Meng Ting, Perrin Maryanne T, Allen Jonathan C, Osborne Jason, Jones Frances, Fogleman April D
1 Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University , Raleigh, North Carolina.
2 Department of Statistics, North Carolina State University , Raleigh, North Carolina.
Breastfeed Med. 2016 Dec;11:538-543. doi: 10.1089/bfm.2016.0139. Epub 2016 Oct 18.
To determine the impact of storage on bacterial growth and immunological activity of pasteurized human milk and leftover pasteurized human milk that has been exposed to the microflora in an infant's mouth.
Eighteen mother-infant dyads participated in two separate studies. Mother's milk was pasteurized, and each baby was fed 1 to 2 ounces. Pasteurized and leftover pasteurized milk were stored at room (24°C) and refrigerated temperatures (4°C). After storage, milk was analyzed for bacteria, total protein, lysozyme activity, and secretory immunoglobulin A (SIgA) activity.
In pasteurized and leftover pasteurized milk stored in the refrigerator for 7 days, total aerobic bacteria do not increase significantly and total protein and bioactive proteins are stable. At room temperature, there is a significant increase in total aerobic bacteria in leftover pasteurized milk during 12 hours of storage (p < 0.01) and a significant decrease in total protein and SIgA activity in pasteurized milk during 12 hours of storage (p = 0.02 and p = 0.03, respectively).
When stored in the refrigerator, pasteurized and leftover pasteurized milk may be stored for at least 7 days when considering the variables studied. Caution should be used when storing pasteurized and leftover pasteurized milk at room temperature to prevent an increase in bacterial growth and a decrease in total protein and SIgA activity.
确定储存对巴氏杀菌人乳以及接触过婴儿口腔微生物群的剩余巴氏杀菌人乳中细菌生长和免疫活性的影响。
18对母婴参与了两项独立研究。将母乳进行巴氏杀菌，每个婴儿喂食1至2盎司。将巴氏杀菌乳和剩余巴氏杀菌乳分别储存在室温（24°C）和冷藏温度（4°C）下。储存后，对牛奶进行细菌、总蛋白、溶菌酶活性和分泌型免疫球蛋白A（SIgA）活性分析。
在冰箱中储存7天的巴氏杀菌乳和剩余巴氏杀菌乳中，需氧菌总数没有显著增加，总蛋白和生物活性蛋白保持稳定。在室温下，剩余巴氏杀菌乳在储存12小时期间需氧菌总数显著增加（p < 0.01），巴氏杀菌乳在储存12小时期间总蛋白和SIgA活性显著降低（分别为p = 0.02和p = 0.03）。
考虑到所研究的变量，当储存在冰箱中时，巴氏杀菌乳和剩余巴氏杀菌乳可储存至少7天。在室温下储存巴氏杀菌乳和剩余巴氏杀菌乳时应谨慎，以防止细菌生长增加以及总蛋白和SIgA活性降低。
