模拟母乳及婴儿配方奶粉的研究

介绍了人乳中的主要功能因子及其对婴儿的生长发育所具有的生理意义。比较、分析了现阶段婴儿配方奶粉与人乳成分中存在的差别及不足，并针对婴儿的生长特点及现阶段生产技术，对婴儿配方奶粉的生产及发展进行了叙述。     

婴幼儿牛乳蛋白过敏机制及解决方法研究进展

牛乳营养丰富,是婴幼儿生长过程中重要的营养物质来源,然而牛乳中的蛋白质可能会导致婴幼儿发生过敏反应,产生严重的后果。如何减少牛乳蛋白的过敏反应,一直是婴幼儿配方奶粉生产加工领域的研究热点。本文概述了牛乳蛋白过敏的发生机制,并重点阐述消除或减缓过敏反应的方法及对策,为减少婴幼儿过敏症的发生和低敏性婴儿乳制品的研发提供参考。     

乳品中的核苷酸及其对婴儿的生物学功效

本文阐述了乳品中的核苷酸成分,分析比较了核苷酸在体内的吸收,并对核苷酸生物学功能和对婴儿的营养保健功能作了综述。与人乳相比,牛乳中的核苷酸成份主为乳清酸,其他核苷酸含量甚微。基于牛乳的婴儿配方奶粉也是如此。核酸及其组成物质时入消化道后,很快降解成核苷酸并被吸收,多数停留在肠道的上皮细胞中,并经呼吸和尿液排出体外。小部分则参与体内其它细胞的代谢及合成核酸大分子等。核苷酸除具有常见的生物功能外,乳品的核苷酸还具有特定的生理功能,尤其是对婴幼儿。婴儿配方粉中添加核苷酸,对提高婴儿的免疫功能,增加铁的吸收,影响脂蛋白的代谢,改善肠道有益菌群,完善肠道功能和肝功能及促进生长有一定的意义,并越来越为各国所重视。近年来中国也提倡婴儿配方粉中添加核苷酸。     

干法生产工艺对婴幼儿配方奶粉中花生四烯酸的影响剖析

正在婴幼儿配方奶粉中,花生四烯酸(AA)是其主要添加物质,且添加方法对AA具有较大影响。本文通过干法生产工艺将AA添加到婴儿配方奶粉中,并分析保存时间、保存温度对AA的影响,得出AA添加温度在75℃时,婴幼儿配方奶粉的质量稳定、符合国家食品安全标准。作为一种多不饱和脂肪酸,AA具有益智健脑、提高视敏度的重要作用,是人类早期生长必不可少的营养物质。但AA极容易发生氧化并丧失生理作用,为防止其发生氧化作用,多将其进行     

婴儿配方奶粉中不饱和脂肪酸的分析

分析了国内外多个品牌婴儿配方奶粉中的不饱和脂肪酸,以及这些不饱和脂肪酸在甘油三酯sn-2位的分布情况。婴儿配方奶粉中主要的不饱和脂肪酸为油酸、亚油酸和α-亚麻酸,同时绝大多数婴儿奶粉强化了花生四烯酸和二十二碳六烯酸,但这些脂肪酸在不同品牌间差别很大。结合人乳脂肪酸和婴儿配方奶粉法规,对婴儿配方奶粉中的不饱和脂肪酸做了进一步剖析,旨在为婴儿配方奶粉配方的改进提供理论和实践基础。     

婴儿配方奶粉中亚油酸和α-亚麻酸添加量的研究进展

目前我国对婴儿配方奶粉成分的研究主要集中于脂肪酸的分析研究。该文综述了国内外奶粉标准、市售奶粉脂肪酸含量及近年来亚油酸和α–亚麻酸添加量在婴幼儿配方奶粉中的研究现状,着重阐述亚油酸和α–亚麻酸的添加量对婴儿健康生长、脑和视网膜发育的重要作用,试图给婴幼儿配方奶粉企业提供一些参考。     

