title: Novel high-molecular weight fucosylated milk oligosaccharides identified in dairy streams.
abstract: Oligosaccharides are the third largest component in human milk. This abundance is remarkable because oligosaccharides are not digestible by the newborn, and yet they have been conserved and amplified during evolution. In addition to encouraging the growth of a protective microbiota dominated by bifidobacteria, oligosaccharides have anti-infective activity, preventing pathogens from binding to intestinal cells. Although it would be advantageous adding these valuable molecules to infant milk formula, the technologies to reproduce the variety and complexity of human milk oligosaccharides by enzymatic/organic synthesis are not yet mature. Consequently, there is an enormous interest in alternative sources of these valuable oligosaccharides. Recent research has demonstrated that bovine milk and whey permeate also contain oligosaccharides. Thus, a thorough characterization of oligosaccharides in bovine dairy streams is an important step towards fully assessing their specific functionalities. In this study, bovine milk oligosaccharides (BMOs) were concentrated by membrane filtration from a readily available dairy stream called "mother liquor", and analyzed by high accuracy MALDI FT-ICR mass spectrometry. The combination of HPLC and accurate mass spectrometry allowed the identification of ideal processing conditions leading to the production of Kg amount of BMO enriched powders. Among the BMOs identified, 18 have high-molecular weight and corresponded in size to the most abundant oligosaccharides present in human milk. Notably 6 oligosaccharides contained fucose, a sugar monomer that is highly abundant in human milk, but is rarely observed in bovine milk. This work shows that dairy streams represent a potential source of complex milk oligosaccharides for commercial development of unique dairy ingredients in functional foods that reproduce the benefits of human milk.
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Raj
authors.initials: R
authors.lastname: Mehra
authors.affiliation: Department of Food Science and Technology, University of California, Davis, Davis, California, United States of America.
authors.forename: Daniela
authors.initials: D
authors.lastname: Barile
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Mariarosaria
authors.initials: M
authors.lastname: Marotta
authors.affiliation: Department of Chemistry, University of California, Davis, California, United States of America; Foods for Health Institute, University of California, Davis, California, United States of America.
authors.forename: Carlito B
authors.initials: CB
authors.lastname: Lebrilla
authors.affiliation: Department of Chemistry, University of California, Davis, California, United States of America.
authors.forename: Caroline
authors.initials: C
authors.lastname: Chu
authors.affiliation: Department of Food Science and Technology, University of California, Davis, Davis, California, United States of America; Foods for Health Institute, University of California, Davis, California, United States of America.
authors.forename: J Bruce
authors.initials: JB
authors.lastname: German
mesh_terms: D000818:Animals; D002417:Cattle; D003611:Dairy Products / Q000032:analysis*; D005260:Female; D005643:Fucose / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D009844:Oligosaccharides / Q000032:analysis*; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
chemical_list: D009844:Oligosaccharides; D005643:Fucose