Effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk
Effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk
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DOI：
10.1080/14767058.2018.1455089
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发表时间：
2019-09-17
影响因子：
1.8
通讯作者：
Palanivel, C.
中科院分区：
文献类型：
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作者：
Adhisivam, B.;Bhat, B. Vishnu;Palanivel, C.
目的：本研究的目的是研究的影响，保持器巴氏杀菌对常量营养素和免疫球蛋白谱的汇集捐助human milk.Methods：这项描述性研究进行了在母乳银行的三级保健教学机构在印度南部。使用红外光谱法分析30个随机配对的合并供体人乳样品（巴氏灭菌前后）的常量营养素（蛋白质、脂肪、碳水化合物）。同样，免疫球蛋白谱（伊加和IgG）之前和之后的巴氏杀菌进行了定量使用ELISA.Results：在合并的供体奶预巴氏杀菌的蛋白质，脂肪和碳水化合物的平均值分别为1.6，3.6，和6.1g/dl相比，巴氏杀菌后的值1.4，2.7，和5.9g/dl，分别。巴氏灭菌法使混合供体奶的蛋白质、脂肪和能量含量分别降低了12.5%、25%和16%。然而，碳水化合物没有显著减少。结论：保持器巴氏灭菌可降低母乳中蛋白质、脂肪和能量的含量，并降低伊加和IgG的水平。
Objective: The objective of this study was to study the effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk.Methods: This descriptive study was conducted in a Human Milk Bank of a tertiary care teaching institute in south India. Thirty random paired pooled donor human milk samples (before and after pasteurization) were analyzed for macronutrients (protein, fat, carbohydrates) using infrared spectroscopy. Similarly, immunoglobulin profile (IgA and IgG) before and after pasteurization was quantified using ELISA.Results: The mean values of protein, fat, and carbohydrates in pooled donor milk pre-pasteurization were 1.6, 3.6, and 6.1g/dl compared with post-pasteurization values 1.4, 2.7, and 5.9g/dl, respectively. Pasteurization reduced protein, fat, and energy content of pooled donor milk by 12.5%, 25%, and 16%, respectively. However, carbohydrates were not significantly reduced. Pasteurization decreased IgA by 30% and IgG by 60%.Conclusion: Holder pasteurization of pooled donor human milk decreases protein, fat, and energy content and also reduces the levels of IgA and IgG.