[논문]Antioxidant capacity of fresh and stored breast milk: is −80°C optimal temperature for freeze storage?

Sari, Fatma Nur; Akdag, Arzu; Dizdar, Evrim Alyamac; Uras, Nurdan; Erdeve, Omer; Erel, Ozcan; Dilmen, Ugur

doi:10.3109/14767058.2011.592230

Antioxidant capacity of fresh and stored breast milk: is −80°C optimal temperature for freeze storage?

The journal of maternal-fetal & neonatal medicine : the official journal of the European Association of Perinatal Medicine, the Federation of Asia and Oceania Perinatal Societies, the International So, v.25 no.6, 2012년, pp.777 - 782

Sari, Fatma Nur (Neonatal Intensive Care Unit, Zekai Tahir Burak Maternity Teaching Hospital, Altindag-Ankara, Turkey) , Akdag, Arzu (Neonatal Intensive Care Unit, Zekai Tahir Burak Maternity Teaching Hospital, Altindag-Ankara, Turkey) , Dizdar, Evrim Alyamac (Neonatal Intensive Care Unit, Zekai Tahir Burak Maternity Teaching Hospital, Altindag-Ankara, Turkey) , Uras, Nurdan (Neonatal Intensive Care Unit, Zekai Tahir Burak Maternity Teaching Hospital, Altindag-Ankara, Turkey) , Erdeve, Omer (Neonatal Intensive Care Unit, Zekai Tahir Burak Maternity Teaching Hospital, Altindag-Ankara, Turkey) , Erel, Ozcan (Atatü) , Dilmen, Ugur (rk Training and Research Hospital, Department of Biochemistry, Ankara Turkey)

Abstract ▼ AI-Helper

Objective: To determine total antioxidant capacity and total oxidation status in fresh and freeze stored (at −80°C) breast milk during the stages of lactation. Methods: Samples of colostrum, transitional and mature milk were collected from 44 healthy women at 3, 8 and 30 days after birth. The total milk volume collected (6 ml) was divided in two aliquot parts: 3 ml for the fresh analysis which was done immediately after the extraction and 3 ml for storage under freezing conditions at −80°C for two months. The antioxidant status and oxidative stress of the fresh and stored breast milk were assessed via determination of total antioxidant capacity and total oxidation status. Results: Antioxidant capacity of transitional and mature milk decreased (p = 0.0001, p = 0.028, respectively); however, antioxidant capacity of colostrum did not change by storage at −80°C (p > 0.05). Total antioxidant capacity of fresh and stored breast milk significantly decreased during the stages of lactation (p < 0.0001, p = 0.028, respectively). Total oxidation status showed no significant difference in fresh and stored breast milk during the stages of lactation (p > 0.05). Conclusion: Freeze storage of breast milk at −80°C for two months seems not to be the optimal condition to preserve the antioxidant capacity of breast milk.

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Antioxidant capacity of fresh and stored breast milk: is −80°C optimal temperature for freeze storage?

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