School of Agriculture and Food Science, The University of Queensland, St Lucia 4072, Australia.
School of Chemical Engineering, University of New South Wales, Sydney NSW2052, Australia.
Food Chem. 2022 Mar 30;373(Pt B):131545. doi: 10.1016/j.foodchem.2021.131545. Epub 2021 Nov 8.
In this study, hydrostatic high-pressure processing (HHP), a non-thermal pasteurisation method, was used to achieve the microbiological safety of donor human milk. After HHP, no bacteria were detected in human milk processed at 400 MPa for 5 min. Activities of a selection of bioactive components, including lysozyme, xanthine oxidase, lactoperoxidase, immunoglobulin A, lactoferrin, lipoprotein lipase and bile salt-stimulated lipase, did not decrease significantly. This study further investigated the gastrointestinal digestion kinetics of HoP and HHP milk compared with raw human milk, using an in vitro static infant digestion model. After 60 min of 'gastric digestion', the microstructure and protein profile of HHP milk samples were more similar to raw milk samples than HoP milk samples. Overall, HPP showed a better retention in milk nutrients and closer digestion behavior than that of HoP.
在这项研究中，采用静高压处理（HHP）这一非热巴氏杀菌方法，实现了捐赠人乳的微生物安全性。经 HHP 处理后，在 400 MPa 下处理 5 分钟的人乳中未检出细菌。一系列生物活性成分的活性，包括溶菌酶、黄嘌呤氧化酶、乳过氧化物酶、免疫球蛋白 A、乳铁蛋白、脂蛋白脂肪酶和胆汁盐刺激的脂肪酶，并未显著降低。本研究进一步使用体外静态婴儿消化模型，比较了 HoP 和 HHP 乳与原乳的胃肠道消化动力学。经过 60 分钟的“胃消化”后，HHP 乳样的微观结构和蛋白质谱更接近原乳样，而 HoP 乳样则不同。总体而言，HHP 对乳营养成分的保留效果优于 HoP，且其消化行为也更接近原乳。
