Effect of evaporation and pasteurization in the biochemical and immunological composition of human milk
Effect of evaporation and pasteurization in the biochemical and immunological composition of human milk
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DOI：
10.2223/jped.1578
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发表时间：
2007-02-01
影响因子：
3.3
通讯作者：
Palhares, Durval B.
中科院分区：
文献类型：
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作者：
Braga, Lucylea P. M.;Palhares, Durval B.
目的：为了评估蒸发和巴氏杀菌的人乳的生化和免疫组成，并对它的渗透压。方法：成熟人乳的样品分为四个研究组：在天然人乳，巴氏杀菌人乳，人乳蒸发在70%的基线体积和人乳巴氏杀菌和蒸发在70%，每组12个不同的牛奶样品。结果：经巴氏灭菌的人乳中钠、钾、钙、磷、镁、蛋白质、脂肪、乳糖、免疫球蛋白A的浓度和渗透压均无显著性变化;然而，其显示免疫球蛋白A的平均浓度显著降低。蒸发使钠、钾、钙、磷、镁、蛋白质、脂肪和乳糖的浓度平均增加38%，使免疫球蛋白A的浓度平均减少45%，而未加工牛奶的渗透压没有显著变化。通过在人乳基线值的70%下蒸发，可以获得满足早产儿推荐的营养需求（钙和磷除外）的人乳。
Objective: To assess the effects of evaporation and pasteurization of human milk on its biochemical and immunological composition and on its osmolarity.Methods: The samples of mature human milk were categorized into four study groups: in natura human milk, pasteurized human milk, human milk evaporated at 70% of the baseline volume and human milk pasteurized and evaporated at 70%, with 12 different samples of milk in each group. The samples were used to determine the concentrations of sodium, potassium, calcium, phosphorus, magnesium, protein, fat, lactose, immunoglobulin A and osmolarity.Results: The pasteurization of human milk did not show statistically significant changes in the concentration of sodium, potassium, calcium, phosphorus, magnesium, protein, fat, lactose, or in osmolarity; however, it showed remarkable reduction in the mean concentration of immunoglobulin A. Evaporation had a mean increase of 38% in the concentration of sodium, potassium, calcium, phosphorus, magnesium, protein, fat and lactose and mean reduction of 45% in the concentration of immunoglobulin A, without significant change in osmolarity in unprocessed milk.Conclusion: By evaporation at 70% of the baseline value of human milk, it is possible to obtain human milk that meets the nutritional requirements recommended for preterm infants, except for calcium and phosphorus.