title: Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption.
abstract: In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk did not differ for human-like leptin. Leptin content of full-cream pasteurized milk was not different to that of full-cream UHT milk, but it was 14% lower (p< 0.05) than that observed in raw milk. Human-like leptin level of semi-skimmed UHT milk was not different to that of semi-skimmed pasteurized milk, but it was 30% lower (p< 0.0001) than those of full-cream UHT and full-cream pasteurized milks. In skimmed UHT milk, leptin was 40% lower (p< 0.0001) than in full-cream UHT milk. Leptin was correlated (p< 0.001) with lipid content. Leptin level of infant formulas was not different to that of skimmed milks. Results suggest that the heat treatment (pasteurization or UHT) is not a modifier of human-like leptin content of edible commercial bovine milks, whereas the skimming process significantly reduces milk leptin level.
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Milan, via G. Celoria 2, 20133 Milan, Italy. damiano.magistrelli@guest.unimi.it.
authors.forename: Damiano
authors.initials: D
authors.lastname: Magistrelli
authors.affiliation: Department of Agricultural and Environmental Sciences, University of Milan, via G. Celoria 2, 20133 Milan, Italy. fabia.rosi@unimi.it.
authors.forename: Fabia
authors.initials: F
authors.lastname: Rosi
keywords: UHT; bovine milk; commercial milk; human-like immunoreactivity; infant formula; leptin; pasteurization; radio-immune assay; skimming