By: Ari wulandari 1102003034

Breast Anatomy

Lobes and lobules Each breast has 15 to 20 sections (lobes). Each lobe is made up of many smaller structures (lobules) that end in tiny bulbs that can produce milk

Ducts Lobes, lobules and bulbs are linked by a network of thin tubes (ducts). Ducts carry milk from the bulbs, where it's produced, toward the dark area of skin in the center of the breast (areola). They join together into larger ducts ending at the nipple, where milk becomes available to a hungry infant

Stroma Spaces around the lobules and ducts are filled with fatty tissue and ligaments (stroma). The amount of fat in your breasts is largely what determines how big they are. The actual milk-producing structures are nearly the same in all women

Muscles The breast has no muscle tissue, but muscles do lie underneath the breasts, separating them from your ribs.

Arteries and capillaries Oxygen, nutrients and other lifesustaining nourishment are delivered to breast tissues by the blood in your arteries and capillaries

Lymphatic system The lymphatic system a network of vessels, lymph ducts and lymph nodes helps fight off infection. These vessels drain fluid that typically leaks from the capillaries into the lymph nodes under the armpit and behind the breastbone

Production

Under the influence of the hormones prolactin and oxytocin, women produce milk after pregnancy to feed their baby. The initial milk produced is often referred to as colostrum, which is high in the immunoglobulin IgA, which coats the gastrointestinal tract. This helps to protect the newborn until its own immune system is functioning properly along with creating a mild laxative effect, expelling meconium and helping to prevent the build up of bilirubin

Human milk contains 0.8% to 0.9% protein, 3% to 5% fat, 6.9% to 7.2% carbohydrates and 0.2% ash (minerals). Carbohydrates are mainly lactose; several lactose-based oligosaccharides have been identified as minor components. The principal proteins are casein homologous to bovine beta-casein, alpha-lactalbumin, lactoferrin, IgA, lysozyme and serum albumin. Non-protein nitrogen-containing compounds, making up 25% of the milk's nitrogen, include urea, uric acid, creatine, creatinine, amino acids and nucleotides

Vitamins and Minerals

FDA regulations specify nutrient levels for infant formulas. To be approved, formulas must contain a host of vitamins and minerals, as well as trace elements (e.g., zinc, manganese, copper, iodine) and electrolytes. Vitamin K is added in higher levels than in breast milk, to reduce the risk of hemorrhagic disease of the newborn. A female whose diet is inadequate may produce breast milk poor in pyridoxine, cyanocobalamin, and folic acid. Strict vegetarians who breast-feed and do not take supplemental cyanocobalamin produce milk that contains little or none of this vitamin. If a mothers breast milk is deficient in any vitamins or minerals, the physician should recommend dietary supplements for the baby. Alternatively, the mother may choose to feed the baby an infant formula that contains all the vitamins and minerals necessary to prevent deficiencies.

Some components of human breastmilk absent or deficient in pasteurized cow's milk (peptides such as cystine are destroyed by pasteurization):
Vitamins (fat and water soluble) Minerals (especially Calcium, Phosphorus, and Zinc) Lactose (aids in Calcium absorption) Bile Salt Stimulated Lipase (aids in digestion of fats) Cystine Taurine Secretory Immunoglobulin A (sIgA) Lactoferrin (binds Iron and makes it unavailable to bacteria in the intestines) Lysozyme (breaks cell walls of bacteria in the GI tract) Bifidus Factor (creates more acidic stool, inhibits growth of harmful bacteria) Polyunsaturated Fatty Acids Essential Fatty Acids (Linoleic, Linolenic, Arachadonic) Whey protein HIV (if mother is HIV+) Toxic chemicals (if mother is exposed)
DDT PCB

Alcohol (if mother drinks)

Faktor Protektif Di Dalam Air Susu Ibu

Selama di dalam kandungan janin mendapat zat protektif melalui plasenta. Setelah lahir suplai ini terhenti padahal sistem imunologis neonatus belum terbentuk/berfungsi sempurna, sehingga pemberian ASI memegang peran penting untuk mencegah infeksi.

Breast milk composition of 119 samples collected by 46 women during months 7-20 of lactation was compared with composition of 101 samples collected at 4-6 months. Breast milk intake of 10 infants was determined by test-weighing for 1 or more months during months 7-16 of lactation. Longitudinal decreases in milk concentrations of zinc, copper, and potassium, previously documented for the first 6 months, continued into the second 6 months, while protein, iron, and sodium concentrations showed no further decline. Lactose, fat, calcium, and magnesium concentrations were similar to those in earlier stages of lactation. Weaning was associated with significant changes in milk composition: When milk volume fell below 300 ml/day, there was an increase in protein and sodium and a decrease in lactose, calcium, and zinc. Breast milk intake of infants not supplemented with cow's milk or formula averaged 875 ml/day (93% of total energy intake) at 7 months and 550 ml/day (50% of total energy intake) at 11-16 months. Total energy intake increased from 610 to 735 kcal/day, but energy intake per kilogram remained constant at a relatively low 70-79 kcal/kg/day. Our results suggest the need for further studies of nutrient intake and requirements of breast-fed infants during late lactation.

The nutrient content after this period is relatively consistent and draws its ingredients from the mother's food supply. If that supply is found lacking, content is obtained from the mother's bodily stores. The exact composition of breast milk varies from day to day, depending on food consumption and environment, meaning that the ratio of water to fat fluctuates. Foremilk, the milk released at the beginning of a feed, is watery, low in fat and high in carbohydrates relative to the creamier hindmilk which is released as the feed progresses. The breast can never be truly "emptied" since milk production is a continuous biological process.

Tabel komposisi ASI

Air 88,1%

Lemak 3,8 %

Protein 0,9%
Laktosa 7%

Lain-lain 0,2%

However, today it is now recognized that there is no commercial formula that can equal breast milk. In addition to the appropriate amounts of carbohydrate, protein and fat, breast milk also provides vitamins, minerals, digestive enzymes and hormones - all of the things that a growing infant will require. Breast milk also contains antibodies from the mother that may help the baby to resist infection

 Women who are breastfeeding should consult with their physician regarding things that can be unwittingly passed to the infant via breast milk, such as alcohol, viruses (HIV or HTLV-1) or medications.

Comparison with Other milk

All mammal species produce milk, but the composition of milk for each species varies widely and other kinds of milk are often very different from human breast milk. As a rule, the milk of mammals that nurse frequently (including human babies) is less rich, or more watery, than the milk of mammals whose young nurse less often. Whole cow's milk does not contain sufficient vitamin E, iron, or essential fatty acids, which can make infants fed on cow's milk anemic. Whole cow's milk also contains excessive amounts of protein, sodium, and potassium which may put a strain on an infant's immature kidneys. In addition, the proteins and fats in whole cow's milk are more difficult for an infant to digest and absorb than the ones in breast milk.[3] Evaporated milk may be easier to digest due to the processing of the protein but is still nutritionally inadequate. A significant minority of infants are allergic to one or more of the constituents of cow's milk. These problems can also affect formula milk derived from cow's milk.

Goat's milk does not contain agglutinin, which means that the fat globules in goat's milk do not cluster together like they do in cow's milk, which makes goat's milk easier for an infant to digest. Goat's milk also does not contain many of the allergens found in cow's milk. However, like cow's milk, goat's milk is also unsuitable for infants as it also does not have appropriate concentrations of electrolytes and can cause intestinal irritation and anemia.
Human milk is similar in flavor and texture to cow milk, but noticeably thinner and sweeter. Left in a cup, the cream will rise and form a thin layer.

Thank You.