Human and artificial milks for infant feeding

Gurr, M. I.

doi:10.1017/s0022029900022020

Cited by 43 publications

(12 citation statements)

References 195 publications

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“…The most abundant amino acids in cow milk (mg/g protein) are glutamic acid (228-234.3), leucine (14)(15) and cystine (8-9.6) are the minor [24][25][26].…”

Section: Application Of the Methods To Determination Of Amino Acid In mentioning

confidence: 99%

Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods

Bosch

Alegrı́a

Farré

2006

Journal of Chromatography B

172

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“…The most abundant amino acids in cow milk (mg/g protein) are glutamic acid (228-234.3), leucine (14)(15) and cystine (8-9.6) are the minor [24][25][26].…”

Section: Application Of the Methods To Determination Of Amino Acid In mentioning

confidence: 99%

Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods

Bosch

Alegrı́a

Farré

2006

Journal of Chromatography B

172

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“…Spectra were processed with MestReNova 5.3 (Mestrelabs Research SL, Santiago de Compostella, Spain). 1 H NMR chemical shifts are expressed in ppm by reference to internal acetone (δ 2.225).…”

Section: ■ Experimental Proceduresmentioning

confidence: 99%

“…Although the processing of Deminal 90 involves steps likely to result in glycation products, we did not study this chemical modification. The used protocols for N-and O-glycan analysis include normal-phase high-performance liquid chromatography (NP-HPLC) of 2-aminobenzamide (2AB)-labeled N-and Oglycans in combination with exoglycosidases and matrixassisted laser-desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS), one-dimensional 1 H nuclear magnetic resonance (NMR) spectroscopy, weak-anion-exchange high performance liquid chromatography (WAX-HPLC), and high-pH anion-exchange chromatography (HPAEC) of O-glycan alditols. To reduce the complexity of the N-glycan pool to be analyzed, a recently developed Wisteria floribunda agglutinin (WFA) affinity protocol that creates subfractions based on the presence or absence of (sialylated) LacdiNAc sequences, was applied.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Although the World Health Organization considers breastfeeding to be the best source of infant nutrition, modern bovine-milk-based infant formulas are good substitutes when mother’s milk is not available. However, the differences in the composition of human and bovine milk are significant. − To improve the balance in protein composition for infant formulations, bovine whey protein products are used.…”

Section: Introductionmentioning

confidence: 99%

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N- and O-Glycosylation of a Commercial Bovine Whey Protein Product

Leeuwen

Schoemaker

Timmer

et al. 2012

J. Agric. Food Chem.

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Bovine whey protein products are used as a base ingredient in infant formulas to optimize the amino acid pattern to a more human-like composition. Although the protein composition of bovine milk has been studied in detail, glycosylation details of commercial whey protein products are missing. To this end, both the N- and O-glycans of such a protein concentrate were sequentially released, the N-glycans enzymatically and the O-glycans chemically (reducing and nonreducing conditions). For the structural analysis of the N- and O-glycans a combination of MALDI-TOF-MS, one-dimensional (1)H NMR spectroscopy, Wisteria floribunda agglutinin affinity chromatography, HPAEC-PAD profiling, and HPLC-FD profiling (2-aminobenzamide derivatives), together with exoglycosidase treatments, were used. A mixture of over 60 N-glycans and 10 O-glycans was characterized, giving a detailed insight into the glycosylation of a bovine whey protein product, Deminal 90, which is applied as an ingredient for infant formulas.

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“…In milk, which is regarded nutritionally as the most valuable food available, each of the constituents plays its own important role (Gurr, 1981).…”

Section: Nutritional Quality Of Ingredientsmentioning

confidence: 99%

Milk powder and recombination of milk and milk products

Jensen¹,

Nielsen²

1982

Journal of Dairy Research

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Specifications and quality requirements Skim-milk powder Whole milk powder Buttermilk powder Retentate powder Packaging of milk powder Fats and oils Anhydrous milk fat Other sources of milk fat Vegetable oils Water Nutritional quality of ingredients Proteins Fats Carbohydrates Vitamins Recombination technology, processes and equipment Powder reconstitution and incorporation of ingredients Recombined milk Recombined cream Recombined evaporated milk Recombined sweetened condensed milk Recombined butter Recombined cultured milk products Recombined cheese Future perspectives for the recombination industry References

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Human and artificial milks for infant feeding

Cited by 43 publications

References 195 publications

Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods

Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods

N- and O-Glycosylation of a Commercial Bovine Whey Protein Product

Milk powder and recombination of milk and milk products

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