Do different techniques of human milk pasteurization impact the kinetics of peptide release during in vitro dynamic digestion?

M. Gribaldi (1) , S. Nebbia (1) , L. Cavallarin (1) , S. Sottemano (2) , Valérie Briard-Bion (3) , Julien Jardin (3) , Olivia Ménard (3) , Didier Dupont (3) , Amélie Deglaire (3)

1 ISPA - Institute of Sciences of Food Production
2 Unité de Néonatologie
3 STLO - Science et Technologie du Lait et de l'Oeuf

Introduction In order to minimize the denaturation of bioactive compounds, which is known to affect donor human milk (HM) after the mandatory heat treatment (Holder pasteurization at 62.5°C, 30min – HoP), a number of alternative processing techniques are currently being investigated. Recently, High Temperature- Short Time pasteurization (HTST, 72°C-15s) was found to limit the denaturation of some bioactive components of human milk. Objective The aim of the study was to investigate whether different types of pasteurization (HoP and HTST) may differently affect peptide release from human milk during preterm infant gastrointestinal digestion, by using a dynamic in vitro system Methodology Pooled raw HM (RHM) from 5 donors was collected and processed in triplicate according to HoP and HTST. The pasteurized milks and RHM were digested in triplicate using a dynamic in vitro digestion system, mimicking the preterm physiology conditions. Samples were collected at different digestion times. Peptides from undigested and digested samples were analysed using a Q-Exactive mass spectrometer and peptide abundance was subjected to multivariate statistics to unravel specific profile trends. Main findings Pre-proteolysis occurred mostly on β-casein, from which originated more than 82% of the peptides found in undigested milk. During digestion, a differential behaviour between gastric and intestinal peptide release was found by multivariate statistics. In particular, whereas in the gastric phase the peptide pattern was more similar for HTST and RHM with respect to HoP, the opposite was found at the beginning of the intestinal phase, while at the end of digestion no difference was found. These differences were mostly due to peptides released from β-casein, especially in the gastric phase. Some bioactive peptides from bile salt-stimulated lipase, caseins and lactoferrin presented significantly different abundances between the different samples during intestinal digestion. Conclusion The results indicate possible consequences of the different pasteurizations on the biological activity of donor’s human milk.

Mots clés: mesure d'impact; cinétique de digestion; peptide du lait; premature infant; human milk; pasteurizing; milk protein

Mots clés: allégations nutritionnelles et de santé; innovation alimentaire; enfant prématuré; lait humain; évaluation de l'impact; digestion in vitro; digestion; pasteurisation; protéine du lait

Domaines: Alimentation et Nutrition; Ingénierie des aliments

M. Gribaldi, S. Nebbia, L. Cavallarin, S. Sottemano, Valérie Briard-Bion, et al.. Do different techniques of human milk pasteurization impact the kinetics of peptide release during in vitro dynamic digestion?. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019. ⟨hal-02100433⟩