Infant Formula Milk Research Articles

An early-life diet containing large phospholipid-coated lipid globules programmes later-life postabsorptive lipid trafficking in high-fat diet- but not in low-fat diet-fed mice.

Feeding mice in early life a diet containing an experimental infant milk formula (Nuturis®; eIMF), with a lipid structure similar to human milk, transiently lowered body weight (BW) and fat mass gain upon Western-style diet later in life, when compared with mice fed diets based on control IMF (cIMF). We tested the hypothesis that early-life eIMF feeding alters the absorption or the postabsorptive trafficking of dietary lipids in later life. Male C57BL/6JOlaHsd mice were fed eIMF/cIMF from postnatal day 16-42, followed by low- (LFD, American Institute of Nutrition (AIN)-93 G, 7 wt% fat) or high-fat diet (HFD, D12451, 24 wt% fat) until day 63-70. Lipid absorption rate and tissue concentrations were determined after intragastric administration of stable isotope (2H or 13C) labelled lipids in separate groups. Lipid enrichments in plasma and tissues were analysed using GC-MS. The rate of triolein absorption was similar between eIMF and cIMF fed LFD: 3·2 (sd 1·8) and 3·9 (sd 2·1) and HFD: 2·6 (sd 1·7) and 3·8 (sd 3·0) % dose/ml per h. Postabsorptive lipid trafficking, that is, concentrations of absorbed lipids in tissues, was similar in the eIMF and cIMF groups after LFD. Tissue levels of absorbed TAG after HFD feeding were lower in heart (-42 %) and liver (-46 %), and higher in muscle (+81 %, all P < 0·05) in eIMF-fed mice. In conclusion, early-life IMF diet affected postabsorptive trafficking of absorbed lipids after HFD, but not LFD. Changes in postabsorptive lipid trafficking could underlie the observed lower BW and body fat accumulation in later life upon a persistent long-term obesogenic challenge.

Ranking Factors of Infant Formula Milk Powder Using Improved Entropy Weight Based on HDT Method and Its Application of Food Safety

Food safety is about everyone’s health. Through risk assessment and early warning of food safety, food-related safety issues can be identified as early as possible and take timely precautions. However, the detection data of food safety are complex and non-linear, so it is necessary to find the relationship and hierarchical representation of factors affecting food safety. This paper presents an improved entropy weight based on Hasse diagram technology (HDT) method to analyze the influencing factors of food safety. The entropy weight method was used to calculate the weight of each factor index, and the relationship matrix was obtained. Then, the data of infant milk powder in China were analyzed hierarchically by the HDT method. Thus, we can obtain the multi-level structure that affects food safety. It provides an effective basis for early warning of food safety, can help government regulators to strengthen management, and urge enterprises to produce food safely.

Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75 °C or 100 °C for 18 s. Measurements were taken after dispersion, pasteurisation, homogenisation and spray-drying of wet-mix. Pasteurisation at 100 °C caused extensive WP denaturation (above 80%) and increased the viscosity. Available lysine content was 52% higher in powdered IMF obtained from wet-mixes pasteurised at 75 °C compared to 100 °C. A significant reduction in energy consumption could be achieved by producing IMF from 60% TS wet-mixes pasteurised at 75 °C, while obtaining powders with less than 7% WP denaturation, no loss of available lysine during processing and post-reconstitution stability for 2 h.

1263-P: Nutritional Reprogramming of Hepatic Metabolism by Feeding a Diet Containing Large, Phospholipid-Coated Lipid Droplets in Early Life Protects against Western Style Diet–Induced Insulin Resistance in Adult Mice

