Fat Content and Fatty Acid Composition of Fresh, Pasteurized, or Sterilized Human Milk

Fidler, N.; Sauerwald, Thorsten; Demmelmair, Hans; Koletzko, Berthold

doi:10.1007/978-1-4615-1371-1_60

Cited by 42 publications

(34 citation statements)

References 20 publications

(18 reference statements)

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“…Results obtained in this study are similar to a previous report, where little change was observed in fatty acid composition upon pasteurization. 39 In conclusion, we have shown that several immune factors, including cytokines and growth factors are significantly diminished upon pasteurization, whereas others are not impacted by the high temperature processing. The biological implications of these findings require further investigation.…”

Section: Discussionmentioning

confidence: 62%

Effect of pasteurization on selected immune components of donated human breast milk

et al. 2011

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Objective: Pasteurized, donated milk is increasingly provided to preterm infants in the absence of mother's own milk. The aim of this study was to determine the effect of pasteurization on the concentration of selected components in donated human breast milk.Study Design: Donated milk from 34 mothers was pooled into 17 distinct batches (4 mothers per batch). Aliquots of each batch were then Holder pasteurized (62.5 1C for 30 min). Interferon-g (IFN-g), tumor necrosis factor-a (TNF-a), interleukin-1b (IL-1b), IL-2, IL-4, IL-5, IL-8, IL-10, IL-12p70 and IL-13 were measured in a multiplex enzyme-linked immunosorbent assay (ELISA). Granulocyte colony-stimulating factor (G-CSF), heparin-binding epidermal-like growth factor (HB-EGF) and hepatocyte growth factor (HGF) were measured by ELISA. Lipids were assessed by gas chromatography and gangliosides by the resorcinol-HCl reaction.Result: IFN-g, TNF-a, IL-1b, IL-10 and HGF were significantly reduced by pasteurization (P<0.05). Gangliosides were not affected, but the proportion of medium-chain saturated fats was increased (P<0.05) with a trend towards a decreased proportion of oleic acid (P ¼ 0.057). Conclusion:Pasteurization significantly reduced the concentration of several immunoactive compounds present in breast milk, but did not have an impact on others.

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Section: Discussionmentioning

confidence: 62%

Effect of pasteurization on selected immune components of donated human breast milk

et al. 2011

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“…This process has been demonstrated to alter the fat globule membrane and enable the action of lipase on triglycerides, thus increasing the concentration of free fatty acids (7,8,30,33,34). Free fatty acids are highly susceptible to oxidation.…”

Section: Discussionmentioning

confidence: 99%

Effect of Holder Pasteurization and Frozen Storage on Macronutrients and Energy Content of Breast Milk

García-Lara¹,

Vieco²,

Cruz-Bértolo

et al. 2013

J. pediatr. gastroenterol. nutr.

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“…Several types of milk are known different for the way of production and their fat content (Fidler, Sauerwald, Demmelmair, & Koletzko, 2001).…”

Section: Introductionmentioning

confidence: 99%

PAHs concentration in heat-treated milk samples

Naccari

Cristani

Giofré

et al. 2011

Food Research International

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Fat Content and Fatty Acid Composition of Fresh, Pasteurized, or Sterilized Human Milk

Cited by 42 publications

References 20 publications

Effect of pasteurization on selected immune components of donated human breast milk

Effect of pasteurization on selected immune components of donated human breast milk

Effect of Holder Pasteurization and Frozen Storage on Macronutrients and Energy Content of Breast Milk

PAHs concentration in heat-treated milk samples

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