Effects of ultrasonic homogenization of human milk on lipolysis, IgA, IgG, lactoferrin and bacterial content

Abstract Effects of ultrasonic homogenization of human milk on its lipolytic activity, IgA, IgG, lactoferrin and bacterial content were tested using milk from 42 different mothers. Homogenization carried out at temperatures lower than 45°C increased lipolytic activity to levels approaching those produced by bile salt stimulation and did not appreciably alter the other indices measured. Temperatures higher than 55°C during sonication fully inhibited the lipolytic activity, decreased IgA and IgG levels, and completely eliminated bacterial contaminants. Low-temperature ultrasonic homogenization of human milk could be suitable as a method to minimize fat losses during tube feeding because this method increases lipolytic activity without destroying IgA, IgG and lactoferrin.