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. 2014 Jul 23;3(3):433-442.
doi: 10.3390/foods3030433.

Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption

Damiano Magistrelli  1 , Fabia Rosi  2
Affiliations

Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption

Damiano Magistrelli et al. Foods. .

Abstract

In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk did not differ for human-like leptin. Leptin content of full-cream pasteurized milk was not different to that of full-cream UHT milk, but it was 14% lower (p < 0.05) than that observed in raw milk. Human-like leptin level of semi-skimmed UHT milk was not different to that of semi-skimmed pasteurized milk, but it was 30% lower (p < 0.0001) than those of full-cream UHT and full-cream pasteurized milks. In skimmed UHT milk, leptin was 40% lower (p < 0.0001) than in full-cream UHT milk. Leptin was correlated (p < 0.001) with lipid content. Leptin level of infant formulas was not different to that of skimmed milks. Results suggest that the heat treatment (pasteurization or UHT) is not a modifier of human-like leptin content of edible commercial bovine milks, whereas the skimming process significantly reduces milk leptin level.

Keywords: UHT; bovine milk; commercial milk; human-like immunoreactivity; infant formula; leptin; pasteurization; radio-immune assay; skimming.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Mean levels of leptin in raw milk (R), full-cream UHT milk (FU), semi-skimmed UHT milk (SsU), skimmed UHT milk (SU), full-cream pasteurized milk (FP), semi-skimmed pasteurized milk (SsP) and infant formula (IF). Data are expressed as human equivalent (HE). Bars indicate SD. Histograms having unlike superscripts are statistically different.
Figure 2
Figure 2
Analysis of correlation between leptin and lipid content of raw milk. Data on leptin are expressed as human equivalent (HE).
Figure 3
Figure 3
Analysis of correlation between leptin and lipid content of commercial milks. Data on leptin are expressed as human equivalent (HE). Circles are used for UHT milk samples. Triangles are used for pasteurized milk samples.
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