高静压处理更好地保留了人乳捐献者奶的营养成分和生物活性化合物组成。
High Hydrostatic Pressure Processing Better Preserves the Nutrient and Bioactive Compound Composition of Human Donor Milk.
机构信息
Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada.
Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada.
出版信息
J Nutr. 2019 Mar 1;149(3):497-504. doi: 10.1093/jn/nxy302.
BACKGROUND
When mother's milk is insufficient, pasteurized human donor milk (DM) is the recommended supplement for hospitalized very-low-birth-weight infants. The current method of pasteurization (Holder, 62.5°C, 30 min) negatively affects heat-sensitive nutrients and bioactive proteins.
OBJECTIVES
Objectives of this study were to compare changes in DM composition after thermal pasteurization (Holder and flash-heating) and nonthermal methods [UV-C irradiation and high hydrostatic pressure (HHP)]. We hypothesized that nonthermal techniques would result in fewer changes to composition.
METHODS
Holder, flash-heating (brought to boil), UV-C irradiation (250 nm, 25 min), and HHP (500 MPa, 8 min) were studied. Pools of milk from 17 women known to contain bacteria at >5 × 107 colony forming units (CFU)/L were collected from the Rogers Hixon Ontario Human Milk Bank and underwent each pasteurization technique. Macronutrients, heat-sensitive micronutrients (vitamin C, folate), and bioactive components [bile-salt-stimulated lipase (BSSL), lysozyme, lactoferrin] were measured in raw and pools of pasteurized milk. Milk was cultured to determine how well each technique produced a culture negative result (detection limit <1 × 103 CFU/L).
RESULTS
Folate was reduced by 24-27% after Holder, flash-heating, and UV-C (P < 0.05); no reduction was observed after HHP. All pasteurization methods reduced vitamin C (60-75%, P < 0.001). BSSL was abolished after Holder and flash-heating (P < 0.001), reduced after UV-C (48%, P < 0.001), but unaffected by HHP. Lysozyme activity was reduced after flash-heating (44%) and UV-C (74%, P < 0.004) but unaffected by Holder or HHP. Lactoferrin was reduced by all methods (P < 0.02) but most severely by flash-heating (74%) and least severely by HHP (25%). Holder and UV-C reduced lactoferrin by ∼48%. All pasteurization methods reduced the number of culture positive DM samples (P < 0.001).
CONCLUSIONS
HHP better preserves human milk composition than Holder pasteurization. Future research on the feasibility of HHP for pasteurizing human milk is warranted because its implementation may improve the nutritional status and health of DM-fed infants.
背景
当母乳不足时，巴氏消毒的人乳捐赠奶（DM）是推荐给住院极低出生体重儿的补充品。目前的巴氏消毒方法（Holder，62.5°C，30 分钟）会对热敏营养素和生物活性蛋白产生负面影响。
目的
本研究的目的是比较 DM 成分在热巴氏消毒（Holder 和闪蒸加热）和非热方法（UV-C 照射和高静压（HHP））后的变化。我们假设非热技术会导致成分变化更小。
方法
研究了 Holder、闪蒸加热（煮沸）、UV-C 照射（250nm，25 分钟）和 HHP（500MPa，8 分钟）。从 Rogers Hixon 安大略省人乳银行收集了 17 位已知细菌含量超过 5×107 个菌落形成单位（CFU）/L 的妇女的奶样，每个奶样都经过了巴氏消毒技术。在原始和巴氏消毒后的奶样中测量宏量营养素、热敏微量营养素（维生素 C、叶酸）和生物活性成分[胆汁盐刺激脂肪酶（BSSL）、溶菌酶、乳铁蛋白]。培养牛奶以确定每种技术产生的培养物阴性结果（检测限<1×103 CFU/L）的效果如何。
结果
Holder、闪蒸加热和 UV-C 后叶酸减少了 24-27%（P<0.05）；HHP 后没有观察到叶酸减少。所有巴氏消毒方法均降低了维生素 C（60-75%，P<0.001）。Holder 和闪蒸加热后 BSSL 被完全破坏（P<0.001），UV-C 后减少了 48%（P<0.001），而 HHP 则不受影响。溶菌酶活性在闪蒸加热（44%）和 UV-C（74%）后降低（P<0.004），但不受 Holder 或 HHP 影响。所有方法均降低了乳铁蛋白（P<0.02），但闪蒸加热（74%）和 HHP（25%）降低最为严重。Holder 和 UV-C 降低了约 48%的乳铁蛋白。所有巴氏消毒方法均降低了培养阳性 DM 样本的数量（P<0.001）。
结论
HHP 比 Holder 巴氏消毒法更好地保留了人乳成分。有必要对 HHP 巴氏消毒人乳的可行性进行进一步研究，因为其实施可能会改善 DM 喂养婴儿的营养状况和健康状况。
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