Bovine milk oligosaccharides as anti-adhesives against the respiratory tract pathogen Streptococcus pneumoniae

Ryan, Joseph Thomas; Slattery, Helen; Hickey, Rita M.; Marotta, Maria

doi:10.1016/j.idairyj.2018.02.002

Cited by 7 publications

(5 citation statements)

References 42 publications

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“…The previous studies regarding the antimicrobial activity of free MOs have been mainly focused on the antiadhesive property (Coppa et al., 2006; Jantscher‐Krenn et al., 2012; Leong et al., 2019; Martin‐Sosa et al., 2002; Ryan et al., 2018). No bactericidal/bacteriostatic activity of milk free oligosaccharide against S. aureus has yet been reported.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the structures are different between species, especially in the levels of fucosylation and sialylation moieties (Dong, Zhou, & Mechref, 2016; Tao, DePeters, German, Grimm, & Lebrilla, 2009; Totten et al., 2012; Wu, Tao, German, Grimm, & Lebrilla, 2010). MOs have been reported to maintain the balance of intestinal microorganisms by resisting the invasion of pathogenic microorganisms and reducing the adhesion of host cells against pathogens, and therefore, decreasing incidences of neonatal diarrhea, meningitis, and other diseases (Coppa et al., 2006; Hakkarainen et al., 2005; Jantscher‐Krenn et al., 2012; Kulinich & Liu, 2016; Leong et al., 2019; Ryan, Slattery, Hickey, & Marotta, 2018). The special biological functions of MOs have been associated with their structural specificity, namely of fucosylation and sialylation (Cervantes, Newburg, & Ruiz‐Palacios, 1996; Martin‐Sosa, Martin, & Hueso, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the antipathogenic effect toward Staphylococcus aureus of N‐linked and free oligosaccharides derived from human, bovine, and goat milk

Yue

Han

Yin

et al. 2020

Journal of Food Science

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N‐linked oligosaccharides (N‐glycans) derived from milk were recently found to be antipathogenic. This study compares the antimicrobial activity of N‐linked glycans and free oligosaccharides from human, bovine, and goat milk against Staphylococcus aureus. Milk N‐glycans showed a bactericidal/bacteriostatic effect on the pathogen when compared to free milk oligosaccharides, evidenced by the clear zone from the halo assay, with the order of human milk >goat milk >bovine milk. None of the free milk oligosaccharide samples were bactericidal/bacteriostatic, despite its positive results in growth curve and minimum inhibitory concentration (MIC) assays which are believed to be related to hyperosmosis. Both N‐glycans and free milk oligosaccharides can reduce the adhesion of Staphylococcus aureus to Caco‐2 cells, however, N‐glycans worked significantly more effective than free milk oligosaccharides. Structural analysis of all free oligosaccharide and N‐glycan samples showed the obvious interspecies differences, and the structure/function relationship of the respected N‐glycans is of interest for future study. The significant bactericidal/bacteriostatic activity possessed by human, bovine, and goat milk N‐linked glycans holds great potential as a novel substitute for antibiotics.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of the antipathogenic effect toward Staphylococcus aureus of N‐linked and free oligosaccharides derived from human, bovine, and goat milk

Yue

Han

Yin

et al. 2020

Journal of Food Science

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“…14 Additionally, a recent in vitro study demonstrated that bovine milk OS can block attachment of pathogens to the epithelial cells and interact directly with intestinal cells. 15 Only a few studies have explored the biological activities of coffee OS. In one study, purified coffee mannooligosaccharides resisted degradation when exposed to a series of digestive enzymes; moreover, the mannooligosaccharides were fermented by human fecal bacteria, and the products of fermentation included beneficial short-chain fatty acids.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Several food OS, including galactooligosaccharides and inulin, have been reported to act as prebiotics . Additionally, a recent in vitro study demonstrated that bovine milk OS can block attachment of pathogens to the epithelial cells and interact directly with intestinal cells …”

