Evaluation of the lipid composition of the three lactation phases of raw, pasteurized and lyophilized pasteurized human milk

Luciana Pelissari Manin,Jesui Vergilio Visentainer,Oscar Oliveira Santos,Matheus Campos Castro,Eloize Silva Alves,Isadora Boaventura Ponhozi,Adriela Albino Rydlewski,Bruno Henrique Figueiredo Saqueti

doi:10.33448/rsd-v9i12.11136

Luciana Pelissari Manin, Jesui Vergilio Visentainer + Show 6 more

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https://doi.org/10.33448/rsd-v9i12.11136

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Abstract

The aim of this study was to analyze the acidity, fatty acid (FA) composition and the triacylglycerol (TAGs) profile of human milk (HM) from three lactation phases (colostrum, transitional and mature) submitted to different treatments (raw milk, pasteurized, pasteurized in conjunction with lyophilization), in order to verify whether these processes applied to the samples can influence the characteristics of the analyzed components. To carry out the analyzes, the project was approved by the ethics committee and the HM was acquired at the Human Milk Bank (HMB) of the University Hospital of Maringá - HUM (Paraná, Brazil). The acidity analysis was performed using the titratable acidity method in Dornic degrees (ºD), the composition in FAs from Gas Chromatography with Flame Ionization Detector (GC-FID), and the TAGs profile by Mass Spectrometry with Electrospray Ionization source (ESI-MS). From the results obtained, it was possible to observe that the Dornic acidity and the composition in AGs did not undergo significant changes by the Tukey test (p<0.05) and the TAG profile remained similar after the application of the processing, when compared samples of raw HM from their respective phase. Therefore, the pasteurization technique in conjunction with freeze drying can be a promising alternative for HM storage and conservation in HMBs, as it guarantees the preservation of the evaluated components, in addition to reducing the storage volume and facilitating the transport of this HM.

Highlights

Human milk (HM) is considered an ideal food for neonates, as it is a dynamic fluid capable of adapting and perfectly meeting the needs of the newborn (Andreas et al, 2015)
Lipids are components of human milk (HM) that play a fundamental role in neurological development and meet the child's high energy needs; besides being sources of several longchain polyunsaturated fatty acids (LC-PUFA), such as the docosahexaenoic acid (DHA) of the omega family 3 and arachidonic acid (AA) from the omega 6 family, which are related to cognitive development
This work aimed to analyze Dornic acidity and lipid composition, using gas chromatography methodologies with flame ionization detector (GC-FID) and electrospray mass spectrometry (ESI-Mass Spectrometry (MS)), of HM raw, pasteurized and lyophilized pasteurized, in order to verify if the techniques are capable of conserving these components

Summary

Introduction

Human milk (HM) is considered an ideal food for neonates, as it is a dynamic fluid capable of adapting and perfectly meeting the needs of the newborn (Andreas et al, 2015). For this reason, exclusive breastfeeding during the first six months of life is recommended for the child's proper growth and development (Who, 2003). Lipids are components of HM that play a fundamental role in neurological development and meet the child's high energy needs; besides being sources of several longchain polyunsaturated fatty acids (LC-PUFA), such as the docosahexaenoic acid (DHA) of the omega family 3 and arachidonic acid (AA) from the omega 6 family, which are related to cognitive development. Human milk is characterized as mature milk (Ballard & Morrow, 2013)

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