Cargando…

High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times

Donor human milk is generally processed by holder pasteurization (HoP) at 62. 5°C for 30 min. This temperature-time combination is sufficient for eliminating pathogens in donor milk, but also negatively affects several bioactive milk components. Long heating up times may further affect the bioactive...

Descripción completa

Detalles Bibliográficos
Autores principales: Kontopodi, Eva, Boeren, Sjef, Stahl, Bernd, van Goudoever, Johannes B., van Elburg, Ruurd M., Hettinga, Kasper
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8811466/
https://www.ncbi.nlm.nih.gov/pubmed/35127595
http://dx.doi.org/10.3389/fped.2021.798609
_version_ 1784644442771161088
author Kontopodi, Eva
Boeren, Sjef
Stahl, Bernd
van Goudoever, Johannes B.
van Elburg, Ruurd M.
Hettinga, Kasper
author_facet Kontopodi, Eva
Boeren, Sjef
Stahl, Bernd
van Goudoever, Johannes B.
van Elburg, Ruurd M.
Hettinga, Kasper
author_sort Kontopodi, Eva
collection PubMed
description Donor human milk is generally processed by holder pasteurization (HoP) at 62. 5°C for 30 min. This temperature-time combination is sufficient for eliminating pathogens in donor milk, but also negatively affects several bioactive milk components. Long heating up times may further affect the bioactive properties of pasteurized milk. High-Temperature-Short-Time (HTST), a treatment with shorter processing times (72°C for 15 sec), was investigated as a suitable alternative to HoP. In addition, pasteurization methods that follow the same temperature regime but with varying heating up times were compared. Human milk samples from four different donors were combined into one pool, which was then used to perform all analyses. The effects of these methods on the levels and functionality of immunoglobulin A, lactoferrin, lysozyme and bile salt-stimulated lipase, were evaluated with LC-MS/MS-based proteomics and activity assays, while the pasteurization efficacy was evaluated with an alkaline phosphatase test. HoP, a treatment with long processing times, times, caused the highest reduction in all proteins studied (reduced by 50–98%). Compounds such as lactoferrin and bile salt-stimulated lipase that are more sensitive to heat treatments were better retained with HTST, but their levels and functionality were still significantly lower than those of untreated donor milk (52 and 81% reduction of lactoferrin and bile salt-stimulated lipase activity, respectively). Our findings showed that a treatment with considerably shorter processing times, such as HTST, may reduce the thermal damage caused to the bioactive proteins compared to HoP, without affecting pasteurization efficacy. Since the vast majority of the donor human milk banks that are currently operating on a global level apply HoP to donor milk, our findings may provide relevant information for the optimization of donor milk processing.
format Online
Article
Text
id pubmed-8811466
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-88114662022-02-04 High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times Kontopodi, Eva Boeren, Sjef Stahl, Bernd van Goudoever, Johannes B. van Elburg, Ruurd M. Hettinga, Kasper Front Pediatr Pediatrics Donor human milk is generally processed by holder pasteurization (HoP) at 62. 5°C for 30 min. This temperature-time combination is sufficient for eliminating pathogens in donor milk, but also negatively affects several bioactive milk components. Long heating up times may further affect the bioactive properties of pasteurized milk. High-Temperature-Short-Time (HTST), a treatment with shorter processing times (72°C for 15 sec), was investigated as a suitable alternative to HoP. In addition, pasteurization methods that follow the same temperature regime but with varying heating up times were compared. Human milk samples from four different donors were combined into one pool, which was then used to perform all analyses. The effects of these methods on the levels and functionality of immunoglobulin A, lactoferrin, lysozyme and bile salt-stimulated lipase, were evaluated with LC-MS/MS-based proteomics and activity assays, while the pasteurization efficacy was evaluated with an alkaline phosphatase test. HoP, a treatment with long processing times, times, caused the highest reduction in all proteins studied (reduced by 50–98%). Compounds such as lactoferrin and bile salt-stimulated lipase that are more sensitive to heat treatments were better retained with HTST, but their levels and functionality were still significantly lower than those of untreated donor milk (52 and 81% reduction of lactoferrin and bile salt-stimulated lipase activity, respectively). Our findings showed that a treatment with considerably shorter processing times, such as HTST, may reduce the thermal damage caused to the bioactive proteins compared to HoP, without affecting pasteurization efficacy. Since the vast majority of the donor human milk banks that are currently operating on a global level apply HoP to donor milk, our findings may provide relevant information for the optimization of donor milk processing. Frontiers Media S.A. 2022-01-20 /pmc/articles/PMC8811466/ /pubmed/35127595 http://dx.doi.org/10.3389/fped.2021.798609 Text en Copyright © 2022 Kontopodi, Boeren, Stahl, van Goudoever, van Elburg and Hettinga. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Pediatrics
Kontopodi, Eva
Boeren, Sjef
Stahl, Bernd
van Goudoever, Johannes B.
van Elburg, Ruurd M.
Hettinga, Kasper
High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times
title High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times
title_full High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times
title_fullStr High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times
title_full_unstemmed High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times
title_short High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times
title_sort high-temperature short-time preserves human milk's bioactive proteins and their function better than pasteurization techniques with long processing times
topic Pediatrics
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8811466/
https://www.ncbi.nlm.nih.gov/pubmed/35127595
http://dx.doi.org/10.3389/fped.2021.798609
work_keys_str_mv AT kontopodieva hightemperatureshorttimepreserveshumanmilksbioactiveproteinsandtheirfunctionbetterthanpasteurizationtechniqueswithlongprocessingtimes
AT boerensjef hightemperatureshorttimepreserveshumanmilksbioactiveproteinsandtheirfunctionbetterthanpasteurizationtechniqueswithlongprocessingtimes
AT stahlbernd hightemperatureshorttimepreserveshumanmilksbioactiveproteinsandtheirfunctionbetterthanpasteurizationtechniqueswithlongprocessingtimes
AT vangoudoeverjohannesb hightemperatureshorttimepreserveshumanmilksbioactiveproteinsandtheirfunctionbetterthanpasteurizationtechniqueswithlongprocessingtimes
AT vanelburgruurdm hightemperatureshorttimepreserveshumanmilksbioactiveproteinsandtheirfunctionbetterthanpasteurizationtechniqueswithlongprocessingtimes
AT hettingakasper hightemperatureshorttimepreserveshumanmilksbioactiveproteinsandtheirfunctionbetterthanpasteurizationtechniqueswithlongprocessingtimes