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Having demonstrated a deficiency in infant cerebral cortex docosahexaenoic acid of formula fed compared with breast milk fed infants, we sought to identify why the extensive subcutaneous tissue triglyceride fatty acid reserves in term newborn infants appeared to be ineffectual in its prevention.In addition to 24 term and six preterm infants who died from 'cot death', tissue was analysed from four perinatal surgical patients and in the former the results were correlated with dietary milk intake. The higher amounts (about 15% by weight) of unsaturated linoleic acid supplied in the formula milks were quantitatively incorporated into the subcutaneous tissue largely at the expense of the saturated palmitic acid possibly compromising adipocyte fluidity. The six preterm infants were in two formula fed groups and there was only one significant difference, namely a higher subcutaneous tissue concentration of o-linolenic acid in one of the preterm groups, distinguishing them from their term counterparts. This may imply that the enzymes involved in absorption and digestion of fatty acids are mature in the preterm infant. From birth the mean weight percentage of docosahexaenoic acid (0.4Gb) fell rapidly to undetectable levels (<0-05Gb) in the formula fed group after about two months. It is therefore concluded that if breast feeding is not possible then a minimum daily requirement of a-Linolenic acid (C 1 8:3n-3)

This study describes the characterization of allergic bovine casein and caseinate fining agents by SDS-PAGE analysis and the development of a quantitative indirect ELISA for the detection of these substances in wines. The ELISA was applied to various experimental wines that were treated with different caseinate dosages and went through different processing steps and to a panel of commercial wines. Positive results were assured by SDS-PAGE, Western blot, and immunostaining. Comprehensive literature research was done to evaluate the demanded sensitivity of the ELISA. The results showed that alpha- and beta-caseins remain in some wines and are detectable. Estimated amounts were in the range or below an estimated no-observed adverse effect level (NOAEL) of 0.9 mg/L, but it was concluded that there is still an uncertainty about this NOAEL. Additional applied processing, referring to bentonite treatment and successive filtration, was determined to contribute to a significant decrease of casein residues in wines.

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