Alterations in the Host Defense Properties of Human Milk Following Prolonged Storage or Pasteurization
Alterations in the Host Defense Properties of Human Milk Following Prolonged Storage or Pasteurization
复制标题
DOI：
10.1097/mpg.0b013e3181e07f0a
复制
发表时间：
2010-09-01
影响因子：
2.9
通讯作者：
Zimmerly, Kira
中科院分区：
文献类型：
--
作者：
Akinbi, Henry;Meinzen-Derr, Jareen;Zimmerly, Kira
目的：早产儿经常被喂食巴氏杀菌的供体奶或冷冻储存长达4周的母乳。我们的目标是评估巴氏杀菌或在-20℃长时间储存对母乳免疫成分的影响以及不同形态的母乳支持细菌增殖的能力。材料和方法：比较在-20℃储存4周的母乳或巴氏杀菌的供体母乳与新鲜表达的母乳的乳清部分中主要宿主防御蛋白的浓度和活性。结果：与新鲜表达的人乳相比，巴氏杀菌后的供体乳中溶菌酶、乳铁蛋白、乳过氧化物酶和分泌型免疫球蛋白A的浓度降低了50%~82%，溶菌酶和乳过氧化物酶的活性降低了74%~88%(P
Objectives: Preterm infants are often fed pasteurized donor milk or mother's milk that has been stored frozen for up to 4 weeks. Our objectives were to assess the impact of pasteurization or prolonged storage at -20 degrees C on the immunologic components of human milk and the capability of the different forms of human milk to support bacterial proliferation.Materials and Methods: The concentrations and activities of major host defense proteins in the whey fractions of mother's milk stored for 4 weeks at -20 degrees C or pasteurized human donor milk were compared with freshly expressed human milk. Proliferation of bacteria incubated in the 3 forms of human milk was assessed.Results: Relative to freshly expressed human milk, the concentrations of lysozyme, lactoferrin, lactoperoxidase, and secretory immunoglobulin A were reduced 50% to 82% in pasteurized donor milk and the activities of lysozyme and lactoperoxidase were 74% to 88% lower (P