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Quantification of non-protein nitrogen components of infant formulae and follow-up milks: comparison with cows' and human milk

Published online by Cambridge University Press:  07 June 2007

I. M. P. L. V. O. Ferreira
I. M. P. L. V. O. Ferreira*
Affiliation:
CEQUP/Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal
*
Corresponding author: Dr I. M. P. L. V. O. Ferreira, fax +351 22 2003977, email [email protected]
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Abstract

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The composition of fourteen infant formulae and six follow-up milks with regard to their free amino acids (including taurine), free nucleotides, orotic acid, and free and total L-carnitine content was studied. The levels found were compared with the limits established in European legislation and with the composition of human and cows' milk samples. HPLC methodologies, optimized and validated for the matrices under study, were used, except for free and total L-carnitine contents that were quantified using a flow-injection manifold, also optimized and validated for the matrices under study. Global statistical treatment of the results by cluster analysis indicated similarities between the contents of the N compounds under study of infant formulae, follow-up milks and cows' milk and differences with regard to human milk composition. The principal component analysis showed that 60·2% of the variation in data was due to the first principal component, and the second component represented 23·8% of the total information. Nucleotide profiles, orotic acid, and free and total L-carnitine contents explain the main differences observed between human milk and the other milks studied (cows' milk, infant formulae and follow-up milks). Cows' milk is distinguished from infant formulae and follow-up milks mainly owing to the different uric acid contents and free amino acids profiles.

Keywords

Free amino acidsNucleotidesOrotic acidUric acidL-CarnitineInfant formulae
Type
Research Article
Information
British Journal of Nutrition , Volume 90 , Issue 1 , July 2003 , pp. 127 - 133
Copyright
Copyright © The Nutrition Society 2003

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