Evaluation of Goat Milk Containing Galactooligosaccharides After Supplementing the Ration with Amino Acids

Foda, M. S.; Kholif, S. M.; Kholif, A. M.

doi:10.3923/ijds.2009.27.33

Cited by 14 publications

(8 citation statements)

References 12 publications

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“…The final composition of goat milk consisted of 13.2% GOS, 64.6% lactose, 14.3% glucose and 10.2% galactose. The amount of GOS produced in this work was relatively higher than the work of Foda et al (2009). This could be due to the differences in goat milk and type of b-galactosidase which was used.…”

Section: Kinetics Of Goat Milk Containing Galactooligosaccharidesmentioning

confidence: 70%

“…The amount of GOS produced in this work was relatively higher than the work of Foda et al . (). This could be due to the differences in goat milk and type of β‐galactosidase which was used.…”

Section: Resultsmentioning

confidence: 97%

“…However, all the scores for goat milk with high GOS are slightly higher than those of the regular goat milk. This may be due to the fact that GOS are slightly sweeter (35% of sucrose) and do not have bad texture or bad taste in the products (Foda et al, 2009).…”

Section: Shelf Life Stabilitymentioning

confidence: 99%

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Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

Pruksasri

Supee

2013

Int J of Food Sci Tech

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Summary The objectives of this study were to evaluate the feasibility of producing goat milk containing galactooligosaccharides (GOS) by β‐galactosidase and to determine the sensory attribute and stability of goat milk containing GOS. The results indicated that the maximum GOS obtained were approximately 13.9% of total sugars at pH 4.5 and temperature 40 °C. The sensory attribute of the obtained GOS was determined using a 5‐point hedonic scale in terms of taste, flavour, appearance and overall acceptability. There were significant increases in taste and overall acceptability of goat milk containing higher GOS concentration when compared to regular goat milk (control). Also, goat milk containing GOS presented a good stability over the acidic conditions. GOS in goat milk were also stable after the high heat treatment and shelf life conditions.

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Section: Kinetics Of Goat Milk Containing Galactooligosaccharidesmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 97%

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Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

Pruksasri

Supee

2013

Int J of Food Sci Tech

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“…References: a: Prenosil et al, ; b: Fischer & Kleinschmidt, ; c: Mause, ; d: Jovanovic‐Malinovska, Fernandes, Winkelhausen, & Fonseca, ; e: Valero, ; f: Rodriguez‐Colinas et al, ; g: Gosling et al, ; h: Rodriguez‐Colinas, Poveda, Jimenez‐Barbero, Ballesteros, & Plou, ; i: Cho et al, ; j: Hellerová & Čurda, ; k: Pocedičová et al, ; l: Splechtna et al, ; m: Vasiljevic & Jelen, ; n: Lopez Leiva & Guzman, ; o: Wierzbicki & Kosikowski, ; p: Sen, Nath, Bhattacharjee, Chowdhury, & Bhattacharya, ; q: Sen, Bhattacharjee, & Bhattacharya, ; r: Geiger et al, ; s: Rustom, Foda, & López‐Leiva, ; t: Hugo, Bruno, & Golowczyc, ; u: Golowczyc et al, ; v: Sabater, Olano, Prodanov, Montilla, & Corzo, ; w: Manucci, ; x: Adamczak, Charubin, & Bednarski, ; y: Foda & Lopez‐Leiva, ; z: Padilla et al, ; aa: Sangwan et al., ; ab: Lisboa et al., ; ac: Song et al., ; ad: Čurda, Rudolfová, Štětina, & Dryák, ; ae: Frenzel et al., ; af: Chen et al., ; ag: Zerge, ; ah: Lorenzen et al., ; ai: Pruksasri & Supee, ; aj: Rodriguez‐Colinas et al., ; ak: Mozaffar et al., ; al: Bakken, Hill, & Amundson, ; am: Foda, Kholif, & Kholif, ; an: Burvall et al., ; ao: Greenberg & Mahoney, ; ap: Roy et al., ; aq: Yadav et al., , ar: Liu et al., , as: Lisboa et al., , at: Roberts & Pettinati, , au: Ruiz‐Matute et al., , av: Patent No. EP 0 323 201 B1, 1990, aw: Goulas et al., .…”

