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. 2021:39:e2019165.
doi: 10.1590/1984-0462/2021/39/2019165. Epub 2020 Aug 10.

EFFECT OF PASTEURIZATION ON THE ANTIOXIDANT AND OXIDANT PROPERTIES OF HUMAN MILK

[Article in Portuguese, English]
Mariane Fioroti Lorençoni  1 , Racire Sampaio Silva  1 , Romildo Azevedo Júnior  1 , Marcio Fronza  1
Affiliations

EFFECT OF PASTEURIZATION ON THE ANTIOXIDANT AND OXIDANT PROPERTIES OF HUMAN MILK

[Article in Portuguese, English]
Mariane Fioroti Lorençoni et al. Rev Paul Pediatr. 2021.

Abstract
in English, Portuguese

Objective: To evaluate the effect of pasteurization on antioxidant and oxidant properties of human milk.

Methods: 42 samples of milk before and after pasteurisation were used to evaluate the antioxidant activity by the ferric reducing capacity and by scavenging the 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical. Lipid peroxidation was estimated by the concentration of malondialdehyde product using the thiobarbituric acid reactive substances assay and by the evaluation of advanced oxidation protein products.

Results: No significant difference was observed in fresh human milk and after pasteurization in relation to antioxidant properties determined by the ferric reducing capacity (50.0±3.4% and 48.8±3.0%, respectively) and by scavenging the 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical (28.9±1.5% and 31.2±1.3%, respectively). The results of malondialdehyde (62.6±4.1 and 64.3±3.6 µM/mg) and protein oxidation products (59.4±3.4 and 54.2±3.8 µM/L) of fresh and pasteurized milk, respectively, did not exhibited any significant difference.

Conclusions: This data showed that human milk has an important antioxidant activity and that the pasteurizing process does not influence the antioxidant capacity, avoiding the peroxidation of breast milk lipids and the formation of advanced protein oxidation products.

Objetivo:: Avaliar o efeito da pasteurização nas propriedades antioxidantes e oxidantes do leite humano.

Métodos:: Foram utilizadas 42 amostras de leite cru e após a pasteurização, para avaliação da atividade antioxidante pelos métodos da capacidade redutora do ferro e sequestro dos radicais derivados do ácido 2,2’-azino-bis (3-etilbenzotiazolina-6-sulfônico). A peroxidação lipídica (PL) foi estimada pela determinação das substâncias reativas ao ácido tiobarbitúrico e pela avaliação dos produtos proteicos de oxidação avançada.

Resultados:: Não se observou diferença significante no leite humano cru nem após a pasteurização em relação às propriedades antioxidantes determinadas pelo método da redução do ferro (50,0±3,4% e 48,8±3,0%, respectivamente) e pelo sequestro dos radicais derivados do ácido 2,2’-azino-bis (3-etilbenzotiazolina-6-sulfônico) (28,9±1,5% e 31,2±1,3%, respectivamente). Os resultados médios de malondialdeído [MDA] (62,6±4,1 e 64,3±3,6 µM/mg) e produtos de oxidação proteica (59,4±3,4 e 54,2±3,8 µM/L) entre os grupos leite fresco e leite pasteurizado, respectivamente, não evidenciaram diferença significante.

Conclusões:: Os dados demonstraram que o leite humano possui importante atividade antioxidante e que o processo de pasteurização não interfere nessa propriedade, evitando assim a peroxidação dos lipídios e a formação de produtos avançados de oxidação proteica.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1. Antioxidant activity of fresh human breast milk and after the pasteurization process determined by the iron reducing capacity (FRAP). Mean values ± standard deviation in percentage of reduction of the FRAP radical obtained with fresh milk and pasteurized milk (n=21). There was no statistical difference between groups for p>0.05.
Figure 2
Figure 2. Antioxidant activity of fresh human breast milk and after the pasteurization process determined by the method of total antioxidant activity test. Mean values ± standard deviation in percentage of inhibition of the free radical ABTS• + obtained with fresh milk and pasteurized milk (n=21). There was no statistically significant difference between groups (p>0.05).
Figure 3
Figure 3. Malondialdehyde concentration in fresh human breast milk and after the pasteurization process determined by the method of substances reactive to thiobarbituric acid. Mean values ± standard deviation in nmol of MDA/mg of proteins obtained with fresh milk and pasteurized milk (n=21). There was no statistically significant difference between groups (p>0.05).
Figure 4
Figure 4. Evaluation of protein products of advanced oxidation of fresh human breast milk and after the pasteurization process. Mean values ± standard deviation in µmol/L of chloramine equivalents T/mg of proteins obtained with fresh milk and pasteurized milk (n=21). There was no statistically significant difference between groups (p>0.05).
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