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

Abstract

Background: 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.