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Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk

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Abstract

Human milk from donor mothers is processed in human milk banks using low-temperature long-time pasteurization to ensure microbial safety. However, this treatment can degrade relevant bioactive components. High-pressure processing of food is a nonthermal treatment that exerts an antimicrobial effect maintaining the nutritional quality of foods. In this study, the effect of high pressure and heat treatments of human milk on denaturation of immunoglobulin A (IgA) and lysozyme activity was determined. Immunoreactive IgA was measured using a sandwich ELISA and lysozyme activity by a Micrococcus lysodeikticus turbidimetric assay. The retention kinetic of IgA in human milk treated by high pressure was studied. The experimental data obtained in the range of 350–650 MPa were well described by the Weibull model. The shape parameter (β) was not affected by the pressure, whereas the scale parameter (α) was affected by the pressure and its behavior was described by an Eyring-type equation. The estimated activation volume (ΔV a) was −25.67 ± 5.32 ml mol−1, and the constant reaction rate at the reference pressure (K p) was 0.022 ± 0.005 min−1. Kinetic parameters obtained allow estimating the pressure-induced denaturation of IgA on the basis of pressure and holding times. A substantial activation of lysozyme activity was obtained after treatment at pressures of 400, 450 and 500 MPa for 30 min. Treatment of human milk at 65 °C for 30 min maintained 43 % of IgA immunoreactivity, whereas lysozyme activity was not affected.

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Acknowledgments

This work was supported in part by a CICYT grant (AGL2010-20835) from the Ministerio de Ciencia y Tecnología (Madrid, Spain), by Social European Fund and by Gobierno de Aragón. We thank human milk bank from Zaragoza for providing samples of human milk. We are very grateful to Dr I. Alvalán for his help in the treatment of data.

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Authors and Affiliations

  1. Tecnología de los Alimentos, Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza/CITA, Miguel Servet 177, 50013, Zaragoza, Spain

    Cristina Mayayo, Mercedes Montserrat, Miguel Calvo, Lourdes Sánchez & María D. Pérez

  2. Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Carretera NA-134, km 53, 31570, San Adrián, Navarra, Spain

    Sergio J. Ramos

  3. Banco de Sangre y Tejidos de Aragón, Ramón Salanova 1, 50017, Zaragoza, Spain

    María J. Martínez-Lorenzo

Authors
  1. Cristina Mayayo
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  2. Mercedes Montserrat
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  3. Sergio J. Ramos
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  4. María J. Martínez-Lorenzo
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  5. Miguel Calvo
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  6. Lourdes Sánchez
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  7. María D. Pérez
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Correspondence to María D. Pérez.

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The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

The study was approved by the Ethical Committee for Clinical Research of the Government of Aragon (CEICA) and the informed consent was obtained from all donors.

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Mayayo, C., Montserrat, M., Ramos, S.J. et al. Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk. Eur Food Res Technol 242, 891–898 (2016). https://doi.org/10.1007/s00217-015-2595-7

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  • DOI: https://doi.org/10.1007/s00217-015-2595-7

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