Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Department of Pediatrics, Sinai Health, Toronto, Ontario, Canada; Rogers Hixon Ontario Human Milk Bank, Sinai Health System, Toronto, Ontario, Canada; Department of Pediatrics, Temerty Faculty of Medicine, University of Toronto, Ontario, Canada.
Food Chem. 2023 Jun 15;411:135477. doi: 10.1016/j.foodchem.2023.135477. Epub 2023 Jan 11.
Holder pasteurization (HoP) (62.5 °C, 30 min) of donor human milk is widely used to inactivate potential pathogens but may lead to denaturation and aggregation of bioactive proteins, reducing their functionality. In contrast, high pressure processing (HPP) is a non-thermal technique that minimally affects assessed bioactive components; however, it is unclear how HPP affects protein digestion, and retention of functional bioactive proteins. Raw or processed (HoP; HPP[500 MPa,10 min]) pools of milk (N = 3, from 9 donors) were subjected in triplicate to in vitro digestion simulating the preterm infant gastrointestinal tract. Compared to raw or HPP, HoP increased intestinal proteolysis of lactoferrin and bioactive milk fat globule membrane proteins. Lysozyme activity was impacted by digestion following HoP (72 % to 7 %)-significantly more than HPP (75 % to 34 %) or raw (100 % to 39 %), which did not differ. Proteins in HPP-treated donor milk are digested no different than raw milk, while preserved bioactivity remains functional upon digestion.
巴氏消毒法（62.5°C，30 分钟）是一种广泛用于使捐赠母乳失活潜在病原体的方法，但可能导致生物活性蛋白质变性和聚集，从而降低其功能。相比之下，高压处理（HPP）是一种非热技术，对评估的生物活性成分的影响最小；然而，HPP 如何影响蛋白质消化以及功能性生物活性蛋白质的保留尚不清楚。原始或加工（巴氏消毒法；HPP[500MPa，10min]）的牛奶（N=3，来自 9 位供体）分别进行了 3 次重复的体外消化模拟早产儿的胃肠道。与原始或 HPP 相比，巴氏消毒法增加了乳铁蛋白和生物活性乳脂肪球膜蛋白的肠道蛋白水解。溶菌酶活性受到巴氏消毒法后的消化影响（72%至 7%）-明显大于 HPP（75%至 34%）或原始（100%至 39%），后两者之间没有差异。HPP 处理的供体奶中的蛋白质与原始奶一样易于消化，并且保留的生物活性在消化后仍保持功能。
