Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides |
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| Authors: | Daniela Barile Nannan Tao Carlito B. Lebrilla Jean-Daniel Coisson Marco Arlorio J. Bruce German |
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| Affiliation: | 1. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States;2. Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States;3. Dairy Science and Technology Group, Food Quality and Design Group, Wageningen University, Bomenweg 2, Wageningen 6703HD, The Netherlands;4. Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States;1. Laboratory of Bioaromas and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, State University of Campinas, 80 Monteiro Lobato st., University city Zeferino Vaz, Campinas, São Paulo CEP: 13083-862, Brazil;2. Faculty of Farmaceutical Sciences, Federal University of Amazonas, Manaus CEP: 69077-000, Amazonas, Brazil |
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| 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. |
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