Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk
Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk
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DOI：
10.1016/j.idairyj.2013.03.006
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发表时间：
2013-09-01
影响因子：
3.1
通讯作者：
Ramirez, Rosario
中科院分区：
文献类型：
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作者：
Contador, Rebeca;Delgado-Adamez, Jonathan;Ramirez, Rosario
高压处理（HPP）可以替代保持器巴氏灭菌（HoP，62.5 ℃，30分钟），用于母乳库中的母乳保存。比较了HPP（400或600 MPa，3或6 min）与HoP的作用。评价了处理对免疫细胞（白细胞含量）和免疫球蛋白（IgM、伊加和IgG）的影响。在400 MPa（3或6分钟）的治疗保持母乳中的免疫球蛋白（IgM，伊加和IgG）的原始水平优于HoP。相反，在600 MPa下，原始免疫球蛋白水平的降低与HoP后相似。HPP和HoP破坏了母乳中的大部分白细胞;处理后白细胞保留的百分比在4 - 14%之间。总体而言，HPP可能是保存人乳中免疫球蛋白的合适替代方案。(C)2013爱思唯尔有限公司保留所有权利。
High pressure processing (HPP) could be an alternative to Holder Pasteurisation (HoP, 62.5 degrees C for 30 min) for breast milk preservation in human milk banks. The effect of HPP (at 400 or 600 MPa for 3 or 6 min) was compared with that of HoP. The effect of processing on the immune cells (leukocyte content) and immunoglobulins (IgM, IgA and IgG) was evaluated. Treatment at 400 MPa (for 3 or 6 min) maintained the original levels of immunoglobulins (IgM, IgA and IgG) of breast milk better than HoP. In contrast, at 600 MPa the reduction of the original immunoglobulins levels was similar to that following HoP. HPP and HoP destroyed most leukocytes in breast milk; the percentage of retention of leukocytes after processing was between 4 and 14%. Overall, HPP could be a suitable alternative for the preservation of immunoglobulins in human milk. (C) 2013 Elsevier Ltd. All rights reserved.