Gangliosides in milk
2016
Slavica Potočki | Marko Mesarić
Gangliosides belong to a group of glycosphingolipids which are naturally found in biological tissues and fluids including mammalian milks. Considering milk, gangliosides are exclusively found in the membrane of the milk fat globule. Recently, gangliosides are becoming more and more interesting due to their numerous functions. Dietary gangliosides have been related to the development of the intestinal immune system. The content of gangliosides ingested by a diet may be an important factor contributing to health benefits from gangliosides. The average amount of gangliosides in any human food is currently unknown. The aim of this study was to determine the concentrations of gangliosides and sialoglycoproteins in milk (human, cow’s, sheep’s, goat’s) and soya drink. Additionally, the aim was to compare the concentrations regarding to human milk and to investigate the effect of pasteurization. Lipids were extracted from milk and gangliosides and sialoglycoproteins were determined quantitatively. The results of this research illustrate differences between the concentrations of gangliosides in cow’s milk with various content of milk fat. The concentration of gangliosides in cow’s milk is significantly lower regarding to human milk. The concentration of gangliosides in soya drink is significantly higher regarding to human milk. The concentration of sialoglycoproteins in soya drink is significantly lower than in human milk. The concentrations of gangliosides and sialoglycoproteins in cow’s milk were not significantly different before and after pasteurization.
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