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Iron in human milk

G B Fransson, B Lönnerdal

    The Journal of Pediatrics
    |March 1, 1980
    PubMed
    Summary
    This summary is machine-generated.

    Human milk iron distribution reveals most is not bound to lactoferrin, challenging previous findings. This study re-evaluates iron

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    Area of Science:

    • Nutritional Biochemistry
    • Human Milk Composition

    Background:

    • Human milk is a vital source of nutrition for infants.
    • Iron in human milk is crucial for infant development.
    • Lactoferrin is considered a primary iron-binding protein in milk.

    Purpose of the Study:

    • To accurately determine the distribution of iron in human milk fractions.
    • To quantify the amount of iron bound to lactoferrin.
    • To reassess the role of lactoferrin in iron binding and its implications.

    Main Methods:

    • Gel filtration chromatography was employed to separate milk components.
    • Ultrafiltration was used to isolate low molecular weight fractions.
    • Atomic absorption spectrophotometry quantified iron content in different fractions.

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    Main Results:

    • Total iron content ranged from 0.26 to 0.73 microgram/ml.
    • Significant iron percentages were bound to the lipid (1.5–46%) and low molecular weight (18–56%) fractions.
    • Only a small fraction of iron (1–4% saturation) was bound to lactoferrin, contrary to prior research.

    Conclusions:

    • The majority of iron in human milk is not bound to lactoferrin.
    • Iron binding to lactoferrin is significantly lower than previously reported.
    • This finding may necessitate a re-evaluation of lactoferrin's bacteriostatic role in human milk.