Relationship between Fatty Acids Composition/Antioxidant Potential of Breast Milk and Maternal Diet: Comparison with Infant Formulas.

Michela Codini,Maria Rachele Ceccarini,Rita Paroni,Carmela Tringaniello,Francesco Curcio,Federica Filomena Patria,Tommaso Beccari,Samuela Cataldi,Elisabetta Albi,Antonio Boccuto,Giuseppa Verducci,Laura Cerquiglini,Carmela Conte,Alessandra Mirarchi,Stefania Troiani,Lina Cossignani,Michele Dei Cas

doi:10.3390/molecules25122910

Abstract

The fatty acid composition of human breast milk is relevant for the energy, immunity and eicosanoid production in infants. Additionally, the antioxidant properties of foods are essential for human health. Therefore, in the present study we aimed to investigate the relationship between maternal diet and fatty acids composition as well as the antioxidant potential of breast milk from donors to human milk bank of Perugia’s hospital, Italy. Results were compared with infant formulas. We observed increased levels of total fatty acids and, in particular, saturated and monounsaturated fatty acids in milk from mothers fed on a vegetable and fruit-rich diet compared with a Mediterranean diet. In the same milk, a reduced antioxidant potential was found. All infant formulas resulted in richer total fatty acid content than human breast milk. Only some formulas were qualitatively similar to breast milk. Of note, the antioxidant potential of the formulas was higher or lower than the human milk with the exception of one sample. The antioxidant potential of four formulas was very high. Dietary supplementation with antioxidants has been shown to have a teratogenic effect and to increase the formation of metastases in adult. There are no data on the effects of excess antioxidants in the infants, but the possibility that they can be harmful cannot be excluded.

Highlights

The lipids in human milk are organized as fat globules or droplets that are secreted by mammary epithelial cells
In order to further understand the relationships among different factors, we performed a study on milk from donor mothers in Umbria, Italy
We considered the general similarity or difference of total fatty acids (FAs) and Saturated fatty acids (SFA)–monounsaturated fatty acids (MUFA)–polyunsaturated fatty acids (PUFA) in milk of mothers fed on vegetables and fruit (VF), meat and fish (MF) and meat and cereals (MC) diet in comparison with milk of mothers fed on Mediterranean diet (MD)) and specific similarity or difference of each SFA–MUFA–PUFA species

Summary

Introduction

The lipids in human milk are organized as fat globules or droplets that are secreted by mammary epithelial cells. It is generally known to the scientific community that FAs can be distinguished as saturated (SFAs) or unsaturated fatty acids (USFAs). The latter can be monounsaturated fatty acids (MUFAs, one double bond in carbon chain) and polyunsaturated fatty acids (PUFAs, more than one double bond in carbon chain). FA (14–18 carbon atoms) useful as source of energy is they are SFAs and as molecules involved in fundamental metabolic processes of the cells if they are USFAs, and very long-chain FAs that act as functional molecules of biologic membranes with the role in cell fate (20–36 carbon atoms) [1].

Objectives

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Results