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Table 3 SIgA concentrations and lysozyme activity levels detected in fresh and frozen human milk samples

From: Effects of the thawing rate and heating temperature on immunoglobulin A and lysozyme activity in human milk

  Fresh sample Thawing methods and temperature
Rapid Slow
25 °C 37 °C 25 °C 37 °C
SIgA (mg / dL) N 40 40 40 39 40
Mean ± SD
(95% CI)
27.33 ± 10.18
(24.07–30.59)
13.09 ± 4.27
(11.73–14.46)
18.72 ± 6.35
(16.69–20.75)
19.37 ± 6.65
(17.21–21.52)
22.82 ± 8.25
(20.18–25.46)
Minimum–maximum 10.61–46.14 4.51–22.04 7.79–32.98 6.52–37.69 9.40–39.76
Median 24.99 12.86 18.31 17.76 21.96
Percentile (25th, 75th) 19.30, 34.90 10.36, 14.47 14.73, 22.39 15.43, 24.50 16.37, 29.60
% Decrease - 52.1 31.5 29.1 16.5
Lysozyme (nmol / mg protein) N 39 38 39 40 40
Mean ± SD
(95% CI)
898.64 ± 194.55
(835.58–961.71)
545.74 ± 251.06
(463.22–628.26)
554.54 ± 133.47
(511.27–597.80)
747.77 ± 210.04
(680.60–814.95)
660.55 ± 343.86
(550.58–770.52)
Minimum–maximum 514.0–1248.0 245.0–1145.0 309.0–873.0 413.0–1486.0 199.0–1653.0
Median 928 471 535 718.50 659.50
Percentile (25th, 75th) 737, 1037 331, 700.75 471, 607 587.25, 842.50 346.25, 926.50
% Decrease - 39.3 38.3 16.8 26.6
  1. % Decrease = percent decrease in the mean value compared with the fresh sample
  2. CI confidence interval, SIgA secretory immunoglobulin A, SD standard deviation