From lab bench to formulated ingredient: characterization, production, and commercialization of human milk oligosaccharides

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dc.contributor.authorWalsh, Clodagh
dc.contributor.authorLane, Jonathan A.
dc.contributor.authorvan Sinderen, Douwe
dc.contributor.authorHickey, Rita M.
dc.contributor.funderH & H Group
dc.contributor.funderScience Foundation Ireland
dc.date.accessioned2023-11-07T12:00:21Z
dc.date.available2023-11-07T11:34:18Zen
dc.date.available2023-11-07T12:00:21Z
dc.date.issued2020-09en
dc.date.updated2023-11-07T11:34:21Zen
dc.description.abstractHuman milk oligosaccharides (HMOs) are known to positively influence infant health. Extensive variation exists in the levels, diversity, and complexity of oligosaccharides in the milk of a lactating mother. Until recently, limited availability of HMOs hampered their use in clinical applications. Most HMOs are unique to human milk, and have proven difficult and expensive to isolate and synthesize. Added to that, analysis of these complex glycans in milk samples requires state-of-the-art analytical instruments and associated technologies. The current review provides a critical overview of methods used in HMO analysis, and highlights the importance of understanding the factors which influence their composition and structural diversity. We also discuss recently employed strategies to overcome the availability of HMOs at industrial scale including microbial metabolic engineering and chemoenzymatic techniques. Finally, we examine how these recent advancements have opened up new avenues for future research and nutraceutical applications.
dc.description.statusPeer revieweden
dc.description.versionPublished Version
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104052
dc.identifier.citationWalsh, C., Lane, J.A., Van Sinderen, D. and Hickey, R.M. (2020) ‘From lab bench to formulated ingredient: Characterization, production, and commercialization of human milk oligosaccharides’, Journal of Functional Foods, 72, 104052 (13pp). doi: 10.1016/j.jff.2020.104052
dc.identifier.doi10.1016/j.jff.2020.104052en
dc.identifier.endpage13
dc.identifier.issn1756-4646
dc.identifier.journaltitleJournal of Functional Foods
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/15198
dc.identifier.volume72
dc.language.isoenen
dc.publisherElsevier
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/
dc.rights© 2020 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectHuman milk oligosaccharides
dc.subjectLactation
dc.subjectSecretor
dc.subjectSynthesis
dc.titleFrom lab bench to formulated ingredient: characterization, production, and commercialization of human milk oligosaccharides
dc.typeArticle (peer-reviewed)
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