title: Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides.
abstract: Previously undescribed oligosaccharides in bovine cheese whey permeate were characterized by a combination of nanoelectrospray Fourier Transform Ion Cyclotron Resonance (nESI-FTICR) mass spectrometry and matrix-assisted laser desorption/ionization Fourier transform ion cyclotron resonance (MALDI-FTICR) mass spectrometry. Oligosaccharide composition was elucidated by collision-induced dissociation within the ICR cell. In addition to sialyllactose (the most abundant oligosaccharide in bovine colostrum), we identified 14 other oligosaccharides, half of which have the same composition of human milk oligosaccharides. These oligosaccharides could potentially be used as additives in infant formula and products for the pharmaceutical industry. Because whey permeate is a by-product from the production of whey protein concentrate (WPC) and is readily available, it is an attractive source of oligosaccharides for potential application in human nutrition.
authors.affiliation: Department of Food Science and Technology, University of California, Davis, CA 95616, USA.
authors.forename: Daniela
authors.initials: D
authors.lastname: Barile
authors.forename: Nannan
authors.initials: N
authors.lastname: Tao
authors.forename: Carlito B
authors.initials: CB
authors.lastname: Lebrilla
authors.forename: Jean-Daniel
authors.initials: JD
authors.lastname: Coisson
authors.forename: Marco
authors.initials: M
authors.lastname: Arlorio
authors.forename: J Bruce
authors.initials: JB
authors.lastname: German