Maintenance of breast milk immunoglobulin A after high-pressure processing
Human milk is considered the optimal nutritional source for infants. Banked human milk is processed using low-temperature, long-time pasteurization, which assures microbial safety but involves heat denaturation of some desirable milk components such as IgA. High-pressure processing technology, the s...
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| Lenguaje: | Inglés (English) |
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American Dairy Science Association
2010
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| Acceso en línea: | https://repository.urosario.edu.co/handle/10336/28102 https://doi.org/10.3168/jds.2009-2643 |
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ir-10336-281022020-08-19T14:45:47Z Maintenance of breast milk immunoglobulin A after high-pressure processing Mantenimiento de la inmunoglobulina A de la leche materna después del procesamiento a alta presión Ramirez Santana, Heily Carolina Permanyer, M Castellote, C Audi, C Pérez-Cano, F.J Castell, M Lopez Sabater, M Franch, A Immunoglobulin Milk banking Pasteurization High-pressure processing Human milk is considered the optimal nutritional source for infants. Banked human milk is processed using low-temperature, long-time pasteurization, which assures microbial safety but involves heat denaturation of some desirable milk components such as IgA. High-pressure processing technology, the subject of the current research, has shown minimal destruction of food macromolecules. The objective of this study was to investigate the influence of pressure treatments on IgA content. Moreover, bacterial load was evaluated after pressure treatments. The effects of high-pressure processing on milk IgA content were compared with those of low-temperature, long-time pasteurization. Mature human milk samples were heat treated at 62.5°C for 30 min or pressure processed at 400, 500, or 600 MPa for 5 min at 12°C. An indirect ELISA was used to measure IgA in human milk whey obtained after centrifugation at 800 × g for 10 min at 4°C. All 3 high-pressure treatments were as effective as low-temperature, long-time pasteurization in reducing the bacterial population of the human milk samples studied. After human milk pressure processing at 400 MPa, 100% of IgA content was preserved in milk whey, whereas only 72% was retained in pasteurized milk whey. The higher pressure conditions of 500 and 600 MPa produced IgA retention of 87.9 and 69.3%, respectively. 2010-03 2020-08-19T14:45:47Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion ISSN: 0022-0302 EISSN: 1525-3198 https://repository.urosario.edu.co/handle/10336/28102 https://doi.org/10.3168/jds.2009-2643 eng info:eu-repo/semantics/restrictedAccess application/pdf American Dairy Science Association Journal of Dairy Science |
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EdocUR - Universidad del Rosario |
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| language |
Inglés (English) |
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Immunoglobulin Milk banking Pasteurization High-pressure processing |
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Immunoglobulin Milk banking Pasteurization High-pressure processing Ramirez Santana, Heily Carolina Permanyer, M Castellote, C Audi, C Pérez-Cano, F.J Castell, M Lopez Sabater, M Franch, A Maintenance of breast milk immunoglobulin A after high-pressure processing |
| description |
Human milk is considered the optimal nutritional source for infants. Banked human milk is processed using low-temperature, long-time pasteurization, which assures microbial safety but involves heat denaturation of some desirable milk components such as IgA. High-pressure processing technology, the subject of the current research, has shown minimal destruction of food macromolecules. The objective of this study was to investigate the influence of pressure treatments on IgA content. Moreover, bacterial load was evaluated after pressure treatments. The effects of high-pressure processing on milk IgA content were compared with those of low-temperature, long-time pasteurization. Mature human milk samples were heat treated at 62.5°C for 30 min or pressure processed at 400, 500, or 600 MPa for 5 min at 12°C. An indirect ELISA was used to measure IgA in human milk whey obtained after centrifugation at 800 × g for 10 min at 4°C. All 3 high-pressure treatments were as effective as low-temperature, long-time pasteurization in reducing the bacterial population of the human milk samples studied. After human milk pressure processing at 400 MPa, 100% of IgA content was preserved in milk whey, whereas only 72% was retained in pasteurized milk whey. The higher pressure conditions of 500 and 600 MPa produced IgA retention of 87.9 and 69.3%, respectively. |
| format |
Artículo (Article) |
| author |
Ramirez Santana, Heily Carolina Permanyer, M Castellote, C Audi, C Pérez-Cano, F.J Castell, M Lopez Sabater, M Franch, A |
| author_facet |
Ramirez Santana, Heily Carolina Permanyer, M Castellote, C Audi, C Pérez-Cano, F.J Castell, M Lopez Sabater, M Franch, A |
| author_sort |
Ramirez Santana, Heily Carolina |
| title |
Maintenance of breast milk immunoglobulin A after high-pressure processing |
| title_short |
Maintenance of breast milk immunoglobulin A after high-pressure processing |
| title_full |
Maintenance of breast milk immunoglobulin A after high-pressure processing |
| title_fullStr |
Maintenance of breast milk immunoglobulin A after high-pressure processing |
| title_full_unstemmed |
Maintenance of breast milk immunoglobulin A after high-pressure processing |
| title_sort |
maintenance of breast milk immunoglobulin a after high-pressure processing |
| publisher |
American Dairy Science Association |
| publishDate |
2010 |
| url |
https://repository.urosario.edu.co/handle/10336/28102 https://doi.org/10.3168/jds.2009-2643 |
| _version_ |
1676074283610144768 |
| score |
12,131701 |