Section: Gos Synthesis In Milk and Wheymentioning

confidence: 99%

Synthesis of Galactooligosaccharides in Milk and Whey: A Review

Fischer

Kleinschmidt

2018

Comp Rev Food Sci Food Safe

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Galactooligosaccharides (GOS) are synthesized by the enzyme β-galactosidase during the hydrolysis of lactose. In this so-called transgalactosylation reaction the galactosyl moiety is transferred to another sugar molecule instead of water resulting in oligosaccharides of different chain lengths and glycosidic linkages. Because their structures are similar to oligosaccharides present in human breast milk, they act as prebiotics, which has been shown for infants and adults to be alike. While so far most of the research to maximize GOS yield has been carried out using buffered lactose solution as a starting material, more and more work is now conducted with dairy by-products such as whey and whey permeate, or even milk, for direct GOS synthesis in order to develop new GOS-enriched dairy products. This review aims to summarize the results obtained with various dairy liquids, and it rates their suitabilities to act as raw material for GOS production. Most of the studies using whey or milk have been carried out with enzymes from Aspergillus oryzae, Kluyveromyces lactis, Bacillus circulans, Streptococcus thermophilus, and several Lactobacillus species. As the initial lactose concentration (ILC) is known to be a crucial factor for high GOS yield, most of the research has been done with concentrated or supplemented milk and whey. However, a clear dependency on ILC could only be observed for the A. oryzae lactase, indicating a strong influence of milk components like minerals and proteins on the transfer activities of most enzymes.

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“…These glycans function as competitors for receptors and may prevent infection by inhibiting pathogen binding to host epithelial cells. Such glycans are usually stable at room temperature and are intrinsically sweet tasting [33,34]. These features may allow them to be economically distributed as a drink for use by the general population; glycan supplements would be particularly beneficial to infants, who are more susceptible to infections.…”

Section: Blood Group Carbohydrates In Hmos Protect Infants From Infecmentioning

confidence: 99%

Protection from Viral Infections by Human Milk Oligosaccharides: Direct Blockade and Indirect Modulation of Intestinal Ecology and Immune Reactions

Yang¹

2012

TOGLYJ

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Sugar-lectin interactions play an important role in viral infections. Many viruses, such as human immunodeficiency virus (HIV), Ebola, dengue, cytomegalovirus, and hepatitis C, possess glycans that recognize C-type lectins, especially CD209 (DC-SIGN), for infection. Other viruses possess lectins on their surfaces that recognize glycan epitopes on human epithelial cells for infection. Human and avian influenza viruses recognize different glycan epitopes, sialic acid-2,6 galactose (SA-2,6Gal) and SA-2,3Gal, respectively, as their receptors, resulting in different host ranges for these two viruses. We and others have shown that sialogalactosides and fucosyllactoses are receptors for enterovirus 71 and norovirus infections, respectively; human milk oligosaccharides (HMOs) could block enterovirus 71 and norovirus infections. Several lines of evidence also suggest that HMOs cannot only mimic viral receptors and block viral infections, but also raise immune responses through sugar/lectin (galactosides/galactins and sialylglycans/Siglecs) interactions and improve gut ecology by nurturing intestinal cells and/or intestinal microbiota. This review article summarizes how and why HMOs directly or indirectly protect humans from viral infections.

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Evaluation of Goat Milk Containing Galactooligosaccharides After Supplementing the Ration with Amino Acids

Cited by 14 publications

References 12 publications

Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

Synthesis of Galactooligosaccharides in Milk and Whey: A Review

Protection from Viral Infections by Human Milk Oligosaccharides: Direct Blockade and Indirect Modulation of Intestinal Ecology and Immune Reactions

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