Impact of HTST pasteurization of human milk on the kinetic of digestion of macronutrients after in vitro dynamic digestion - Institut Agro Rennes-Angers Accéder directement au contenu
Poster De Conférence Année : 2019

Impact of HTST pasteurization of human milk on the kinetic of digestion of macronutrients after in vitro dynamic digestion

Résumé

Donor human milk (DHM) represents the best alternative when mother’s own milk is not available, a common occurrence in Neonatal Intensive Care Units. Heat treatment of DHM is mandatory for safety reasons. Holder pasteurization (HoP, 62.5°C-30’) is recommended by all human milk bank guidelines. Recent studies have demonstrated that HoP affects the digestion profile and behavior of several human milk components. High Temperature-Short Time pasteurization (HTST, 71°C-15’’) is currently under evaluation as a promising alternative technology to limit the denaturation of some biological compounds of raw human milk. Objective The aim of the present work was to assess whether the different types of pasteurization (HoP, HTST) impacted the digestive kinetics of human milk during in vitro dynamic digestion. Methodology Pooled raw HM (RHM) was collected and processed by using the two pasteurization techniques. The pasteurized samples and RHM were digested in vitro using preterm gastrointestinal conditions. Samples were collected at different digestion times. Undigested and digested milks samples were characterized for their particle size distribution (PSD), triglyceride content, protein and amino acid (AA) profiles. Main findings During gastric digestion, both pasteurization methods modified PSD, as compared to RHM. Caseins were rapidly hydrolyzed in the gastric phase unlike that for the whey proteins. Lactoferrin was hydrolyzed faster in the pasteurized samples in comparison to RHM, in which lactoferrin was resistant to gastro-intestinal digestion. Heat-treatments, consequently, affected the intestinal release of some AA, and a higher bioaccessibility of AA was found for HTST, as compared to HoP. Concerning lipolysis, at any time of the intestinal digestion phase, the lipolysis of HoP samples was significantly lower (p < 0.05) than in both RHM and HTST samples. Conclusion This work provides the first evidences about the differential impact of HoP and HTST pasteurization techniques on bioaccessibility of DHM nutrients and biological compounds, for preterm newborns.
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Dates et versions

hal-02100431 , version 1 (15-04-2019)

Identifiants

  • HAL Id : hal-02100431 , version 1
  • PRODINRA : 467561

Citer

S. Nebbia, M. Gribaldi, L. Cavallarin, A. Coscia, Olivia Ménard, et al.. Impact of HTST pasteurization of human milk on the kinetic of digestion of macronutrients after in vitro dynamic digestion. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019. ⟨hal-02100431⟩
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