Goldsmith Sara J, Dickson James S, Barnhart Harold M, Toledo Romeo T, Eiten-Miller Ronald R
Department of Food Science, University of Georgia, Athens, Georgia 30602.
J Food Prot. 1983 Jan;46(1):4-7. doi: 10.4315/0362-028X-46.1.4.
The total IgA, IgG, IgM and lactoferrin concentrations in human milk from 89 donors were studied at three lactational stages: early transitional (3 to 8 d postpartum), transitional (10 to 14 d postpartum) and mature (30 to 47 d postpartum). The effects of processing and storage on these components in composite samples of mature human milk were determined. There were no significant diurnal variations in any of the four protective factors at either the transitional or mature stages. Concentrations of total IgA, IgM and lactoferrin decreased significantly as time postpartum increased, whereas the IgG content showed no significant changes. The total IgA, IgM and lactoferrin levels were significantly decreased by all heat treatments (62.5°C for 30 min, 72°C for 15 s, 88°C for 5 s, and 100°C for 5 min). Heating at 62.5°C for 30 min did not affect the IgG content; however, the other heat treatments significantly reduced IgG concentration. At the times and temperatures selected for this study, the two lower temperature treatments were less detrimental to the protective factors than the higher temperature treatments.
对89名母乳捐赠者在三个泌乳阶段（早期过渡阶段：产后3至8天；过渡阶段：产后10至14天；成熟阶段：产后30至47天）的母乳中总IgA、IgG、IgM和乳铁蛋白浓度进行了研究。测定了加工和储存对成熟母乳复合样本中这些成分的影响。在过渡阶段或成熟阶段，这四种保护因子中的任何一种均无显著的昼夜变化。随着产后时间的增加，总IgA、IgM和乳铁蛋白浓度显著降低，而IgG含量无显著变化。所有热处理（62.5°C 30分钟、72°C 15秒、88°C 5秒和100°C 5分钟）均使总IgA、IgM和乳铁蛋白水平显著降低。62.5°C加热30分钟不影响IgG含量；然而，其他热处理显著降低了IgG浓度。在本研究选择的时间和温度下，两种较低温度处理对保护因子的损害小于较高温度处理。
