American Journal of Clinical Nutrition, Vol 52, 854-857, Copyright © 1990 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Flavin composition of human milk

ZK Roughead and DB McCormick
Department of Biochemistry, Emory University School of Medicine, Atlanta, GA 30322.

The identity and quantity of greater than 95% of the flavins present in human milk were assessed by acid-phenol extractions followed by high- performance liquid chromatography. Flavin adenine dinucleotide (FAD) and riboflavin were the predominant flavins, followed by 10-(2'- hydroxyethyl)-flavin. In addition, traces of 7 alpha- and 8 alpha- hydroxyriboflavins (7-hydroxymethylriboflavin and 8- hydroxymethylriboflavin, respectively) were detected. The flavin content of human milk samples in this study was higher than contents reported in earlier studies where no correction for the internal fluorescence quenching of FAD was made. This finding may have implications for dietary recommendations concerning both lactating women and infants. In practical terms, the types and amounts of flavins in human milk are very similar to those recently reported for cow milk.

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