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Gharbi N, Stone D, Fittipaldi N, Unger S, O'Connor DL, Pouliot Y, Doyen A. Application of pressure homogenization on whole human milk pasteurized by high hydrostatic pressure: Effect on protein aggregates in milk fat globule membrane and skim milk phases. Food Chem 2024; 455:139863. [PMID: 38823140 DOI: 10.1016/j.foodchem.2024.139863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/10/2024] [Accepted: 05/26/2024] [Indexed: 06/03/2024]
Abstract
This study explored the impact of homogenization (at pressures of 16, 30, and 45 MPa) on both raw and high hydrostatic pressure (HHP)-treated human milk (HM). It focused on protein compositions and binding forces of soluble and insoluble fractions for both milk fat globule membrane (MFGM) and skim milk. Mild homogenization of HHP-treated milk increased lactoferrin (LF) levels in the insoluble fractions of both MFGM and skim milk, due to insoluble aggregation through hydrophobic interactions. Intense homogenization of HHP-treated milk decreased the LF level in the MFGM fractions due to the LF desorption from the MFGM, which increased LF level in the insoluble skim milk fraction. Homogenized-HHP treated milk showed noticeably higher casein (CN) level at the MFGM compared to homogenized-raw milk, attributed to HHP effect on CN micelles. Overall, the combined use of HHP and shear-homogenization should be avoided as it increased the biological proteins in insoluble fractions.
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Affiliation(s)
- Negar Gharbi
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
| | - Debbie Stone
- Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada
| | - Nahuel Fittipaldi
- Department of Pathology and Microbiology, Faculty of Veterinary Medicine, University of Montreal, Saint-Hyacinthe, QC, Canada; Public Health Ontario, Toronto, Ontario, Canada
| | - Sharon Unger
- Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada; Department of Nutritional Sciences, University of Toronto, Toronto, Canada,; Department of Pediatrics, University of Toronto, Toronto, Canada; Department of Pediatrics, Sinai Health, Toronto, Canada
| | - Deborah L O'Connor
- Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada; Department of Nutritional Sciences, University of Toronto, Toronto, Canada,; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada; Department of Pediatrics, Sinai Health, Toronto, Canada
| | - Yves Pouliot
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
| | - Alain Doyen
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada.
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Graikini D, García L, Abad I, Lavilla M, Puértolas E, Pérez MD, Sánchez L. Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments. Food Funct 2024; 15:2265-2281. [PMID: 38319687 DOI: 10.1039/d3fo05250h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Nowadays, rotaviruses remain a major health burden, especially in developing countries, and strategies complementary to vaccination are needed. In this view, dairy fractions have attracted great scientific interest, due to their high content of bioactive compounds. The objective of this study was to evaluate the antiviral activity of whey and buttermilk enriched in proteins from hyperimmune bovine colostrum (HBC) against rotavirus. The enriched fractions were spray-dried and subsequently tested for their neutralizing activity against the bovine rotavirus WC3 strain in vitro, using differentiated Caco-2/TC7 cells. The highest antirotaviral activity was observed when whey and buttermilk were enriched in purified immunoglobulin G (IgG), showing complete rotavirus neutralization at concentrations of 3 and 6 mg mL-1 for whey and buttermilk, respectively. Additionally, the use of a crude immunoglobulin fraction also gave satisfactory results. The inhibitory activities of all samples significantly decreased after the application of heat, except for the IgG-enriched buttermilk which showed a slight increase of activity following the application of short-time treatments (75 or 85 °C for 20 s). This sample also showed a significant increase of activity (13%) after the application of low-intensity high hydrostatic pressure treatment (400 MPa for 5 min). The maximum loss of bioactivity was observed at 600 MPa for 10 min (31 and 20% for whey- and buttermilk-based formulas, respectively). This study provides relevant information on the potential of whey, buttermilk, and HBC to be part of functional products as complementary strategies to combat rotavirus infections.
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Affiliation(s)
- Dimitra Graikini
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
| | - Laura García
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
| | - Inés Abad
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
| | - María Lavilla
- AZTI-BRTA, Food Research-Parque Tecnológico de Bizkaia, Astondo Bidea, edificio 609, 48160 Derio, Spain
| | - Eduardo Puértolas
- AZTI-BRTA, Food Research-Parque Tecnológico de Bizkaia, Astondo Bidea, edificio 609, 48160 Derio, Spain
| | - María Dolores Pérez
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
| | - Lourdes Sánchez
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
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Sergius-Ronot M, Pitino MA, Suwal S, Shama S, Unger S, O'Connor DL, Pouliot Y, Doyen A. Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate. Food Chem 2022; 374:131808. [PMID: 35021581 DOI: 10.1016/j.foodchem.2021.131808] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 11/19/2021] [Accepted: 12/04/2021] [Indexed: 11/04/2022]
Abstract
This work evaluated the impact of high temperature short time (HTST, 72 °C, 15 s), high hydrostatic pressure (HHP, 400-600 MPa at 5 and 10 min) and Holder pasteurization (HoP, 62.5 °C, 30 min) on protein profile and aggregation in a human milk protein concentrate (HMPC). The structural changes induced in milk proteins were investigated in HMPC as well as in sedimentable and non-sedimentable fractions recovered after ultracentrifugation. The results showed that heat treatments induced more protein denaturation and aggregation than did HHP treatments. Indeed, heat-induced protein aggregates observed in HMPC and the sedimentable fraction were mainly composed of lactoferrin and α-lactalbumin. More specifically, the concentration of lactoferrin in HMPC decreased by 86% after HTST and HoP whereas no effect was observed after HHP treatment. These results show the potential of HHP processing as a pasteurization method for HMPC since it minimizes the impact on protein structure, which generally correlates to protein quality and bioactivity.
