ID Number		1834
Study Type		In Vitro
Model		2450 MHz heating of milk samples (for purposes of thawing in a pediatric hospital unit) and analysis of IgA, lysozyme, and other enzyme activity
Details		Frozen milk samples (routinely thawed using a conventional microwave in the pediatric care facility of Stanford University Medical Center) were analyzed for lyusozyme activity, total IgA, and specific IgA isoforms (to E. coli). The samples were heated to a peak temperature between 25 degrees and 98 degrees. Significant heating (72 degrees and above) decreased specific IgA mediated inhibbition of E.coli growth. More moderate heating (53 degrees) did not affect IgA activity but did affect the activity of other enzymes (e.g., lysozyme).
Findings		Effects (only at thermal levels)
Status		Completed With Publication
Principal Investigator		Stanford Medical School, USA
Funding Agency		Private/Instit.
Country		UNITED STATES
References		Quan, R et al. Pediatrics, (1992) 89:667-669
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