NITROGEN AND PROTEIN COMPONENTS OF HUMAN MILK

Abstract

The true protein content of human milk is 0.9%, in well‐nourished as well as malnourished mothers. Casein constitutes only about 20% of the protein nitrogen in human milk. The remaining 80 % is derived from the whey proteins, the three dominant components being α‐lactalbumin, lactoferrin and secretory IgA. α‐lactalbumin is a subunit of lactose synthetase. Lactoferrin is an iron‐binding glycoprotein which plays a role in the defence against gastro‐intestinal infections and is probably also involved in iron transport in the gut. Secretory IgA is comparatively stable at low pH; it is resistant to proteolytic enzymes and plays an essential role in the immunological defence against gastro‐intestinal infections. Lysozyme is a minor component of the whey proteins and represents an active enzyme with a bactericidal effect. The nutritional and immunological significance of the marked differences with respect to the nitrogen and protein compositions of human milk and cow's milk should not be underestimated, but need further elucidation.