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Foods 2014, 3(3), 433-442; doi:10.3390/foods3030433

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

Department of Agricultural and Environmental Sciences, University of Milan, via G. Celoria 2, 20133 Milan, Italy
These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Received: 15 April 2014 / Revised: 20 June 2014 / Accepted: 2 July 2014 / Published: 23 July 2014
(This article belongs to the Special Issue Thermal Processing of Foods)
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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. View Full-Text
Keywords: leptin; human-like immunoreactivity; bovine milk; commercial milk; infant formula; radio-immune assay; UHT; pasteurization; skimming leptin; human-like immunoreactivity; bovine milk; commercial milk; infant formula; radio-immune assay; UHT; pasteurization; skimming
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Magistrelli, D.; Rosi, F. Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption. Foods 2014, 3, 433-442.

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