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

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

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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 laguna 3hp dust collector 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 hacklinkci.com 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.