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Milk and Other Glycosidases

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Agents of Change

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Milk contains various glycosidases catalyzing the hydrolysis of glycosidic bonds in sugars. They contribute to the lysosomal catabolism of sugars and glycoconjugates and are further expected to play key roles in the digestion of oligosaccharides in the gut of neonates. Glycosidases in milk can be of bovine origin, i.e., from epithelial cells, blood or immune cells, or of microbiological origin. Some glycosidases are associated with mammary inflammation, particularly β-glucuronidase and NAGase, which are released into the milk from lysosomes of damaged epithelial cells or secreted from neutrophils during phagocytosis or cell lysis. Overall, the importance of glycosidases on cleavage of valuable milk oligosaccharides is still not fully elucidated.

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Authors and Affiliations

  1. Department of Food Science, Aarhus University, Agro Food Park, Denmark

    Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen & Nina Aagaard Poulsen

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  1. Anne Vuholm Sunds
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  2. Søren Drud-Heydary Nielsen
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  3. Lotte Bach Larsen
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  4. Nina Aagaard Poulsen
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Correspondence to Nina Aagaard Poulsen .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Cork, Ireland

    Alan L. Kelly

  2. Department of Food Science, Aarhus University, Aarhus, Denmark

    Lotte Bach Larsen

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Sunds, A.V., Nielsen, S.DH., Larsen, L.B., Poulsen, N.A. (2021). Milk and Other Glycosidases. In: Kelly, A.L., Larsen, L.B. (eds) Agents of Change. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-55482-8_7

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