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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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Lactoferrin in breast milk-based powders.

Efstathia Tsakali1,2, Rakesh Aggarwal3, Dimitra Houhoula1

  • 1Department of Food Science and Technology, University of West Attica, Athens, Greece.

The Journal of Dairy Research
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Human breast milk-based powders contain higher lactoferrin (LF) levels than cow

Keywords:
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Area of Science:

  • Nutritional Science
  • Biochemistry

Background:

  • Lactoferrin (LF) is a key whey protein in mammalian milk, contributing to the antimicrobial properties of human milk.
  • Infant formulas and human breast milk-based powders are alternatives when breastfeeding is not possible, supporting infant nutrition and health.
  • Human breast milk-based powders offer biological functionalities for pre-term and critically ill infants.

Purpose of the Study:

  • To quantify lactoferrin (LF) content in commercial human breast milk-based powders.
  • To compare LF levels between breast milk-based powders and cow's milk-based infant formulas.
  • To assess the applicability of a validated RF-HPLC method for LF determination in complex milk matrices.

Main Methods:

  • Validated reversed-phase high-performance liquid chromatography (RF-HPLC) method.
  • Standard addition methodology was employed for accurate quantification due to matrix complexity.
  • Analysis of commercial breast milk-based powders and cow's milk-based formulas (non-fortified and fortified).

Main Results:

  • Lactoferrin (LF) was detectable in all tested breast milk-based powders.
  • Quantification of LF was achieved using the standard addition method.
  • Breast milk-based powders exhibited significantly higher LF content compared to both non-fortified and fortified cow's milk-based formulas.

Conclusions:

  • Human breast milk-based powders retain higher levels of lactoferrin (LF) compared to conventional cow's milk-based formulas.
  • The validated RF-HPLC method, with standard addition, is suitable for determining LF in complex milk-based products.
  • These findings highlight potential differences in biological functionality between milk-based infant products.