离母乳近些再近些——婴儿配方奶粉自述

我是谁 WHO IS ME 对于婴幼儿来说,没有一种食品比母乳更优越,但是如果母亲缺乏乳汁或是由于某种原因不能给婴儿哺乳时,那就只能采用母乳代用品了。这时候就轮到我们婴儿配方奶粉一显身手了。 在我们婴儿配方奶粉的这个大家族里,虽然“兄弟姐妹”众多,不过它们的“出身”可都是差不多的。下面就由我来介绍一下: 我们婴儿配方奶粉是将牛奶的成分改变,使其接近人乳成分,再加入各种维生素和微量元素,这样我们这些婴儿配方奶粉就诞生了。你可别小看了添加的维生素和微量元素,它们可是我们的重要特征,没有了它们的参     

乳源N-聚糖的结构与功能研究进展

论述了乳源N-聚糖的结构特性、不同物种间结构与含量的比较（人乳、牛乳和山羊乳）、生物学功能，以及近年来在婴儿食品中的应用。通过对相关文献的梳理，指出牛乳和山羊乳源N-聚糖与母乳N-聚糖具有同源性，有望作为一种食品配料补充到婴儿配方奶粉中，起到促进肠道有益微生物定殖、抑制致病菌生长、抑制病原体黏附、抗炎、免疫调节、促进大脑发育等作用。未来可就提高乳源N-聚糖富集程度及其在婴儿配方奶粉中的作用机制等方面开展深入研究，以进一步拓展乳源N-聚糖在婴儿食品中的应用。     

婴幼儿奶粉中含氮物质的研究进展

目的:论述婴幼儿奶粉中含氮物质的重要性,并对母乳和牛乳之间的成分差异和各种成分的功效作讨论;结果:以牛乳为基础的婴幼儿奶粉中应该改变各种蛋白质的配比,添加功能性蛋白质和肽类,调整婴幼儿奶粉中各种必需氨基酸的含量;结论:接近母乳水平的婴幼儿配方奶粉更符合婴幼儿健康成长的需要.     

不同加工工艺对婴儿配方奶粉中唾液酸存在形态的影响

人乳中唾液酸含量丰富,它对婴儿成长发育起到重要作用。然而,国内对于婴儿配方奶粉中唾液酸添加的工艺研究几乎没有开展。为了使婴儿配方奶粉中的唾液酸含量更接近人乳,本研究采用干法和湿法两种加工工艺将游离唾液酸添加到婴儿配方奶粉中,确定了两种加工工艺的婴儿配方奶粉中游离唾液酸的添加量范围,并且根据人乳中唾液酸存在模式,选择了最佳添加量。结果表明:干法生产每吨婴儿配方奶粉添加1.4~2.8 kg游离唾液酸,婴儿配方奶粉中的唾液酸含量为348~559 mg/L;湿法生产时游离唾液酸的添加量为400~800 mg/L,婴儿配方奶粉中唾液酸的含量为343~557 mg/L。尽管两种工艺均能满足婴儿配方奶粉中唾液酸含量标准,但干法工艺相比湿法工艺游离唾液酸的损耗小,节约经济成本。研究发现,随着游离唾液酸添加量逐渐增大,蛋白质结合唾液酸比例逐渐降低。当干法生产添加量为2.8 kg/t,湿法生产添加量为800 mg/L时,唾液酸在婴儿配方奶粉中的存在模式与人乳接近。     

Aspects of Infant Food Formulation

ABSTRACT: Milk is a biological fluid of exceptional complexity. It contains the nutrients for the growth and development of the newborn. The compositional structure of milk is, however, dependent on the species and tailored to sustain growth and development of its own offspring. Human milk contains specific proteins, lipids, and other components designed to be easily digestible and which have important roles to play in child development. Human infants should ideally be nursed on mother's milk, which constitutes nature's best food. However, in the event of lactation failure, insufficient milk secretion, and where mothers are suffering from transmittable diseases, human milk substitutes serve as savers of precious life during vulnerable stages of infancy. Bovine milk as such or with certain modifications has been widely used for infant feeding. There has been an ever‐increasing reliance on formula feeding practices both in developed and developing countries. Bovine milk based dried formulations have become a prominent feature of infantile dietetics. Emphasis has been laid on the manufacture of formulations having compositional and biochemical characteristics similar to human milk. The technological advancement for the production of infant formula has come a long way in the manufacture of a variety of infant formulae for the dietary management of infants. This is a comprehensive review providing insight on the detailed compositional differences of various nutrients present in human milk as compared to bovine milk, their makeup, significance, and recommended levels of intake that are best suited for the growth and development of infants fed on modified/prepared infant formulations.     

