Wang Shaolei, Wang Pengyue, Ma Xia, Qiao Fengzhi, Zhang Zhe, Li Jiadong, Yi Huaxi, De Souza Cristabelle, Zhang Lanwei, Lin Kai
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
National Center of Technology Innovation for Dairy, Hohhot 010000, China.
Food Chem. 2025 Mar 15;468:142478. doi: 10.1016/j.foodchem.2024.142478. Epub 2024 Dec 15.
Breast milk storage provides flexibility for working mothers, though its effects on milk fat globule membrane (MFGM) lipids are not fully understood. This study examined breast milk stored under refrigerated (2 and 4 days) and frozen (7, 14, and 21 days) conditions, finding that these storage durations preserved similar structural characteristics during in vitro gastrointestinal digestion. The analysis focused on MFGM lipid composition under various storage conditions using non-targeted lipidomics. Results revealed that freezing for 14 days reduced phosphatidylserine (PS) levels by 64.55%, while 21 days of freezing significantly decreased both PS (74.59%) and sphingomyelin (SM) (43.85%). Examination of MFGM lipid species indicated that refrigeration for 4 days and freezing for 21 days led to notable reductions in key MFGM lipid species. Thus, breast milk should be refrigerated for up to 4 days to minimize nutrient depletion or frozen for no more than 7 days.
母乳储存为职业母亲提供了灵活性，不过其对乳脂肪球膜（MFGM）脂质的影响尚未完全明确。本研究检测了在冷藏（2天和4天）及冷冻（7天、14天和21天）条件下储存的母乳，发现这些储存时长在体外胃肠道消化过程中保留了相似的结构特征。该分析使用非靶向脂质组学聚焦于不同储存条件下的MFGM脂质组成。结果显示，冷冻14天使磷脂酰丝氨酸（PS）水平降低了64.55%，而冷冻21天则使PS（74.59%）和鞘磷脂（SM）（43.85%）均显著下降。对MFGM脂质种类的检测表明，冷藏4天和冷冻21天导致关键MFGM脂质种类显著减少。因此，母乳应冷藏不超过4天以尽量减少营养消耗，或冷冻不超过7天。
