Variation in Ganglioside Content of Bovine Dairy Products

✍ Scribed by Kathleen H. Moore; Anna C. Ettinger; Melvin T. Yokoyama

• Book ID: 102592576
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 137 KB
• Volume: 13
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.2000.0920

✦ Synopsis

Di!erent protocols tested for crude extraction of gangliosides from assorted bovine dairy products gave highly variable results. The ranges, reported in nmol sialic acid/g dry wt., were 250}719 for sweet buttermilk and 165}464 for cultured buttermilk. Ganglioside content was based on sialic acid concentration determined by resorcinol/HCl assay. A modi"ed procedure was developed to extract contaminant-free, highly puri"ed gangliosides from these dairy products for quantitative and qualitative comparison studies. Sweet buttermilk, yogurt and cultured buttermilk were enriched in ganglioside content 10.1-, 8.4-and 6.0-fold, respectively, when compared with whole-milk levels. Skim milk had only 11.2% of the gangliosides found in whole milk. Gangliosides have been shown to exhibit antimicrobial, antiviral and enterotoxin-inhibiting properties. Cultured and concentrated dairy foods were shown to be a rich source of gangliosides and may have a potential protective e!ect against some pathogens.