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

Table 4 Comparison of SIgA concentrations and lysozyme activities between fresh and frozen human milk samples

Compared thawing methods	SIgA concentration (mg / dL) ^a			Lysozyme activity (nmol / mg protein) ^b
Compared thawing methods	Mean differences (SD)	HSD-test	P value	W	P value
Fresh and rapid thawing at 25 °C	14.24 (7.97)	12.113	< 0.001**	-7.69	< 0.001**
Fresh and rapid thawing at 37 °C	8.61 (6.94)	7.325	< 0.001**	-9.05	< 0.001**
Fresh and slow thawing at 25 °C	7.36 (6.01)	6.775	< 0.001**	-4.76	0.007*
Fresh and slow thawing at 37 °C	4.50 (6.07)	3.832	0.072	-4.98	0.004*
Rapid thawing at 25 °C and 37 °C	-5.63 (4.33)	4.787	0.008*	2.14	0.554
Slow thawing at 25 °C and 37 °C	-2.95 (3.47)	2.943	0.395	-2.00	0.619
Rapid thawing at 25 °C and slow thawing at 25 °C	-6.51 (4.94)	5.338	0.002*	5.57	< 0.001**
Rapid thawing at 37 °C and slow thawing at 37°	-4.11 (4.60)	3.493	0.141	0.67	0.990
	Between groups: SS = 4443.320, df = 4, MS = 1110.830; Within groups: SS = 10,665.779, df = 194, MS = 54.978; F = 20.20, p < 0.001**			Chi-square = 51.93, df = 4, p < 0.001

^a The SIgA concentration data were analyzed by one-way analysis of variance (ANOVA) with Tukey’s HSD pairwise comparisons
^b The lysozyme activity data were analyzed using the Kruskal–Wallis test with Dwass-Steel-Critchlow-Fligner pairwise comparisons. Significant differences between fresh milk and frozen HM samples obtained using different thawing methods and warming temperature were identified by * p < 0.05 and ** p < 0.001
F F ratio??? Or is it factor? df degrees of freedom, HSD (Tukey’s) honest significance test, HM human milk, MS mean square, SIgA secretory immunoglobulin A, SS sum of squares, W Wilcoxon Z value

ISSN: 1746-4358