Title :

High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products

Author(s) :

Marousez, Lucie [Auteur]
Institute for Translational Research in Inflammation - U 1286 [INFINITE]
Sprenger, Norbert [Auteur]
Nestlé Research Center | Centre de recherche Nestlé [Lausanne]
de Lamballerie, Marie [Auteur]
Laboratoire de génie des procédés - environnement - agroalimentaire [GEPEA]
Matrices Aliments Procédés Propriétés Structure - Sensoriel [GEPEA-MAPS2]
Jaramillo-Ortiz, Sarahi [Auteur]
Facteurs de Risque et Déterminants Moléculaires des Maladies liées au Vieillissement - U 1167 [RID-AGE]
Tran, Léa [Auteur]
Institute for Translational Research in Inflammation - U 1286 [INFINITE]
Micours, Edwina [Auteur]
Hôpital Jeanne de Flandres
Institute for Translational Research in Inflammation - U 1286 [INFINITE]
Gottrand, Frédéric [Auteur]
Institute for Translational Research in Inflammation - U 1286 [INFINITE]
Howsam, Michael [Auteur]
Facteurs de Risque et Déterminants Moléculaires des Maladies liées au Vieillissement - U 1167 [RID-AGE]
Tessier, Frederic [Auteur]
Facteurs de Risque et Déterminants Moléculaires des Maladies liées au Vieillissement - U 1167 [RID-AGE]
Ley, Delphine [Auteur]
Hôpital Jeanne de Flandres
Institute for Translational Research in Inflammation - U 1286 [INFINITE]
Lesage, Jean [Auteur]
Institute for Translational Research in Inflammation - U 1286 [INFINITE]

Journal title :

Clinical Nutrition

Pages :

1 - 8

Publisher :

Elsevier / European Society for Clinical Nutrition and Metabolism

Publication date :

2022

ISSN :

0261-5614

English keyword(s) :

Human milk
High hydrostatic pressure
Human milk oligosaccharides
Maillard reaction products
Holder pasteurization

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments
Chimie/Autre

English abstract : [en]

Background & aims: High hydrostatic pressure (HHP) processing is a non-thermal method proposed as an alternative to Holder pasteurization (HoP) for the treatment of human milk. HHP preserves numerous milk bioactive components ...
Show more >Background & aims: High hydrostatic pressure (HHP) processing is a non-thermal method proposed as an alternative to Holder pasteurization (HoP) for the treatment of human milk. HHP preserves numerous milk bioactive components that are degraded by HoP, but no data are available for milk oligosaccharides (HMOs) or the formation of Maillard reaction products, which may be deleterious for preterm newborns.Methods: We evaluated the impact of HHP processing of human milk on 22 HMOs measured by liquid chromatography with fluorescence detection and on furosine, lactuloselysine, carboxymethyllysine (CML) and carboxyethyllysine (CEL) measured by liquid chromatography with tandem mass spectrometric detection (LC-MS/MS), four established indicators of the Maillard reaction. Human raw milk was sterilized by HoP (62.5 °C for 30 min) or processed by HHP (350 MPa at 38 °C).Results: Neither HHP nor HoP processing affected the concentration of HMOs, but HoP significantly increased furosine, lactuloselysine, CML and CEL levels in milk.Conclusions: Our findings demonstrate that HPP treatment preserves HMOs and avoids formation of Maillard reaction products. Our study confirms and extends previous findings that HHP treatment of human milk provides safe milk, with fewer detrimental effects on the biochemically active milk components than HoP.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

ANR Project :

Le traitement du lait maternel par haute pression hydrostatique augmente ses qualités biologiques et intestinotrophiques : études expérimentales ex-vivo et chez le nouveau-né prématuré.

Collections :

• Facteurs de risque et déterminants moléculaires des maladies liées au vieillissement (RID-AGE) - U1167

Source :

Harvested from HAL