Quantitative determination of sialic acid in Indian milk and milk products.

ABSTRACT

Background: Sialic acids are acidic sugars with a 9-carbon backbone, expressed as terminal residue on mammalian glycoconjugates. Sialic acid was found in two forms as N-acetylneuraminic acid (Neu5Ac) and N-Glycolylneuraminic acid (Neu5Gc) in meat and milk products. Neu5Ac is important for the brain and neuro development while Neu5Gc is suspected as human carcinogen. There is no data reported on sialic acid content in Indian milk and milk based products. Objective: To determine sialic acid (Neu5Ac and Neu5Gc) content in Indian milk and milk products and thermal stability of non-human sialic acid (Neu5Gc) evaluation. Design: Milk products like chocolate, infant food products, milk based energy drinks, butter etc were examined for the sialic acid content. For Neu5Gc thermal stability studies cow, buffalo, cross cows and processed milk were used. Conclusion: The study indicates the level of sialic acid (Neu5Ac and Neu5Gc) in Indian milk and milk based products. Further the stability studies shows degradation (20 to 22 %) of non-human sialic acid (Neu5Gc) to the total sialic acid content.