S100B Protein concentration in milk-formulas for preterm and term infants. Correlation with industrial preparation procedures
| Autor: | Antonio Scacco, Matteo Bognanno, Daniela Cavallaro, Francesco Nigro, Fabrizio Michetti, Gabriella Lucia Tina, Giovanni Li Volti, Luigi Gagliardi, Leonardo Iacopino, Fabio Galvano, Amedeo Pietri, Sabina Ciotti, Diego Gazzolo, Luca La Fauci |
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| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
Hot Temperature
Food Handling Pasteurization S100 Calcium Binding Protein beta Subunit S100 Proteins Infant Formula Milk Drug Stability Cattle Infant Premature Animals Infant Newborn Nerve Growth Factors Humans law.invention Correlation Cow milk Animal science law Settore MED/49 - Scienze Tecniche Dietetiche Applicate S100b protein Preparation procedures Premature Settore BIO/16 - ANATOMIA UMANA Chromatography Chemistry infants S100B Protein food and beverages Infant Newborn Term (time) Term Infant milk-formulas Food Science Biotechnology |
| Popis: | Human milk S100B protein possesses important neurotrophic properties. However, in some conditions human milk is substituted by milk formulas. The aims of the present study were: to assess S100B concentrations in milk formulas, to verify any differences in S100B levels between preterm and term infant formulas and to evaluate the impact of industrial preparation at predetermined phases on S100B content. Two different set of samples were tested: (i) commercial preterm (n = 36) and term (n = 36) infant milk formulas; ii) milk preterm (n = 10) and term infant (n = 10) formulas sampled at the following predetermined industrial preparation time points: skimmed cow milk (Time 0); after protein sources supplementation (Time 1); after pasteurization (Time 2); after spray-drying (Time 3). Our results showed that S100B concentration in preterm formulas were higher than in term ones (p0.01). In addition, S100B concentrations during industrial preparation showed a significant increase (p0.001) at Time 1 followed by a slight decrease (p0.05) at Time 2, whereas a significant (p0.001) dip was observed at Time 3. In conclusion, S100B showed a sufficient thermostability to resist pasteurization but not spry-drying. New feeding strategies in preterm and term infants are therefore warranted in order to preserve S100B protein during industrial preparation. |
| Databáze: | OpenAIRE |
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