Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk

The role of the Maillard reaction and the accumulation of non-enzymatic glycation compounds in human milk have been scarcely considered. In this study, we investigated the proteins most susceptible to glycation, the identity of the corresponding modified residues and the quantitative relationship be...

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Autores: Arena, Simona, De Pascale, Sabrina, Ciaravolo, Valentina, Monroy, Mariela Mejia, Gouw, Joost W, Stahl, Bernd, Bäuerl, Christine, Collado, María Carmen, De Filippo, Carlotta, Scaloni, Andrea, Troise, Antonio Dario
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/372268
Acesso em linha:http://hdl.handle.net/10261/372268
https://api.elsevier.com/content/abstract/scopus_id/85203839912
Access Level:Acceso aberto
Palavra-chave:Human milk
Infant formula
Maillard reaction
Mass spectrometry
human milk
infant feeding
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spelling Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milkArena, SimonaDe Pascale, SabrinaCiaravolo, ValentinaMonroy, Mariela MejiaGouw, Joost WStahl, BerndBäuerl, ChristineCollado, María CarmenDe Filippo, CarlottaScaloni, AndreaTroise, Antonio DarioHuman milkInfant formulaMaillard reactionMass spectrometryhuman milkinfant feedingThe role of the Maillard reaction and the accumulation of non-enzymatic glycation compounds in human milk have been scarcely considered. In this study, we investigated the proteins most susceptible to glycation, the identity of the corresponding modified residues and the quantitative relationship between protein-bound and free glycation compounds in raw human milk and, for comparison, in minimally processed infant formula and pasteurized bovine milk. In human milk, total protein-bound lysine modifications were up to 10% of the counterparts in infant formula, while Nε-carboxymethyllysine reached up to 27% of the concentration in the other two products. We demonstrated that the concentration of free pyrraline and methylglyoxal-hydroimidazolone were of the same order of magnitude in the three milk types. Our results delineate how the occurrence of some glycation compounds in human milk can be an unavoidable part of the breastfeeding and not an exclusive attribute of infant formulas and pasteurized bovine milk.his research was funded by: i) EIT FOOD project Minimally-modified AMino Microbiota heALth (MAMMAL) (contract n. 21256); ii) the Italian National Research Council for the project “Nutrizione, Alimentazione ed Invecchiamento Attivo (NUTRAGE)” (FOE 2021-2022); iii) the National Recovery and Resilience Plan, mission 4, component 2, investment 1.3, call n. 341/2022 of Italian Ministry of University and Research funded by the European Union - NextGenerationEU for the project “ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods”, project PE00000003, concession decree n. 1550/2022, CUP B83C22004790001. MCC and CB acknowledge the support from H2020-ERC Starting Grant 639226, from Spanish Ministry of Science and Innovation (MCIN) research grant (ref. PID2022-139475OB-I00) and Centre of Excellence Accreditation Severo Ochoa to IATA-CSIC (CEX2021-001189-S).Peer reviewedElsevierAgencia Estatal de Investigación (España)European CommissionMinisterio de Ciencia e Innovación (España)Governo ItalianoConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/372268https://api.elsevier.com/content/abstract/scopus_id/85203839912reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-139475OB-I00Food chemistryThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodchem.2024.141265https://doi.org/10.1016/j.foodchem.2024.141265Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3722682026-05-22T06:33:51Z
dc.title.none.fl_str_mv Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
title Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
spellingShingle Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
Arena, Simona
Human milk
Infant formula
Maillard reaction
Mass spectrometry
human milk
infant feeding
title_short Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
title_full Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
title_fullStr Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
title_full_unstemmed Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
title_sort Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk
dc.creator.none.fl_str_mv Arena, Simona
De Pascale, Sabrina
Ciaravolo, Valentina
Monroy, Mariela Mejia
Gouw, Joost W
Stahl, Bernd
Bäuerl, Christine
Collado, María Carmen
De Filippo, Carlotta
Scaloni, Andrea
Troise, Antonio Dario
author Arena, Simona
author_facet Arena, Simona
De Pascale, Sabrina
Ciaravolo, Valentina
Monroy, Mariela Mejia
Gouw, Joost W
Stahl, Bernd
Bäuerl, Christine
Collado, María Carmen
De Filippo, Carlotta
Scaloni, Andrea
Troise, Antonio Dario
author_role author
author2 De Pascale, Sabrina
Ciaravolo, Valentina
Monroy, Mariela Mejia
Gouw, Joost W
Stahl, Bernd
Bäuerl, Christine
Collado, María Carmen
De Filippo, Carlotta
Scaloni, Andrea
Troise, Antonio Dario
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
European Commission
Ministerio de Ciencia e Innovación (España)
Governo Italiano
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Human milk
Infant formula
Maillard reaction
Mass spectrometry
human milk
infant feeding
topic Human milk
Infant formula
Maillard reaction
Mass spectrometry
human milk
infant feeding
description The role of the Maillard reaction and the accumulation of non-enzymatic glycation compounds in human milk have been scarcely considered. In this study, we investigated the proteins most susceptible to glycation, the identity of the corresponding modified residues and the quantitative relationship between protein-bound and free glycation compounds in raw human milk and, for comparison, in minimally processed infant formula and pasteurized bovine milk. In human milk, total protein-bound lysine modifications were up to 10% of the counterparts in infant formula, while Nε-carboxymethyllysine reached up to 27% of the concentration in the other two products. We demonstrated that the concentration of free pyrraline and methylglyoxal-hydroimidazolone were of the same order of magnitude in the three milk types. Our results delineate how the occurrence of some glycation compounds in human milk can be an unavoidable part of the breastfeeding and not an exclusive attribute of infant formulas and pasteurized bovine milk.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/372268
https://api.elsevier.com/content/abstract/scopus_id/85203839912
url http://hdl.handle.net/10261/372268
https://api.elsevier.com/content/abstract/scopus_id/85203839912
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-139475OB-I00
Food chemistry
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodchem.2024.141265
https://doi.org/10.1016/j.foodchem.2024.141265
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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