Maillard Reaction Products in Infant Nutrition

Česká verzia

Authors: K. Klenovicsová ^1,2; G. Saavedra ³; C. Zumpe ³; V. Somoza ⁴; I. Birlouez-Aragon ³; L. Kovács ²; K. Šebeková ¹
Authors place of work: Oddelenie klinickej a experimentálnej farmakoterapie, Slovenská zdravotnícka univerzita, Bratislava prednosta doc. MUDr. M. Gajdoš, CSc. ¹; 2. detská klinika DFNsP a LFUK, Bratislava prednosta prof. MUDr. L. Kovács, DrSc., MPH ²; Polytechnický inštitút LaSalle Beauvais, Francúzsko ³; Nemecký inštitút potravinovej chémie, Garching, Nemecko ⁴
Published in the journal: Čes-slov Pediat 2008; 63 (10): 565-573.
Category: Review

Summary

During food-processing under high temperatures, sugars, oxidized lipids and vitamin C spontaneously form with proteins substances called Maillard reaction products (MRPs). Industrial processing of artificial infant formulas (IF) requires heat-sterilization. Thus, content of MRPs in IF is much higher than in the human mother milk. Excessive intake of MRPs from thermally processed foods may exert biological effects in patients with diabetes or renal insufficiency, but also in healthy adults, e.g. increase of inflammatory markers and markers of oxidative damage, nephrotoxic and diabetogenic effects, weight gain, and thus may participate in the development or aggravation of obesity, atherosclerosis, nephropathy and diabetes. In infants, the high intake of MRPs in consumed artificial infant formulas represents a burden of potentially noxious substances. These results point at a new mechanism explaining the well-known physiological dominance of human breast milk over the artificial infant formula.

Key words:
thermally processed food, Maillard reaction products, CML, human breast milk, formula, hydrolyzed formula

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