Effect of storage and heat on antimicrobial proteins in human milk.
Human milk, after storage and pasteurisation at 73 degrees C for 30 minutes at a milk bank, was found to have little surviving IgA, IgG, lactoferrin, lysozyme, and C3 complement. Accurate pasteurisation at 62.5 degrees C produced a loss of 23.7% of the lysozyme, 56.8% of the lactoferrin 34% of the IgG, but no loss of IgA. Storage by deep freezing at -20 degrees C for 3 months produced no appreciabile loss of lactoferrin, lysozyme, IgG, IgA, or C3.
D003176:Complement C3 / Q000032:analysis*; D004203:Disinfection; D005260:Female; D005511:Food Handling; D005612:Freeze Drying; D005615:Freezing; D006358:Hot Temperature; D006801:Humans; D007070:Immunoglobulin A / Q000032:analysis; D007074:Immunoglobulin G / Q000032:analysis; D007136:Immunoglobulins / Q000032:analysis*; D007781:Lactoferrin / Q000032:analysis*; D007782:Lactoglobulins / Q000032:analysis*; D008895:Milk, Human / Q000032:analysis*; D009113:Muramidase / Q000032:analysis*; D013242:Sterilization; D000515:alpha 1-Antitrypsin / Q000032:analysis
D003176:Complement C3; D007070:Immunoglobulin A; D007074:Immunoglobulin G; D007136:Immunoglobulins; D007782:Lactoglobulins; D000515:alpha 1-Antitrypsin; D009113:Muramidase; D007781:Lactoferrin