Blanca Rosa Aguilar Uscanga

Guadalajara, The University of Guadalajara, México
Title : Assessment of the content of immunoglobulins in human milk subjected to different preservation treatments


Immunoglobulins IgG, IgA and IgM are the major immunoglobulin classes in the human milk. The content of immunoglobulins in human milk depends on the health, age, diet, and origin of the mother. Furthermore, these may vary according to the type of conservation treatment for human milk, how is the case of Human Milk Banks that pasteurize breast milk and freeze it, to later thaw and feed children with lactation problems, but both treatments can cause decrease in immunoglobulin content up to a 50%. Therefore, the objective of this study was to evaluate the content of immunoglobulins in human milk, treated by pasteurization, high pressure, UV-c and spray drying, in order to compare the preservation processes and analyze the effectiveness of the methods to preserve the immunoglobulins. The results showed that pasteurization at 62.5 °C for 30 min, considerably affects the IgG content decreasing 59.3%, IgA decreases 48.2% and IgM decreases 37%, compared to raw human milk.  With UV-C radiation, we obtained a retention of 75.87 of IgA, 89.54 of IgG and 70.74% IgM, in human milk, shows that milk treated with this process could conserve higher concentration of immunoglobulins compared to pasteurization process. With the high hydrostatic pressure treatment, it was possible to retain 70% of the immunoglobulins, while with of spray drying a retention of 77.94 of IgA, 84.86 IgG and 71.49% of IgM was obtained. We concluded that the best processes for the conservation of the immunoglobulins in human milk are high hydrostatic pressures and spray drying, these methods could be a better process for the conservation of human milk in the Human Milk Bank instead of the pasteurization


Blanca Rosa Aguilar Uscanga is a doctor of science in Biology, Health and Biotechnology, graduated in the National Institute of the Sciences Appliqués of Toulouse in France. Actually is currently research professor of undergraduate and PhD students of full time in the Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara. professor. Member to the National System of Researchers in Mexico recognized by CONACYT level 2. The research areas are Food Biotechnology and Microbiology, including Human milk, bioactive compounds, development of functional foods, fermented beverages, probiotics, prebiotics and food safety. Has international collaborations with the Institute Armand Frappier, Canada and the Institut sur la nutrition et les aliments fonctionnels (INAF) in Québec. Currently is member of INRS and has an honorable mention of “Professeure associée” provided by the INRS- the Institute Armand Frappier in Laval, Canada