Effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk

Adhisivam, B; Bhat, B. Vishnu; Rao, K. Umamaheswara; Kingsley, S. Manoj Kumar; Plakkal, Nishad; Chinnakali, Palanivel

doi:10.1080/14767058.2018.1455089

Cited by 40 publications

(33 citation statements)

References 19 publications

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“…In particular, HoP reduces the concentrations and biological activities of all Ig classes, probably due to their complex and delicate structure, which is crucial to carry out their specific biological functions ( 12 ). Among Igs, IgA is the most abundant in human milk and, therefore, has been the most extensively studied regarding the effect of heat treatment on its concentration, which is reduced by 20–60% after HoP ( 12 – 16 ). Other Ig classes, such as IgGs and IgM, have not been examined in detail although their levels also seem to decrease after HoP ( 12 ).…”

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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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: 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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“…Such great loss of fat components was also noted in Adhisivam's study. 21 The protein level of pasteurized milk significantly decreased than raw milk with 3.9% and 2.5% loss in the study by Vieira et al 17 and Piemontese et al, 15 respectively. Such as fat, a profound decrease of protein concentration was also noted in Adhisivam's study.…”

Section: Effect Of Pasteurizationmentioning

confidence: 81%

“…Such as fat, a profound decrease of protein concentration was also noted in Adhisivam's study. 21 In most studies, there was no difference in the mean protein concentration of raw and holder pasteurized bank milk samples. It is more important to note that although the difference of total protein concentration in raw and processed donor milk was within 0.3 mg/mL, activity levels of some specific proteins or amino acid level still can be influenced by heated process.…”

Section: Effect Of Pasteurizationmentioning

confidence: 94%

“…Most studies showed significant reduction of fat components after pasteurization, ranging from 3.5% to 25%. [15][16][17][18][19][20][21] Our study revealed that fat concentration of donor milk decreased significantly to 2.45 -0.75 g/dL (range 1.0-5. after pasteurization. There is a profound reduction of fat components (20.5%) after pasteurization.…”

Section: Effect Of Pasteurizationmentioning

confidence: 99%

“…It is more important to note that although the difference of total protein concentration in raw and processed donor milk was within 0.3 mg/mL, activity levels of some specific proteins or amino acid level still can be influenced by heated process. 2,[20][21][22] Regarding lactose, most previous studies had consensus that the carbohydrates are not significantly affected by Holder Pasteurization, even using different analytical techniques. 2,23 The significant increase in lactose concentration was only revealed in Ley's study and in our study, although the former study enrolled quite small number of samples.…”

Section: Effect Of Pasteurizationmentioning

confidence: 99%

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The Effect of Processing Donor Milk on Its Nutrient and Energy Content

Chang

Fang

Chang

et al. 2020

Breastfeeding Medicine

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Background: The pasteurization is a mandatory step to inactivate pathogenic microorganisms of bank milk. For storage, freezing and thawing are necessary. The concentration of macronutrients and energy of bank milk could be influenced by these procedures which are routinely used in human milk bank. Research Aim: The aim of this study is to analyze the effect of bank milk processing (pasteurization and freezing/thawing) on the macronutrients (fat, protein, and carbohydrate) concentration and energy content. Materials and Methods: The samples of donor milk were collected and studied before/after pasteurization and after frozen for 3 months. Total 100 samples of bank milk were tested using an infrared analyzer. The measurements of fat, protein, carbohydrate, and energy were statistically analyzed by SPSS. Results: There was a prominent reduction of fat mean concentration following pasteurization and frozen (20.5% and 6.5%, respectively). The processing did not cause significant changes in protein content, but there were significant increase after pasteurization and decrease after frozen in carbohydrate (p < 0.05). Overall (postpasteurization and frozen storage), a 9.6% decrease was observed for energy content. Conclusion: This study revealed that the processing of bank milk (including Holder Pasteurization and frozen storage) decreased fat and energy content of human milk significantly, and this could not meet the specific needs of preterm infants.

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Glimpses from My Academic Journey

Ballambattu

2022

Indian J Pediatr

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Effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk

Abstract: Holder pasteurization of pooled donor human milk decreases protein, fat, and energy content and also reduces the levels of IgA and IgG.

Cited by 40 publications

References 19 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

The Effect of Processing Donor Milk on Its Nutrient and Energy Content

Glimpses from My Academic Journey

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