Section: Introductionmentioning

confidence: 99%

Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee Beans

Tian

Freeman

Corey

et al. 2018

J. Agric. Food Chem.

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Emerging research into the bioactivities of indigestible carbohydrates is illuminating the potential of various foods and food streams to serve as novel sources of health-promoting compounds. Oligosaccharides (OS) are widely present in milks and some plants. Our previous research demonstrated the presence of OS in brewed coffee and spent coffee grounds. Armed with this new knowledge, the next step toward improving the utilization of these valuable components involved investigating the effect of roasting on the formation and abundance of coffee OS. In the present study, we used advanced mass spectrometry to analyze a variety of coffee samples and demonstrated that a great structural diversity and increased abundance of OS is associated with higher roasting intensity. The present investigation also evaluated methods for OS extraction and fractionation. A preparative-scale chromatographic method, based on activated carbon, was developed to isolate enough amounts of OS from coffee to enable future confirmation of prebiotic and other in vitro activities.

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“…Sprzyja temu upowszechnienie specjalistycznych metod analitycznych, głównie chromatograficznych [19]. Obserwuje się także systematyczne pogłębianie wiedzy o metabolizmie sacharydów mleka oraz ich oddziaływaniu na zdrowie konsumentów [1,10,11,15,22].…”

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Żywieniowe i technologiczne aspekty występowania galaktozy w mleku i produktach mlecznych

Swiatek

Bednarski

Szymanska

et al. 2019

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Galaktoza spełnia istotne funkcje żywieniowe, gdyż stanowi źródło energii oraz składnik strukturotwórczy w organizmie. Wykazano również jej działanie przeciwbakteryjne, ograniczające inwazję niektórych patogenów. Jednakże u niektórych osób występuje zaburzenie metabolizmu galaktozy, nazywane galaktozemią. Jest ono spowodowane niedoborem enzymów przemiany galaktozy. W takim przypadku konieczne jest wyeliminowanie laktozy i galaktozy z diety. Bakterie fermentacji mlekowej wykazują różnice pod względem zdolności do metabolizowania galaktozy. Metabolizm laktozy/galaktozy może przebiegać szlakiem Leloira (S. thermophilus, L. delbrueckii subsp. bulgaricus, L. helveticus) lub szlakiem metabolicznym tagatozo-6-P (L. casei, L. rhamnosus, L. lactis subsp. cremoris). Przemiany laktozy/galaktozy zachodzące szlakiem tagatozo-6-P skutkują akumulacją niewielkich ilości galaktozy w środowisku, natomiast metabolizm galaktozy szlakiem Leloira jest zazwyczaj związany z wydzielaniem zewnątrzkomórkowo znacznych ilości galaktozy. W związku z powyższym produkty mleczne charakteryzują się różną zawartością galaktozy, co wywołuje różne konsekwencje jakościowe. Obecność galaktozy w masie serowej (Cheddar, Mozzarella) może powodować wystąpienie niepożądanych szczelin i pęknięć, jak również niekorzystnych zmian barwy podczas przechowywania i w efekcie obróbki termicznej. Eliminacja galaktozy z tych produktów pozwoliłaby więc na poprawę ich jakości. Można ją uzyskać poprzez stosowanie do produkcji tych serów mikroorganizmów genetycznie zdolnych do intensywnego wykorzystania galaktozy, jak np. L. casei, L. rhamnosus, L. helveticus. Ponadto produkty mleczne niezawierające laktozy i galaktozy mogą znaleźć zastosowanie w diecie osób dotkniętych galaktozemią.

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Bovine milk oligosaccharides as anti-adhesives against the respiratory tract pathogen Streptococcus pneumoniae

Abstract: Bovine milk oligosaccharides as anti-adhesives against the respiratory tract pathogen Streptococcus pneumoniae

Cited by 7 publications

References 42 publications

Comparison of the antipathogenic effect toward Staphylococcus aureus of N‐linked and free oligosaccharides derived from human, bovine, and goat milk

Comparison of the antipathogenic effect toward Staphylococcus aureus of N‐linked and free oligosaccharides derived from human, bovine, and goat milk

Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee Beans

Żywieniowe i technologiczne aspekty występowania galaktozy w mleku i produktach mlecznych

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