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By: Ari wulandari

1102003034

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Breast Anatomy

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Lobes and lobules

Each breast has 15 to 20 sections (lobes).Each lobe is made up of many smallerstructures (lobules) that end in tiny bulbs

that can produce milk

DuctsLobes, lobules and bulbs are linked by a

network of thin tubes (ducts). Ducts carry milk

from the bulbs, where it's produced, towardthe dark area of skin in the center of thebreast (areola). They join together into largerducts ending at the nipple, where milk becomes

available to a hungry infant

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StromaSpaces around the lobules and ducts

are filled with fatty tissue andligaments (stroma). The amount of fat

in your breasts is largely whatdetermines how big they are. The actual

milk-producing structures are nearlythe same in all women

MusclesThe breast has no muscle tissue, but

muscles do lie underneath the

breasts, separating them from yourribs.

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Arteries and capillariesOxygen, nutrients and other life-

sustaining nourishment aredelivered to breast tissues by theblood in your arteries andcapillaries

Lymphatic systemThe lymphatic system a network ofvessels, lymph ducts and lymph nodes

helps fight off infection. Thesevessels drain fluid that typically leaksfrom the capillaries into the lymphnodes under the armpit and behind thebreastbone

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Production

Under the influence of the hormones prolactin and oxytocin,

women produce milk afterpregnancy to feed theirbaby. The

initial milk produced is often referred to as colostrum, whichis high in the immunoglobulinIgA, 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 ofbilirubin

http://en.wikipedia.org/wiki/Prolactinhttp://en.wikipedia.org/wiki/Oxytocinhttp://en.wikipedia.org/wiki/Pregnancyhttp://en.wikipedia.org/wiki/Babyhttp://en.wikipedia.org/wiki/Colostrumhttp://en.wikipedia.org/wiki/Immunoglobulinhttp://en.wikipedia.org/wiki/IgAhttp://en.wikipedia.org/wiki/Gastrointestinal_tracthttp://en.wikipedia.org/wiki/Laxativehttp://en.wikipedia.org/wiki/Meconiumhttp://en.wikipedia.org/wiki/Bilirubinhttp://en.wikipedia.org/wiki/Bilirubinhttp://en.wikipedia.org/wiki/Meconiumhttp://en.wikipedia.org/wiki/Laxativehttp://en.wikipedia.org/wiki/Gastrointestinal_tracthttp://en.wikipedia.org/wiki/IgAhttp://en.wikipedia.org/wiki/Immunoglobulinhttp://en.wikipedia.org/wiki/Colostrumhttp://en.wikipedia.org/wiki/Babyhttp://en.wikipedia.org/wiki/Pregnancyhttp://en.wikipedia.org/wiki/Oxytocinhttp://en.wikipedia.org/wiki/Prolactin

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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 tobovine beta-casein, alpha-lactalbumin,

lactoferrin, IgA, lysozyme and serum albumin.

Non-protein nitrogen-containing compounds,

making up 25% of the milk's nitrogen, includeurea, uric acid, creatine, creatinine, amino acids

and nucleotides

http://en.wikipedia.org/wiki/Lactosehttp://en.wikipedia.org/wiki/Caseinhttp://en.wikipedia.org/wiki/Homology_%28biology%29http://en.wikipedia.org/wiki/Lactalbuminhttp://en.wikipedia.org/wiki/Lactoferrinhttp://en.wikipedia.org/wiki/Lysozymehttp://en.wikipedia.org/wiki/Serum_albuminhttp://en.wikipedia.org/wiki/Ureahttp://en.wikipedia.org/wiki/Uric_acidhttp://en.wikipedia.org/wiki/Creatinehttp://en.wikipedia.org/wiki/Creatininehttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Nucleotidehttp://en.wikipedia.org/wiki/Nucleotidehttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Creatininehttp://en.wikipedia.org/wiki/Creatinehttp://en.wikipedia.org/wiki/Uric_acidhttp://en.wikipedia.org/wiki/Uric_acidhttp://en.wikipedia.org/wiki/Uric_acidhttp://en.wikipedia.org/wiki/Ureahttp://en.wikipedia.org/wiki/Serum_albuminhttp://en.wikipedia.org/wiki/Serum_albuminhttp://en.wikipedia.org/wiki/Serum_albuminhttp://en.wikipedia.org/wiki/Lysozymehttp://en.wikipedia.org/wiki/Lactoferrinhttp://en.wikipedia.org/wiki/Lactalbuminhttp://en.wikipedia.org/wiki/Homology_%28biology%29http://en.wikipedia.org/wiki/Caseinhttp://en.wikipedia.org/wiki/Lactose

