Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk - An experimental study

Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Pavel Měřička, Jan Malý, Marián Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá, Hana Sýkorová, Radomír Hyšpler, Alena Tichá, Dana Čížková, Milan Houška and Aleš Bezrouk
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Miroslava Jandová: Tissue Bank, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Michaela Fišerová: Tissue Bank, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Pavla Paterová: Department of Clinical Microbiology, University Hospital and Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic
Pavel Měřička: Tissue Bank, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Jan Malý: Department of Pediatrics, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Marián Kacerovský: Biomedical Research Center, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Eliška Kovaříková: Food Research Institute Prague, Prague, Czech Republic
Jan Strohalm: Food Research Institute Prague, Prague, Czech Republic
Kateřina Demnerová: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic
Jana Kadavá: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic
Hana Sýkorová: Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czech Republic
Radomír Hyšpler: Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Alena Tichá: Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Hradec Králové, Czech Republic
Dana Čížková: Department of Histology and Embryology, Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic
Milan Houška: Food Research Institute Prague, Prague, Czech Republic
Aleš Bezrouk: Department of Medical Biophysics, Faculty of Medicine in Hradec Králové, Charles University, Hradec Králové, Czech Republic

Czech Journal of Food Sciences, 2025, vol. 43, issue 3, 170-178

Abstract: 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.

Keywords: bioactive components; breast milk; high-pressure processing; Holder pasteurisation; Milk Bank (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:45-2025-cjfs

DOI: 10.17221/45/2025-CJFS

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