Protein Nutrition During Infancy: An Update

Räihä, Niels C. R.; Axelsson, Inge

doi:10.1016/s0031-3955(16)39015-0

Cited by 12 publications

(12 citation statements)

References 67 publications

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“… 14 The higher protein concentration of infant formulas compared with breast milk has been suggested to be a source of metabolic stress on tissues such as the liver and kidneys in the still-developing infant. 15 It is also thought to be a contributing factor to growth differences observed between formula-fed and breastfed infants. 16 …”

Section: α-Lactalbumin and Infant Nutritionmentioning

confidence: 99%

Applications for α-lactalbumin in human nutrition

2018

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Abstractα-Lactalbumin is a whey protein that constitutes approximately 22% of the proteins in human milk and approximately 3.5% of those in bovine milk. Within the mammary gland, α-lactalbumin plays a central role in milk production as part of the lactose synthase complex required for lactose formation, which drives milk volume. It is an important source of bioactive peptides and essential amino acids, including tryptophan, lysine, branched-chain amino acids, and sulfur-containing amino acids, all of which are crucial for infant nutrition. α-Lactalbumin contributes to infant development, and the commercial availability of α-lactalbumin allows infant formulas to be reformulated to have a reduced protein content. Likewise, because of its physical characteristics, which include water solubility and heat stability, α-lactalbumin has the potential to be added to food products as a supplemental protein. It also has potential as a nutritional supplement to support neurological function and sleep in adults, owing to its unique tryptophan content. Other components of α-lactalbumin that may have usefulness in nutritional supplements include the branched-chain amino acid leucine, which promotes protein accretion in skeletal muscle, and bioactive peptides, which possess prebiotic and antibacterial properties. This review describes the characteristics of α-lactalbumin and examines the potential applications of α-lactalbumin for human health.

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Section: α-Lactalbumin and Infant Nutritionmentioning

confidence: 99%

Applications for α-lactalbumin in human nutrition

2018

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“… 188 However, the higher protein content of infant formulas has been suggested to induce metabolic burden on tissues, such as the liver and kidneys, in infants. 189 It was reported that infants fed infant formula with a higher protein content gained weight more quickly than breast-fed infants. 190 …”

Section: Application Of Milk Bioactivesmentioning

confidence: 99%

Bioactives in bovine milk: chemistry, technology, and applications

et al. 2021

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The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.

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“…The concentration of total protein falls continuously during the first month of lactation, with smaller changes occurring in subsequent months [1]. Alterations in protein profiles also occur over the first 2 months of lactation.…”

Section: Introductionmentioning

confidence: 99%