, as a post-harvest storage technique, on cattle milk's nutritional composition.…”

Section: Introductionmentioning

confidence: 76%

“…Despite freezing fresh milk being a possible way of storing milk for a required duration, such an approach may have a deteriorating impact on product stability in terms of quality. Abranches et al (2014), assessed the freezing and thawing effects on fat, protein, and lactose levels of natural human milk administered by gavage and continuous infusion. In the aforementioned study, there was a decrease in levels of milk parameters with increased freezing time.…”

Section: Discussionmentioning

confidence: 99%

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

Musembei¹,

Bett²,

Gachuiri³

et al. 2021

Afr. J. Food Sci.

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Twenty-five raw milk samples from Friesian crossbred dairy cows were analyzed for milk fat, protein and lactose using an ultrasonic milk analyzer. The samples were then subjected to two different freezing protocols; single freezing and multiple freezing, after which parameters were reanalyzed after freezing and thawing at different freezing times (24, 48, and 72 h). Paired t-test was used to compare the effect of freezing type while the differences in milk constituents with freezing time were analyzed using ANOVA. Linear regression analysis was also performed to study correlations between freezing duration and any change in cattle milk's macronutrient content. The results indicated that milk fat, protein and lactose content decreased significantly with freezing time. However, the decrease was more in multiple frozen samples than single frozen samples. The most decreased macronutrients were lactose (14.1%) in single freezing and fat (25.5%) in multiple freezing. Analysis of the interaction between freezing type and freezing time showed that freezing time significantly affected all the parameters while freezing type (p=0.03) and its interaction with freezing time (p=0.02) affected only the fat content. In conclusion, it should be noted that cattle milk samples frozen at -20°C leads to a significant decrease in fat, protein, and lactose content. The loss of constituents was much more pronounced when samples were frozen, thawed, and refrozen (multiple freezing) than when samples were thawed only once (single freezing).

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Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion

Abstract: the route of administration by continuous infusion showed the greatest influence on fat loss among all the processes required for human milk administration.

Cited by 18 publications

References 23 publications

Macronutrient composition of human milk from Korean mothers of full term infants born at 37-42 gestational weeks

Macronutrient composition of human milk from Korean mothers of full term infants born at 37-42 gestational weeks

Maternal Nutrition and Body Composition During Breastfeeding: Association with Human Milk Composition

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

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