AGES FLUORESCENCE OF PLASMA, URINE AND SKIN REFLECTS DIETARY EXPOSURE TO MAILLARD PRODUCTS IN FORMULA-FED INFANTS

摘要

Maillard reaction products (MRPs) arise during thermal processing of foods, via non-enzymatic glycation, i.e. spontaneous reaction between reducing sugars and free amino groups of proteins, peptides or amino acids. In comparison with human breast milk, infant formulas contain, among others, higher concentrations of proteins, lactose, iron and vitamin C. This creates a suitable milieu for formation of MRPs during industrial heat sterilization and spray atomization, essential for antimicrobial safety of infant formulas. Infant formulas contain higher amounts of MRPs than breast milk. In powdered formulas MRP levels further increase during their storage.