Breast Milk as a Gold Standard for Development of Artificial Milk Formulas

Лукоянова, О. Л.

doi:10.15690/vsp.v11i4.368

Cited by 3 publications

(4 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A different ratio of casein and whey proteins was found in HBM: it is 40% to 60%, respectively [6,7]. Besides, there are differences in the ratios and content of protein subclasses in the composition of cow's milk and HBM [2]. The αS1 fraction of the αcasein family constitutes the largest proportion in cow's milk.…”

Section: Introductionmentioning

confidence: 99%

“…The nutrition of an infant in the first year of life has a huge impact on the maturation of the immune system, along with physical and cognitive development. Human breast milk (HBM) is recognized as the 'gold standard' of nutrition for infants [1,2]. If breastfeeding is impossible, its artificial substitutes are used [2].…”

Section: Introductionmentioning

confidence: 99%

“…Human breast milk (HBM) is recognized as the 'gold standard' of nutrition for infants [1,2]. If breastfeeding is impossible, its artificial substitutes are used [2]. Most milk formulae are based on cow's milk.…”

Section: Introductionmentioning

confidence: 99%

“…HBM contains approximately 9 g of protein per liter, while cow's milk contains 32 g of protein per liter [2,6]. The casein fraction predominates in cow's milk (76-86%), while whey protein fraction accounts for 14-24% of the total protein content in cow's milk.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structure And Biological Functions Of Milk Caseins

et al. 2022

View full text Add to dashboard Cite

Caseins, which are contained in milk, play a significant role in the development of clinical symptoms of allergic reactions in adults and children. To date, the properties of caseins have been studied, their primary structure has been identified. However, despite available scientific reviews and original articles, an issue of the structural organization of milk casein micelles and their biological functions is still very controversial. In this regard, the proposed review is relevant, since it most fully reflects current information about various types of caseins, their physicochemical and immunobiological properties, and analyzes in detail the existing theories on the structural organization of casein micelles. Of particular interest in our review are the data on the comparative analysis of the structure and properties of caseins in both human breast milk and cow’s milk, as well as the section dealing with the allergenic activity of cow’s milk caseins and their cross-reactivity with milk proteins of other mammalian species. The objective of this review is to summarize current data on the structure and properties of casein proteins, and to determine their role in the formation of sensitization to dairy products.

show abstract

Section: Introductionmentioning

confidence: 99%