Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Parron, J.A. ; Ripolles, D. ; Ramos, S.J. ; Perez, M.D. (Universidad de Zaragoza) ; Calvo, M. (Universidad de Zaragoza) ; Sanchez, L. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.ifset.2018.03.008

Año: 2018

Publicado en: Innovative Food Science & Emerging Technologies 47 (2018), 262-270
ISSN: 1466-8564

Factor impacto JCR: 4.085 (2018)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 14 / 135 = 0.104 (2018) - Q1 - T1

Factor impacto SCIMAGO: 1.43 - Chemistry (miscellaneous) (Q1) - Industrial and Manufacturing Engineering (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/FSE

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)