78081 20200117212653.0 doi 10.1016/j.ifset.2018.03.008 sideral 108527 ART-2018-108527 eng (orcid)0000-0003-4505-0418 Parron, J.A. Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions 2018 Access copy available to the general public Unrestricted Rotaviral 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. info:eu-repo/grantAgreement/ES/DGA/FSE info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 4.085 2018 FOOD SCIENCE & TECHNOLOGY 14 / 135 = 0.104 2018 Q1 T1 1.43 2018 Chemistry (miscellaneous) 2018 Q1 Industrial and Manufacturing Engineering 2018 Q1 Food Science 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0003-2680-7593 Ripolles, D. Ramos, S.J. (orcid)0000-0003-2555-8425 Perez, M.D. Universidad de Zaragoza (orcid)0000-0001-5373-9210 Calvo, M. Universidad de Zaragoza (orcid)0000-0001-5964-823X Sanchez, L. Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 47 (2018), 262-270 Innov. food sci. emerg. technol. Innovative Food Science & Emerging Technologies 1466-8564 422821 http://zaguan.unizar.es/record/78081/files/texto_completo.pdf Postprint 51791 http://zaguan.unizar.es/record/78081/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:78081 articulos driver 2020-01-17-21:21:41 ARTICLE