人类牛奶的高压加工:微生物无活化和生物活性蛋白质保存之间的平衡
Ningjian Liang1, Hussein Mh Mohamed2, Bum Jin Kim1
1Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR, United States.
The Journal of nutrition
|July 9, 2023
概括
在9分钟的500MPa高压处理 (HPP) 有效地减少了捐赠母乳中的病原体. 这种方法比持有人巴氏杀菌 (HoP) 更好地保存生物活性蛋白和酶.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 捐赠人乳银行使用持有人巴氏杀菌 (HoP) 来消除病原体.
- HoP可以损害母乳中必不可少的生物活性蛋白质.
研究的目的:
- 确定最佳的高压加工 (HPP) 参数,以减少母乳中的病原体.
- 评估HPP对生物活性牛奶蛋白的影响.
主要方法:
- 人类牛奶被注射了病原体,并使用HPP (300-500MPa,1-9分钟) 进行处理.
- 量化了微生物减少,并使用ELISA和酶测定测量了生物活性蛋白度/活性.
- 将HPP与传统的持有人巴氏杀菌 (HoP) 相比较.
主要成果:
- 在500MPa的HPP下9分钟实现了>5-log的植物性细菌减少,但没有细菌子.
- HoP降低了免疫球蛋白A (IgA),免疫球蛋白M (IgM),乳酸铁素和其他蛋白质的度,并降低了胆汁盐刺激脂酶 (BSSL) 的活性.
- 在500MPa的HPP下9分钟保存了IgA,IgM,乳酪蛋白,弹性酶,聚合物免疫球蛋白受体 (PIGR) 和BSSL的活性比HoP更好.
结论:
- 在500MPa下9分钟的高压处理 (HPP) 是HoP的可行的替代方案,用于减少捐赠人母乳中的病原体.
- 与HoP相比,HPP提供了对关键生物活性蛋白和酶的优越保留.
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