6533b830fe1ef96bd1297304

RESEARCH PRODUCT

Human sweat odour conjugates in human milk, colostrum and amniotic fluid

Ralf DittrichAndrea BuettnerAndrea BuettnerYvan NiclassConstanze HartmannChristian StarkenmannBenoist SchaalSusanne CupistiSébastien DoucetSébastien Doucet

subject

Amniotic fluid[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionglutamine-n-alpha-conjugateAnalytical ChemistrySWEATCow milk03 medical and health sciences0302 clinical medicinefluids and secretions030225 pediatricsLactationmedicineodour precursorMature milkComputingMilieux_MISCELLANEOUS030304 developmental biology0303 health sciencesChromatographycysteinylglycine-s-conjugateChemistryfood and beverageshuman milkamniotic fluidGeneral MedicineGlutaminemedicine.anatomical_structureColostrum[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceConjugate

description

International audience; Using ultra performance liquid chromatography-mass spectrometry we identified for the first time glutamine-N-alpha-conjugates of the fatty acids (E)/(Z)-3-methylhex-2-enoic acid and (R)/(S)-3-hydroxy-3-methylhexanoic acid as well as cysteinylglycine-S-conjugates of (R)/(S)-3-methyl-3-sulphanylhexan-1-ol and (R)/(S)-3-sulphanylhexan-1-ol as constituents of human milk and colostrum. The glutamine-N-alpha-conjugates were detected also in human amniotic fluids. The mean values of glutamine-N-alpha-conjugate of (R)/(S)-3-hydroxy-3-methylhexanoic acid were highest in colostrums with a range of <0.1-382 mu g/kg, followed by the mature human milk with values from <0.1 to 39.6 mu g/kg for defatted milk, and 0.8-7.0 mu g/kg in amniotic fluids. The cysteinylglycine-S-conjugate of (R)/(S)-3methyl-3-sulphanylhexan-1-ol were detected in the range of 2-24 ng/kg in human milk, and 7-101 ng/kg in colostrums. Our data demonstrate that concentrations in human milk vary between individuals, and with lactation period as the mean concentrations of the glutamine conjugates in colostrums were elevated in comparison to mature milk and the concentrations of acid precursors were close to 10 times higher. Further, these precursors were not detected in cow milk.

10.1016/j.foodchem.2012.04.077https://hal.archives-ouvertes.fr/hal-00724926