Effect of freezing on the “creamatocrit” measurement of the lipid content of human donor milk

Vázquez-Román, S.; Alonso-Díaz, Clara; García-Lara, Nadia Raquel; Escuder-Vieco, Diana; Pallás‐Alonso, Carmen Rosa

doi:10.1016/j.anpede.2013.09.004

Cited by 10 publications

(12 citation statements)

References 18 publications

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“…Several studies have recently underlined the importance of collection and storage conditions on the preservation of the quality of human milk (Borgo et al, 2014;Penn et al, 2014;Vazquez-Roman, Alonso-Diaz, Garcia-Lara, Escuder-Vieco, & Pallas-Alonso, 2014). Some authors have proposed alternatives to minimize the side effects of these preservation processes (heat treatment, freeze-thaw cycles) without putting at risk the microbiological safety of the human milk from banks.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion

Oliveira

Deglaire

Ménard

et al. 2016

Food Research International

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International audienceWhen the mother’s own human milk is unavailable or limited, pasteurized human milk from milk banks is preferentially administered instead of infant formula, especially for vulnerable hospitalized neonates. Holder pasteurization (62.5 °C, 30 min) may alter human milk composition and structure, which may modulate its digestive behavior. An in vitro dynamic system was set up to simulate the gastrointestinal digestion of term newborns in order to compare the kinetics of lipolysis, proteolysis and structural disintegration of raw versus pasteurized human milk. Human milk from 5 donors was pooled. Half of the pool was either administrated raw (RHM) or pasteurized (PHM). Digestions were conducted at least in duplicate for RHM and PHM. Heat-induced protein aggregation was observed in PHM. During gastric digestion, β-casein was proteolyzed significantly faster for PHM than for RHM (p < 0.05), whereas lactoferrin tended to be proteolyzed slower (p = 0.07) for PHM. Pasteurization selectively affected the intestinal release of some amino acids. At any time of the gastrointestinal digestion, the lipolysis of PHM was significantly lower than that of RHM, but no impact was observed on the profile of released fatty acids. RHM presented a structural destabilization after 60 min of gastric digestion, while there was no large variation for PHM. In the intestinal phase, the evolution of the particle sizes was rather similar. Overall, Holder pasteurization impacted the proteolysis, lipolysis and disintegration of human milk. However, this impact was limited and the physiologic and metabolic consequences remain to be investigated

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Section: Accepted Manuscriptmentioning

confidence: 99%

Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion

Oliveira

Deglaire

Ménard

et al. 2016

Food Research International

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“…Very recent works shed light on the loss of fat and of MFG structure induced by freezing of human milk [16]. However, when impossible, human milk has to be stored and preserved (freezing, Holder pasteurization).…”

Section: Processing Of Human Milk and Bovine Milk Alters Milk Fat Glomentioning

confidence: 99%

Structure–function relationship of the milk fat globule

Bourlieu-Lacanal

Michalski

2015

Current Opinion in Clinical Nutrition and Metabolic Care

120

114

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MFG TAG are tailored with a unique regiodistribution delivering in priority short to medium-chain fatty acids in gastric phase, an important amount of quickly metabolizable oleic acid and protecting palmitic acid in sn-2 position. MFG digestion may not only trigger rapid TAG and chylomicron plasma peaks with fast clearance but also the luminal release of nonhydrolysable bioactive compounds (glycosylated compounds and sphingomyelin), which contribute to intestinal and systemic health by shaping the microbiota and modulating the immune system. These bioactive compounds form self-assembled structures, protect specific micronutrients and lower cholesterol absorption. The health benefits of MFG consumption or of some of its fractions (MFGM) under specific structures are steadily being demonstrated with still much unsolved questions especially for populations with high nutritional needs (e.g. elderly, infants).

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“…A total of 83 full-text articles were reviewed, from which 16 studies reported the outcomes that were of interest for this study. [1][2][3][4][5][6][7][8][9][10][12][13][14][15][16][17] Eight articles were excluded because they were either not original studies 2,12 (n = 2), or presented data in a way that did not allow for precise calculations of means and standard deviation 10,[13][14][15][16] (n = 5), or did not indicate the precise period of freezing 17 (n = 1). A total of eight articles were included in the final meta-analysis.…”

Section: Statistical Analysesmentioning

confidence: 99%

“…M any studies have been conducted on the variability of human milk (HM) composition. [1][2][3] This composition is affected by many physiological factors, and depends upon maternal diet, habitus, or other environmental circumstances. 4 HM is often administered by bottle, at times because of ill-related issues (poor latch, mastitis, and infant disease) and at times because of stated reasons of maternal convenience.…”

Section: Introductionmentioning

confidence: 99%

Effect of Freezing and Thawing on Human Milk Macronutrients and Energy Composition: A Systematic Review and Meta-Analysis

Yochpaz

Mimouni

Mandel

et al. 2020

Breastfeeding Medicine

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Objective: To conduct a systematic review of the effect of freezing and thawing on the macronutrients and energy composition of human milk (HM). Design: Systematic review conducted in May 2019, including all studies reporting macronutrients and energy composition of HM, according to a search of MEDLINE, EMBASE, and Google Scholar using the keywords: HM, breast milk, macronutrients, fat, lipid, protein, carbohydrates, energy, calories, freezing, thawing, and of the references in studies identified as potentially relevant. Meta-analyses were conducted in all the studies that reported one or more of the following: total energy, true protein, fat, and carbohydrates. They were reported according to following groups of freezing duration: 1-7 days, 8-30 days, 31 days-3 months, and >3 months. They were calculated and expressed as weighted averages with pooled standard deviations. Results: Eight studies remained in the final analysis. Regression analyses did not find any significant increase or decrease over time of protein content, lactose content, fat content, or energy content of milk. Conclusions: No dramatic changes in macronutrients and energy contents of milk are expected to occur within the first few months of freezing.

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Effect of freezing on the “creamatocrit” measurement of the lipid content of human donor milk

Cited by 10 publications

References 18 publications

Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion

Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion

Structure–function relationship of the milk fat globule

Effect of Freezing and Thawing on Human Milk Macronutrients and Energy Composition: A Systematic Review and Meta-Analysis

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