Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk

Escuder-Vieco, Diana; Espinosa-Martos, Irene; Rodríguez, Juan M.; Fernández, Leónides; Pallás‐Alonso, Carmen Rosa

doi:10.3389/fimmu.2018.02222

Cited by 57 publications

(67 citation statements)

References 97 publications

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“…Despite recent studies demonstrating new pasteurization techniques, the method of choice and recommended by the Ministry of Health of Brazil for the Brazilian Network of Milk Banks is still the traditional one. 25,26 Corroborating the results presented in this study, Elisia and Kitts also confirmed that the traditional process of pasteurization of breast milk did not significantly affect the antioxidant capacity of human milk, nor the lipid oxidation in human milk, assessed by determining the average concentration of MDA in samples of raw human milk and after pasteurization. 2,27 Our study has two limitations to highlight.…”

Section: Discussionsupporting

confidence: 84%

Effect of Pasteurization on the Antioxidant and Oxidant Properties of Human Milk

Lorençoni

Silva

Júnior

2021

Rev. paul. pediatr.

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Objective: To evaluate the effect of pasteurization on antioxidant and oxidant properties of human milk. Methods: 42 samples of milk before and after pasteurisation were used to evaluate the antioxidant activity by the ferric reducing capacity and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical. Lipid peroxidation was estimated by the concentration of malondialdehyde product using the thiobarbituric acid reactive substances assay and by the evaluation of advanced oxidation protein products. Results: No significant difference was observed in fresh human milk and after pasteurization in relation to antioxidant properties determined by the ferric reducing capacity (50.0±3.4% and 48.8±3.0%, respectively) and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical (28.9±1.5% and 31.2±1.3%, respectively). The results of malondialdehyde (62.6±4.1 and 64.3±3.6 µM/mg) and protein oxidation products (59.4±3.4 and 54.2±3.8 µM/L) of fresh and pasteurized milk, respectively, did not exhibited any significant difference. Conclusions: This data showed that human milk has an important antioxidant activity and that the pasteurizing process does not influence the antioxidant capacity, avoiding the peroxidation of breast milk lipids and the formation of advanced protein oxidation products.

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Section: Discussionsupporting

confidence: 84%

Effect of Pasteurization on the Antioxidant and Oxidant Properties of Human Milk

Lorençoni

Silva

Júnior

2021

Rev. paul. pediatr.

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“…Milk immunoglobulins are at least partially preserved after standard procedures of milk processing, but the effect is different for the analyzed classes of immunoglobulins. According to Escuder-Vieco and coworkers (44), the most thermostable immunoglobulin is IgG, showing the highest preservation rate (87-101%), followed by SIgA (concentration reduction of 12-46%), and the least IgM (concentration reduction of 27-75%), whereas high-pressure processing of breast milk had no or a small effect on Igs concentration (45,46). However, the available data can differ.…”

Section: Discussionmentioning

confidence: 99%

Changes in Human Milk Immunoglobulin Profile During Prolonged Lactation

et al. 2020

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Mother's milk immunoglobulins (Igs) delivered to infants during breastfeeding are crucial in shaping and modulating immature infants' immune system and provide efficient protection against pathogens. The aim of the study was to evaluate the immunoglobulin concentrations in milk of 116 lactating mothers over prolonged lactation from the 1st to the 48th month using the ELISA method. The concentration of proteins, SIgA and IgG, but not IgM, showed a positive correlation (r = 0.69, p < 0.005; r = 0.54, p < 0.05; and r = 0.27, p < 0.05, respectively) with lactation from the 1st to the 48th month. The lowest concentrations of SIgA and IgG were observed for the first year (2.12 ± 0.62 g/L and 14.71 ± 6.18 mg/L, respectively) and the highest after the 2nd year of lactation (7.55 ± 7.16 g/L and 18.95 ± 6.76 mg/L, respectively). The IgM concentration remained stable during 2 years (2.81 ± 2.74 mg/L), but after 24 months it was higher (3.82 ± 3.05 mg/L), although not significantly. Moreover, negative correlations of protein (r = −0.24, p < 0.05) and SIgA (r = −0.47, p < 0.05) concentrations with the number of feedings were found. Human milk after the 2nd year of lactation contains significantly higher concentrations of protein, SIgA, and IgG. High concentration of immunoglobulins and protein during prolonged lactation is an additional argument to support breastfeeding even after introducing solid foods and should be one of the overarching goals in the protection of children's health.

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“…Recently, a continuous HTST system that was developed to pasteurize DHM in the HMB-operating environment was designed and validated [15]. This new system ensures the microbiological safety of DHM with minimal heat damage and preserves some bioactive factors, including immunoglobulins, growth factors and hormones, after DHM treatment at 72 • C for at least 10 s [15,16]. Accordingly, the objective of this study was to evaluate the impact of this new HTST system compared to standard HoP on the DHM content of macronutrients, glucose, myo-inositol, selected water-soluble vitamins (thiamine, riboflavin, FAD, vitamin B2, nicotinamide, pyridoxal and cyanocobalamin) and fat-soluble vitamins (vitamin A, α-tocopherol, γ-tocopherol, vitamin D 3 and vitamin 25(OH)D 3 ), as well as the fatty acid (FA) profile and BSSL activity.…”

Section: Introductionmentioning

confidence: 99%

High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Escuder-Vieco¹,

Rodríguez

Espinosa-Martos³

et al. 2021

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Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

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Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk

Cited by 57 publications

References 97 publications

Effect of Pasteurization on the Antioxidant and Oxidant Properties of Human Milk

Effect of Pasteurization on the Antioxidant and Oxidant Properties of Human Milk

Changes in Human Milk Immunoglobulin Profile During Prolonged Lactation

High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

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