Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415506 | Innovative Food Science & Emerging Technologies | 2018 | 39 Pages |
Abstract
Rotaviral gastroenteritis is associated with high rate of infant mortality and morbidity. Antirotaviral activity has been associated with some glycoproteins, such as immunoglobulins A (IgA), lactoferrin (LF), mucins and lactadherin of human milk. Although holder pasteurization (HoP, 63â¯Â°C for 30â¯min) is the treatment currently applied to human milk, it may lead to a decrease of its bioactive properties. The antirotaviral capacity of human milk showed to be mainly associated with the whey fraction, focusing on IgA and LF, with neutralizing values of 100, 100 and 62%, at 1â¯mg protein/mL, respectively. HoP reduced the antirotaviral activity of human whey, IgA and LF, 30, 98 and 60%, respectively. Interestingly, high temperature-short time (HTST) pasteurization at 75â¯Â°C for 20â¯s did not affect the antirotaviral activity of samples, while the highest HHP treatment at 600â¯MPa for 15â¯min only reduced the activity of human whey, IgA and LF, 9, 40 and 10%, respectively.
Keywords
Recombinant human lysozymeMFGMPBSHHPHTSTα-Laα-LactalbuminSDS-PAGESodium dodecyl sulfate polyacrylamide gel electrophoresisIgAminimum essential mediumHuman milkmilk fat globule membraneHigh hydrostatic pressureLDHLactoferrinRecombinant human lactoferrinLactadherinLYZlysozymeMEMPhosphate-buffered salineMucinsHop
Related Topics
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Food Science
Authors
José Antonio Parrón, Daniel Ripollés, Sergio José Ramos, MarÃa Dolores Pérez, Miguel Calvo, Lourdes Sánchez,