Table 7: Composition of different GOS ingredients in terms of oligosaccharide chain length.

SampleStudyDP2aDP3DP4DP5DP6DP7DP8

GOS-1AThis study48.939.16.192.201.641.390.641
GOS-1BThis study49.138.96.182.191.661.370.610
GOS-2This study21.068.510.20.293
GOS-3AThis study25.163.111.40.403
GOS-3BThis study25.163.111.40.389
GOS-4This study33.044.217.35.51
GOS-5This study15.151.025.05.592.840.474
GOS-6This study40.235.816.35.911.710.105
GOS-H1e,fHernandezb41.4*37.014.47.23
GOS-H2eHernandezb61.636.02.40.00
GOS-H3eHernandezb36.8*39.115.88.31
GOS-C1fCoulierc40.432.515.97.22.80.90.3
GOS-A1fAlbrechtd33.340.417.57.01.8

DP: degree of polymerization; DP2 excludes lactose; data adapted from Hernández-Hernández et al. [11];   data adapted from Coulier et al. [10]; data adapted from Albrecht et al. [30]; GOS-H1, GOS-H2, and GOS-H3 are GOS-1, GOS-2, and GOS-3, respectively, in the original publication; GOS-H1, GOS-C1, and GOS-A1 are Vivinal GOS; DP2 may be slightly underestimated since -D-Gal-(1 2)-D-Glc coelutes with lactose in this study.