Natural Caprine Whey Oligosaccharides Separated by Membrane Technology and Profile Evaluation by Capillary Electrophoresis

Abstract

The functional food market is growing rapidly and membrane processing offers several advantages over conventional methods for separation, fractionation and recovery of bioactive components. The aim of the present study was to select a process that could be implemented easily on an industrial scale for the isolation of natural lactose-derived oligosaccharides (OS) from caprine whey, enabling the development of functional foods for clinical and infant nutrition. The most efficient process was the combination of a pre-treatment to eliminate proteins and fat, using an ultrafiltration (UF) membrane of 25-kDa molecular weight cutoff (MWCO), followed by a tighter UF membrane with 1-kDa MWCO. Circa 90 % of the carbohydrates recovered in the final retentate were OS. Capillary electrophoresis was used to evaluate the OS profile in this retentate. The combined membrane-processing system is thus a promising technique for obtaining natural concentrated OS from whey.

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

“…Caprine milk has a high level of oligosaccharides with similar profiles to human milk and has been reported to contain up to five times more oligosaccharides than bovine milk. A CE method has been applied to caprine whey as it has been postulated as a potential source of oligosaccharides . A two‐stage separation process for the caprine whey was carried out prior analysis.…”

“…CE allowed to determine the most efficient process consisiting in the combination of a pretreatment to eliminate proteins and fat, using an ultrafiltration (UF) membrane of 25‐kDa molecular weight cutoff (MWCO), followed by a tighter UF membrane with 1‐kDa MWCO. Circa 90% of the carbohydrates recovered in the final retentate were OS . Also CE was used to monitor whey demineralization, which is mandatory for further processing and food applications of this dairy byproduct.…”

Adsorption Process of Molecularly Imprinted Silica for Extraction of Lactose From Milk

“…Therefore, new technologies have been developed for the production of milk products with low lactose content in order to satisfy the need for people suffering from lactose intolerance (Relpius, 2008). Different methods have recently been proposed in order to remove lactose from milk, as such lactose hydrolysis, capillary electrophoresis, ultrafiltration, and ion-exchange chromatography (Navarro et al, 2014;Bargeman, 2003;Marín-Navarro et al, 2014;Harju, 2007;Mohammad et al, 2012;Oliveira et al, 2014). Other studies have shown the feasibility of using the molecular recognition ability of molecularly imprinted polymers (MIPs) in processes such as adsorption using polymer or silica-based imprinted materials for proteins, polysaccharides and nucleic acids as templates (Li et al, 2014;Escobar and Santos, 2014;Dickert and Lieberzeit, 2006;Turner et al, 2006;Bossi et al, 2007;Bergmann and Peppas 2008;Kryscio and Peppas, 2012;Whitcombe et al, 2011).…”

Capillary Electrophoresis Separations of Glycans

“…These carbohydrates are neutral and do not absorb well in the UV range, which makes analysis using CE combined with UV detection difficult. To facilitate the CE separation, mono- and disaccharides are commonly separated by employing a borate buffer, as has been demonstrated recently using samples such as caprine milk, 138 honey, 139 and the herb purslane. 140 Boric acid forms negatively charged complexes with diol groups, which circumvents the issue of the carbohydrates being neutral and enables the separation of the mono- and disaccharides by charge-to-size ratio.…”