Portal de Periódicos da CAPES

The Effect of Processing and Storage on Key Enzymes, B Vitamins, and Lipids of Mature Human Milk I. Evaluation of Fresh Samples and Effects of Freezing and Frozen Storage

1983; Springer Nature; Volume: 17; Issue: 1 Linguagem: Inglês

10.1203/00006450-198301000-00012

1530-0447

Beverly A. Friend, K.M. Shahani, Carol A. Long, Linda A Vaughn,

Digestive system and related health

Summary: A study was initiated to evaluate the effects of several methods of processing and storage on key enzymes, B vitamins, and lipid components of mature human milk. In order to establish standard values for the nutrient components with which to compare processed samples, a total of 30 individual raw samples of mature human milk were analyzed. There was considerable sample to sample variation as indicated by the large range of values for each component Freezing and frozen storage had little effect on the enzymes of pooled samples of milk. Lactoperoxidase activity decreased from 36 in raw pooled samples to 17 in pooled samples slow frozen and stored for 3 months at −25°C (P < 0.05). Similarly, quick freezing and storage for 3 months significantly decreased the lactoperoxidase activity of pooled samples from 93 to 14 (P < 0.05). Quick freezing and frozen storage tended to increase lipase activity although the changes were not significant. Freezing and frozen storage did not significantly affect the levels of biotin, niacin, and folic acid. Similarly, the total lipid fatty acid level and relative % of each fatty acid were not significantly different in the frozen samples as compared to the raw samples. Speculation: Our data suggest that freezing and frozen storage for up to 3 months can be used to preserve mature human milk with minimum loss of its biologic activity. Slow freezing is more preferable because this method requires less effort and equipment but affords the same storage stability as quick freezing.