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Goat milk oligosaccharides: composition, analytical methods and bioactive and nutritional properties

dc.contributor.authorSousa, Yasmim R. F.
dc.contributor.authorMedeiros, Larissa B.
dc.contributor.authorPintado, Maria Manuela E.
dc.contributor.authorQueiroga, Rita C. R. E.
dc.date.accessioned2019-08-30T12:25:43Z
dc.date.available2019-08-30T12:25:43Z
dc.date.issued2019
dc.description.abstractBackground: Milk oligosaccharides are compounds capable of modulating intestinal microbiota by exerting a prebiotic, anti-adhesive and anti-inflammatory effect. Technological advances in equipment and analytical methods have indicated that goat milk is a good source of oligosaccharides, and that some of these oligosaccharides are similar to those found in human milk. Scope and approach: This review focuses on recent scientific information regarding the structure and composition of oligosaccharides in goat milk and their benefits, thereby providing an overview of what has been tested and proven about goat milk. Key findings and Conclusions: The quantification and the profile of oligosaccharides depend on the methodology applied for this purpose. Those based on HPLC and mass spectrometry are the best methods for oligosaccharide identification and quantification in goat milk. Membrane technology is also a successful method applied in the isolation and concentration of oligosaccharides. Beneficial effects of goat milk oligosaccharides are related to gastrointestinal activities, inflammatory reactions and nervous system development.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSousa, Y. R. F., Medeiros, L. B., Pintado, M. M. E., & Queiroga, R. C. R. E. (2019). Goat milk oligosaccharides: composition, analytical methods and bioactive and nutritional properties. Trends in Food Science & Technology, 92, 152–161. https://doi.org/10.1016/j.tifs.2019.07.052pt_PT
dc.identifier.doi10.1016/j.tifs.2019.07.052pt_PT
dc.identifier.eid85071403133
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.14/28138
dc.identifier.wos000488305500013
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectGoat milkpt_PT
dc.subjectOligosaccharidespt_PT
dc.subjectSialic acidpt_PT
dc.subjectPrebioticpt_PT
dc.subjectAnti-inflammatorypt_PT
dc.titleGoat milk oligosaccharides: composition, analytical methods and bioactive and nutritional propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage161
oaire.citation.startPage152
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume92
person.familyNameSousa
person.familyNamePintado
person.familyNameQueiroga
person.givenNameYasmim
person.givenNameMaria Manuela
person.givenNameRita
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0531-8654
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-4540-6701
person.identifier.ridV-1035-2018
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0b946d38-2a50-482b-bee1-a7f4e36bdd5c
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication417b3603-c787-4a33-aaeb-030223a6f4e0
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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