Author/Editor		Fidler, Nataša; Sauerwald, Thorsten U; Demmelmair, Hans; Koletzko, Berthold
Title		Fat content and fatty acid composition of fresh, pasteurized, or sterilized human milk
Type		članek
Source		In: Newburg DS. Bioactive components of human milk. Proceedings of the 8th international conference of the international society for research on human milk and lactation; 2001 Oct 25/29; Plymouth. New York: Kluwer Academic,
Publication year		2001
Volume		str. 485-95
Language		eng
Abstract		In hospitals, human milk is subjected to heat treatment to reduce risk of transmission of infectious agents such as human immunodeficiency virus (HIV, hepatitis B, cytomegalovirus, and bacterial contamination, especially during feeding of banked milk to preterm infants. Fat losses due to heat treatment have been extensively studied in cow milk but have received little attention in human milk. We studied the effect of human milk pasteurization and sterilization on total fat content available to the infant aswell as on fatty acid composition. Milk samples from 12 mothers (days 5-35 of lactation) were divided into three equal parts: one remained fresh, one was pasteurized (62.5 degrees C for 30 min), and one was sterilized (120 degrees C for 30 min). Fat content was determined gravimetrically, and the contribution of 30 fatty acids was determined by gas chromatography. For investigation of loss of available fat in sterilized milk, milk was collected from two additional mothers and analyzed with a modified extraction method. Total fat content was the same in fresh, pasteurized, and sterilized milk: The available fat content was 3.1 +- 0.4g/dL (mean +- SE) in fresh human milk, 3.1 +0.4 g/dL in pasteurized human milk, and 2.7 +- 0.3 g/dL (P < 0.001 vs. fresh) in sterilized human milk because of formation of a surface skin and fat adherence to the vial wall after sterilization. The fatty acid composition of 10 saturated, 10 monounsaturated, and 10 polyunsaturated fatty acids of both the n6 and n3 series was not affected by pasteurization. In sterilized milk there was a slight decrease of linoleic acid (C18:2n6; -0.7% vs. fresh; P = 0.006) and arachidonic acid (C20:4n6; -2.5%; P = 0.045).
Descriptors		MILK, HUMAN FATS FATTY ACIDS FATTY ACIDS, NONESTERIFIED CHROMATOGRAPHY, GAS ANALYSIS OF VARIANCE