Determination of immunoglobulin A in human milk before and after pasteurization.
Keywords:
immunoglobulin A, human milk, pasteurization, milk bank.Abstract
Abstract
Secretory IgA is the most frequent immunoglobulin found in human secretions which acts as a humoral barrier in mucosal epithelium giving protection against infections produced by microorganisms. The objective of this study was to determinate how the concentration of IgA is affected by the process of pasteurization. We collected 37 samples of mature milk from moms who attended the Human Milk Bank at the National Hospital Pedro Bethancourt, in Antigua Guatemala. One aliquot of 3 mL was collected before pasteurization and another aliquot of 3 mL was collected after pasteurization from each sample. The analysis of IgA was made by immunoturbidimetry. The average concentration of IgA before pasteurization was 18.86 mg/dL and the average concentration of IgA after pasteurization was 9.94 mg/dL. The diminution of the IgA concentration was significant after pasteurization (p<0.0001). We observed a negative correlation between the concentration of IgA and Dornic acidity. There was a 48.28 % reduction of IgA original concentration but despite the reduction of IgA associated to the process of pasteurization of the human milk, samples still contain an average of 51.72% of the original concentration of this important immunologic protein which give protection to the infants that are fed with this milk.
Key words:
immunoglobulin A; human milk; pasteurization; milk bank.
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