Chemical characterization of milk oligosaccharides of the brown bear, Ursus arctos yesoensis

Tadasu Urashima, Yohko Kusaka, Tadashi Nakamura, Tadao Saito, Naoko Maeda, Michael Messer

    Research output: Contribution to journalArticlepeer-review

    39 Citations (Scopus)

    Abstract

    Two tri-, two hexa- and two deca-saccharides were isolated from bear milk by chloroform/methanol extraction and gel filtration. The oligosaccharides were characterized, mainly by 1H-NMR, as follows: Gal α 1-3Gal β 1-4Glc (α 3'-galactosyllactose); Fuc α 1-2Gal β 1-4Glc (2'-fucosyllactose); Gal α 1-3Gal β 1-4[Fuc α 1-3]GlcNAc β 1-3Gal β 1-4Glc (monofucosylhexasaccharide); Fuc α 1-2Gal β 1-4[Fuc α 1-3]GlcNAc β 1-3Gal β 1-4Glc (difucosylhexasaccharide); Gal α 1-3Gal β 1-4[Fuc α 1-3]GlcNAc β 1 (6) (Gal β 1-4Glc (difucosyldecasaccharide) Gal α 1-3Gal β 1-4[Fuc α 1-3]GlcNAc β 1 (3); Fuc α 1-2Gal β 1-4[Fuc α 1-3]GlcNAc β 1 (6) (Gal β 1-4Glc (tetrafucosyldecasaccharide)) (3) Fuc α 1-2Gal β 1-4[Fuc α 1-3]GlcNAc β 1. Both trisaccharides were present in bear milk at a higher concentration than lactose.

    Original languageEnglish
    Pages (from-to)247-255
    Number of pages9
    JournalBiochimica et Biophysica Acta - General Subjects
    Volume1334
    Issue number2-3
    DOIs
    Publication statusPublished - 1997 Mar 15

    Keywords

    • (Bear)
    • Chemical structure
    • H-;
    • Milk
    • NMR
    • Oligosaccharide

    ASJC Scopus subject areas

    • Biophysics
    • Biochemistry
    • Molecular Biology

    Fingerprint

    Dive into the research topics of 'Chemical characterization of milk oligosaccharides of the brown bear, Ursus arctos yesoensis'. Together they form a unique fingerprint.

    Cite this