Influence of the heat treatment of human milk on some of its protective constituents

Ford, J. E.; Law, B. A.; Marshall, Valerie M.; Reiter, B.

doi:10.1016/s0022-3476(77)80759-2

Cited by 230 publications

(139 citation statements)

References 21 publications

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“…Several authors (8,13,17,29,36,44,48) have reported that the breast milk leucocytes and immunoglobulins decrease with freezing, resulting in a gradual loss of the milk's antibacterial activity during prolonged storage (17,21); however, the effects of frozen storage are insignificant compared to those caused by pasteurization or sterilization (5,13,14,17,38). Our data also suggest that slow freezing offers the same storage stability as quick freezing with much less effort and equipment and thus would be the method of choice for preserving the milk.…”

Section: Discussionsupporting

confidence: 57%

“…Evidence that pasteurization and other methods of preservation not only eliminate bacterial contaminants but also destroy many beneficial milk components, including the immunoglobulins, lysozyme and Lactobacillus bi/idus factors (5,13,14,17,38), has led some to suggest that heating of donor milk samples is unnecessary and unadvisable (2,8,44,47). Recent reports of the transmission of salmonellosis (40) and streptococcal disease (26,41) through ingestion of infected breast milk necessitate a careful reexamination of milk banking procedures.…”

Section: Speculationmentioning

confidence: 99%

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The Effect of Processing and Storage on Key Enzymes, B Vitamins, and Lipids of Mature Human Milk I. Evaluation of Fresh Samples and Effects of Freezing and Frozen Storage

et al. 1983

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SummaryA study was initiated to evaluate the effects of several methods of processing and storage on key enzymes, B vitamins, and lipid components of mature human milk. In order to establish standard values for the nutrient components with which to compare processed samples, a total of 30 individual raw samples of mature human milk were analyzed. There was considerable sample to sample variation as indicated by the large range of values for each component. Freezing and frozen storage had little effect on the enzymes of pooled samples of milk. Lactoperoxidase activity decreased from 36 in raw pooled samples to 17 in pooled samples slow frozen and stored for 3 months at -25°C (P < 0.05).Similarly, quick freezing and storage for 3 months significantly decreased the lactoperoxidase activity of pooled samples from 93 to 14 (P < 0.05). Quick freezing and frozen storage tended to increase lipase activity although the changes were not significant. Freezing and frozen storage did not significantly affect the levels of biotin, niacin, and folic acid. Similarly, the total lipid fatty acid level and relative % of each fatty acid were not significantly different in the frozen samples as compared to the raw samples.

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Section: Discussionsupporting

confidence: 57%

Section: Speculationmentioning

confidence: 99%

The Effect of Processing and Storage on Key Enzymes, B Vitamins, and Lipids of Mature Human Milk I. Evaluation of Fresh Samples and Effects of Freezing and Frozen Storage

et al. 1983

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“…These milk specimens should be frozen in the raw state. In addition to retaining its BSSL activity, there are also other advantages in avoiding pasteurization, including preservation of many antimicrobial factors present in human milk (6,9) and avoiding the loss of essential fatty acids, linoleic acid, and linolenic acid by autoxidation (23). The protective properties and the nutritive value of human milk are maintained for preterm infants.…”

Section: Discussionmentioning

confidence: 99%

Bile Salt-Stimulated Lipase and Esterase Activity in Human Milk after Collection, Storage, and Heating: Nutritional Implications

1984

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SummaryIn a study of human milk obtained in the first month of lactation, lipase and esterase activity were assayed. Bile saltstimulated lipase (BSSL) and bile salt-stimulated esterase (BSSE) activities in colostrum were similar to corresponding enzyme activities in transitional milk and in mature milk. BSSL and BSSE were significantly (P < 0.001) correlated to one another, which suggests that lipase and esterase activities in milk are due to the same enzyme. When milk was allowed to stand at room temperature, in a refrigerator, or subjected to freezing and thawing, wide fluctuations were observed in lipase and esterase activities, but there was no systematic tendency for enzyme activity to increase or decrease. Heating milk to various temperatures between 40-55°C resulted in progressive loss of enzyme activity. The activation energy for the process which inactivates the enzyme was found by linear regression to the Arrhenius plot to be 2 x 105J.mole-'. Our findings suggest that lipase and esterase activity in human milk which is donated to hospitals and stored frozen can make a valuable contribution to fat digestion in the newborn infant, but pasteurization destroys the enzyme. AbbreviationsBSSE, bile salt-stimulated esterase BSSL, bile salt-stimulated lipase It is well known that human milk contains two different lipases. A serum-stimulated lipase, which has properties similar to lipoprotein lipases, is found in milk fat globules whereas BSSL occurs in the aqueous fraction of milk (19). These enzymes have been characterised (4, 12, 13, 2 1, 22), and it seems that BSSL could make an important contribution to fat digestion in the newborn infant (14). BSSL has properties which suggest that it is active in the small intestines of newborn infants. This enzyme is stable at pH values as low as 3.5 and is not affected by trypsin, provided that bile-salts are present. The two primary bile-salts, cholate and chenodeoxycholate can, at relatively low concentrations that are known to occur in the intestines in early infancy, activate BSSL.In the present study, esterase and lipase activities were determined in milk specimens donated by mothers who gave birth at our hospital. We investigated possible differences between colostrum, transitional milk, and mature milk. The relationship of lipase to esterase activity was studied because these two activities in milk may be due to the same enzyme. Human milk donated to hospitals is stored frozen in milk banks after pasteurization.This milk is fed to preterm infants in special care nurseries. Further studies were, therefore, undertaken to investigate the effects on lipase and esterase activity of standing milk at room temperature or in a refrigerator, freezing and thawing milk, and heating milk. MATERIALS AND METHODSMilk samples were donated during the first month of lactation by mothers who had given birth at term, at St. Mary's Hospital. Milk samples were collected after the babies were breast fed, and immediately after collection the milk was centrifuged at 20,000 g for 30 min at...

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“…For example, pasteurization completely inactivates all cellular components of milk, including T cells, B cells, macrophages, and neutrophils. [3][4][5] Immunoglobulin A, and particularly immunoglobulin G are also significantly reduced, as are numerous other immunoactive components, such as lactoferrin, [6][7][8] lysozyme 7,9 and erythropoietin. 10 Some growth factors have been reported to be reduced by pasteurization, such as insulin-like growth factor-1 and insulinlike growth factor-2, 11 whereas others like epidermal-like growth factor (EGF) 11 and transforming growth factor-b 12 appear capable of withstanding heat treatment.…”

Section: Introductionmentioning

confidence: 99%

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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Influence of the heat treatment of human milk on some of its protective constituents

Cited by 230 publications

References 21 publications

The Effect of Processing and Storage on Key Enzymes, B Vitamins, and Lipids of Mature Human Milk I. Evaluation of Fresh Samples and Effects of Freezing and Frozen Storage

The Effect of Processing and Storage on Key Enzymes, B Vitamins, and Lipids of Mature Human Milk I. Evaluation of Fresh Samples and Effects of Freezing and Frozen Storage

Bile Salt-Stimulated Lipase and Esterase Activity in Human Milk after Collection, Storage, and Heating: Nutritional Implications

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

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