Determinación de los niveles de 17-β estradiol y progesterona en leche de vaca y leche de continuación para bebés mediante ELISA

• Pınar Şeker Elazig Provincial Directorate of Agriculture and Forestry, Food and Feed Branch, Elazığ, Türkiye
• Ali Rişvanlı Kyrgyz-Turkish Manas University, Faculty of Veterinary Medicine, Department of Obstetrics and Gynecology. Bishkek, Kyrgyzstan - Firat University, Faculty of Veterinary Medicine, Department of Obstetrics and Gynecology. Elazığ, Türkiye https://orcid.org/
• İbrahim Şeker Fırat University, Faculty of Veterinary Medicine, Department of Zootechny, Elazığ, Türkiye
• Mehmet Çalıcıoğlu Firat University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Elazig, Türkiye

DOI: https://doi.org/10.52973/rcfcv-e33222

Palabras clave: Progesterona, estradiol 17-β, leche, leche de continuación para bebés, ELISA

Resumen

El estudio actual se llevó a cabo para determinar los niveles de 17-β estradiol (E2) y progesterona (P4) en diferentes productos lácteos y en algunas muestras de leche de seguimiento para bebés recolectadas en mercados minoristas de Turquía. Para ello, se analizaron un total de 50 muestras de 8 grupos de productos diferentes con diferentes niveles de grasa, tecnologías de producción y series de producción para determinar los niveles naturales de P4 y E2 utilizando un kit ELISA comercial. El nivel más alto de E2 se determinó en leche entera UHT (3%) (39,20 ± 6,73 pmol·L^-1), mientras que el nivel más bajo se encontró en muestras de suero de leche (26,50 ± 1,85 pmol·L^-1). Para los niveles de P4, la concentración más alta se encontró en leche de continuación para bebés (<1 año) (45,83 ± 2,95 nmol·L^-1) y los valores más bajos se encontraron en muestras de leche pasteurizada (23,00 ± 6,66 nmol·L^-1). Además, en este estudio, no se encontraron estadísticamente diferencias entre los grupos de productos para E2 y P4 (P>0.05). En conclusión, los niveles naturales de P4 y E2 se detectaron en todas las leches y leches de continuación para bebés en varios niveles y, en general, sus niveles se asociaron con el nivel de grasa del producto.

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