In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk did not differ for human-like leptin. Leptin content of full-cream pasteurized milk was not different to that of full-cream UHT milk, but it was 14% lower (p < 0.05) than that observed in raw milk. Human-like leptin level of semi-skimmed UHT milk was not different to that of semi-skimmed pasteurized milk, but it was 30% lower (p < 0.0001) than those of full-cream UHT and full-cream pasteurized milks. In skimmed UHT milk, leptin was 40% lower (p < 0.0001) than in full-cream UHT milk. Leptin was correlated (p < 0.001) with lipid content. Leptin level of infant formulas was not different to that of skimmed milks. Results suggest that the heat treatment (pasteurization or UHT) is not a modifier of human-like leptin content of edible commercial bovine milks, whereas the skimming process significantly reduces milk leptin level.

Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption / D. Magistrelli, F. Rosi. - In: FOODS. - ISSN 2304-8158. - 3:3(2014), pp. 433-442.

Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption

D. Magistrelli;F. Rosi
2014

Abstract

In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk did not differ for human-like leptin. Leptin content of full-cream pasteurized milk was not different to that of full-cream UHT milk, but it was 14% lower (p < 0.05) than that observed in raw milk. Human-like leptin level of semi-skimmed UHT milk was not different to that of semi-skimmed pasteurized milk, but it was 30% lower (p < 0.0001) than those of full-cream UHT and full-cream pasteurized milks. In skimmed UHT milk, leptin was 40% lower (p < 0.0001) than in full-cream UHT milk. Leptin was correlated (p < 0.001) with lipid content. Leptin level of infant formulas was not different to that of skimmed milks. Results suggest that the heat treatment (pasteurization or UHT) is not a modifier of human-like leptin content of edible commercial bovine milks, whereas the skimming process significantly reduces milk leptin level.
leptin ; human-like immunoreactivity ; bovine milk ; commercial milk ; infant formula ; radio-immune assay ; UHT ; pasteurization ; skimming
Settore VET/01 - Anatomia degli Animali Domestici
http://www.mdpi.com/2304-8158/3/3/433
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/237763
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