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Among the many bioactive components in human milk, the free oligosaccharides (OS) have been intensely studied in recent decades due to their unique ability to selectively modulate the infant gut microbiota, in addition to providing numerous other health benefits. In light of the demonstrated value of these compounds, recent studies have set out to characterize the structures and properties of the similar and more widely-available OS in the dairy industry. This mini review gives a brief overview of the common analytical techniques used to characterize bovine milk OS and highlights several recent, key studies that have identified valuable physiological and metabolic effects of these molecules  in vivo . Although traditionally considered indigestible by human enzymes, evidence now suggests that milk OS are partially absorbed in the intestines and likely contribute to the development of molecular structures in the brain. Furthermore, aside from their prebiotic effects, these compounds show promise as therapeutics that could alleviate numerous metabolic abnormalities, including undernutrition, obesity, and excessive intestinal permeability. The need for novel treatments to address these and related health issues is motivating the development of scalable techniques to produce large quantities of milk OS for use as food ingredients. The safety and tolerability of high dosages of bovine milk OS have been demonstrated in two independent human studies, which potentially opens the door for further research aiming to utilize these molecules to alleviate common metabolic health issues.

Structures and Metabolic Properties of Bovine Milk Oligosaccharides and Their Potential in the Development of Novel Therapeutics