Table 4.
Comparisons of Intensity of Basic Tastes and Concentrations of Main Taste Substances in Milk from Inflamed and Contralateral Asymptomatic Breasts of Mothers with Unilateral Mastitis (n=11)
| Inflamed breasts | Asymptomatic breasts | pa | |
|---|---|---|---|
| Intensity of basic tastes | |||
| Sourness | 3.98±1.88 | 4.43±2.43 | 0.071 |
| Saltiness | −7.84±1.18 | −8.34±1.07 | 0.016b |
| Bitterness | 2.43±0.84 | 2.21±0.99 | 0.451 |
| Umami | 0.45±0.88 | 0.26±0.82 | 0.002c |
| Main taste substances | |||
| Lactose (mmol/L) | 140±19 | 149±22 | 0.124 |
| Glutamate (μmol/L) | 27.1±6.7 | 21.9±9.1 | 0.025b |
| 5′-GMP (μmol/L) | 9.6±5.6 | 5.3±5.1 | 0.040b |
| Sodium (mmol/L) | 10.7±6.3 | 6.1±2.9 | 0.010b |
| Calcium (mmol/L) | 6.5±1.3 | 7.0±1.3 | 0.038b |
| Urea (μmol/L) | 66.6±20.3 | 63.9±15.5 | 0.388 |
| Ammonia (μmol/L) | 4.9±2.2 | 3.8±1.7 | 0.251 |
| pH | 6.63±0.20 | 6.61±0.21 | 0.298 |
Data are mean±SD values.
a
By paired Student's t test.
b
p<0.05, cp<0.01.
5′-GMP, 5′-guanosine monophosphate.