Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents

Snoj, Tomaž; Majdič, Gregor; Kobal, Silvestra; Žužek, Monika C.; Čebulj‐Kadunc, N.

doi:10.2298/vetgl170324006s

Cited by 5 publications

(8 citation statements)

References 13 publications

(28 reference statements)

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“…Also, further experiments in animals in which long-term treatment with exogenous hormones and comprehensive endocrinological, toxicological, and human epidemiological studies are needed to confi rm or deny the role of exogenous hormones in human health disorders. [72], and Snoj et al [73] .…”

Section: Hormones In Food Of Animal Origin and Consumers' Healthmentioning

confidence: 96%

Hormones in Food as a Potential Risk for Human Reproductive and Health Disorders

Snoj

2019

Acta Veterinaria

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In the last 60 years, milk, meat, and egg worldwide consumption per capita increased 2-, 3-, and 5-fold, respectively. In the same period, several studies have reported a drop of semen quality and an increased incidence of cryptorchidism, hypospadias, and some hormone-related cancers (testicular, prostate, breast, endometrial cancer) in humans. A possible reason for these disruptions is increased exposure to exogenous hormones in food of animal origin. Hormones in food are considered to affect the endocrine system and cell signaling and thus disrupt homeostasis in the consumers. Since food safety assurance is a part of the veterinary service, the risk assessment of hormones in food as potential disruptive compounds is a significant challenge. Numerous cohort and epidemiologic studies and meta-analyses have been performed with respect to find an association between the consumption of food of animal origin and particular health disorders. Additionally, several studies in animal models have been performed to explain the mechanisms of disruptive effects of exogenous hormones. Since contradictory results have been reported, there is no general conclusion about the disruptive effects of exogenous hormones. Further experiments on animals in which long-term treatment with exogenous hormones is performed and further comprehensive endocrinological, toxicological, and human epidemiological studies are needed to confirm or deny the role of exogenous hormones in human health disorders. Moreover, long-term exposure to a combination of several exogenous compounds, such as environmental pollutants and dietary hormones and their additive effects, are also not well known and should be a topic for further studies.

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Section: Hormones In Food Of Animal Origin and Consumers' Healthmentioning

confidence: 96%

Hormones in Food as a Potential Risk for Human Reproductive and Health Disorders

Snoj

2019

Acta Veterinaria

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“…Pape-Zambito et al [36] reported that E2 concentration in raw whole milk averaged 1.4 ± 0.2 pg•mL -1 of milk (mean ± SEM) and ranged from non detectable to 22.9 pg•mL -1 of milk. Snoj et al [42] found that mean E2 concentration in UHT 3.5% milk (25.37 ± 1.15 pg•mL -1 ) were significantly higher than in UHT 0.5% milk (19.38 ± 0.79 pg•mL -1 ). In the same study, it was suggested that there were significant positive correlations between hormone concentrations and milk fat content, and that high E2 and P4 concentrations indicated that most of the milk in the examined commercial milks came from pregnant cows.…”

Section: Sample Preparationmentioning

confidence: 98%

“…In another study, the P4 level in milk was determined as 9.81 ng•mL -1 or ng•g -1 (12.57 nmol•L -1 ) [21]. Also, Snoj et al [42] found that mean P4 concentration in UHT 3.5% milk (10.76 ± 0.43 ng•mL -1 ) were significantly higher than in UHT 0.5% milk (7.06 ± 0.26 ng•mL -1 ). In addition, previous studies have shown that P4 is also significantly associated with the percentage of fat in milk (r = 0.98) [20].…”

Section: Sample Preparationmentioning

confidence: 99%

Determination of the levels of 17-β Estradiol and Progesterone in Cow milk and Baby Follow-on milk by ELISA

et al. 2023

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The current study was undertaken to determine the 17-β Estradiol (E2) and Progesterone (P4) levels in different milk products and some baby follow-on milk samples collected from retail markets in Türkiye. For this purpose, a total of 50 samples from 8 different product groups with different fat levels, production technologies, and production series were analyzed for natural P4 and E2 levels using a commercial ELISA kit. The highest E2 level was determined in UHT whole milk (3%) (39.20 ± 6.73 pmol·L-1) while the lowest level was found in buttermilk (26.50 ± 1.85 pmol·L-1) samples. For P4 levels, the highest concentration were found in baby follow-on milk (<1 year old) (45.83 ± 2.95 nmol·L-1) and the lowest values were found in pasteurized milk samples (23.00 ± 6.66 nmol·L-1). Also, in this study, differences among the product groups for E2 and P4 were not found statistically (P>0.05). In conclusion, the natural P4 and E2 were detected in all milk and baby follow-on milks at various levels and generally their levels associated with the product fat level.

