Distribution of Trace Elements and Minerals in Human and Cow's Milk

Fransson, Gun-Britt; Lönnerdal, Bo

doi:10.1203/00006450-198311000-00015

Cited by 141 publications

(69 citation statements)

References 28 publications

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“…I). This result contrasts with those of Fransson and Lönnerdal [5,6] who found 10-16% of the total calcium in the fat layer of fresh milk samples, but is consistent with the results of Neville et al [9]. The calcium in the fat increased to 4.6 ± 4.4%, 16.4 ± 4.4% and 51.2 ± 2.8% of the total calcium at 4, 7 and 14 days, respectively, after consecutive freezing and thawing.…”

Section: Resultscontrasting

confidence: 55%

“…The proportion of total calcium found in the fat layer of freshly-collected human milk ranges from 0% to 16% [5,6,9]. However, after freezing and thawing, an increase in the amount of calcium in the fat layer has been found [4,9].…”

Section: Introductionmentioning

confidence: 99%

“…Neville et al [9] suggested three possible explanations for the increase in calcium in the fat layer: (1) calcium binding to free fatty acids exposed when the milk fat globule membrane is broken; (2) binding of calcium to the lipid droplet as occurs in homogenized bovine milk; or (3) binding of casein to the milk fat globule membrane. Fransson and Lönnerdal have partitioned the fat fraction of human milk and found that 67% of the calcium in the fat was associated with the outer fat globule membrane, 24% with the inner fat globule membrane and 8-9% with the core triacylglycerols [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…We aimed to determine the proportion of calcium in the fat layer of freshlycollected human milk samples in order to confirm if it is insignificant [9] or more than 10% [5,6]; to assess the redistribution of calcium in human milk samples after successive freezing and thawing; and to try to elucidate the calcium interactions that cause the redistribution.…”

Section: Introductionmentioning

confidence: 99%

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Partitioning of calcium in human milk after freezing and thawing

Kent

Arthur

Hartmann

2009

Dairy Sci. Technol.

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-Minimal calcium in fresh human milk occurs in the fat. Freshly-collected milk was partitioned into fat and skim milk fractions, and the skim milk was partitioned into a colloidal fraction containing casein micelles, and a diffusible fraction. This fractionation was repeated after freezing and thawing three times over 14 days. Up to 51% of the total calcium was found in the fat layer of the milk after sequential freezing and thawing. We aimed to contribute to the understanding of the calcium interactions that cause this redistribution. Freezing and thawing disrupts the fat globule membrane and releases fatty acids. We calculated that the amount of fatty acids generated by freezing and thawing of the milk would bind only a minor proportion of the calcium that was transferred to the fat layer. In addition, the calcium that appeared in the fat layer was not removed from the colloidal fraction and therefore there was no evidence of disruption of the casein micelles. This suggests that the majority of the calcium that appears in the fat of human milk after freezing and thawing can be attributed to increases in the binding of calcium to the fat globule membranes.calcium / human milk / freezing / thawing / milk fat globule membraneRésumé -Répartition du calcium dans le lait humain après congélation et décongélation. Dans le lait humain à l'état frais, très peu du calcium se trouve dans la matière grasse. Du lait humain fraîchement récolté a été écrémé, et le lait écrémé séparé entre une fraction colloïdale, contenant les micelles de caséine, et une fraction soluble. Ce fractionnement était répété trois fois après congélation et décongélation sur une période de 14 jours. Jusqu'à 51 % du calcium total s'est trouvé dans la matière grasse après congélation et décongélation consécutives. Cette étude a eu pour but de contribuer à la compréhension des causes de cette redistribution, à travers les interactions avec le calcium. La congélation-décongélation provoque la rupture de la membrane du globule gras et libère les acides gras. Nous avons calculé que la quantité des acides gras * Corresponding author (通讯作者): Jacqueline. Kent@uwa.edu.au Article published by EDP Sciences qui sont produits après congélation et décongélation du lait ne peut lier qu'une petite proportion du calcium qui était transféré à la surface de la couche lipidique. De plus, le calcium qui apparaît dans la matière grasse ne provient pas de la fraction colloïdale, et il n'y a donc pas de signe de la rupture des micelles de caséine. Ceci suggère que la majeure part du calcium qui apparaît dans la matière grasse du lait humain après congélation et décongélation peut être attribuée à une augmentation de la liaison du calcium aux membranes des globules gras.calcium / lait humain / congélation / décongélation / membrane du globule gras

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Section: Resultscontrasting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Partitioning of calcium in human milk after freezing and thawing

Kent

Arthur

Hartmann

2009

Dairy Sci. Technol.

