Table 2.
Comparisons of Mean Intensities of Basic Tastes and Mean Concentrations of Main Taste Substances in Milk from Breasts Inflamed Because of Mastitis and Normal Breasts of Control Mothers
| Inflamed breasts (n=11) | Normal control breasts (n=24) | pa | |
|---|---|---|---|
| Intensity of basic tastes | |||
| Sourness | 4.19±1.87 | 3.26±3.27 | 0.424 |
| Saltiness | −7.93±1.29 | −8.09±2.44 | 0.784 |
| Bitterness | 2.17±1.01 | 2.32±1.25 | 0.676 |
| Umami | 0.42±0.87 | −0.87±1.44 | 0.012b |
| Concentrations of main taste substances | |||
| Lactose (mmol/L) | 140±19 | 152±20 | 0.268 |
| Glutamate (μmol/L) | 23.7±11.2 | 16.1±4.5 | 0.012b |
| 5′-GMP (μmol/L) | 10.1±5.0 | 5.1±5.4 | 0.025b |
| Sodium (μmol/L) | 11.5±8.5 | 5.8±2.6 | 0.007c |
| Calcium (μmol/L) | 6.2±1.0 | 7.5±1.0 | 0.012b |
| Urea (μmol/L) | 59.0±17.8 | 43.6±12.1 | 0.010c |
| Ammonia (μmol/L) | 4.3±2.9 | 1.8±1.0 | 0.001c |
| pH | 6.69±0.21 | 6.56±0.23 | 0.146 |
Data are mean±SD values.
a
Analysis of covariance, adjusted for stage of lactation (weeks postpartum), primiparous or not, age, and body mass index.
b
p<0.05, cp<0.01.
5′-GMP, 5′-guanosine monophosphate.