Online from: 1971
Subject Area: Health Care Management/Healthcare
|Title:||Free amino acid content in infant formulas|
|Author(s):||Alison K. Ventura, (Monell Chemical Senses Center, Philadelphia, Pennsylvania, USA), Ana San Gabriel, (Institute of Life Sciences, Physiology and Nutrition Group, Ajinomoto Company, Inc., Kawasaki-shi, Japan), Mariko Hirota, (Institute of Life Sciences, Physiology and Nutrition Group, Ajinomoto Company, Inc., Kawasaki-shi, Japan), Julie A. Mennella, (Monell Chemical Senses Center, Philadelphia, Pennsylvania, USA)|
|Citation:||Alison K. Ventura, Ana San Gabriel, Mariko Hirota, Julie A. Mennella, (2012) "Free amino acid content in infant formulas", Nutrition & Food Science, Vol. 42 Iss: 4, pp.271 - 278|
|Keywords:||Free amino acids, Infant formulas, Protein hydrolysate formula|
|Article type:||Research paper|
|DOI:||10.1108/00346651211248638 (Permanent URL)|
|Publisher:||Emerald Group Publishing Limited|
|Acknowledgements:||The project described was supported by awards R01HD37119, R01HD072307-01 and F32 HD063343-01A1 from the Eunice Kennedy Shriver National Institute of Child Health and Human Development. Dr Ventura was a postdoctoral trainee supported by NIH grant T32-DC00014. The content is solely the responsibility of the authors and does not necessarily represent the official views of the Eunice Kennedy Shriver National Institute of Child Health and Human Development or the National Institutes of Health. The authors would also like to thank Dr Toshimi Mizukoshi for his help and critical advice in the interpretation of the data analysis.|
Purpose – Infant formula is the sole nutrition and food source for many infants. Information on the free amino acid (FAA) content of formulas, particularly those that are protein hydrolysate based, is limited, despite emerging evidence for the role of FAAs in regulating eating behaviour. The purpose of this paper is to measure levels of essential, semi-essential, and nonessential FAAs in commercially available infant formulas to provide a foundation for future research examining the influence of FAAs on infant development.
Design/methodology/approach – Using an automatic amino acid analyzer, we measured the concentrations of FAAs in four types of formula: two cow milk (CMF); three soy protein (SPF); and three protein hydrolysate (PHF), one of which was a partial hydrolysate (pPHF) and two of which were extensive hydrolysate (ePHF).
Findings – It was found that the amount and number of FAAs varied significantly across formula types: for CMF, total FAAs ranged from 523-864?
Research limitations/implications – Striking discrepancies exist for FAA profiles of infant formulas. Comparison of these data to published psychophysical data on the taste qualities of individual FAAs provides insights into the unique flavor profiles of infant formulas. Overall, the data from this study provide a necessary foundation for future research examining the influence of FAAs in formulas on infant growth and development.
Originality/value – Published data on the FAA content of PHF is limited, despite their increased availability and use. This research is the first to report the FAA content of partial and extensive PHF, and to compare these values to CMF and SPF.
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