Early life nutrition possibly influences long-term metabolic outcomes. Previous studies in mice showed that adult obesity and energy metabolism can be improved by early life exposure to an infant milk formula (IMF) with large (3-5μm), (milk)-phospholipid coated lipid droplets (Concept diet, Nuturis®). This study examined the effects of the Concept diet on (adult) fasting insulin sensitivity and hepatic mitochondrial capacity. From postnatal day (PN) 16 to PN42, male C57BL/6j mice were exposed to a semisynthetic rodent diet containing Concept or Control (CTRL)-IMF. Subsequently, mice were fed either Western-style (WSD) or standard rodent diet (AIN) from PN42 to PN98 and sacrificed after 3 hours fasting, at PN98. Homeostasis model assessment insulin resistance index (HOMA-IR) was calculated from fasting insulin and glucose levels. Mitochondrial function was assessed by high-resolution respirometry in liver tissue at PN98 using substrates stimulating β-oxidation (β-OX) and tricarboxylic acid cycle (TCA) flux. Plasma thiobarbituric acid reactive substances (TBARS), a marker of lipid peroxidation, were measured fluorometrically. At PN98, WSD induced insulin resistance in CTRL, but not in Concept fed mice (p&amp;lt;0.05). Furthermore, Concept mice on WSD had a lower liver weight (p&amp;lt;0.05) and 69% higher maximal β-OX compared to CTRL (p&amp;lt;0.05). Liver fat content increased with WSD independent of initial diet (p&amp;lt;0.05) and was not different between CTRL and Concept groups. Yet, plasma TBARS were 23% lower in Concept compared to CTRL mice fed WSD (p&amp;lt;0.05). In conclusion, early life feeding of the Concept diet improved hepatic oxidative capacity and protected adult mice against diet-induced insulin resistance. These results suggest that early postnatal metabolic priming may decrease systemic oxidative damage which can help to maintain liver health in an obesogenic environment. Disclosure T. Jelenik: Employee; Self; Boehringer Ingelheim Pharmaceuticals, Inc. A. Kodde: Employee; Self; Danone Nutricia Research. D. Pesta: None. E. Rohbeck: None. B. Dewidar: None. E. Phielix: None. A. Oosting: Employee; Self; Danone Nutricia Research. E.M. van der Beek: Employee; Self; Danone Nutricia Research. M. Roden: Advisory Panel; Self; Servier. Board Member; Self; Poxel SA. Consultant; Self; Eli Lilly and Company, Gilead Sciences, Inc., ProSciento, TARGET PharmaSolutions. Research Support; Self; Boehringer Ingelheim International GmbH, Novartis Pharma K.K., Sanofi US. Speaker’s Bureau; Self; Novo Nordisk A/S. Funding Danone Nutricia Research

Development of Melamine Electrochemical Sensor Using Molecularly Imprinted Conducting Polyanilne-Oxalic Acid Blend as a Molecular Recognition Element

In the present work, oxalic acid doped molecularly imprinted conducting polyaniline film for melamine detection was prepared by in-situ-electrochemical polymerization on the glassy carbon electrode (GCE) using melamine as template. The optimal monomer/template molar ratio was attained to be 0.2:0.1:0.01 (aniline: oxalic acid: melamine) and molecular recognition properties towards melamine were evaluated by differential pulse voltammetry. Under optimal conditions the imprinted polymer film was used to detect different concentrations of melamine in standard solutions and real milk samples. Compared with the nonimprinted polymer (NIP), the molecularly imprinted polymer (MIP) film showed higher affinity and sensitivity towards melamine with a linear range, quantification limit and detection limit of 0.5-200 nM, 1.375 nM and 0.413 nM respectively. Furthermore, the polymer blend film showed good selectivity toward melamine, stability, reproducibility and practical applications for the determination of melamine in infant formula milk with the recovery of 92.32-102.49%. The doping of the polymer with oxalic acid enhanced the conductivity and sensitivity of the sensor.

Health risk assessment of aflatoxin M1 in infant formula milk in IR Iran

In this study, two accurate, precise, selective and sensitive methods were developed for determining aflatoxin M1 (AFM1) in infant formula milk using immunoaffinity column clean-up followed by high performance liquid chromatography (HPLC) with fluorescence detection. The validated methods were used for determination of AFM1 in 29 samples of 6 different infant formula milk brands and the risk of AFM1 in infants aged zero to 6 months old was assessed using cancer risk, Margin of Exposure (MOE) and Hazard Index (HI). Only one sample (3.4%) was contaminated with AFM1. Although the results showed that MOE values for the mean and median exposure to AFM1 was <10,000 in infants, the additional cancer risk due to mean and median exposure to AFM1 in infant <6 months were 0.00010 and 0.00012 additional cases per year per 105 individuals, respectively, which indicates no health concern. In addition, HI values for the mean and median exposure to AFM1 for infants were quite below one which indicates no health concern. To the best of our knowledge, this is the first report on risk assessment of AFM1 in infant formula milk consumed by Iranian infants <6 months old, presenting a low risk for the evaluated groups.

