Whey Isolation from Rejected Human Milk and Its Lipid Content Characterization by GC-FID and ESI-MS

Alves, Eloize S.; Castro, Matheus C.; Saqueti, Bruno H. F.; Manin, Luciana P.; Silveira, Roberta da; Souza, Patrícia M.; Santos, Oscar O.; Visentainer, Jesuí V.

doi:10.21577/0103-5053.20210092

Eloize S. Alves

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

Matheus C. Castro

Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0002-9918-1491

Bruno H. F. Saqueti

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

Luciana P. Manin

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0002-5429-5743

Roberta da Silveira

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0002-0037-4307

Patrícia M. Souza

Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

Oscar O. Santos

Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0002-9631-8480

Jesuí V. Visentainer ^**e-mail: jesuivv@gmail.com

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0003-3412-897X

*e-mail: jesuivv@gmail.com

Author Contributions

Eloize S. Alves was responsible for formal analysis, data curation, writing-original draft, conceptualization; Matheus C. Castro for formal analysis, writing-original draft, conceptualization; Bruno H. F. Saquetti for formal analysis, investigation; Luciana P. Manin for data curation, visualization; Roberta da Silveira for review and editing, visualization; Patricia M. Souza for formal analysis, investigation; Oscar O. Santos for conceptualization, supervision; Jesuí V. Visentainer for funding acquisition, supervision.

Analysis	HM	HW
Moisture / (g per100 mL)	89.11 ± 0.13^b	91.56 ± 0.07^a
Ash / (g per100 mL)	0.15 ± 0.01^a	0.15 ± 0.02^a
Protein / (g per100 mL)	1.29 ± 0.10^a	1.12 ± 0.05^a
Total lipid / (g per100 mL)	3.23 ± 0.13^a	0.93 ± 0.13^b
Carbohydrate / (g per100 mL)	6.22 ± 0.23ª	6.24 ± 0.20^a
Energetic value / (kcal per100 mL)	59.10 ± 0.32^a	37.80 ± 0.31^b

FA composition	Chemical name	HM	HW
4:0 / %	butyric acid	0.40 ± 0.00^a	0.30 ± 0.04^b
6:0 / %	caproic acid	0.02 ± 0.00^b	0.20 ± 0.03^a
8:0 / %	caprylic acid	0.07 ± 0.01^b	0.74 ± 0.15^a
10:0 / %	capric acid	1.43 ± 0.20^a	0.34 ± 0.01^b
12:0 / %	lauric acid	6.39 ± 0.38^a	1.88 ± 0.19^b
14:0 / %	myristic acid	6.66 ± 0.15^a	4.05 ± 0.08^b
14:1n-9 / %	myristoleic acid	0.07 ± 0.01^a	0.05 ± 0.00^b
15:0 / %	pentadecyl acid	0.27 ± 0.00^a	0.22 ± 0.00^b
16:0 / %	palmitic acid	22.24 ± 0.08^b	28.09 ± 0.78^a
16:1n-9 / %	hexadecenoic acid	1.54 ± 0.11^a	1.70 ± 0.07^a
16:1n-7 / %	palmitoleic acid	0.21 ± 0.03^b	0.45 ± 0.03^a
17:0 / %	margaric acid	0.26 ± 0.02^b	0.36 ± 0.02^a
17:1n-9 / %	trans-10-heptadecenoic acid	0.19 ± 0.01^a	0.05 ± 0.00^b
18:0 / %	stearic acid	5.65 ± 0.17^b	10.90 ± 0.47^a
18:1n-9 / %	oleic acid	31.32 ± 0.49^a	32.28 ± 0.42^a
18:1n-7 / %	vaccenic acid	0.05 ± 0.00^b	1.97 ± 0.19^a
18:2n-6 / %	linoleic acid	20.25 ± 0.04^a	9.85 ± 0.13^b
18:2n-6 C9,t11 / %	conjugated linoleic acid	0.09 ± 0.00^b	0.27 ± 0.02^a
18:2n-6 t10,C12 / %	conjugated linoleic acid	0.11 ± 0.01^a	0.08 ± 0.00^b
18:3n-3 / %	α-linolenic acid	1.08 ± 0.03^a	0.31 ± 0.01^b
18:3n-6 / %	γ-linolenic acid	0.09 ± 0.00^b	0.21 ± 0.04^a
20:0 / %	arachidic acid	0.08 ± 0.01^b	0.11 ± 0.01^a
20:1n-9 / %	eicosenoic acid	0.23 ± 0.02^a	0.20 ± 0.00^a
20:3n-6 / %	di-homo-γ-linolenic acid	0.21 ± 0.04^a	0.20 ± 0.00^a
20:3n-3 / %	di-homo-α-linolenic acid	0.31 ± 0.02^b	0.98 ± 0.18^a
20:4n-6 / %	arachidonic acid	0.06 ± 0.02^b	0.95 ± 0.11^a
22:0 / %	behenic acid	0.08 ± 0.01^b	1.95 ± 0.25^a
20:5n-3 / %	eicosapentaenoic acid	0.04 ± 0.00^b	0.36 ± 0.07^a
22:1n-9 / %	eruric acid	0.27 ± 0.03^a	0.21 ± 0.01^b
24:0 / %	lignoceric acid	0.05 ± 0.00^b	0.21 ± 0.03^a
24:1n-9 / %	nerve acid	0.11 ± 0.01^a	0.11 ± 0.01^a
22:6n-3 / %	docosahexaenoic acid	0.16 ± 0.02^b	0.37 ± 0.06^a
Σ(n-3) / %	omega 3	1.60 ± 0.02^b	2.01 ± 0.34^a
Σ(n-6) / %	omega 6	20.83 ± 0.02^a	11.62 ± 0.03^b
ΣSFA / %	saturated fatty acids	43.58 ± 0.47^b	49.34 ± 0.49^a
ΣMUFA / %	monounsaturated fatty acids	33.99 ± 0.43^b	37.03 ± 0.17^a
ΣPUFA / %	polyunsaturated fatty acids	22.43 ± 0.04^a	13.64 ± 0.32^b

