ABSTRACT
The lipid products that consist of structured lipids rich in palmitic acid (16:0) at the sn-2 position of triacylglycerol (TAG) and rich in low-unsaturated fatty acids (FAs) (LUFAs), such as oleic acid; 18:1 and linoleic acid; 18:2 at the sn-1(3) positions, are useful intermediates for manufacturing human milk fat substitute (HMFS), which contains functional lipid components. In this study, the HMFS intermediate (HMFS-IM) was enzymatically prepared from palm oil without using other oil sources. First, the amount of 16:0 at the sn-2 position of TAG substrate was enhanced from 18.9% to more 34.5% via a random esterification reaction using a non-stereospecific lipase, Novozym® 435, to produce a random-palm substrate. Consequently, 2-monoacylglycerol (2-MAG) rich in 16:0 at the sn-2 position over 88%, together with the FA ethyl ester substrates rich in LUFAs, such as 18:1-Et and 18:2-Et above 93.5% was prepared through ethanolysis reaction using the same lipase from the random-palm substrate and by purification with urea complexation, respectively. As the preferred modified method, a continuous use of the same lipase to these reactions were achieved while reducing the usage of enzyme to half. Finally, an HMFS-IM rich in 16:0 at the sn-2 position more than 60% and LUFA at sn-1(3) positions was prepared using these palm oil-based products, including random-palm, palm-Et, and 2-MAG, via the interesterification reaction using a 1,3-stereospecific lipase, Lipozyme® RM-IM. Thus, HMFS-IM was successfully prepared by palm oil materials with a 65 wt% usage ratio. The concept described in this study will be useful for HMFS manufacturing from a single natural oil substrate, which is not initially rich in 16:0 at the sn-2 position.
Subject(s)
Fatty Acids, Unsaturated/chemistry , Glycolipids/chemistry , Glycoproteins/chemistry , Lipid Droplets/chemistry , Milk Substitutes/chemical synthesis , Milk, Human/chemistry , Palm Oil/chemistry , Palmitic Acid/chemistry , Enzymes, Immobilized , Esterification , Fungal Proteins , Linoleic Acid/chemistry , Lipase/chemistry , Oleic Acid/chemistry , Triglycerides/chemistryABSTRACT
The aim of the present study was to determine the fluoride concentration in some brands of mother's milk substitutes and evaluate the possibility of developing dental fluorosis by consuming these products. The products, all powdered, were divided into 3 groups: infant formulae (group I, n = 7), milk-based (group M, n = 8) and soy-based (group S, n = 3). Samples from 3 cans of different batches of each brand were reconstituted in deionized water and analyzed using the specific electrode method, after hexamethyldisiloxane (HMDS) facilitated diffusion. The fluoride content (mg F/L) of the products ranged from 0.044 to 0.326 (I), 0.014 to 0.045 (M) and 0.253 to 0.702 (S). There was significant difference in the fluoride content of cans from distinct batches (p < 0.05) in most of the brands. The reconstitution of all products in water with optimal fluoride concentration for consumption during the mineralization phase of the primary teeth could result in daily fluoride intake above 0.07 mg F/kg body weight/day. Therefore, the consumption of these products, especially when reconstituted with optimally fluoridated water, could increase the risk of developing dental fluorosis.
Este estudo teve como objetivos determinar os teores de flúor de algumas marcas comerciais de substitutos do leite materno e avaliar a possibilidade de desenvolvimento de fluorose dentária com o consumo destes produtos. Os produtos, todos em pó, foram divididos em três grupos: fórmulas infantis (grupo F, n = 7), leite (grupo L, n = 8) e leite de soja (grupo S, n = 3). As amostras de pó de três latas de lotes diferentes de cada marca comercial foram reconstituídas em água deionizada e analisadas pelo método eletrodo específico, após difusão facilitada por hexametildisiloxane (HMDS). O conteúdo de flúor (mg F/L) dos produtos variou de 0,044 a 0,326 (F), 0,014 a 0,045 (L) e 0,253 a 0,702 (S). Houve diferença significativa (p < 0,05) entre o conteúdo de flúor de latas de lotes diferentes do mesmo produto na maioria das marcas comerciais analisadas. A reconstituição de todos os produtos em água com concentração ótima de flúor, para o consumo de crianças na faixa etária de formação dos dentes decíduos, pode resultar em quantidades diárias de ingestão de flúor superiores a 0,07 mg F/kg peso/dia. Portanto, o consumo desses produtos, principalmente quando reconstituídos em água fluoretada poderia aumentar o risco de desenvolvimento de fluorose dentária.
Subject(s)
Humans , Infant , Fluorides/analysis , Fluorosis, Dental/etiology , Infant Formula/chemical synthesis , Milk Substitutes/chemical synthesis , Fluorides/adverse effects , Infant Formula/standards , Milk Substitutes/standardsABSTRACT
Las fórmulas infantiles en polvo no son productos estériles. Se han descrito infecciones graves en recién nacidos y lactantes vulnerables relacionadas con la contaminación de las fórmulas infantiles en polvo. De entre todos los gérmenes contaminantes, adquiere especial relevancia el Enterobacter sakazakii. Por este motivo, la OMS/FAO y la Sociedad Europea de Gastroenterología, Hepatología y Nutrición Pediátricas han elaborado una serie de recomendaciones sobre la preparación y la manipulación de estas fórmulas en polvo, dirigidas tanto a los fabricantes de fórmulas infantiles, como a las instituciones en las que se utilicen estos productos y a los padres que preparan los biberones en casa. Estas recomendaciones y algunas consideraciones sobre el uso de las fórmulas infantiles en polvo constituyen el objetivo de este trabajo de revisión
Powdered infant formulas are not sterile and can contain small numbers of bacteria. Serious infections, especially in newborns and infants at risk, have been attributed to the contamination of these products. Of all the contaminating microorganisms, Enterobacter sakazakii, a gram-negative rod-shaped bacterium, appears to pose particularly serious risks. For this reason, in recent years, the World Health Organization, the Food and Agriculture Organization and the European Society for Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) have become concerned with this problem and have drawn up a series of recommendations for the preparation and handling of powdered infant formulae, in the attempt to minimize the risk of infections. These recommendations are intended not only for the manufacturers of these products, but for the institutional and home settings, as well. The purpose of this review is to discuss these recommendations and a number of considerations concerning the use of powdered infant formulas