Production and characterization of infant milk formula powders: A review

Infant milk formula (IMF) products intend to simulate the composition of human milk and meet the nutritional requirements of infants until they become familiar with complementary foods. In addition to meeting nutritional requirements, IMF powders should be stable and rehydrate well up to their use-by date. These requirements can be met by developing balanced formulations and optimizing the parameters used during processing, handling, and storage. Ingredients such as lactoferrin, milk fat globule membrane, probiotics, and prebiotics are often incorporated in some IMF powders. Stability of IMF powders is essential, and it is often compromised by handling and storage at suboptimal temperature and/or relative humidity. Uncontrollable moisture uptake by IMF powders triggers many undesirable phenomena including lowering of glass transition temperature, crystallization of lactose, formation of free fat, undesirable modification of surface composition and morphology, and reduced solubility. Sound understanding of product-process interactions is needed for judicious selection of ingredients and optimization of formulation, processing (e.g., homogenization, evaporation, drying) and storage parameters to produce nutritionally superior IMF powders and ensuring their longer shelf life. In this work, we have systematically reviewed the published works on physicochemical properties of IMF powders and how they are affected by the characteristics of ingredients and parameters used during processing and storage.

An Infant Milk Formula Supplemented with Heat-Treated Probiotic Bifidobacterium animalis subsp. lactis CECT 8145, Reduces Fat Deposition in C. elegans and Augments Acetate and Lactate in a Fermented Infant Slurry.

Pediatric obesity has a growing health and socio-economical impact due to cardiovascular and metabolic complications in adult life. Some recent studies suggest that live or heat-treated probiotics have beneficial effects in preventing fat deposition and obesity in preclinical and clinical sets. Here, we have explored the effects of heat-treated probiotic Bifidobacterium animalis subsp. lactis CECT 8145 (HT-BPL1), added as a supplement on an infant milk formula (HT-BPL1-IN), on Caenorhabditis elegans fat deposition and short-chain fatty acids (SCFAs) and lactate, using fermented baby fecal slurries. We have found that HT-BPL1-IN significantly reduced fat deposition in C. elegans, at the time it drastically augmented the generation of some SCFAs, particulary acetate and organic acid lactate. Data suggest that heat-treated BPL1 maintains its functional activities when added to an infant powder milk formula.

Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional products

The fortification of food systems with calcium remains difficult; one challenge is to maintain the colloidal stability of insoluble calcium salts during processing and shelf life. Particle size reduction of insoluble salts may result in improved product stability. In this study, insoluble calcium citrate in two different particle sizes, conventional calcium citrate and micronised calcium citrate, were first evaluated in terms of physical and bulk handling properties, followed by protein adsorption and colloidal stability when dispersed in two dairy-based nutritional beverages differing in composition, i.e. infant milk formula stage 1 and 3. Particle size distribution analysis showed micronised calcium citrate (volume-weighted diameter = 5.10 μm) to have significantly smaller (p < 0.05) particle size than conventional calcium citrate (volume-weighted diameter = 88.2 μm). The adsorption of dairy proteins onto particles of calcium citrate resulted in caseins having greater affinity for both salts, followed by β-lactoglobulin. The smaller particle size of the micronised citrate resulted in higher affinity for casein and greater colloidal stability when dispersed in both infant milk formula solutions compared to conventional calcium salts. The results of this study provide knowledge on the application of micronised insoluble calcium salts in the fortification of nutritional dairy-based products.

Maintaining safety and service provision in human milk banking: a call to action in response to the COVID-19 pandemic

When a mother's own milk is not available, WHO recommends pasteurised donor human milk as the first alternative.1 Human milk banks screen and recruit donors, and have wide-ranging precautions to ensure the safety of donor milk. Screened donor milk principally feeds babies of very low birthweight, protecting them from a range of complications,2 as well as babies with congenital anomalies or neurological conditions.3–5 The benefits of a human milk diet highlight the importance of providing these infants with donor milk for short periods—with appropriate use in the context of optimal support for lactation, such provision can support mothers to establish their milk supply without the need for supplementation with infant formula milk.

Effects of United States WIC infant formula contracts on brand sales of infant formula and toddler milks.

The United States (US) Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides free infant formula to low-income families with infants. State WIC agencies periodically solicit bids from manufacturers for the exclusive contract to provide infant formula in exchange for considerable rebates. Using Nielsen 2006-2015 retail scanner data, we estimated a difference-in-difference model to examine how winning a WIC infant formula contract affects sales of the new (winning) and former brands, including effects on sales of products not eligible for WIC (spillover). One year following a contract change, volume sales of WIC infant formula increased 322% (p < 0.01) for the new brand and decreased 77% (p < 0.01) for the former brand. Spillover effects included a 43% increase in sales of toddler milks for the new brand 2 years after the contract change. State WIC contracts allow manufacturers to market formula directly to consumers and may reduce breastfeeding policy effectiveness.

Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage

Shelf life of infant milk formula (IMF) powders depends on product composition and storage environment. We produced model IMF powders by mimicking human milk and investigated the effects of storage conditions on surface characteristics and caking behavior of these powders. The powders were stored for 21 days at two different temperatures (25 °C and 45 °C) and three relative humidity (RH) levels (11%, 44%, and 85%). The storage of these powders at higher RH, higher temperature, or their combinations increased lactose crystallinity, increased surface fat content, altered surface chemical composition, and induced caking. The powders stored at 45 °C and 85% RH had highest lactose crystallinity and fat content on the surface. The increase in crystallinity and surface free fat also increased the caking strength. Storage at ambient temperature (25 °C) and low RH levels (11% and 44%) was found to avoid lactose crystallization and caking. These findings will help manufacturers and consumers to implement suitable storage protocols that would help extend shelf life of IMF powders.

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During Storage.

Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

Beneficial Effect of Mildly Pasteurized Whey Protein on Intestinal Integrity and Innate Defense in Preterm and Near-Term Piglets.

Background. The human digestive tract is structurally mature at birth, yet maturation of gut functions such as digestion and mucosal barrier continues for the next 1–2 years. Human milk and infant milk formulas (IMF) seem to impact maturation of these gut functions differently, which is at least partially related to high temperature processing of IMF causing loss of bioactive proteins and formation of advanced glycation end products (AGEs). Both loss of protein bioactivity and formation of AGEs depend on heating temperature and time. The aim of this study was to investigate the impact of mildly pasteurized whey protein concentrate (MP-WPC) compared to extensively heated WPC (EH-WPC) on gut maturation in a piglet model hypersensitive to enteral nutrition. Methods. WPC was obtained by cold filtration and mildly pasteurized (73 °C, 30 s) or extensively heat treated (73 °C, 30 s + 80 °C, 6 min). Preterm (~90% gestation) and near-term piglets (~96% gestation) received enteral nutrition based on MP-WPC or EH-WPC for five days. Macroscopic and histologic lesions in the gastro-intestinal tract were evaluated and intestinal responses were further assessed by RT-qPCR, immunohistochemistry and enzyme activity analysis. Results. A diet based on MP-WPC limited epithelial intestinal damage and improved colonic integrity compared to EH-WPC. MP-WPC dampened colonic IL1-β, IL-8 and TNF-α expression and lowered T-cell influx in both preterm and near-term piglets. Anti-microbial defense as measured by neutrophil influx in the colon was only observed in near-term piglets, correlated with histological damage and was reduced by MP-WPC. Moreover, MP-WPC stimulated iALP activity in the colonic epithelium and increased differentiation into enteroendocrine cells compared to EH-WPC. Conclusions. Compared to extensively heated WPC, a formula based on mildly pasteurized WPC limits gut inflammation and stimulates gut maturation in preterm and near-term piglets and might therefore also be beneficial for preterm and (near) term infants.

Structural characterization of heat-induced protein aggregates in model infant milk formulas

Heat treatments induce structural modifications of bovine milk proteins. In this study, we aimed to investigate how these structural modifications are affected by the whey protein profile of infant milk formulas (IMFs) and heat treatment parameters. Three model IMFs (1.3% of proteins; casein:whey protein ratio 40:60) differing by the whey protein profile (1:3.37 α-lactalbumin (α-LA):β-lactoglobulin (β-LG), 1:3.26:1.80 α-LA:β-LG:lactoferrin (LF) or 1:0.13:0.40 α-LA:β-LG:LF), were heated at 67.5 °C or 80 °C to reach an akin whey protein denaturation extent of 65%. Protein structures were analyzed by asymmetrical flow field-flow fractionation coupled with multiangle light scattering and differential refractometer, transmission electron microscopy and electrophoresis. The unheated IMFs were used as reference. The results showed that LF addition in IMFs induced partial casein micelle disintegration before heating. In the absence of added LF, the heat-denatured whey proteins either formed soluble whey protein aggregates or casein micelle-bound whey protein aggregates. The latter were favored at the expense of soluble aggregates in the heated IMFs with the LF content increase and the concomitant β-LG content decrease. Consequently, the casein micelle structure was strongly dependent on the β-LG and LF amounts in IMFs and on the heating temperature. In the IMFs containing β-LG and LF and at temperature greater than the β-LG denaturation temperature, the casein micelles exhibited filamentous appendages on its surface after heating. Below the denaturation temperature of β-LG and in IMFs containing trace β-LG amount, the heated casein micelles were perfectly spherical with a smooth surface.

Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

A 27.12 MHz thermostatic radio frequency (RF) system was employed to inactivate Cronobacter sakazakii in powdered infant formula milk. A proportional-integral-derivative controller achieved constant material temperature during the holding period. Hot air and similar dielectric material assistance were used to improve RF heating uniformity. The results showed that the microbial thermal resistance was reduced by increasing temperature (55–70 °C) and water activity (0.2–0.4 at 25 °C). Combined RF and hot air pasteurization (RF-HA) was more effective than single RF and material assistance due to better temperature uniformity. D70°C-value (23.3 min) of Cronobacter sakazakii at water activity of 0.2 from RF-HA was not significantly (P > 0.05) higher than that under hot water treatment (20.8 min), indicating that thermal effect led to microbial inactivation. Flow cytometry and transmission electron microscopy further confirmed that RF had no additional damage to cell membrane. The findings contribute to better understanding of RF pasteurization mechanism.

Infant formula and toddler milk marketing and caregiver's provision to young children.

The World Health Organization International Code of Marketing of Breast‐milk Substitutes prohibits claims and other marketing that may confuse caregivers about benefits of formula and other milk‐based drinks for infants and toddlers, but such marketing is common in the United States. This study assessed caregivers' provision of milk‐based products to their infants and toddlers and potential confusion about product benefits and appropriate use. Online survey of 1,645 U.S. caregivers of infants (6–11 months) and toddlers (12–36 months). Respondents identified infant formula and toddler milk products they served their child (ren) and provided relative agreement with common marketing claims. Logistic regression assessed relationships between agreement and serving these products, controlling for individual characteristics. Over one‐half of caregivers of infants (52%) agreed that infant formula can be better for babies' digestion and brain development than breastmilk, and 62% agreed it can provide nutrition not present in breastmilk. Most caregivers of toddlers (60%) agreed that toddler milks provide nutrition toddlers do not get from other foods. Some caregivers of infants (11%) reported serving toddler milk to their child most often. Agreement with marketing claims increased the odds of serving infant formula and/or toddler milks. For caregivers of toddlers, odds were higher for college‐educated and lower for non‐Hispanic White caregivers. Common marketing messages promoting infant formula and toddler milks may mislead caregivers about benefits and appropriateness of serving to young children. These findings support calls for public health policies and increased regulation of infant formula and toddler milks.

Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios

This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30). Powders were characterized during 180 days of storage at 22 and 40 °C and relative humidity (RH) of 11, 23 and 54%. IMF powders were found mostly stable at both temperatures up to 23RH. Deteriorative physicochemical changes were observed at 54RH which were more rapid at 40 °C than at 22 °C. Increasing temperature and RH during storage decreased the glass transition temperature (Tg) to <0 °C and solubility to <25%, while crystallinity increased to >40%. Surface fat content, degree of aggregation and caking increased during storage. Increased surface fat was accompanied by a decrease in surface protein and carbohydrate contents. Incorporation of maltodextrin increased the Tg, decreased the crystallinity and improved the stability of powders.

Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders

The influence of spray drier inlet (180 and 200 °C) and outlet (80, 90 and 100 °C) air temperatures and storage parameters (22 and 40 °C, and 11%, 23% and 54% RH, for 6 months) on the characteristics of infant milk formula (IMF) powders was investigated. The combination of inlet–outlet temperatures affected the moisture content, water activity, particle size and glass transition temperature (Tg) in the freshly spray-dried IMF powders, whereas, powder surface composition and morphology were not affected. Powders remained stable for 6 months at 11 and 23% RH at both storage temperatures. Storage at 54% RH (at both storage temperatures) increased the moisture uptake by powders, decreased Tg below storage temperature, induced lactose crystallisation, increased surface fat and caking of powders, and reduced powder solubility. This study shows that inlet–outlet temperature combinations used during spray drying affect the stability of powders during storage by affecting their initial moisture content.

Breakage of infant milk formula through three different processing methods and its influence on powder properties

Dairy powder breakage has always occurred during production and transportation though few studies on it have been published. This paper examines the breakage of infant formula using three different processing methods (laboratory high-speed mixing, lab-scale pneumatic conveying, and factory-scale blending) and the effect of breakage on powder properties. In both mixing and high-velocity pneumatic conveying, particles were broken into smaller entities and the particle size of samples significantly decreased. Particle breakage was accompanied by a significant decrease in porosity and increase in density and surface free fat. This in-turn decreased the rehydration properties of samples, especially for high-speed mixing, while breakage had only a small influence on powder flowability. By contrast, some agglomeration occurred during blending for short time in the blender and the particle size did not decrease (P > 0.05) even for blending at longer time, thus, there were only minor impacts on physical and functional properties of powders.