Short-chain fatty acids levels in human milk are not affected by holder pasteurization and high hydrostatic pressure processing

• DOI: 10.3389/fped.2023.1120008
• Publication Date: 2023-09-30T21:38:27Z
• Authors: Lucie Marousez; Farid Ichou; Philippe Lesnik; Léa Chantal Tran; Marie De Lamballerie; Frédéric Gottrand; Delphine Ley; Jean Lesage
• Keywords: 2. Zero hunger; [SDV] Life Sciences [q-bio]; SCFAs; high hydrostatic pressure; [SDV]Life Sciences [q-bio]; 610; human milk; holder pasteurization; sterilization; Pediatrics; 630; RJ1-570

Sterilized donor milk (DM) is frequently used for feeding preterm infants. To date, the effect of different modes of DM sterilization on short-chain fatty acids (SCFAs) remains unknown. We aimed to quantify SCFAs in DM samples after two types of milk sterilization: the Holder pasteurization (HoP) and a high hydrostatic pressure (HP) processing. Eight pooled DM samples were sterilized by HoP (62.5°C for 30 min) or processed by HP (350 MPa at 38°C). Raw DM was used as control. Six SCFAs were quantified by gas chromatography/mass spectrometry. Compared to raw milk, both HoP and HP treatment did not significantly modulate the concentration of acetate, butyrate, propionate and isovalerate in DM. Valerate and isobutyrate were undetectable in DM samples. In conclusion, both HoP and HP processing preserved milk SCFAs at their initial levels in raw human milk.