Lipolytic Activity During Storage of Human Milk: Accumulation of Free Fatty Acids

Dill, C. W.; Chen, C. T.; Alford, E. S.; Edwards, R. L.; Richter, R. L.; Garza, Cutberto

doi:10.4315/0362-028x-47.9.690

Cited by 7 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Storing breast milk at 4°C increases the free fatty acid content significantly from 51% to 454% after 24 hours [51,78,81], from 76% to 502% after 48 hours [51,78], from 85% to 101% after 72 hours [82] and by 265% after 96 hours [50], although breast milk samples in the latter study were stored at -80°C after refrigeration, until subsequent free fatty acid analysis [50]. In a time course experiment, higher free fatty acid levels were seen at 48 hours compared to 24 hours, although not statistically significant, whereas levels were significantly higher at 72 hours, with the greatest increases seen with omega-3 PUFAs [51].…”

Section: Free Fatty Acid Levelsmentioning

confidence: 99%

The effects of storage conditions on long-chain polyunsaturated fatty acids, lipid mediators, and antioxidants in donor human milk — A review

Nessel

Khashu

Dyall

2019

Prostaglandins, Leukotrienes and Essential Fatty Acids

View full text Add to dashboard Cite

Donor human milk (DHM) is the recommended alternative, if maternal milk is unavailable. However, current human milk banking practices may negatively affect the nutritional quality of DHM. This review summarises the effects of these practices on polyunsaturated fatty acids, lipid mediators and antioxidants of human milk. Overall, there is considerable variation in the reported effects, and further research is needed, particularly with lipid mediators and antioxidants. However, to preserve nutritional quality, DHM should be protected from light exposure and storage at 4°C minimised, to prevent decreases in vitamin C and endocannabinoids and increases in free fatty acids and lipid peroxidation products. Storage at -20°C prior to pasteurisation should also be minimised, to prevent free fatty increases and total fat and endocannabinoid decreases. Storage ≤-70°C is preferable wherever possible, although post-pasteurisation storage at -20°C for three months appears safe for free fatty acids, lipid peroxidation products, and total fat content.

show abstract

Section: Free Fatty Acid Levelsmentioning

confidence: 99%

The effects of storage conditions on long-chain polyunsaturated fatty acids, lipid mediators, and antioxidants in donor human milk — A review

Nessel

Khashu

Dyall

2019

Prostaglandins, Leukotrienes and Essential Fatty Acids

View full text Add to dashboard Cite

show abstract

“…[29] showed that lipoprotein lipase and bile-salt-stimulated lipase remain active after the storage of raw milk at −20 • C for 5 months and lead to hydrolysis of the milk fat. Presumably, the higher the temperature, the higher the activity of these enzymes will be [30]; hence, the greatest changes are observed at the highest temperature used. It is interesting that HS-ST of the HM did not change its fat content.…”

Section: Effect Of Hs-st On Fat and The Energy Valuementioning

confidence: 99%

The Effect of Hyperbaric Storage on the Nutritional Value and Retention of Certain Bioactive Proteins in Human Milk

Mazur,

Kusznierewicz,

Martysiak-Żurowska

et al. 2024

Nutrients

View full text Add to dashboard Cite

Human milk (HM) contains the essential macronutrients and bioactive compounds necessary for the normal growth and development of newborns. The milk collected by human milk banks is stored frozen and pasteurized, reducing its nutritional and biological value. The purpose of this study was to determine the effect of hyperbaric storage at subzero temperatures (HS-ST) on the macronutrients and bioactive proteins in HM. As control samples, HM was stored at the same temperatures under 0.1 MPa. A Miris HM analyzer was used to determine the macronutrients and the energy value. The lactoferrin (LF), lysozyme (LYZ) and α-lactalbumin (α-LAC) content was checked using high-performance liquid chromatography, and an ELISA test was used to quantify secretory immunoglobulin A (sIgA). The results showed that the macronutrient content did not change significantly after 90 days of storage at 60 MPa/−5 °C, 78 MPa/−7 °C, 111 MPa/−10 °C or 130 MPa/−12 °C. Retention higher than 90% of LYZ, α-LAC, LF and sIgA was observed in the HM stored at conditions of up to 111 MPa/−10 °C. However, at 130 MPa/−12 °C, there was a reduction in LYZ and LF, by 39 and 89%, respectively. The storage of HM at subzero temperatures at 0.1 MPa did not affect the content of carbohydrates or crude and true protein. For fat and the energy value, significant decreases were observed at −5 °C after 90 days of storage.

show abstract

“…Key Words: Human milk-Fatty acids-Lactation. at temperatures greater than -25°C (6)(7)(8). Most previous studies report the release of total fatty acids in milk during storage without identifying individual fatty acids.…”

mentioning

confidence: 99%

Changing Patterns of Free Fatty Acids in Breast Milk During Storage

Lavine,

Clark

1987

J. pediatr. gastroenterol. nutr.

View full text Add to dashboard Cite

SummaryMilk was collected from eight mothers. Total lipid and free fatty acids were determined on collection. The samples were divided into aliquots and stored at 25, 4, or −11°C for 6, 12, 24, or 48 h. Additional samples were stored at ‐ 11 or −70°C for 1, 2, 4, 6, or 8 weeks. The effect of temperature, length of storage, and total milk lipid on the release of individual fatty acids during storage was determined. There was no measurable lipolysis in milk stored at −70°C. In the other samples both storage temperature and length of storage significantly affected lipolysis of milk lipids. The accumulation of free fatty acids in the milk increased with the length of storage and with increased storage temperature. Total lipid was not a significant factor in the release of fatty acids during the initial 48 h of storage. In samples stored for >48 h at −11°C, total lipid was positively correlated with the release of fatty acids. The pattern of free fatty acids in milk changed as storage progressed with an increase in the proportion of free 18:2, 20:4, and the other long‐chain polyenoic acids. This may have implications for infant nutrition as these fatty acids are required for normal growth and development of the neonate.

show abstract

Lipolytic Activity During Storage of Human Milk: Accumulation of Free Fatty Acids

Cited by 7 publications

References 0 publications

The effects of storage conditions on long-chain polyunsaturated fatty acids, lipid mediators, and antioxidants in donor human milk — A review

The effects of storage conditions on long-chain polyunsaturated fatty acids, lipid mediators, and antioxidants in donor human milk — A review

The Effect of Hyperbaric Storage on the Nutritional Value and Retention of Certain Bioactive Proteins in Human Milk

Changing Patterns of Free Fatty Acids in Breast Milk During Storage

Contact Info

Product

Resources

About