Human milk thiamin

Milk contains, on average, 0.03 mg thiamin per 100 g. Most (50-70%) of the thiamin in bovine milk is in the free form lesser amounts are phos-phorylated (18-45%) or protein-bound (7-17%). The concentration in mature human milk is somewhat lower (c. 0.02 mg per 100 g). Human colostrum contains only trace amounts of thiamin which increase during lactation. Pasteurized milk from goats and Channel Island breeds of cow contain about 0.04 mg per lOOg, while values for raw sheep s milk are somewhat higher, with an average of 0.08 mg per 100 g. Most of the thiamin... 

Typically, soymilk contains 8-12% total solids, depending on the water bean ratio used during processing. Protein content is about 3.6% fat, 2.0—3.2% carbohydrates, 2.9—3.9% and ash, -0.5%. The composition of soymilk compares favorably with those of cow s milk and human milk (Chen, 1989). In addition, soymilk is lactose-free and contains higher levels of protein, iron, unsaturated fatty acids, and niacin however, it contains lower amounts of fat, carbohydrates, calcium, riboflavin, thiamine, methionine, and lysine (Kosikowski, 1971). Therefore, many commercial soymilks are fortified with vitamins, minerals, and in some cases, amino acids. The most widely used nutrients for fortifying soymilk are vitamin calcium, and methionine. 

Hampel et al. described simultaneous determination of several B vitamins (thiamine, riboflavin, nicotinamide, and pyridoxal) in human milk samples using the UPLC-MS/MS method [86]. 

Hampel, D., York, E., and Allen, L. 2012. Ultra-performance hquid chromatography tandem mass-spectrometry (UPLC-MS/MS) for the rapid, simultaneous analysis of thiamin, riboflavin, flavin adenine dinucleotide, nicotinamide and pyridoxal in human milk. J. Chromatogr. B. 903 7-13. 

Milk is the most nutritionally complete food found in nature. All kinds of milk, human or animal, contain vitamins (principally thiamine, riboflavin, pantothenic acid, and vitamins A, B12, and D), minerals (caleimn, potassium, sodium, phosphoras, and trace metals), proteins (mostly easein), carbohydrates (principally lactose), and lipids (fats). However, the amounts of these nutrients present in different types of milk differ greatly. Cows milk and goats milk are almost identieal in every respect. Human milk contains less than half of the proteins and minerals of cows or goats milk, but almost 1.5 times as much sugar. Horses milk is quite low in proteins and fats compared with the others, whereas reindeer milk is very high in proteins, fats, and minerals, but quite low in carbohydrates. The average composition of whole cows milk is 87.1% water, 3.4% protein, 3.9% fats, 4.9% carbohydrates, and... 

Milk is an excellent source of calcium, phosphorus, riboflavin (vitamin B2), thiamine (vitamin Bl) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc (Food Standards Agency, 2002). In particular, dairy products are an important source of calcium, which is vital for maintaining optimal bone health in humans (Prentice, 2004). The vitamins and minerals it provides are all bioavailable (i.e. available for absorption and use by the body) and thus milk consumption in humans increases the chances of achieving nutritional recommendations for daily vitamins and mineral intake (Bellew et al., 2000). 

A similar HPLC method with a postcolumn derivatization system was used for the analysis of total thiamine in human whole blood as well as in serum, cerebrospinal fluid, and milk (26). The HPLC system consisted of a pBondapak column and the mobile phase was a mixture of methanol-50 mM sodium citrate buffer pH 4.0 (45 55, v/v) plus 10 mM sodium 1-octanesulfonate. Two milliliters of blood was needed. The minimum detectable amount was 60 fmol of thiamine. The intra-assay and inter-assay coefficients of variation were 2.3% and 3.9%, respectively. The recovery of TPP added to blood samples was 98.7%. 

JPM Wielders, CJK Mink. Quantitative analysis of total thiamine in human blood, milk and cerebrospinal fluid by reversed-phase ion-pair high-performance liquid chromatography. J Chromatogr 277 145-156, 1983. 

Human breast milk provides far too little phosphorus, iron, vitamin D, vitamin E, thiamin, and vitamin B-6 and is low in calories, protein, calcium, riboflavin, niacin, and pantothenic acid. Hence, reliance solely on this food for the feeding of infants aged 6 months and older is likely to result... 

Not only are meat and animal by-products good, but they are good for you. Foods from animals are the most nutritionally complete known. Today, they (meat, poultry, fish, and milk) supply to the U.S. diet an average of 95% of the vitamin B-12, 79% of the calcium (mostly from milk and milk products), 55% of the riboflavin, 63% of the protein, 64% of the phosphorus, 51% of the vitamin B-6, 46% of the niacin, 36% of the vitamin A, 33% of the thiamin, 25% of the iron (in a readily absorbed form), and 34% of the magnesium. Additionally, animal proteins provide the nine essential amino acids in the proportions needed for humans hence, they are high quality proie ms. 

Nail, P.A., Thomas, M.R., and Eakin, B.S., The effect of thiamin and riboflavin supplementation on the level of those vitamins in human breast milk and urine. Am. J. Clin. Nutr., 33, 198-204, 1980. 

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