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Vitam ins and Minerals

FDA regulations specify nutrient levels for infant formulas. To beapproved, formulas must contain a host of vitamins and minerals, aswell as trace elements (e.g., zinc, manganese, copper, iodine) andelectrolytes. Vitamin K is added in higher levels than in breast milk,to reduce the risk of hemorrhagic disease of the newborn. A femalewhose diet is inadequate may produce breast milk poor inpyridoxine, cyanocobalamin, and folic acid. Strict vegetarians whobreast-feed and do not take supplemental cyanocobalamin producemilk that contains little or none of this vitamin. If a mothers breast

milk is deficient in any vitamins or minerals, the physician shouldrecommend dietary supplements for the baby. Alternatively, the

mother may choose to feed the baby an infant formula that containsall the vitamins and minerals necessary to prevent deficiencies.

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Some components of human breastmilk absent or deficient in

pasteurizedcow'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)

http://www.search.com/reference/Bile_Salt_Stimulated_Lipasehttp://www.search.com/reference/Bifidus_Factorhttp://www.search.com/reference/DDThttp://www.search.com/reference/PCBhttp://www.search.com/reference/PCBhttp://www.search.com/reference/PCBhttp://www.search.com/reference/DDThttp://www.search.com/reference/DDThttp://www.search.com/reference/Bifidus_Factorhttp://www.search.com/reference/Bifidus_Factorhttp://www.search.com/reference/Bile_Salt_Stimulated_Lipasehttp://www.search.com/reference/Bile_Salt_Stimulated_Lipase

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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 belumterbentuk/berfungsi sempurna, sehingga

pemberian ASI memegang peran penting

untuk mencegah infeksi.

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Breast milk composition of 119 samples collected by 46 womenduring months 7-20 of lactation was compared with composition of

101 samples collected at 4-6 months. Breast milk intake of 10infants was determined by test-weighing for 1 or more months

during months 7-16 of lactation. Longitudinal decreases in milkconcentrations of zinc, copper, and potassium, previously

documented for the first 6 months, continued into the second 6months, while protein, iron, and sodium concentrations showed no

further decline. Lactose, fat, calcium, and magnesiumconcentrations were similar to those in earlier stages of lactation.

Weaning was associated with significant changes in milkcomposition: When milk volume fell below 300 ml/day, there was an

increase in proteinand sodium and a decrease in lactose, calcium, and zinc. Breast milk

intake of infants not supplemented with cow's milk or formulaaveraged 875 ml/day (93% of total energy intake) at 7 months and

550 ml/day (50% of total energy intake) at 11-16 months. Totalenergy intake increased from 610 to 735 kcal/day, but energyintake per kilogram remained constant at a relatively low 70-79

kcal/kg/day. Our results suggest the need for further studies ofnutrient intake and requirements of breast-fed infants during late

lactation.

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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 andenvironment, 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.

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Tabel komposisi ASI

Air88,1%

Protein 0,9%

Lemak 3,8 %

Laktosa 7%

Lain-lain 0,2%

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However, today it is now recognized that there is no commercialformula 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

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Women who are breastfeeding should

consult with their physician regarding

things that can be unwittingly passed tothe infant via breast milk, such as alcohol,

viruses (HIV orHTLV-1) or medications.

http://en.wikipedia.org/wiki/Breastfeedinghttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/HIVhttp://en.wikipedia.org/wiki/HTLV-1http://en.wikipedia.org/wiki/HTLV-1http://en.wikipedia.org/wiki/HTLV-1http://en.wikipedia.org/wiki/HTLV-1http://en.wikipedia.org/wiki/HIVhttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Breastfeeding

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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 ofprotein, 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 aninfant 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.

Comparison with Other milk

http://en.wikipedia.org/wiki/Mammalshttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Fatty_acidshttp://en.wikipedia.org/wiki/Anemiahttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Sodiumhttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Kidneyshttp://en.wikipedia.org/wiki/Breast_milkhttp://en.wikipedia.org/wiki/Evaporated_milkhttp://en.wikipedia.org/wiki/Evaporated_milkhttp://en.wikipedia.org/wiki/Food_allergyhttp://en.wikipedia.org/wiki/Food_allergyhttp://en.wikipedia.org/wiki/Evaporated_milkhttp://en.wikipedia.org/wiki/Evaporated_milkhttp://en.wikipedia.org/wiki/Breast_milkhttp://en.wikipedia.org/wiki/Kidneyshttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Sodiumhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Anemiahttp://en.wikipedia.org/wiki/Fatty_acidshttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Mammals

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Goat's milk does not contain agglutinin, which means that the fatglobules 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.

http://en.wikipedia.org/wiki/Agglutininhttp://en.wikipedia.org/wiki/Agglutinin

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Thank You.