Human Milk Processing and Its Effect on Protein and Leptin Concentrations.

Area of Science:

• Neonatal nutrition
• Human milk research
• Infant development

Background:

• Human milk (HM) processing methods like freezing, thawing, and pasteurization are common in neonatal intensive care units.
• Understanding the impact of these processing methods on HM composition is crucial for infant nutrition.
• Key nutritional components and neuroprotection markers in HM may be affected by processing.

Purpose of the Study:

• To investigate the effects of different human milk processing methods on nutritional content.
• To analyze the impact on adipose tissue and neuroprotection markers, specifically leptin and adiponectin.
• To compare fresh, pasteurized, thawed, and thawed-pasteurized human milk.

Main Methods:

• Human milk samples from 136 mothers of preterm and term infants were collected.
• Samples were divided into four groups: fresh, fresh pasteurized, thawed, and thawed-pasteurized HM.
• Macronutrients were analyzed using mid-infrared transmission spectroscopy, and leptin/adiponectin by ELISA.

Main Results:

• No significant differences in protein, carbohydrate, or fat content were found across processing types.
• Pasteurization significantly reduced leptin levels in human milk (p < 0.001).
• Extremely preterm infants' mothers had lower milk protein levels compared to moderate/late preterm and term infants.

Conclusions:

• Human milk processing affects leptin concentrations but not overall protein levels.
• These findings support the use of unpasteurized human milk for preterm infants' nutrition and brain development.
• Differences in milk protein levels highlight the need for individualized fortification strategies for preterm infants.