title: Effect of two pasteurization methods on the protein content of human milk.
abstract: The Holder method is the recommended pasteurization method for human milk banks, as it ensures the microbiological safety of human milk (HM). The loss of some biologically active milk components, due to the heat treatment, is a main limit to the diffusion of donor HM. High-temperature short-time (HTST) pasteurization may be an alternative to maintain the nutritional and immunological quality of HM. The aim of the present study was to compare the impact of Holder and HTST pasteurization on the HM protein profile. The protein patterns of HTST-treated milk and raw milk were similar. The Holder method modified bile salt-stimulated lipase, lactoferrin and components of the immune system. The HTST method preserved the integrity of bile salt-stimulated lipase, lactoferrin and, to some extent, of IgAs. Holder pasteurization decreased the amount of bile salt-stimulated lipase and inactivated the remaining molecules, while the HTST method did not alter its activity. Pasteurization increased the bioavailable lysine quantity. HTST pasteurization seems to better retain the protein profile and some of the key active components of donor HM.
authors.affiliation: CNR-Institute of the Science of Food Production, Grugliasco, Turin, Italy.
authors.forename: Cristina
authors.initials: C
authors.lastname: Baro
authors.forename: Marzia
authors.initials: M
authors.lastname: Giribaldi
authors.forename: Sertac
authors.initials: S
authors.lastname: Arslanoglu
authors.forename: Maria Gabriella
authors.initials: MG
authors.lastname: Giuffrida
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Dellavalle
authors.forename: Amedeo
authors.initials: A
authors.lastname: Conti
authors.forename: Paola
authors.initials: P
authors.lastname: Tonetto
authors.forename: Augusto
authors.initials: A
authors.lastname: Biasini
authors.forename: Alessandra
authors.initials: A
authors.lastname: Coscia
authors.forename: Claudio
authors.initials: C
authors.lastname: Fabris
authors.forename: Guido Eugenio
authors.initials: GE
authors.lastname: Moro
authors.forename: Laura
authors.initials: L
authors.lastname: Cavallarin
authors.forename: Enrico
authors.initials: E
authors.lastname: Bertino
mesh_terms: D000595:Amino Acid Sequence; D015153:Blotting, Western; D004591:Electrophoresis, Polyacrylamide Gel; D006801:Humans; D013058:Mass Spectrometry; D008894:Milk Proteins / Q000032:analysis*; D008895:Milk, Human / Q000737:chemistry*; D010084:Oxidation-Reduction; D013242:Sterilization / Q000379:methods*
chemical_list: D008894:Milk Proteins