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Comparison of Oxidative Status of Human Milk, Human Milk Fortifiers and Preterm Infant Formulas

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Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
2
Institute of Sciences of Food Production, National Research Council, 10095 Grugliasco (TO), Italy
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Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10748 Olsztyn, Poland
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Neonatal Intensive Care Unit, University of Torino, Città della Scienza e della Salute, 10126 Torino, Italy
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Research Center for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, 10035 Torino, Italy
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 458; https://doi.org/10.3390/foods8100458
Received: 6 August 2019 / Revised: 28 September 2019 / Accepted: 4 October 2019 / Published: 8 October 2019
(This article belongs to the Special Issue Baby Food and its Future Potential)
Preterm and low birth weight infants require specific nutrition to overcome the accumulated growth deficit, and to prevent morbidities related to postnatal growth failure. In order to guarantee an adequate nutrient-intake, mother’s own milk, when available, or donor human milk, are usually fortified with additional nutrients, in particular proteins. Fortification with processed ingredients may result in additional intake in oxidative compounds, deriving from extensive heat treatments, that are applied during processing. The aim of the present work was to compare the in vitro antioxidant activity and oxidative compound content conveyed by different preterm infant foods and fortifiers, namely raw and pasteurized human milk, two different preterm infant formulas, three bovine milk-based fortifiers and two experimental donkey milk-based fortifiers. Univariate and multivariate statistical analyses revealed significant differences between the different products. The use of human milk minimizes the intake of dietary oxidative compound in comparison to infant formulas, irrespective of pasteurization or fortification, especially as far as malondialdehyde content is concerned. The addition of fortifiers to human milk increases its antioxidant capacity, and the choice of the protein source (hydrolysed vs. whole proteins) differently impacted the resulting total antioxidant capacity of the diet. View Full-Text
Keywords: donkey milk; human milk; infant formulas; protein fortifiers; malondialdehyde; TEAC donkey milk; human milk; infant formulas; protein fortifiers; malondialdehyde; TEAC
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Pozzo, L.; Cirrincione, S.; Russo, R.; Karamać, M.; Amarowicz, R.; Coscia, A.; Antoniazzi, S.; Cavallarin, L.; Giribaldi, M. Comparison of Oxidative Status of Human Milk, Human Milk Fortifiers and Preterm Infant Formulas. Foods 2019, 8, 458.

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