Oligosaccharide Profile of Milk from 60 Mothers Breastfeeding of Infants Aged 45 Days in Abidjan, Ivory Coast

Abstract

Introduction: Breast milk contains essential macro and micronutrients for infant maturation. Among these macronutrients are oligosaccharides, considered prebiotics. They are the third most abundant component of breast milk after lipids and lactose, and their concentrations are influenced by various factors, including maternal dietary habits. This study aims to evaluate the effect of two dietary habits on the variation of the oligosaccharide profile in breast milk. Methods: The study involved 60 mothers of full-term, exclusively breastfed infants. Five (5) ml milk samples were collected from mothers of 45-day-old infants, and a questionnaire on the frequency of consumption of staple foods and fruits was administered. The correlation between the concentrations of N-acetylneuraminic acid (Neu5Ac) and 2’-fucosyllactose (2’-FSL) and the dietary habits of breastfeeding mothers was analyzed using SPSS statistical software. Results: The average concentrations of Neu5Ac and 2’-FSL in mature breast milk were 2.20 ± 0.83 and 1.19 ± 0.56 g/L for mothers consuming rice with peanut sauce (R-PS) and 2.45 ± 0.65 and 1.76 ± 0.66 g/L for those consuming attiéké with fried fish (A-FF). Statistical analyses revealed no significant difference (P > 0.05) in oligosaccharide content between the milk of mothers who consumed R-PS and A-FF. However, there was a positive correlation between the frequency of fruit consumption and the occurrence of gastroenteritis in infants (r = 0.504) and a significant decrease in the 2’-fucosyllactose content in the milk of A-FF mothers who consumed oranges 3 to 5 times a week (P < 0.05). Conclusion: The consumption of R-PS and A-FF, along with moderate fruit consumption, positively influences the oligosaccharide profile of breast milk. Particular attention should be given to nutritional education during lactation due to its potential impact on infant health through microbiota development.