The effect of storage at 25 degrees C on proteins in human milk

Claire Molinari; Ylenia Casadio; Peter Arthur; Peter Hartmann

doi:10.1016/j.idairyj.2010.12.001

The effect of storage at 25 degrees C on proteins in human milk

Claire Molinari, Ylenia Casadio, Peter Arthur, Peter Hartmann

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Abstract

The effect of storage of milk at 25 degrees C upon the major human milk proteins was investigated. Milk samples (n - 8) were collected and stored at 25 degrees C for 72 h. The degree of proteolysis in the skim milk and fat globule protein fractions, protein oxidation and milk lipase activity were measured at regular time intervals. beta-casein was rapidly hydrolyzed, with 38 +/- 5% (mean +/- SEM) remaining after 72 h. The immunological proteins, secretory IgA and lactoferrin, appeared to be resistant to proteolysis. The lipase activity was reduced after 2 h of storage (p <0.001). Protein oxidation was not observed. These results highlight the importance of appropriate milk handling when analyzing the protein composition of milk in a laboratory. Further investigation is required to determine whether the observed effects of storage upon milk proteins are of clinical importance. (C) 2011 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	286-293
Journal	International Dairy Journal
Volume	21
DOIs	https://doi.org/10.1016/j.idairyj.2010.12.001
Publication status	Published - 2011

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title = "The effect of storage at 25 degrees C on proteins in human milk",

abstract = "The effect of storage of milk at 25 degrees C upon the major human milk proteins was investigated. Milk samples (n - 8) were collected and stored at 25 degrees C for 72 h. The degree of proteolysis in the skim milk and fat globule protein fractions, protein oxidation and milk lipase activity were measured at regular time intervals. beta-casein was rapidly hydrolyzed, with 38 +/- 5% (mean +/- SEM) remaining after 72 h. The immunological proteins, secretory IgA and lactoferrin, appeared to be resistant to proteolysis. The lipase activity was reduced after 2 h of storage (p <0.001). Protein oxidation was not observed. These results highlight the importance of appropriate milk handling when analyzing the protein composition of milk in a laboratory. Further investigation is required to determine whether the observed effects of storage upon milk proteins are of clinical importance. (C) 2011 Elsevier Ltd. All rights reserved.",

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journal = "International Dairy Journal",

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TY - JOUR

T1 - The effect of storage at 25 degrees C on proteins in human milk

AU - Molinari, Claire

AU - Casadio, Ylenia

AU - Arthur, Peter

AU - Hartmann, Peter

PY - 2011

Y1 - 2011

N2 - The effect of storage of milk at 25 degrees C upon the major human milk proteins was investigated. Milk samples (n - 8) were collected and stored at 25 degrees C for 72 h. The degree of proteolysis in the skim milk and fat globule protein fractions, protein oxidation and milk lipase activity were measured at regular time intervals. beta-casein was rapidly hydrolyzed, with 38 +/- 5% (mean +/- SEM) remaining after 72 h. The immunological proteins, secretory IgA and lactoferrin, appeared to be resistant to proteolysis. The lipase activity was reduced after 2 h of storage (p <0.001). Protein oxidation was not observed. These results highlight the importance of appropriate milk handling when analyzing the protein composition of milk in a laboratory. Further investigation is required to determine whether the observed effects of storage upon milk proteins are of clinical importance. (C) 2011 Elsevier Ltd. All rights reserved.

AB - The effect of storage of milk at 25 degrees C upon the major human milk proteins was investigated. Milk samples (n - 8) were collected and stored at 25 degrees C for 72 h. The degree of proteolysis in the skim milk and fat globule protein fractions, protein oxidation and milk lipase activity were measured at regular time intervals. beta-casein was rapidly hydrolyzed, with 38 +/- 5% (mean +/- SEM) remaining after 72 h. The immunological proteins, secretory IgA and lactoferrin, appeared to be resistant to proteolysis. The lipase activity was reduced after 2 h of storage (p <0.001). Protein oxidation was not observed. These results highlight the importance of appropriate milk handling when analyzing the protein composition of milk in a laboratory. Further investigation is required to determine whether the observed effects of storage upon milk proteins are of clinical importance. (C) 2011 Elsevier Ltd. All rights reserved.

U2 - 10.1016/j.idairyj.2010.12.001

DO - 10.1016/j.idairyj.2010.12.001

M3 - Article

VL - 21

SP - 286

EP - 293

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -