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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

Contents
  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. The way in which proteins aggregate when heated may change their sensitising potency
  4. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  5. Human milk digestion in the preterm infant: impact of technological treatments
  6. Research & Innovation 2017 - For Food and Biobased Products
  7. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  8. When biopolymers selfassemble: a balance between energy and entropy.
  9. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  10. How a milk droplet becomes a powder grain
  11. Research & Innovation 2016 - For Food and Bioproducts
  12. A new process for the biorefining of plants
  13. Under the UV light : the bacterial membrane
  14. Reverse engineering or how to rebuild ... bread!
  15. Green Chemistry: a step towards lipid production in yeast
  16. Individually designed neo-enzymes for antibacterial vaccines
  17. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  18. Minimill: 500 g to assess the milling value of soft wheats
  19. Microbial production of lipids for energy or chemical purposes
  20. The discrete role of ferulic acid in the assembly of lignified cell wall
  21. Eco-design of composites made from wood co-products
  22. Analysis of volatile compounds enables the authentication of a poultry production system
  23. Nanoparticles as capping agents for biopolymers microscopy
  24. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  25. Integration of expert knowledge applied to cheese ripening
  26. Controlling cheese mass loss during ripening
  27. The shape memory of starch
  28. Research & Innovation 2015 - For Food & Biobased Products
  29. Behaviour of casein micelles during milk filtering operations
  30. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  31. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  32. An innovative process to extract bioactive compounds from wheat
  33. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  34. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  35. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  36. Improving our knowledge about the structure of the casein micelle
  37. Heating milk seems to favour the development of allergy in infants
  38. Fun with Shape
  39. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  40. SensinMouth, when taste makes sense
  41. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  42. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  43. A close-up view of the multi-scale protein assembly process
  44. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  45. Polysccharide nanocrystals to stabilise pickering emulsions
  46. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  47. A durum wheat flour adapted for the production of traditional baguettes
  48. Virtual modelling to guide the construction of « tailored-made » enzymes
  49. How far can we reduce the salt content of cooked meat products?
  50. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  51. Smart Foams : various ways to destroy foams on demand !
  52. Dates, rich in tannins and yet neither bitter nor astringent
  53. Sodium content reduction in food
  54. Research & Innovation 2014

Human milk digestion in the preterm infant: impact of technological treatments

When mother’s milk is not available, human milk from a milk bank can be administered after pasteurisation (62.5°C, 30 min) to very low birth weight infants. This treatment, which ensures sanitary quality, denatures bioactive proteins such as endogenous lipases, which, in their native states, contribute to lipid digestion in infants. Infants fed pasteurised milk showed reduced fat absorption and growth compared to those fed raw milk. In contrast, homogenisation could improve lipolysis by increasing the speci c surface of the fat droplets. Our objective was to evaluate the impact of technological treatments on the digestive behaviour of human milk.

Updated on 08/11/2017
Published on 08/11/2017
Keywords:

Our objective was to evaluate the impact of technological treatments on the digestive behaviour of human milk in structural and biochemical terms, using either in vitro (dynamic digestion system of INRA, DIDGI®) or in vivo (20 preterm infants, ethically approved clinical trial, NCT02112331) approaches. While the in vitro approach allowed access to gastric and intestinal phases, only the gastric digestion step could be monitored in the preterm infants through their feeding tube.

Our work shows that technological treatments impact the microstructure of human milk, and this is maintained during digestion. Pasteurisation does not impact gastric lipolysis but tends to reduce it in the intestinal phase. On the contrary, homogenisation doubles the degree of lipolysis of the pasteurised milk. Regarding proteins, only pasteurisation enhances gastric proteolysis of lactoferrin. The gastric emptying rate is similar between raw and pasteurised milks but reduced for homogenised milk (half-emptying time: 30 vs. 38 min, respectively). Postprandial gastric pH evolves similarly for all milks, with a mean pH of 4.6 at 90 min of digestion. Enzymatic activity of lipases in gastric e uents tends to be higher after ingestion of raw milk compared to pasteurised and homogenised milks. The present data are crucial for a better understanding of the digestive conditions in infants, making it possible to improve the corresponding in vitro models. Our results provide essential knowledge for supporting the challenging decisions in clinical practices and nutritional interventions for preterm infants. Homogenisation could be a strategy for improving growth in preterm infants, but it needs to be evaluated in a larger clinical trial.

1. digesteur dynamique DIDGI ® ; 2, 3, 4 : images obtenues en microscopie confocale de lait maternel cru (2), pasteurisé (3), pasteurisé et homogénéisé (4) colorés par des sondes fluorescentes spécifiques. En vert apparaissent les lipides apolaires, en rouge les molécules amphiphiles, en bleu les protéines.. © INRA, Bourlieu-Lacanal et al.
1. digesteur dynamique DIDGI ® ; 2, 3, 4 : images obtenues en microscopie confocale de lait maternel cru (2), pasteurisé (3), pasteurisé et homogénéisé (4) colorés par des sondes fluorescentes spécifiques. En vert apparaissent les lipides apolaires, en rouge les molécules amphiphiles, en bleu les protéines. © INRA, Bourlieu-Lacanal et al.
Dynamic digestor DIDGI ® ; 2, 3, 4 : microscopy confocal of lait maternel  (2), pasteurised (3), pasteurised and homogenised (4) stained with specific fluorescents . in green: apolar lipids, in red: amphiphilic compounds and in blue: proteins

Partners :

CHU Rennes, Hôpital Sud, Pôle Femme Enfant

UMR Enzymologie Interfaciale & Physiologie de la Lipolyse, Marseille

Institut de Physique de Rennes

Grants :

Grant from CoRECT, CHU Rennes

PhD grant from CNpQ Brazil

Find out more

Publications

Bourlieu, C., G. Paboeuf, S. Chever, S. Pezennec, J. F. Cavalier, F. Guyomarc'h, A. Deglaire, S. Bouhallab, D. Dupont, F. Carriere and V. Vie (2016). Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation. Colloids and Surfaces B : Biointerfaces 143: 97-106.

De Oliveira, S. (2016) Impact de la pasteurisation et de l’homogénéisation sur la digestion du lait maternel chez le nouveau-né: Etudes in vitro et in vivo. Thèse en sciences de l’aliment, Rennes : Agrocampus Ouest. 228 pp.

De Oliveira, S., Deglaire, A., Ménard, O., Bellanger, A., Rousseau, F., Henry, G., Dirson, E., Carrière, F., Dupont, D., Bourlieu-Lacanal, C. (2016). Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion. Food Research International. DOI : 10.1016/j.foodres.2015.11.022