BMB Rep. 2012; 45(8): 442-451  
Analysis and role of oligosaccharides in milk
L. Renee Ruhaak* & Carlito B. Lebrilla*
Department of Chemistry, University of California Davis. Davis, CA, USA
Correspondence to: Carlito B. Lebrilla, Tel: +1-530-752-6364; Fax: +1-530-754-5609; E-mail: cblebrilla@ucdavis.edu, L. Renee Ruhaak, Tel: +1-530-752-5504; Fax: +1-530-752-8995; E-mail: lruhaak@ucdavis.edu
Received: July 30, 2012; Published online: August 31, 2012.
© Korean Society for Biochemistry and Molecular Biology. All rights reserved.

Abstract
Milk is an important fluid in glycobiology because it contains a number of short carbohydrate chains either free or as glycoconjugates. These compounds as a class are the most abundant component and benefit the infant by developing and maintaining the infant's gut flora. New and emerging methods for oligosaccharide analysis have been developed to study milk. These methods allow for the rapid profiling of oligosaccharide mixtures with quantitation. With these tools, the role of oligosaccharide in milk is being understood. They further point to how oligosaccharide analysis can be performed, which until now has been very difficult and have lagged significantly those of other biopolymers.
Keywords: Analysis, Bacterial consumption, High performance liquid chromatography, Lewis blood group, Mass spectrometry, Milk oligosaccharides, Secretor status

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