The effect of processing on the Vitamin A content of human milk

Ribeiro, Karla Danielly da Silva; Melo, Illana Louise Pereira de; Pristo, Ana Z. O.; Dimenstein, Roberto

doi:10.2223/1284

Cited by 5 publications

(3 citation statements)

References 9 publications

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“…Vitamin D was unaffected [ 44 ]. In some reports, vitamin A was found to be reduced [ 48 , 49 ], but other authors found it stable [ 23 , 44 ], while tocopherols (vitamin E) were found not to be affected in [ 44 , 46 ], but reduced in [ 39 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review

Moro²,

et al. 2016

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When a mother’s milk is unavailable, the best alternative is donor milk (DM). Milk delivered to Human Milk Banks should be pasteurized in order to inactivate the microbial agents that may be present. Currently, pasteurization, performed at 62.5 °C for 30 min (Holder Pasteurization, HoP), is recommended for this purpose in international guidelines. Several studies have been performed to investigate the effects of HoP on the properties of DM. The present paper has the aim of reviewing the published papers on this topic, and to provide a comparison of the reported variations of biologically-active DM components before and after HoP. This review was performed by searching the MEDLINE, EMBASE, CINHAL and Cochrane Library databases. Studies that clearly identified the HoP parameters and compared the same DM samples, before and after pasteurization, were focused on. A total of 44 articles satisfied the above criteria, and were therefore selected. The findings from the literature report variable results. A possible explanation for this may be the heterogeneity of the test protocols that were applied. Moreover, the present review spans more than five decades, and modern pasteurizers may be able to modify the degradation kinetics for heat-sensitive substances, compared to older ones. Overall, the data indicate that HoP affects several milk components, although it is difficult to quantify the degradation degree. However, clinical practices demonstrate that many beneficial properties of DM still persist after HoP.

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Section: Resultsmentioning

confidence: 99%

The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review

Moro²,

et al. 2016

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“…Folic acid, vitamins B1, B2, B6 and C seem to be resistant to the influence of even higher temperatures (up to 72 °C) [27]. Later research demonstrates vitamin A content decreases in milk after holder pasteurization and, consequently, its deficiency in pasteurized milk (36.6 +/– 26.1 mg/100 mL) [68]. Holder pasteurization reduces the amount of vitamin C (36%), folic acid (31%) and vitamin B6 (15%) in human milk [27,63].…”

Section: Resultsmentioning

confidence: 99%

Innovative Techniques of Processing Human Milk to Preserve Key Components

et al. 2019

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Human milk not only contains all nutritional elements that an infant requires, but is also the source of components whose regulatory role was confirmed by demonstrating health-related deficiencies in formula-fed children. A human milk diet is especially important for premature babies in the neonatal intensive care unit (NICU). In cases where breastfeeding is not possible and the mother’s own milk is insufficient in volume, the most preferred food is pasteurized donor milk. The number of human milk banks has increased recently but their technical infrastructure is continuously developing. Heat treatment at a low temperature and long time, also known as holder pasteurization (62.5 °C, 30 min), is the most widespread method of human milk processing, whose effects on the quality of donor milk is well documented. Holder pasteurization destroys vegetative forms of bacteria and most viruses including human immunodeficiency virus (HIV) herpes and cytomegalovirus (CMV). The macronutrients remain relatively intact but various beneficial components are destroyed completely or compromised. Enzymes and immune cells are the most heat sensitive elements. The bactericidal capacity of heat-pasteurized milk is lower than that of untreated milk. The aim of the study was for a comprehensive comparison of currently tested methods of improving the preservation stage. Innovative techniques of milk processing should minimize the risk of milk-borne infections and preserve the bioactivity of this complex biological fluid better than the holder method. In the present paper, the most promising thermal pasteurization condition (72 °C–75 °C,) and a few non-thermal processes were discussed (high pressure processing, microwave irradiation). This narrative review presents an overview of methods of human milk preservation that have been explored to improve the safety and quality of donor milk.

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“…In the cases where donor milk was given, the pasteurization destroyed the pathogenic bacteria, as well as the microbiota of human milk [62]. Fat content [63] and fat-soluble vitamins are not changed after milk pasteurization [64], although some data point to a reduction in retinol content after milk processing [65] and a possible photosensitivity-related retinol reduction if transparent vials are used [66]. In parallel, the freezing of human milk has no effect on its vitamin E content [67,68].…”

Section: Discussionmentioning

confidence: 99%

Gestational Age Is Positively Associated with Retinol and α-Tocopherol in Preterm Infants: The Mediating Role of Birth Weight

Papandreou,

Detopoulou,

Skouroliakou

2023

Dietetics

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Oxidative stress is thought to be one of the common mechanisms for several neonatal diseases in premature infants. Moreover, fat-soluble antioxidant vitamins, i.e., retinol and α-tocopherol, have been found to be low in preterm neonates; however, data are limited. The aim of this was to assess the circulating α-tocopherol and retinol concentrations in preterm infants at birth and investigate if they are related to gestational age. Retinol and α-tocopherol were measured on the first day after birth in 30 preterm neonates with HPLC. Means ± SD of serum retinol and α-tocopherol were 392.0 ± 162.9 μg/L and 6.83 ± 3.02 mg/L, respectively. In total, 73% of infants had a very low birth weight (<1500 g) and 23.3% were small for gestational age (SGA). Moreover, 10% of neonates had a retinol deficiency and 20% had an α-tocopherol deficiency. The retinol concentration was lower in SGA infants compared to appropriate for gestational age ones (340.85 ± 75.89 vs. 407.60 ± 179.83 μg/L, correspondingly p = 0.030). Retinol was linearly related to gestational age (Pearson’s rho = 0.84, p < 0.001) but the association did not remain significant after an adjustment for birth weight (partial rho = 0.193, p = 0.316). α-tocopherol was nonlinearly associated with gestational age (Spearman’s rho = 0.470, p = 0.044). The assessment of the vitamin status and potential deficiency in neonates is crucial in order to appropriately support the nutritional needs of newborns.

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The effect of processing on the Vitamin A content of human milk

Abstract: It was found that retinol loss occurs during milk processing and that the milk from the Human Milk Bank does not meet infants' Vitamin A requirement.

Cited by 5 publications

References 9 publications

The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review

The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review

Innovative Techniques of Processing Human Milk to Preserve Key Components

Gestational Age Is Positively Associated with Retinol and α-Tocopherol in Preterm Infants: The Mediating Role of Birth Weight

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