Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion
Objectives: to analyze the changes in human milk macronutrients: fat, protein, and lactose in natural human milk (raw), frozen and thawed, after administration simulation by gavage and continuous infusion. Method: an experimental study was performed with 34 human milk samples. The infrared spectroph...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Portuguese |
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Brazilian Society of Pediatrics
2014-07-01
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| Series: | Jornal de Pediatria (Versão em Português) |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2255553614000792 |
| _version_ | 1811192994478424064 |
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| author | Andrea D. Abranches Fernanda V.M. Soares Saint Clair G. Junior Maria Elisabeth L. Moreira |
| author_facet | Andrea D. Abranches Fernanda V.M. Soares Saint Clair G. Junior Maria Elisabeth L. Moreira |
| author_sort | Andrea D. Abranches |
| collection | DOAJ |
| description | Objectives: to analyze the changes in human milk macronutrients: fat, protein, and lactose in natural human milk (raw), frozen and thawed, after administration simulation by gavage and continuous infusion.
Method: an experimental study was performed with 34 human milk samples. The infrared spectrophotometry using the infrared analysis equipment MilkoScan Minor® (Foss, Denmark) equipment was used to analyze the macronutrients in human milk during the study phases. The analyses were performed in natural (raw) samples and after freezing and fast thawing following two steps: gavage and continuous infusion. The non‐parametric Wilcoxon test for paired samples was used for the statistical analysis.
Results: the fat content was significantly reduced after administration by continuous infusion (p < 0.001) during administration of both raw and thawed samples. No changes in protein and lactose content were observed between the two forms of infusion. However, the thawing process significantly increased the levels of lactose and milk protein.
Conclusion: the route of administration by continuous infusion showed the greatest influence on fat loss among all the processes required for human milk administration. |
| first_indexed | 2024-04-12T00:01:03Z |
| format | Article |
| id | doaj.art-d177ca41635841fcaeb559ddec591742 |
| institution | Directory Open Access Journal |
| issn | 2255-5536 |
| language | Portuguese |
| last_indexed | 2024-04-12T00:01:03Z |
| publishDate | 2014-07-01 |
| publisher | Brazilian Society of Pediatrics |
| record_format | Article |
| series | Jornal de Pediatria (Versão em Português) |
| spelling | doaj.art-d177ca41635841fcaeb559ddec5917422022-12-22T03:56:14ZporBrazilian Society of PediatricsJornal de Pediatria (Versão em Português)2255-55362014-07-0190438438810.1016/j.jpedp.2014.05.003Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusionAndrea D. AbranchesFernanda V.M. SoaresSaint Clair G. JuniorMaria Elisabeth L. MoreiraObjectives: to analyze the changes in human milk macronutrients: fat, protein, and lactose in natural human milk (raw), frozen and thawed, after administration simulation by gavage and continuous infusion. Method: an experimental study was performed with 34 human milk samples. The infrared spectrophotometry using the infrared analysis equipment MilkoScan Minor® (Foss, Denmark) equipment was used to analyze the macronutrients in human milk during the study phases. The analyses were performed in natural (raw) samples and after freezing and fast thawing following two steps: gavage and continuous infusion. The non‐parametric Wilcoxon test for paired samples was used for the statistical analysis. Results: the fat content was significantly reduced after administration by continuous infusion (p < 0.001) during administration of both raw and thawed samples. No changes in protein and lactose content were observed between the two forms of infusion. However, the thawing process significantly increased the levels of lactose and milk protein. Conclusion: the route of administration by continuous infusion showed the greatest influence on fat loss among all the processes required for human milk administration.http://www.sciencedirect.com/science/article/pii/S2255553614000792Human milkNutritionNewborn |
| spellingShingle | Andrea D. Abranches Fernanda V.M. Soares Saint Clair G. Junior Maria Elisabeth L. Moreira Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion Jornal de Pediatria (Versão em Português) Human milk Nutrition Newborn |
| title | Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion |
| title_full | Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion |
| title_fullStr | Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion |
| title_full_unstemmed | Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion |
| title_short | Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion |
| title_sort | freezing and thawing effects on fat protein and lactose levels of human natural milk administered by gavage and continuous infusion |
| topic | Human milk Nutrition Newborn |
| url | http://www.sciencedirect.com/science/article/pii/S2255553614000792 |
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