FA composition	HW	HM	Infant formula 1	Infant formula 2	Infant formula 3	Infant formula 4	Infant formula 5
18:2n-6 (LA) / %	9.85 ± 0.13^b	20.25 ± 0.04^a	18.15 ± 0.02	17.93 ± 0.03	17.38 ± 0.03	20.00 ± 0.03	22.27 ± 0.08
18:3n-3 (ALA) / %	0.31 ± 0.01^b	1.08 ± 0.03^a	1.51 ± 0.05	2.28 ± 0.01	2.17 ± 0.00	1.90 ± 0.01	2.51 ± 0.01
20:4n-6 (AA) / %	0.95 ± 0.11^a	0.06 ± 0.02^b	0.66 ± 0.00	0.37 ± 0.00	0.37 ± 0.00	0.18 ± 0.01	0.39 ± 0.00
20:5n-3 (EPA) / %	0.36 ± 0.07^a	0.04 ± 0.00^b	0.06 ± 0.05	0.06 ± 0.05	0.18 ± 0.16	-	0.04 ± 0.07
22:6n-3 (DHA) / %	0.37 ± 0.06^a	0.16 ± 0.02^b	0.31 ± 0.01	0.32 ± 0.00	0.33 ± 0.00	0.09 ± 0.03	0.24 ± 0.00

Indice	HM	HW
AI	0.98 ± 0.02^a	0.91 ± 0.01^b
TI	1.07 ± 0.01^b	1.41 ± 0.09^a
H/H	1.51 ± 0.04^a	1.35 ± 0.04^b
Σ(n-6)/(n-3)	13.01 ± 0.17ª	5.95 ± 1.02^b
ΣMUFA/SFA	0.51 ± 0.01ª	0.28 ± 0.01^b
Σ(EPA) + (DHA)	0.20 ± 0.02^b	0.73 ± 0.13ª

Molecular formula	Shorthand	Ionization	m/z	TAG assignment	TAG estimate / %
Molecular formula	Shorthand	Ionization	m/z	TAG assignment	HM	HW
C₄₉H₉₀O₆	46:2	[M + NH₄]⁺	792	LaLP	2.663	-
C₄₉H₉₂O₆	46:1	[M + NH₄]⁺	794	LaOP	4.107	1.804
C₅₁H₉₂O₆	48:3	[M + NH₄]⁺	818	LaLO	3.755	-
C₅₁H₉₄O₆	48:2	[M + NH₄]⁺	820	LaOO	2.895	-
C₅₁H₉₄O₆	48:2	[M + NH₄]⁺	820	MLP	2.788	-
C₅₁H₉₆O₆	48:1	[M + NH₄]⁺	822	MOP	4.299	3.798
C₅₁H₉₈O₆	48:0	[M + NH₄]⁺	824	PPP	1.684	3.868
C₅₃H₉₆O₆	50:3	[M + NH₄]⁺	846	MLO	3.931	-
C₅₃H₉₈O₆	50:2	[M + NH₄]⁺	848	PLP	4.620	4.047
C₅₃H₉₈O₆	50:2	[M + NH₄]⁺	848	MOO	3.031	2.183
C₅₃H₁₀₀O₆	50:1	[M + NH₄]⁺	850	POP	7.123	13.340
C₅₃H₁₀₂O₆	50:0	[M + NH₄]⁺	852	SPP	-	4.502
C₅₅H₉₈O₆	52:4	[M + NH₄]⁺	872	PLL	4.224	-
C₅₅H₁₀₀O₆	52:3	[M + NH₄]⁺	874	PLO	13.026	9.305
C₅₅H₁₀₀O₆	52:3	[M + NH₄]⁺	874	PVcO	-	1.899
C₅₅H₁₀₄O₆	52:2	[M + NH₄]⁺	877	POO	10.042	15.334
C₅₅H₁₀₄O₆	52:2	[M + NH₄]⁺	877	SLP	2.372	3.140
C₅₅H₁₀₄O₆	52:1	[M + NH₄]⁺	878	SOP	3.658	10.349
C₅₅H₁₀₆O₆	52:0	[M + NH₄]⁺	880	SPS	-	1.746
C₅₇H₈₆O₆	54:1	[M + NH₄]⁺	884	SOS	-	2.007
C₅₇H₁₀₀O₆	54:5	[M + NH₄]⁺	898	OLL	5.956	-
C₅₇H₁₀₃O₆	54:4	[M + NH₄]⁺	900	OLO	9.183	5.348
C₅₇H₁₀₄O₆	54:3	[M + NH₄]⁺	902	OOO	4.720	5.875
C₅₇H₁₀₄O₆	54:3	[M + NH₄]⁺	902	SLO	3.345	3.609
C₅₇H₁₀₆O₆	54:2	[M + NH₄]⁺	904	SOO	2.578	5.948
C₅₉H₉₄O₆	56:1	[M + NH₄]⁺	916	BhOP	-	1.899

[1] *e-mail: jesuivv@gmail.com

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Whey Isolation from Rejected Human Milk and Its Lipid Content Characterization by GC-FID and ESI-MS