母乳成分对婴幼儿健康影响的研究进展

母乳(人乳)是人类母亲用于哺喂婴儿的乳腺分泌液,它既是婴儿出生后能量和营养的来源,更是母体为新生婴儿提供的全方面延伸保护.母乳作为一种自然演化的产物,其成分复杂,构成物质种类繁多,包括支持婴儿物质代谢的营养物质和帮助婴儿功能发育的生物活性物质.这些母乳成分在含量、亚组分构成及化学和生物学状态等方面,能完美地吻合婴儿解剖...     

母乳、配方乳渗透压及对婴儿健康影响研究进展

母乳是婴儿的最佳食物,不但能为婴儿提供全面营养,而且其独特的生理特性还有助于婴儿的健康成长。相关研究显示,母乳渗透压一般为300 mOsm/kg H2O,且不受人种、泌乳时间的影响,而目前市售配方乳的渗透压大多高于母乳。婴儿（特别是早产儿）因其自身胃肠道及肾脏发育不成熟,高渗透压喂养（以下简称高渗喂养）一直被认为与婴儿的胃食管反流和坏死性小肠结肠炎的高发生率有关,且不利于其肾脏的健康发育。本文系统分析了高渗喂养与婴儿胃食管反流、坏死性小肠结肠炎和肾脏健康的临床数据,已有数据显示,高渗喂养会延长食物在婴儿胃内的滞留时间,增加婴儿发生胃食管反流的机率;此外,高渗喂养会导致婴儿早期肾小球损伤标志物——微量白蛋白和早期肾小管损伤标志物——视黄醇结合蛋白含量升高,损害婴儿的肾脏健康;但已有数据并不支持高渗喂养与婴儿坏死性小肠结肠炎的发生存在相关性。同时,本文也介绍了母乳、婴儿配方乳渗透压及其影响因素,并基于此提出了婴儿配方乳渗透压的调控方案,展望了未来婴儿配方食品的发展方向。     

不同母乳营养成分的比较

比较了不同时期母乳成分、早产儿与足月儿母乳成分、城区与郊区母乳成分以及母乳与牛乳成分的差异。结果表明。母乳成分基本上能满足婴儿的需求，然而随着婴儿的生长发育其某些营养成分不能完全满足其营养的需要（如有些矿物质、维生素等），而且母乳的营养成分受到乳母膳食营养、饮食习惯、民族、文化和地域等因素的影响，乳母可通过膳食的调整来弥补这些营养素的缺陷。牛乳中营养素与母乳有很大不同，可通过调整牛奶中营养素使之满足婴儿的营养需求、因此，研究不同国家和民族母乳的营养成分对生产母乳化的配方奶粉具有重要意义。     

Phospholipids in Human Milk and Infant Formulas: Benefits and Needs for Correct Infant Nutrition

The composition of human milk has served as a basis for the development of infant formulas, which are used when breastfeeding is not possible. Among the human milk nutrients, 50% of the total energetic value corresponds to fat, with a high level of fatty acids and 0.2–2.0% present in the form of phospholipids (PLs). The PL contents and fatty acid distribution in PL species have been investigated as bioactive elements for the production of infant formulas, since they offer potential benefits for the optimum growth and health of the newborn infant. The differences in the amount of PLs and in fatty acid distribution in PL species between human milk and infant formulas can imply biologically significant differences for newborn infants fed with infant formulas versus human milk–mainly due to the greater proportion of sphingomyelin with respect to phosphatidylcholine in infant formulas. The limited information referred to the characterization of fatty acid distribution in PL species in infant formulas or in ingredients used to enrich them merits further research in order to obtain products with benefits similar to those of human milk in terms of infant growth, visual acuity, and neurological development. The present review establishes the scientific basis for helping to adjust formulations to the requirements of infant nutrition.     

