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Journal of Human Lactation
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Effects of High-Pressure Processing on Immunoglobulin A and Lysozyme Activity in Human Milk

Stelios Viazis, MS

University of Minnesota, St Paul, Minnesota

Brian E. Farkas, PhD

North Carolina State University, Raleigh, befarkas @ncsu.edu

Jonathan C. Allen, PhD

Department of Food Science at North Carolina State University, Raleigh

Banked human milk, processed using low-temperature/long-time or Holder pasteurization, inactivates pathogenic microorganisms but degrades important biochemical components. High-pressure processing kinetics favor inactivation of microorganisms with retention of biochemical activity and nutritional quality of foods. The effects of high-pressure processing (400 MPa) and low-temperature/long-time pasteurization (62.5°C, 30 minutes) on total immunoglobulin A and lysozyme activity in human milk were investigated. Indirect modified enzyme-linked immunosorbent and a Micrococcus lysodeikticus turbidimetric assay were performed to measure immunoglobulin A immunoactivity and lysozyme activity, respectively. Pressure-treated samples retained significantly higher (P < .05) levels of immunoglobulin A and lysozyme activity compared to samples treated with low-temperature/ long-time pasteurization. These data suggest that high-pressure processing is a potential alternative to thermal pasteurization of human milk that can give greater retention of some bioactive components. Further research is needed to determine whether high-pressure processing can inactivate pathogens of concern in donor human milk. J Hum Lact. 23(3):253-261.

Key Words: human milk • milk banking • high-pressure processing • IgA • lysozyme

Journal of Human Lactation, Vol. 23, No. 3, 253-261 (2007)
DOI: 10.1177/0890334407303945
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