Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Parrón, José Antonio; Ripollés, Daniel; Ramos, Sergio José; Pérez, María D.; Calvo, Miguel; Sánchez, Lourdes

doi:10.1016/j.ifset.2018.03.008

Cited by 8 publications

(3 citation statements)

References 45 publications

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“…Moreover, recently obtained results suggest that anHPP treatment, at pressures below 600 MPa for 15 min, allows the antirotaviral activity to be retained (34).…”

Section: State Of the Art And Future Trendsmentioning

confidence: 99%

Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA)

Moro¹,

Billeaud²,

Buffin

et al. 2019

Front. Pediatr.

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Background: A mother's own milk (MOM) is the gold standard for the feeding and nutrition of preterm and full term infants. When MOM is not available or there is not enough, donor human milk (DHM) should be used. Milk delivered to Human Milk Banks (HMBs) should be pasteurized to inactivate viral and bacterial agents. Currently, a pasteurization process at 62.5°C for 30 min (Holder pasteurization, HoP) is recommended in all international HMBs guidelines. State of the art: It is known that HoP affects some of the nutritional and biological components of human milk. Studies have demonstrated that temperature cycle in HoP is not always controlled or calibrated. A better check of these parameters in the pasteurizers on the market today may contribute to an improvement of the quality of HM, still maintaining some of the negative effects of the heat treatment of human milk. So, food industry, and dairy industry in particular, are evaluating innovative methodologies alternative to HoP to better preserve the nutritional and biological properties of fresh human milk, while assuring at least the same microbiological safety of HoP. The most studied processing techniques include High-Temperature-Short-Time (HTST) pasteurization, High Pressure Processing (HPP), and Ultraviolet-C (UV-C) irradiation. HTST is a thermal process in which milk is forced between plates or pipes that are heated on the outside by hot water at a temperature of 72°C for 5–15 s. HPP is a non-thermal processing method that can be applied to solid and liquid foods. This technology inactivates pathogenic microorganisms by applying a high hydrostatic pressure (usually 300–800 MPa) during short-term treatments (<5–10 min). UV irradiation utilizes short-wavelength ultraviolet radiation in the UV-C region (200–280 nm), which is harmful to microorganisms. It is effective in destroying the nucleic acids in these organisms, so that their DNA is disrupted by UV radiation. Aim: The aim of this paper is to present the EMBA recommendations on processing of HM, based on the most recent results obtained with these new technologies. Conclusions: Although research on the most promising technologies that will represent an alternative to HoP (HTST, HPP, UV-C) in the future is progressing, it is now important to recognize that the consistency and quality assurance of the pasteurizers on the market today represent a fundamental component that was previously lacking in the Holder approach.

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“…Moreover, recently obtained results suggest that anHPP treatment, at pressures below 600 MPa for 15 min, allows the antirotaviral activity to be retained (34).…”

Section: State Of the Art And Future Trendsmentioning

confidence: 99%

Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA)

Moro¹,

Billeaud²,

Buffin

et al. 2019

Front. Pediatr.

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“…85 With regard to the effect of the tested treatments on the antirotaviral activity of the enriched dairy preparations, the results of this study showed that HHP conditions corresponding to those considered alternative to thermal pasteurization have not caused significant reduction in their RV neutralizing potential, in agreement with previous observations. 86 More specifically, we found that the neutralization values resulting after thermal pasteurization (75 °C for 20 s) and HHP treatment (500 MPa for 10 min or 600 MPa for 5 min) were above 90% except for WH + 0.5 IgG (82.8%). Therefore, HHP treatment could be considered safe with regard to the preservation of high antirotaviral activity.…”

Section: Discussionmentioning

confidence: 77%

Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

Graikini,

García,

Abad

et al. 2024

Food Funct.

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“…Nebbia et al (2020) studied HTST (72 °C for 15 seconds) as an alternative to Holder pasteurization (62.5 °C for 30 minutes) to increase the preservation of bioactive compounds in human milk, noting that there was an increase in proteins on the surface of blood cells fat after pasteurization, to a lesser extent in HTST than in Holder pasteurization. Parrón et al (2018) evaluated in their study different pasteurization treatments, such as standard (62.5 C for 30 minutes), HTST (75 ° C for 20 seconds) and high pressure (600 MPa for 15 minutes) in human milk, on its components such as immunoglobulin A (IgA), lactoferrin, mucins and lactaderine. In conclusion, HTST and high pressure pasteurization treatments were less harmful to these components, that is, reducing smaller quantities, than standard pasteurization.…”

Section: High Temperature and Short Time (Htst)mentioning

confidence: 99%

Human milk: processing and conservation – a review

Castro

Alves

Saqueti

et al. 2021

RSD

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Human milk has a balance of nutrients and bioactive compounds, and it must be the exclusive food source during the first six months of the infant's life. In cases where the woman is unable to breastfeed, due to hypogalactia or pre-existing disease, the use of donated human milk, available in human milk banks, is recommended. Currently, in the human milk banks the processing applied for greater conservation is Holder pasteurization. Therefore, the objective of this work is to perform a search in the literature about new possible treatments to be applied to human milk, and its influence on its physical-chemical composition; and in this sense, the studied processes were: Holder pasteurization, lyophilization, spray-drying, high hydrostatic pressure, high temperature and short time, and short wave ultraviolet irradiation. For that, a search was performed in databases, and 126 articles were selected to carry out this review according to the keywords used. It was observed that the studied treatments can be applied for the processing and conservation of human milk, once it was applied in matrices with similar composition.

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Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Cited by 8 publications

References 45 publications

Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA)

Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA)

Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

Human milk: processing and conservation – a review

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