花生四烯酸在乳制品中的应用

花生四烯酸(AA)是一种人体必需的多不饱和脂肪酸,是人体生长因子,影响婴幼儿大脑和神经发育.AA具有改善记忆力和视力、调节血脂和血糖、降低血清胆固醇、预防心血管疾病、辅助抑制肿瘤、预防癌变、神经功能调节等作用.人体自身不能合成AA,必需从食物补充才能满足机体代谢的需要,牛乳是人体补充营养物质的载体,而AA在牛乳中几乎不存在,所以在牛乳中强化AA已显得非常必要.本文介绍了AA添加带配方奶粉中的工艺流程和操作要点;AA应用于纯牛奶中的工艺流程和操作要点;开发富含AA酸牛奶的生产工艺和操作要点;开发富含AA乳饮料的工艺流程和操作要点.研究发现,AA在酸牛奶和乳饮料中的应用将是新的发展趋势,富含AA的乳制品将会给企业带来巨大的经济效益和社会效益.     

Dynamic stability of cholesterol and desmosterol in human milk from four Asian countries

Food Science and Biotechnology - Cholesterol is one of the functional nutrients in human milk, which is indispensable for infant growth. In this study, the concentration of cholesterol and...     

Analyzing B-vitamins in Human Milk: Methodological Approaches

According to the World Health Organization (WHO), infants should be exclusively breastfed for the first six months of life. However, there is insufficient information about the concentration of nutrients in human milk. For some nutrients, including B-vitamins, maternal intake affects their concentration in human milk but the extent to which inadequate maternal diets affect milk B-vitamin content is poorly documented. Little is known about infant requirements for B-vitamins; recommendations are generally set as Adequate Intakes (AI) calculated on the basis of the mean volume of milk (0.78 L/day) consumed by infants exclusively fed with human milk from well-nourished mothers during the first six months, and the concentration of each vitamin in milk based on reported values. Methods used for analyzing B-vitamins, commonly microbiological, radioisotope dilution or more recently chromatographic, coupled with UV, fluorometric and MS detection, have rarely been validated for the complex human milk matrix. Thus the validity, accuracy, and sensitivity of analytical methods is important for understanding infant requirements for these nutrients, the maternal intakes needed to support adequate concentrations in breast milk. This review summarizes current knowledge on methods used for analyzing the B-vitamins thiamin, riboflavin, niacin, vitamin B-6 and pantothenic acid, vitamin B-12, folate, biotin, and choline in human milk, their chemical and physical properties, the different forms and changes in concentration during lactation, and the effects of deficiency on the infant.     

婴儿配方乳的发展趋势

介绍了婴儿配方乳专利技术、研究概况并对发展趋势作了预测。提出保护性的免疫活性物和生长调整营养物是婴儿配方乳接近母乳的关键，代表了新一代婴儿配方乳的发展趋势。高质量、绝对安全的直接食用液态婴儿配方奶，在我国的婴儿食品市场上也会有所需求。采用DNA遗传工程已在重组宿主抗性因子方面取得进展，基因等生物新技术将使婴儿配方乳向母乳的方向更加靠近。     

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

Human milk is seen not only as a food, but as a functional and dynamic biologic system. It provides nutrients, bioactive components, and immune factors, promoting adequate and healthy growth of newborn infants. When mothers cannot supply their children, donated breast milk is the nutrition recommended by the World Health Organization, as it is a better alternative than infant formula. However, because of the manner in which donor milk is handled in human milk banks (HMB) many of the properties ascribed to mother's own milk are diminished or destroyed. The major process responsible for these losses is Holder pasteurization. High-pressure processing (HPP) is a novel nonthermal pasteurization technology that is being increasingly applied in food industries worldwide, primarily as an alternative to thermal treatment. This is due to its capacity to inactivate microorganisms while preserving both nutritional and bioactive components of foods. This review describes human milk composition and preservation, and critically discusses HMB importance and practices, highlighting HPP as a potential nonthermal pasteurization technology for human milk preservation. HPP technology is described and the few currently existing studies of its effects in human milk are presented.