ANTIOXIDANT PROPERTIES OF MILK OLIGOSACCHARIDES FROM VARIOUS RUMINANTS

Abstract

Milk is an unique gift of mammals not only to the neonates but to the entire mankind.
Milk is the most advantageous and complete form of nutrition to the neonates,
providing energy and a variety of nutrients that are very important for the growth and
development. Milk contains several oxidative and antioxidative agents. The antioxidative
factors include several vitamins, minerals, enzymes and most importantly
oligosaccharides. Antioxidants demonstrate the capacity to prevent the formation of
reactive oxygen species (ROS) or scavenging hydrogen peroxide because free radicals
attack cellular components leading to the oxidation of lipids, proteins and DNA, thus
causing structural and functional changes to these molecules so there is a need to
reduce oxidative stress or boost antioxidant defenses in the body. Our main objective
was to explore and study the comparative antioxidant properties of milk
oligosaccharides from various ruminants. Assays have been performed to study the
activity relationship of the milk oligosaccharides as possible antioxidants. The result
suggests that milk oligosaccharides derived from certain ruminant species could be
used as natural antioxidants and further studies can be done to elucidate the role of milk
oligosaccharides as a functional food and potential drug.