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Affiliation(s)
- Mélanie Sergius-Ronot
- Departement of Food Science, Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada
| | - Michael A Pitino
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada
| | - Shyam Suwal
- Arla Foods Amba, Agro Food Park 19, Aarhus 8200, Denmark
| | - Sara Shama
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Department of Pediatrics, University of Toronto, Toronto, Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada
| | - Yves Pouliot
- Departement of Food Science, Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada
| | - Alain Doyen
- Departement of Food Science, Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada.
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Pegu K, Arya SS. Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102640] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Moro GE, Billeaud C, Rachel B, Calvo J, Cavallarin L, Christen L, Escuder-Vieco D, Gaya A, Lembo D, Wesolowska A, Arslanoglu S, Barnett D, Bertino E, Boquien CY, Gebauer C, Grovslien A, Weaver GA, Picaud JC. Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA). Front Pediatr 2019; 7:49. [PMID: 30873395 PMCID: PMC6403467 DOI: 10.3389/fped.2019.00049] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Accepted: 02/06/2019] [Indexed: 11/18/2022] Open
Abstract
Background: A mother's own milk (MOM) is the gold standard for the feeding and nutrition of preterm and full term infants. When MOM is not available or there is not enough, donor human milk (DHM) should be used. Milk delivered to Human Milk Banks (HMBs) should be pasteurized to inactivate viral and bacterial agents. Currently, a pasteurization process at 62.5°C for 30 min (Holder pasteurization, HoP) is recommended in all international HMBs guidelines. State of the art: It is known that HoP affects some of the nutritional and biological components of human milk. Studies have demonstrated that temperature cycle in HoP is not always controlled or calibrated. A better check of these parameters in the pasteurizers on the market today may contribute to an improvement of the quality of HM, still maintaining some of the negative effects of the heat treatment of human milk. So, food industry, and dairy industry in particular, are evaluating innovative methodologies alternative to HoP to better preserve the nutritional and biological properties of fresh human milk, while assuring at least the same microbiological safety of HoP. The most studied processing techniques include High-Temperature-Short-Time (HTST) pasteurization, High Pressure Processing (HPP), and Ultraviolet-C (UV-C) irradiation. HTST is a thermal process in which milk is forced between plates or pipes that are heated on the outside by hot water at a temperature of 72°C for 5-15 s. HPP is a non-thermal processing method that can be applied to solid and liquid foods. This technology inactivates pathogenic microorganisms by applying a high hydrostatic pressure (usually 300-800 MPa) during short-term treatments (<5-10 min). UV irradiation utilizes short-wavelength ultraviolet radiation in the UV-C region (200-280 nm), which is harmful to microorganisms. It is effective in destroying the nucleic acids in these organisms, so that their DNA is disrupted by UV radiation. Aim: The aim of this paper is to present the EMBA recommendations on processing of HM, based on the most recent results obtained with these new technologies. Conclusions: Although research on the most promising technologies that will represent an alternative to HoP (HTST, HPP, UV-C) in the future is progressing, it is now important to recognize that the consistency and quality assurance of the pasteurizers on the market today represent a fundamental component that was previously lacking in the Holder approach.
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Affiliation(s)
- Guido E. Moro
- Associazione Italiana delle Banche del Latte Umano Donato, Milan, Italy
| | - Claude Billeaud
- Neonatology Nutrition, Lactarium Bordeaux-Marmande, CIC Pédiatrique 1401 Children's Hospital, Bordeaux, France
| | - Buffin Rachel
- Lactarium Auvergne Rhone Alpes, Hospices Civils de Lyon, Lyon, France
| | - Javier Calvo
- Fundació Banc Sang i Teixits de les Illes Balears, Palma de Mallorca, Spain
| | - Laura Cavallarin
- Institute of Sciences of Food Production, National Research Council, Turin, Italy
| | | | - Diana Escuder-Vieco
- Banco Regional de Leche Materna, Hospital Universitario 12 de Octubre, Madrid, Spain
| | - Antoni Gaya
- Fundació Banc Sang i Teixits de les Illes Balears, Palma de Mallorca, Spain
| | - David Lembo
- Laboratory of Molecular Virology, Department of Clinical and Biological Sciences, University of Turin, Turin, Italy
| | - Aleksandra Wesolowska
- Department of Neonatology, Faculty of Health Science, Medical University of Warsaw, Warsaw, Poland
| | - Sertac Arslanoglu
- Division of Neonatology, Department of Pediatrics, Istanbul Medeniyet University, Istanbul, Turkey
| | - Debbie Barnett
- Greater Glasgow and Cycle Donor Milk Bank, Royal Hospital for Sick Children, Glasgow, United Kingdom
| | - Enrico Bertino
- Neonatal Unit of Turin University, City of Health and Science, Turin, Italy
| | - Clair-Yves Boquien
- PhAN, Institut National de la Recherche Agronomique, Université de Nantes, CRNH-Ouest, Nantes, France
| | - Corinna Gebauer
- Abteilung Neonatologie Klinik und Poliklinik für Kinder und Jugendliche, Leipzig, Germany
| | - Anne Grovslien
- Breast Milk Bank, Oslo University Hospital, Oslo, Norway
| | - Gillian A. Weaver
- The Milk Bank, Imperial College Healthcare NHS Trust, London, United Kingdom
| | - Jean-Charles Picaud
- Lactarium Auvergne Rhone Alpes, Hospices Civils de Lyon, Lyon, France
- CarMeN Unit, INSERM U1397, Claude Bernard University Lyon 1, Lyon, France
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