An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate

A major challenge in isolating oligosaccharides from dairy streams is to enrich oligosaccharides while simultaneously reducing the content of simple sugars (mono- and disaccharides) that do not possess the desired prebiotic functions. An integrated approach based on optimized conditions that favor m...

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Bibliographic Details
Published in:Journal of food engineering 2018-01, Vol.216, p.27-35
Main Authors: de Moura Bell, Juliana M.L.N., Cohen, Joshua L., de Aquino, Leticia F.M.C., Lee, Hyeyoung, de Melo Silva, Vitor L., Liu, Yan, Domizio, Paola, Barile, Daniela
Format: Article
Language:English
Subjects:
Bioactive oligosaccharides
Fermentation
Lactose hydrolysis
Mass spectrometry
Nanofiltration
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Summary:A major challenge in isolating oligosaccharides from dairy streams is to enrich oligosaccharides while simultaneously reducing the content of simple sugars (mono- and disaccharides) that do not possess the desired prebiotic functions. An integrated approach based on optimized conditions that favor maximum lactose hydrolysis, monosaccharide fermentation and oligosaccharides recovery by nanofiltration was developed. Upon complete lactose hydrolysis and fermentation of the monosaccharides by yeast, nanofiltration of fermented whey permeate from colostrum enabled the recovery of 95% of the oligosaccharides at high purity. While the number of commercially available standards has limited the quantification of only a few sialylated oligosaccharides, the application of both high performance anion-exchange chromatography with pulsed amperometric detection and mass spectrometry provided a complete profile of the final product. Approximately 85% of the oligosaccharides in the final concentrate were sialylated, with the remainder being neutral. •A bioprocessing strategy to recover milk oligosaccharides.•Integration of enzymatic reaction, fermentation and membrane filtration.•High purity and high recovery of oligosaccharides for prebiotic evaluation.•Proof-of-concept at pilot-scale.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2017.07.022