Pasteurization of human milk by a benchtop High-Temperature Short-Time device

Giribaldi, Marzia; Coscia, Alessandra; Peila, Chiara; Antoniazzi, Sara; Lamberti, Cristina; Ortoffi, Marco Francesco; Moro, Guido; Bertino, Enrico; Civera, Tiziana; Cavallarin, Laura

doi:10.1016/j.ifset.2016.07.004

Cited by 34 publications

(49 citation statements)

References 25 publications

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“…Igs are thermolabile compounds but the advantage of pasteurization at high temperatures over HoP for the preservation of IgA shown in this study has been widely acknowledged ( 25 , 41 – 44 ). In contrast, the effect of HTST treatments on other Ig classes, such as IgG or IgM, has not been evaluated previously.…”

Section: Discussionmentioning

confidence: 87%

“…Alternative methods for DHM treatment are been investigated in order to ensure a proper microbial inactivation, while improving the preservation of its bioactive components ( 22 ). Among them, high temperature short time (HTST) pasteurization seems the one with a higher retention of IgA, bile salt-stimulated lipase, lactoferrin, and lysozyme in DHM ( 23 – 25 ). Nevertheless, previous studies involved a low number of samples or the use of experimental systems that may be unsuitable for routine use in HMBs.…”

Section: Introductionmentioning

confidence: 99%

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Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk

Escuder-Vieco

Espinosa-Martos²,

Rodríguez

et al. 2018

Front. Immunol.

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Donor human milk (DHM) is submitted to Holder pasteurization (HoP) to ensure its microbiological safety in human milk banks but this treatment affects some of its bioactive compounds. The objective of this work was to compare the effects of HoP and high temperature short time (HTST) treatments on some bioactive compounds found in DHM. A total of 24 DHM batches were processed in a continuous HTST system (70, 72, and 75°C for 5–25 s) and by HoP (62.5°C for 30 min). The concentrations of immunoglobulins (Igs) A, G, and M, transforming growth factor-beta 2 (TGF-β2), adiponectine, ghrelin, and leptin were measured using a multiplex system, whereas the concentration of epidermal growth factor (EGF) was determined by ELISA. In relation to Igs, IgG showed the highest preservation rates (87–101%) after HTST treatments, followed by IgA (54–88%) and IgM (25–73%). Ig retention after any of the HTST treatments was higher than after HoP (p < 0.001). Treatment times required to reduce the concentration of IgM by 90% (D-value) were 130, 88, and 49 s at 70, 72, and 75°C, while the number of degrees Celsius required to change the D-value by one factor of 10 (z-value) was 11.79°C. None of the heat treatments had a significant effect on the concentrations of TGF-β2, EGF, adiponectin, and ghrelin. In contrast, leptin was detected only in 4 of the samples submitted to HoP, whereas it was present in all samples after the different HTST treatments, with retention rates ranging between 34 and 68%. Globally, the concentration of IgA, IgG, IgM, and leptin in DHM was significantly higher after HTST pasteurization performed in a continuous system designed to be used in human milk banks than after the HoP procedure that is routinely applied at present.

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Section: Discussionmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk

Escuder-Vieco

Espinosa-Martos²,

Rodríguez

et al. 2018

Front. Immunol.

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“…To ensure an effective monitoring of time and temperature during the holder pasteurization, a third 250-mL donkey milk aliquot was equipped with a thermometer, and used as a probe; after 30 min from the reaching of 63 °C, the two HoDM bottles were cooled in ice, and then stored frozen (−20 °C for less than one week) until the biochemical assays. Meanwhile, the two HTDM aliquots were subjected to two separate HTST cycles (72 °C for 15 s) in the prototype, as described in a previous paper [ 25 ]. Between the two HTST pasteurizations, the prototype was washed in cleaning-in-place mode with 2% Amuchina (Angelini, Rome, Italy) for 10 min, and rinsed with tap water for 10 min.…”

Section: Methodsmentioning

confidence: 99%

A Preliminary Assessment of HTST Processing on Donkey Milk

Giribaldi

Antoniazzi

Gariglio³

et al. 2017

Veterinary Sciences

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Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 • C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.

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“…Thus, Mayayo et al (2016) observed that HoP and HTST pasteurization of human milk caused a decrease of about 57% of IgA immunoreactivity measured by enzyme-linked immunosorbent assay (ELISA), whereas thermal treatments of higher intensity (over 80 ºC for 15 s) produced losses higher than 78%. Although diverse studies have reported similar IgA losses after HoP pasteurization, ranging between 49 and 60% Giribaldi et al, 2016;Viazis, Farkas, & Allen, 2007), other studies have evidenced lower losses, ranging from 20 to 28% (Chang et al, 2013;Czank, Prime, Hartmann, Simmer, & Hartmann, 2009;Permanyer et al, 2010;Sousa, Delgadillo, & Saraiva, 2014a), or even no degradation of IgA (Evans, Ryley, Neale, Dodge, & Lewarne, 1978). Furthermore, Giribaldi et al (2016) showed that HTST pasteurization preserved 79% of IgA immunoreactivity, while HoP pasteurization only preserved 46%; in contrast to other authors that showed similar losses of IgA after applying HoP or HTST treatments (Mayayo et al, 2016;Peila et al, 2017).…”

Section: Accepted Manuscriptmentioning

confidence: 87%

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

Parrón

Ripollés

Ramos

et al. 2018

Innovative Food Science & Emerging Technologies

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Rotaviral gastroenteritis is associated with high rate of infant mortality and morbidity. Antirotaviral activity has been associated with some glycoproteins, such as immunoglobulins A (IgA), lactoferrin (LF), mucins and lactadherin of human milk. Although holder pasteurization (HoP, 63 ºC for 30 min) is the treatment currently applied to human milk, it might may lead to a decrease of its bioactive properties. The antirotaviral capacity of human milk appears showed to be mainly associated with the whey fraction, focusing on IgA and LF, with neutralizing values of 100, 100 and 62%, at 1 mg protein/mL, respectively. HoP reduced the antirotaviral activity of human whey, IgA and LF, 30, 98 and 60%, respectively. Interestingly, both pasteurization (HTST) and HHP treatments were less harmful. Thus, Hhigh Ttemperature-Sshort Ttime (HTST) pasteurization at 75 ºC for 20 s did not affect the antirotaviral activity of samples, while the highest HHP treatment at 600 MPa for 15 min only reduced the activity of human whey, IgA and LF, 9, 40 and 10%, respectively.

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Pasteurization of human milk by a benchtop High-Temperature Short-Time device

Cited by 34 publications

References 25 publications

Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk

Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk

A Preliminary Assessment of HTST Processing on Donkey Milk

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

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