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Milk Oligosaccharides


Milk Oligosaccharides Project

Oligosaccharides are complex sugars composed of a variable number of monosaccharide – or single sugar – units and are among the most biologically diverse and important carbohydrates in biological systems. The aim of the Milk Oligosaccharides Project is to identify and chemically characterize the numerous oligosaccharides present in various mammalian milks, especially human milk. The use of advanced Mass Spectrometry has already allowed the identification of hundreds of oligosaccharides in human milk. Functional studies have shown that these molecules are able to act as prebiotics, encouraging the growth of a protective microbiota, and also act as decoys that inhibit the binding of pathogenic microbes to intestinal cells. The long term goal of the program is to develop milk oligosaccharides as a new class of biotherapeutic molecules for preventing infection in a number of high risk populations.

CAES Webnews
IMGC Conference Day 2
Dec 11, 2013

The 10th annual International Milk Genomics Consortium convened at UC Davis for a second day and brought together scientists from across the physical, chemical, biological and computational sciences.

CAES Webnews
Breast Milk, Gut Microbiome and Immunity Project News Coverage
Mar 12, 2013

The innovative work of the Foods for Health Institute was recently covered by a journalist from Northwestern University.

CAES Webnews
Dr. Juliana Nobrega Brings the Milk Processing Lab to Life
Dec 21, 2012

Dr. Juliana Maria Leite Nobrega de Moura Bell is an expert in membrane filtration and a project scientist working in the Advanced Milk Processing Lab, located in the newest building of the Robert Mondavi Institute for Wine and Food Science complex.