Premium
ANTIMICROBIAL FACTORS IN HUMAN MILK
Author(s) -
REDDY VINODINI,
BHASKARAM C.,
RAGHURAMULU N.,
JAGADEESAN V.
Publication year - 1977
Publication title -
acta pædiatrica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 115
eISSN - 1651-2227
pISSN - 0803-5253
DOI - 10.1111/j.1651-2227.1977.tb07838.x
Subject(s) - lactoferrin , lysozyme , colostrum , lactation , medicine , breast milk , antibody , antimicrobial , breast feeding , food science , immunoglobulin a , zoology , physiology , immunoglobulin g , microbiology and biotechnology , biology , immunology , pregnancy , biochemistry , genetics , pediatrics
Vinodini Reddy, Bhaskaram, C., Raghuramulu, N. and Jagadeesan, V. (National Institute of Nutrition, Hyderabad, India). Antimicrobial factors in human milk. Acta Paediatr Scand, 66:229, 1977.—Levels of immunoglobulins, lactoferrin and lysozyme were determined in milk samples obtained from well‐nourished and under‐nourished Indian women at different stages of lactation. The concentration of immunoglobulins and lactoferrin was higher in colostrum than in mature milk while the lysozyme levels showed a progressive increase with the period of lactation. There were no significant differences in the levels between the two groups of women. Administration of iron did not alter either the total or percentage saturation of lactoferrin in milk. These results indicate that antibacterial factors in milk are not influenced by the nutritional status of the mother and that iron supplementation does not interfere with the bacteriostatic function of lactoferrin.