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“…Taking into account the nutrition value, benefits and scales of consumption of milk and dairy products, the evaluation of quality and safety of this category of products is crucial (Yukalo et al, 2019а). Dairy products are considered a source of various environmental contaminants such as heavy metals (Kukhtyn et al, 2021), pesticides, antibiotics (Bosma et al, 2020), microorganisms (Kang et al, 2020), steroid hormones (Jiang et al 2018;Snoj et al, 2017), etc. Among them, a certain content of esterogenic hormones in milk and dairy products is considered a physiologically natural process (Jouan et al, 2006;Pu et al, 2019;Wang et al, 2020), because they carry out a number of important functions in the body (synthesis of protein, transmission of signals between receptors, growth, regulation of reproduction) (Malekinejad et al, 2006;Hirpessa et al, 2020;Mo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Esterogenic hormones are synthesized by the glands of internal secretion and partially by the mammary gland (Janowski et al, 2002;Feng et al, 2016) and are removed with urine and milk (Hirpessa et al, 2020). The cow milk contains certain natural esterogenic hormones: 17β-estradiol, 17α-estradiol, estriol and estrone (Domenech et al, 2011;Varriale et al, 2015), of which 17β-estradiol is potentially the strongest (Snoj et al, 2017;Lyu et al, 2022). Furthermore, dairy products can include man-synthesized hormones if they are used as growth stimulators and to increase milk production (Capriotti et al, 2015;Snoj et al, 2017;Wang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Kochetova¹,

Kukhtyn

Салата

et al. 2023

Regul. Mech. Biosyst.

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Safety of milk can decline because of high concentrations of steroid hormones like 17β-estradiol, which is associated with the development of some oncological diseases and reproductive disorders. We studied the effects of thermal processing of raw milk and technologies of production of butter and yogurt on the concentration of 17β-estradiol. For this purpose, we determined the amount of 17β-estradiol in raw milk, after pasteurization under different regimes, boiling and during the production of butter and yogurt. Content of 17β-estradiol was determined using the method of immunoenzymatic analysis. We determined that low-temperature processing of milk at the temperature of 77.0 ± 1.0 °С for 1 min caused no changes in the structure of the estrogenic hormone 17β-estradiol, resulting in practically no changes in its amount in pasteurized milk. We determined that 17β-estradiol in milk is a temperature-stable hormone with no tendencies towards significant decrease when subject to high-temperature processing (85.0 ± 1.0 °С for 1 min) and during boiling, because the amount of the hormone decreased on average by 5%. Therefore, we may state that after pasteurization or sterilization, the concentration of 17β-estradiol in drinkable milk would not be significantly different from its initial amount in raw milk. We determined significant increase in 17β-estradiol in butter (3896.1 ± 67.5 pg/g), as compared with the concentration in raw milk (189.4 ± 12.5 pg/mL), and its insignificant content in buttermilk was insignificant (29.3 ± 1.8 pg/mL). The concentration of 17β-estradiol in milk decreased by 25% during 9-month storage at the temperature of –18 °С and by 20% at the temperature of –9 °С. This process can be applied to butter made from milk of cows at late stages of lactation, which contains high level of estrogen. We determined that the steroid hormone 17β-estradiol did not break down under the influence of dairy acid that accumulates as a result of lactic acid fermentation, both with the participation of mixed microflora of raw milk and pure lactic-acid bacteria of fermentation starter for yogurt. The prospects of the studies are the development of a safe maximum allowable level of 17β-estradiol in raw milk and methodological evaluation at a milk-processing factory.

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Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents

Cited by 5 publications

References 13 publications

Hormones in Food as a Potential Risk for Human Reproductive and Health Disorders

Hormones in Food as a Potential Risk for Human Reproductive and Health Disorders

Determination of the levels of 17-β Estradiol and Progesterone in Cow milk and Baby Follow-on milk by ELISA

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

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