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“…In contrast, Cu absorption from fortified infant formulas based on cow's milk amounted to only 23% (Lönnerdal, 1998), ie it was three times lower. In human breast milk 75% of Cu is bound to soluble milk proteins (Fransson & Lönnerdal, 1983), whereas in cow's milk 75 -80% of Cu are bound to insoluble casein (Lönner-dal et al, 1985), which is not completely hydrolysed by the infant's immature digestive systems. This is why the difference in Cu absorption between cow's milk and breast milk is particularly marked in preterm infants.…”

Section: How Much Cu Is Absorbed From the Diet; Where And How Is Cu Amentioning

confidence: 99%

Hohenheim Consensus Workshop: Copper

Schümann¹,

Classen

Dieter

et al. 2002

Eur J Clin Nutr

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Copper (Cu) is an essential trace element with many physiological functions. Homeostatic mechanisms exist to allow Cu to act as a cofactor in enzymatic processes and to prevent accumulation of Cu to toxic levels. The aim of this commentary is to better understand the role of dietary Cu supply in deficiency and under physiological and pathological conditions. The essentiality of Cu can be attributed to its role as a cofactor in a number of enzymes that are involved in the defence against oxidative stress. Cu, however, has a second face, that of a toxic compound as it is observed with accumulating evidence in hepatic, neurodegenerative and cardiovascular diseases. The destructive potential of Cu can be attributed to inherent physico-chemical properties.The main property is its ability to take part in Fenton-like reactions in which the highly reactive and extremely deleterious hydroxyl radical is formed. Diseases caused by dietary Cu overload could be based on a genetic predisposition. Thus, an assessment of risk-groups, such as infants with impaired mechanisms of Cu homeostasis regarding detoxification, is of special interest, as their Cu intake with resuspended formula milk may be very high. This implies the need for reliable diagnostic markers to determine the Cu status. These topics were introduced at the workshop by the participants followed by extensive group discussion. The consensus statements were agreed on by all members. One of the conclusions is that a re-assessment of published data is necessary and future research is required.

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Determination of selenium concentration and its chemical forms in the milk of Kuwaiti and non-Kuwaiti lactating mothers

Al-Awadi

Srikumar

2001

J. Trace Elem. Exp. Med.

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The objectives of the present study were to compare the selenium status in the milk and plasma of Kuwaiti mothers with that of non‐Kuwaiti mothers during 0–18 months of lactation and to identify and compare the chemical forms of selenium in human milk and cow milk. Thirty‐four donors between 25 to 40 years of age (Kuwaitis, n = 17; non‐Kuwaitis, n = 17) were studied. Milk samples were obtained prior to the first feeding of the infant and blood samples were collected shortly after. Milk fractionation was performed by ultracentrifugation, gel‐column chromatography, and thin‐layer chromatography. Concentrations of selenium were analyzed using atomic absorption spectrophotometry and glutathione‐peroxidase by spectrophotometry. Concentrations of selenium in milk and plasma and content of proteins in milk were significantly higher in the Kuwaiti group than those of the non‐Kuwaitis during the first 12 months of lactation. The selenium profile in milk was parallel with those of total proteins, casein, and whey. In general, these parameters including the activity of glutathione‐peroxidase, were decreased as lactation was prolonged. The major chemical form of selenium in human milk was found to be selenomethionine. Cow milk did not appear to contain this compound, but might have a free selenium form that is neither selenite nor selenate. In conclusion, 1) the higher level of selenium in the milk of Kuwaiti mothers may reflect the high protein content of regional diets and traditional treatment with herbal medicines during post‐parturition and 2) selenomethionine is the major selenium‐containing compound located in the whey protein fraction of human milk, and this may enhance the bio‐availability of selenium. J. Trace Elem. Exp. Med. 14:57–67, 2001. © 2001 Wiley‐Liss, Inc.

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Distribution of Trace Elements and Minerals in Human and Cow's Milk

Cited by 141 publications

References 28 publications

Partitioning of calcium in human milk after freezing and thawing

Partitioning of calcium in human milk after freezing and thawing

Hohenheim Consensus Workshop: Copper

Determination of selenium concentration and its chemical forms in the milk of Kuwaiti and non-Kuwaiti lactating mothers

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