title: Effect of pasteurization on long chain polyunsaturated fatty acid levels and enzyme activities of human milk.
abstract: Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affected by pasteurization (62.5 degrees C for 30 min). Milk lipases are completely destroyed by pasteurization, whereas amylase lost only 15% of initial activity. Thus, certain bioactive components are stable to pasteurization of donor milk and can benefit the recipient infants.
authors.affiliation: Department of Pediatrics, Georgetown University Medical Center, Washington, D.C. 20007, USA.
authors.forename: T R
authors.initials: TR
authors.lastname: Henderson
authors.forename: T N
authors.initials: TN
authors.lastname: Fay
authors.forename: M
authors.initials: M
authors.lastname: Hamosh
mesh_terms: D000681:Amylases / Q000378:metabolism*; D002849:Chromatography, Gas; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005260:Female; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D008049:Lipase / Q000378:metabolism*; D017784:Milk Banks; D008895:Milk, Human / Q000737:chemistry* / Q000201:enzymology*; D013242:Sterilization
chemical_list: D005231:Fatty Acids, Unsaturated; D008049:Lipase; D000681:Amylases