Symposium Oral Presentations 2016

Sialic acid release by Bacteroides thetaiotamicron from milk oligosaccharides may facilitate the growth of potentially pathogenic bacteria

Apichaya Bunyatratchata, Dept. of Food Science and Technology, University of California, Davis, USA
Student Travel Award Recipient

Apichaya Bunyatratchata1, Sercan Karav1, Steven A. Frese1, Claire A. Shaw1, Lindsey N. Contreras1, David A. Mills1,2, and Daniela Barile 1,2 1. Department of Food Science and Technology, University of California, Davis; 2. Foods for Health Institute, University of California, Davis Human milk, as the sole nourishment food for infants, not only support infant’s development but also highly influences the shaping of infant gut microbiota. Many members of the Bacteroides, common bacterial species in the gut, are able to utilize complex milk glycans by producing extra-cellular enzymes... Read More... Download PDF

Update from 2015 Most Valuable Presentation Recipient: The role of milk Lactoferrin on neurodevelopment and cognition: A dose response, randomized trial

Bing Wang, School of Medicine, Xiamen University, China, and School of Animal and Veterinary Sciences, Charles Sturt University, Sydney, Australia

Yue Chen1, Zhiqiang Zheng1, Xi Zhu1, Yujie Shi2, Dandan Tian1, Fengjuan Zhao1, Ni Liu1, Petra S. Hüppi3, Frederic A. Troy II14 and Bing Wang1,5 1. School of Medicine, Xiamen University, China; 2. Nestlé Research Center, Beijing, China; 3. Department of Biochemistry and Molecular Medicine, University of California School of Medicine, Davis; 4. Division of Development and Growth, Department of Paediatrics, University of Geneva School of Medicine, Switzerland; 5. School of Animal and Veterinary Sciences, Charles Sturt University, Sydney, Australia Lactoferrin (Lf) is a sialic acid... Read More... Download PDF

KEYNOTE: Milk glycoproteomics: Preserving, enhancing, and delivering bioactivity

Daniela Barile, Dept. of Food Science and Technology, University of California, Davis, USA

Daniela Barile1,2, Jaime Salcedo1,2, Annabelle Le Parc3, Adam Sun3, Sercan Karav1,2, Joshua Cohen1,2, Juliana DeMoura Bell1,2 1. Department of Food Science and Technology, University of California, Davis; 2. Foods for Health Institute, University of California, Davis; 3. Prolacta Bioscience®, City of Industry, CA Human milk is the ideal food in terms of nutrition for newborns as it provides a myriad of bioactive functions that influence infant’s healthy growth, before they are able to digest any other food. Much importance has been given to the free glycans known as human milk... Read More... Download PDF

Milk oligosaccharides function as signalling molecules

Bethany Henrick, Foods for Health Institute and Dept. of Food Science and Technology,
University of California, Davis, USA

The intestinal mucosa is the body’s largest surface, and is among one of the most heavily glycosylated. It is thought that the principle function of these glycans is to mediate communicationwith the extra- cellular environment. Given that it is becoming increasingly clear that the microenvironment of this mucosal environment has a marked influence on the downstream immune responses, we need to better understand the interactions between ingested glycans, their effect on the intestinal microflora and, our primary focus, how they may serve as signalling molecules that directly impact... Read More... Download PDF

Modulation of dendritic cell differentiation and function by human milk oligosaccharides

Michiko Shimoda, School of Medicine, University of California, Davis, USA

Michiko Shimoda1, Ace Gita Galermo2, Laura Olney1, Daniela Barile3, Bruce German3, Carlito Lebrilla2, and Emanual Maverakis1 1. Department of Dermatology, University of California, Davis, School of Medicine, Sacramento, CA; 2. Department of Chemistry, University of California, Davis; 3. Department of Food Science and Technology, University of California, Davis Human milk oligosaccharides (HMO) are a family of structurally diverse (~200 species) unconjugated glycans that are highly abundant in (5-20 mg/mL), and unique to, human milk. In addition to multiple beneficial effects, there is... Read More... Download PDF

