000078081 001__ 78081
000078081 005__ 20200117212653.0
000078081 0247_ $$2doi$$a10.1016/j.ifset.2018.03.008
000078081 0248_ $$2sideral$$a108527
000078081 037__ $$aART-2018-108527
000078081 041__ $$aeng
000078081 100__ $$0(orcid)0000-0003-4505-0418$$aParron, J.A.
000078081 245__ $$aEffect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions
000078081 260__ $$c2018
000078081 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078081 5203_ $$aRotaviral gastroenteritis is associated with high rate of infant mortality and morbidity. Antirotaviral activity has been associated with some glycoproteins, such as immunoglobulins A (IgA), lactoferrin (LF), mucins and lactadherin of human milk. Although holder pasteurization (HoP, 63 degrees C for 30 min) is the treatment currently applied to human milk, it may lead to a decrease of its bioactive properties. The antirotaviral capacity of human milk showed to be mainly associated with the whey fraction, focusing on IgA and LF, with neutralizing values of 100, 100 and 62%, at 1 mg protein/mL, respectively. HoP reduced the antirotaviral activity of human whey, IgA and LF, 30, 98 and 60%, respectively. Interestingly, high temperature-short time (HTST) pasteurization at 75 degrees C for 20 s did not affect the antirotaviral activity of samples, while the highest HHP treatment at 600 MPa for 15 min only reduced the activity of human whey, IgA and LF, 9, 40 and 10%, respectively.
000078081 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FSE
000078081 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000078081 590__ $$a4.085$$b2018
000078081 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 135 = 0.104$$c2018$$dQ1$$eT1
000078081 592__ $$a1.43$$b2018
000078081 593__ $$aChemistry (miscellaneous)$$c2018$$dQ1
000078081 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ1
000078081 593__ $$aFood Science$$c2018$$dQ1
000078081 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000078081 700__ $$0(orcid)0000-0003-2680-7593$$aRipolles, D.
000078081 700__ $$aRamos, S.J.
000078081 700__ $$0(orcid)0000-0003-2555-8425$$aPerez, M.D.$$uUniversidad de Zaragoza
000078081 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, M.$$uUniversidad de Zaragoza
000078081 700__ $$0(orcid)0000-0001-5964-823X$$aSanchez, L.$$uUniversidad de Zaragoza
000078081 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000078081 773__ $$g47 (2018), 262-270$$pInnov. food sci. emerg. technol.$$tInnovative Food Science & Emerging Technologies$$x1466-8564
000078081 8564_ $$s422821$$uhttps://zaguan.unizar.es/record/78081/files/texto_completo.pdf$$yPostprint
000078081 8564_ $$s51791$$uhttps://zaguan.unizar.es/record/78081/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000078081 909CO $$ooai:zaguan.unizar.es:78081$$particulos$$pdriver
000078081 951__ $$a2020-01-17-21:21:41
000078081 980__ $$aARTICLE