Anti-inflammatory effects of functional milk drink enriched with soya bean sprout protein in breastfeeding mothers
2020
Hery Winarsi | Alice Yuniaty | Gumintang Ratna Ramadhan
Introduction: Increased metabolism during pregnancy and breastfeeding results in increased oxidative stress among mothers. However, daily intake of foods containing antioxidants can improve antioxidant and inflammatory status. The objectives of this research were to formulate a soya bean sprout protein milk (SSPM) functional drink; to know its protein and isoflavone contents; and its effect on interleukin 6 (IL-6) level in plasma and breast milk (BM) of breastfeeding mothers. Methods: The study begun with the production of soya bean sprout protein extract (SSPE), followed by preparing five formulated SSPM, namely SSPE, low-calorie sweetener, fructose, skim milk, and salt. The formulated products were subjected to organoleptic test on a scale of 1 (extremely dislike) to 5 (extremely like). Fifty mothers aged 20-35 years who had a newborn up to six months old, in good health condition, and with informed consent were recruited. They were randomly divided into two groups: group I was fed SSPM for two months, 150 ml/day every morning, and group II was treated as placebo. Data were analysed with one-way analysis and paired sample t-test. Results: The preferred SSPM composed of 65.0% SSPE, 1.5% low-calorie sweetener, 6.0% fructose, 27.0% skim milk, 0.5% salt, and containing 13.77±0.001% protein and 229.9±0.001mg/g isoflavone content. Two months after intervention, there was a decrease in the level of IL-6 by 82.5% in the plasma (p=0.015) and 68.1% in BM (p<0.05). Body mass index (BMI) decreased from 22.77 to 20.64 kg/m² (p=0.019). Conclusion: SSPM is a potential anti-inflammatory agent and has health benefits for breastfeeding mothers.
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