Enzymatic modification of bovine milk oligosaccharides and their functional properties

Valerie Weinborn, Dept. of Food Science and Technology, University of California, Davis, USA
Student Travel Award Recipient

Valerie Weinborn1, Yanhong Li2, Xi Chen2, Daniela Barile1 1. Department of Food Science and Technology, University of California, Davis; 2. Department of Chemistry, University of California, Davis This multi-disciplinary collaborative project aims at developing new strategies that will allow the dairy industry to profit from oligosaccharides recovery. Our approach involves using whey permeate oligosaccharides as “backbones” for the production of improved functional compounds that would add great health value to dairy products. Human milk is the ideal food in terms of nutrition... Read More... Download PDF

A novel method for high-throughput analysis of bovine milk oligosaccharides

Randall Robinson, Dept. of Food Science and Technology, University of California, Davis, USA
Student Travel Award Recipient

Randall C. Robinson1, Nina A. Poulsen2, Lotte B. Larsen2, and Daniela Barile1,3 1. Department of Food Science and Technology, University of California, Davis; 2. Department of Food Science, Aarhus University, Denmark; 3. Foods for Health Institute, University of California, Davis Introduction: Oligosaccharides from mammalian milk are theorized to impart a variety of health benefits to consumers, as evidenced by studies demonstrating prebiotic and disease-preventing bioactivities. Beneficial oligosaccharides are highly concentrated in human milk, but are muchless abundant in bovine... Read More... Download PDF

Discovering natural bioactive peptides in cheese with mass spectrometry

Randall Robinson, Dept. of Food Science and Technology, University of California, Davis, USA
Student Travel Award Recipient

Randall C. Robinson1, David C. Dallas2, and Daniela Barile1,3 1. Department of Food Science and Technology, University of California, Davis; 2. School of Biological and Population Health Sciences, Oregon State University, Corvallis; 3. Foods for Health Institute, University of California, Davis Alterations in gastrointestinal microbiota are becoming increasingly common. Current anti-microbials are successful in treating overt infections, but are non-specific, cause many side effects, and can betoxic to the host’s cells. Non-selective interventions, notably broad-spectrum... Read More... Download PDF

Pilot scale isolation of bioactive glycans from dairy co-products: Capturing the whey glycome

Joshua Cohen, Dept. of Food Science and Technology, University of California, Davis, USA
Student Travel Award Recipient

Joshua L. Cohen1, Sercan Karav1, Juliana M.L.N. de Moura Bell1, David A. Mills2, and Daniela Barile2 1. Department of Food Science and Technology, University of California, Davis; 2. Foods for Health Institute, University of California, Davis Complex glycans in human milk have been demonstrated to exhibit a variety of health effects in developing infants, including prebiotic, immunomodulatory, and anti-pathogenic roles. We are isolating milk glycans from dairy co-products in a multifaceted strategy to reclaim economic value from currently underutilized streams and improve nutrition for... Read More... Download PDF

Prenatal caprine milk oligosaccharide consumption affects the development of mice offspring

Caroline Thum, AgResearch Limited Grasslands Research Centre, Palmerston North,
New Zealand

Caroline Thum1,2, Warren C. McNabb2,3, Wayne Young1,2, Adrian L. Cookson2,4, and Nicole C. Roy1,2,5 1. Food Nutrition & Health Team, Food and Bio-based Products Group, AgResearch Grasslands, Palmerston North, New Zealand; 2. Riddet Institute, Massey University, Palmerston North, New Zealand; 3. AgResearch Grasslands, Palmerston North, New Zealand; 4. Food Assurance & Meat Quality Team, Food and Bio-based Products Group, Hopkirk Institute, Palmerston North, New Zealand; 5. Gravida, National Centre for Growth and Development, The University of Auckland, New Zealand The composition... Read More... Download PDF