PO-0585Effect Of Long Time Low Temperature Pasteurisation (ltlt) And Lyophilyzation On Fats Of Human Milk Banking (hmb)

• Published in: Archives of disease in childhood 2014-10, Vol.99 (Suppl 2), p.A442-A443
• Main Authors: Lamireau, D, Vaysse, C, Couedelo, L, Perez, P, Billeaud, C
• Format: Article
• Language: English
• ISSN: 0003-9888
• DOI: 10.1136/archdischild-2014-307384.1226

BackgroundDonor human milk (HM) was associated with slower growth in the early postnatal period. The macronutrient concentrations of HM could be influenced by the various processes used in human milk bank. The LTLT pasteurisation was known to slightly decrease protein and fat content of HMB. But The effect of the lyophilization was not described.AimsTo Compare the lipids compositions between raw/LTLT/lyophilized HM.MethodsThis is a monocentric of 22 batches independent prospective study on HM. After Folch extraction, Total fat was determined gravimetrically. The fatty acid (FA), after direct transesterification, were separated by capillary gas chromatography with BPX 70 column. Statistical analysis were: apparied t test and/or T of Wilcoxon.ResultsAbstract PO-0585 Table 1Raw/LTLT/Lyophylized HM HM Raw (n = 22) LTLT (n = 22) Lyophylized (n = 18) Total Lipids (g/l) 32,17*31,3130,87* Fatty Acids% Myristic 7.05 7.01 7.08 Palmitic 23,3823,2523,49 Oleic 30,7931,2431,14 Linoleic 9,279,269,28 linolenic 0,860,860,87 Arachidonic 0,390,390,41 DHA 0,240,240,26 Trans 0.92*0.911* * p < 0.05ConclusionDecrease of the fats was mainly observed after pasteurisation: difference (d=0.86 g/l) (p = 0.05, after Bonferroni correction it is non significant); the lyophylization preserved almost total lipids after LTLT (d=0.26 g/l NS). But the total effect of LTLT then lyophylization was a loss of 1.10 g/l of total lipids and significant. There was no significant difference between each of the fatty acids with both processes. LTLT Pasteurisation is not an optimal decontaminating HM process and we have to develop new techniques.