Instituto Fernandes Figueira, Av. Rui Barbosa 716, Rio de Janeiro, RJ CEP 22540-020, Brazil.
Early Hum Dev. 2011 Aug;87(8):577-80. doi: 10.1016/j.earlhumdev.2011.04.016. Epub 2011 May 17.
The macronutrient concentrations of human milk could be influenced by the various processes used in human milk bank.
To determine the effect of various process (Holder pasteurization, freezing and thawing and feeding method) on the macronutrient concentration of human milk.
The samples of donated fresh human milk were studied before and after each process (Holder pasteurization, freezing and thawing and feeding method) until their delivery to newborn infants. Fifty-seven raw human milk samples were analyzed in the first step (pasteurization) and 228 in the offer step. Repeated measurements of protein, fat and lactose amounts were made in samples of human milk using an Infrared analyzer. The influence of repeated processes on the mean concentration of macronutrients in donor human milk was analyzed by repeated measurements ANOVA, using R statistical package.
The most variable macronutrient concentration in the analyzed samples was fat (reduction of 59%). There was a significant reduction of fat and protein mean concentrations following pasteurization (5.5 and 3.9%, respectively). The speed at which the milk was thawed didn't cause a significant variation in the macronutrients concentrations. However, the continuous infusion delivery significantly reduced the fat concentration. When the influence of repeated processes was analyzed, the fat and protein concentrations varied significantly (reduction of 56.6% and 10.1% respectively) (P<0.05). Lactose didn't suffer significant reductions in all steps.
The repeated processes that donor human milk is submitted before delivery to newborn infants cause a reduction in the fat and protein concentration. The magnitude of this decrease is higher on the fat concentration and it needs to be considered when this processed milk is used to feed preterm infants.
人乳的宏量营养素浓度可能受到人乳库中使用的各种处理过程的影响。
确定各种处理过程（Holder 巴氏消毒法、冷冻和解冻以及喂养方式）对人乳宏量营养素浓度的影响。
在将捐赠的新鲜人乳样本用于新生儿之前和之后，研究了各种处理过程（Holder 巴氏消毒法、冷冻和解冻以及喂养方式）对其的影响。在巴氏消毒步骤中分析了 57 个人乳样本，在供应步骤中分析了 228 个样本。使用红外分析仪对人乳样本中的蛋白质、脂肪和乳糖量进行重复测量。使用 R 统计软件包，通过重复测量方差分析，分析重复过程对供体人乳中宏量营养素平均浓度的影响。
在所分析的样本中，最易变的宏量营养素浓度是脂肪（减少 59%）。巴氏消毒后，脂肪和蛋白质的平均浓度显著降低（分别为 5.5%和 3.9%）。解冻速度不会导致宏量营养素浓度发生显著变化。然而，连续输注会显著降低脂肪浓度。当分析重复过程的影响时，脂肪和蛋白质浓度变化显著（分别减少 56.6%和 10.1%）（P<0.05）。乳糖在所有步骤中都没有显著减少。
在将捐赠的人乳递送给新生儿之前，经过反复处理会降低脂肪和蛋白质的浓度。这种下降在脂肪浓度上更为显著，在使用这种加工后的牛奶喂养早产儿时需要考虑到这一点。
