OligosaccharideType-concepts.tab

Milk oligosaccharides are sometimes designated using general terms rather than specific names or structures. This 2-column tabular file includes 5 terms that are used to categorize milk oligosaccharides. Three of these terms are based on their chemical composition: (i) Neutral milk oligosaccharides: These do not have any sialic acid in their structure. (ii) Fucosylated milk oligosaccharides: These contain one or more fucose units. (iii) Sialylated milk oligosaccharides: They contain one or more sialic acid units. The remaining two terms are used to classify milk oligosaccharides according to the linkage between two monosaccharides, Galactose and N-acetyllactosamine : (i) Type I refers to a Galactose β linked via its anomeric carbon to carbon 3 of N-acetylglucosamine forming (Gal(β1-3)GlcNAc). (ii) Type II refers to a Galactose β linked via its anomeric carbon to carbon 4 of N-acetylglucosamine forming (Gal(β1-4)GlcNAc).