Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk – An experimental study
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00179906%3A_____%2F25%3A10499028" target="_blank" >RIV/00179906:_____/25:10499028 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11150/25:10499028 RIV/00027006:_____/25:10178145
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=2uE9pYyTYF" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=2uE9pYyTYF</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/45/2025-CJFS" target="_blank" >10.17221/45/2025-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk – An experimental study
Original language description
High-pressure processing (HPP) represents a promising alternative to conventional Holder pasteurisation (HoP) used by human milk banks worldwide. The objective of this study was to identify whether the HPP would achieve the same or better retention of the content of selected analytes than the HoP. Samples collected from 15 breast milk donors were processed in four ways: i) no treatment; ii) HoP; iii) HPP in cycles (350 MPa, 4 cycles); iv) continuous HPP (350 MPa, 20 min). The content of secretory immunoglobulin A (sIgA), lactoferrin and lysozyme was determined using commercially available ELISA kits, and the lipase activity was assessed using an A-lipase activity assay kit. Data were compared statistically using paired t-tests. HoP significantly reduced the content of lysozyme and lactoferrin as well as lipase activity (P < 0.001). Cycled HPP significantly decreased lipase activity (P = 0.002), while continuous HPP led to a significant decrease in lysozyme content (P = 0.001) and lipase activity (P = 0.014). Cycled HPP showed high retention of pretreatment levels of lysozyme - median 99 (88; 99%), lactoferrin - 84 (66; 105%), and sIgA content - 83 (28; 117%). Among the studied treatment regimens, the best preservation of initial levels of bioactive components was achieved using HPP at 350 MPa in cycles.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
30200 - Clinical medicine
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
43
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
170-178
UT code for WoS article
001517226900001
EID of the result in the Scopus database
2-s2.0-105014221047