Occurrence of dietary advanced glycation end-products in commercial cow, goat and soy protein based infant formulas

Thermal treatment is a key step during infant formula (IF) processing which causes protein glycation and for-mation of dietary advanced glycation end-products (dAGEs). This study aimed to evaluate the glycation degree in IF in relation to the ingredients of the formula. dAGEs concentrations have been determined by UPLC-MS/MS in a range of commercial cow-based, goat-based, and soy-based IF. Results indicated that the protein source, protein composition, and amount and type of carbohydrates determines the level of protein glycation in IFs. The investigated soy-based formula had significant higher concentrations of arginine and arginine-derived dAGEs than cow-based and goat-based formulas. IF containing hydrolyzed proteins had higher dAGEs concentrations than those containing intact proteins. Lactose-containing formula was more prone to glycation than those con-taining sucrose and maltodextrin. Data showed glycation degree in IF cannot be estimated by a single compound, but the complete picture of the dAGEs should be considered.

Automated summary

This study aimed to evaluate the glycation degree in infant formula (IF) in relation to the ingredients of the formula. Results indicated that the protein source, protein composition, and amount and type of carbohydrates determine the level of protein glycation in IFs. The investigated soy-based formula had significantly higher concentrations of arginine and arginine-derived glycation end-products than cow-based and goat-based formulas. IF containing hydrolyzed proteins had higher glycation end-products concentrations than those containing intact proteins. Lactose-containing formula was more prone to glycation than those containing sucrose and maltodextrin. Data showed that the glycation degree in IF cannot be estimated by a single compound, but the complete picture of the glycation end-products should be considered.