Journal
LIFE-BASEL
Volume 11, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/life11020114
Keywords
donor milk; preterm nutrition; HTST pasteurization; holder pasteurization; macronutrients; myo-inositol; fatty acids; bile salt stimulated-lipase; vitamins
Categories
Funding
- Spanish Research Projects in Health - ISCIII-the state plan for scientific and technical research and innovation
- European Regional Development Fund (ERDF) [PI12/02128, PI15/00995]
- Ministerio de Economia, Industria y Competitividad (Spain) [ALG2016-75476-R]
- Hero Institute for Infant Nutrition (Alcantarilla, Murcia, Espana)
- RETICS Maternal and Child Health and Development Network (SAMID Network) - PN I+D+i 2008-2011 (Spain)
- ISCIII-Sub-Directorate General for Research Assessment and Promotion
- ERDF [RD12/0026]
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The study showed that HTST treatment preserves the nutritional quality of donor human milk better and has lesser impact on thermosensitive components. After HTST processing, lactose concentration and the percentage of phospholipids and PUFAs increased in DHM, while fat concentration and the percentage of monoacylglycerides and SFAs decreased.
Holder pasteurization (HoP; 62.5 degrees C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.
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