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Proteinhydrolysate zur Behandlung von Säuglingen mit Nahrungsmittelunverträglichkeit
Proteinernährung
Präventive Ernährung
Eiweißarme Ernährung
Körperzusammensetzung
Nahrungsmittelunverträglichkeit
Protein In Der Ernährung
Kinderernährung
Eiweiß
Julia Wójcik
Autor
2026-09-25
Datum
2 Min. Lesezeit
article.read_time
2
Kapitel
Gemische mit veränderter Zusammensetzung und Form von Proteinen werden in der Ernährung von Säuglingen verwendet, bei denen eine Nahrungsmittelunverträglichkeit diagnostiziert wurde. Sie können auch als präventive Maßnahme bei Kindern eingesetzt werden, die in ihrer Familie positive Fälle dieser Erkrankung aufweisen.
Enzymatically predigested protein with diminished immunological reactivity
A protein hydrolysate represents a processed derivative in which the original protein structure has undergone controlled enzymatic cleavage (breakdown into smaller peptides or free amino acids) to diminish its allergenic potential. Depending on the manufacturing process, these formulations may additionally incorporate modified carbohydrate or lipid fractions, enabling tailoring to specific dietary requirements. The critical determinant of hypoallergenic properties is the size of the resulting peptide molecules—smaller fragments correlate with a reduced likelihood of triggering an immune response. Based on the degree of protein degradation, three primary categories are distinguished: **partially hydrolyzed preparations** (labeled as HA, retaining some antigenic epitopes), **extensively hydrolyzed preparations** (whey-based, e.g., *Bebilon Pepti*, *Bebilon Pepti MCT*, or casein-based, e.g., *Nutramigen*, *Pregestimil*), and **elemental formulas** (comprising exclusively free amino acids, such as *Bebilon Amino* or *Neocate*), which exhibit the lowest allergenic potential.
Milk protein hydrolysates in infant nutrition – characteristics and therapeutic applications
Specialized formulations based on hydrolyzed milk proteins constitute a fundamental component of hypoallergenic and therapeutic nutrition for infants at high risk of food allergies or with confirmed diagnostic conditions. These products vary in their degree of peptide chain breakdown: *extensively hydrolyzed formulas* (peptides containing 11–15 amino acids, labeled with the HA symbol) are intended for *prevention* in high-risk children, whereas *deeply hydrolyzed formulas* (peptides of 2–4 amino acids or free amino acids) and *lactose-free* or *low-lactose* mixtures are employed in the *treatment of active allergies* and conditions involving intestinal mucosal damage. Many formulations are further enriched with *prebiotics* (GOS/FOS), *probiotics* (e.g., *Lactobacillus rhamnosus* GG), or modified fats (MCT), enhancing their therapeutic efficacy. *Soy-based formulas* are also available as an alternative for infants with cow’s milk protein intolerance; however, their use requires individualized medical assessment due to potential cross-reactive allergic responses.
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