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Odor-active volatile compounds in preterm breastmilk.

Mariana Muelbert1, Laura Galante1, Tanith Alexander1,2

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Summary
This summary is machine-generated.

Volatile compounds in preterm breast milk (BM), mainly fatty acids, change with lactation stage and maternal factors like gestational diabetes. Infant characteristics did not influence these milk volatiles.

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Area of Science:

  • Human milk composition
  • Infant nutrition
  • Metabolomics

Background:

  • Volatile compounds in breast milk (BM) may influence infant flavor learning and physiological responses.
  • Little is known about the specific volatile compounds present in preterm BM.
  • Understanding these compounds is crucial for preterm infant development.

Purpose of the Study:

  • To investigate the profile of volatile compounds in preterm BM.
  • To determine associations between maternal or infant characteristics and these volatile compounds.

Main Methods:

  • Analysis of 400 preterm BM samples from 170 mothers.
  • Utilized solid-phase microextraction coupled with gas chromatography/mass spectrometry.
  • Identified and quantified volatile compounds.

Main Results:

  • Detected 40 volatile compounds, predominantly fatty acids (FA) and their esters (FAe).
  • FA and FAe concentrations increased with lactation stage.
  • Lower FA/FAe levels were observed in mothers with gestational diabetes or from socially deprived backgrounds.

Conclusions:

  • Sensory-active volatile FAs are key contributors to preterm BM odor.
  • Lactation stage and maternal characteristics significantly influence preterm BM volatile profiles.
  • Further research is needed to explore the impact on infant feeding behavior and metabolism.