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Glycation products in infant formulas: chemical, analytical and physiological aspects

Amino Acids volume 42, pages 1111–1118 (2012)Cite this article

Abstract

Infant formulas are milk-based products, which are adapted to the composition of human milk. To ensure microbiological safety and long shelf life, infant formulas usually undergo rigid heat treatment. As a consequence of the special composition and the heat regimen, infant formulas are more prone to thermally induced degradation reactions than regular milk products. Degradation reactions observed during milk processing comprise lactosylation yielding the Amadori product lactulosyllysine, the formation of advanced glycation end products (AGEs), and protein-free sugar degradation products, as well as protein or lipid oxidation. Several methods have been developed to estimate the heat impact applied during the manufacturing of infant formulas, including indirect methods such as fluorescence analysis as well as the analysis of defined reaction products. Most studies confirm a higher degree of damage in infant formulas compared to regular milk products. Differences between various types of infant formulas, such as liquid, powdered or hypoallergenic formulas depend on the analyzed markers and brands. A considerable portion of protein degradation products in infant formulas can be avoided when process parameters and the quality of the ingredients are carefully controlled. The nutritional consequences of thermal degradation products in infant formulas are largely unknown.

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  1. Department of Chemistry and Pharmacy, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstr. 19, 91052, Erlangen, Germany

    Monika Pischetsrieder

  2. Institute of Food Chemistry, Technische Universitaet Dresden, Bergstrasse 66, 01062, Dresden, Germany

    Thomas Henle

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  1. Monika Pischetsrieder
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  2. Thomas Henle
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Correspondence to Monika Pischetsrieder.

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Pischetsrieder, M., Henle, T. Glycation products in infant formulas: chemical, analytical and physiological aspects. Amino Acids 42, 1111–1118 (2012). https://doi.org/10.1007/s00726-010-0775-0

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Keywords

  • Advanced glycation end products (AGE)
  • Infant formula
  • Maillard reaction
  • Milk