Linking glycosylation to the functional and health-promoting properties of dairy proteins

The global dairy industry has shifted from a commodity-based focus towards precision nutrition where the importance of bioefficacy, function, and structural modification for enhanced performance has emerged. This highlights a need to better understand the role of post-translational modifications within dairy proteins, specifically the functional and biological role of enzymatically attached glycans. This review bridges the gap between the structural elements and chemistry of glycosylated dairy proteins with newly emerging research on the benefits and function of glycosylation. It also examines the recent commercial focus on biomimetic proteins that use glycosylation as structuring tools. This review will cover advances in the isolation and analysis of glycosylated proteins, plus understandings that will allow the industry to harness genetics for enhanced glycosylation, alongside genetic strategies for improved dairy product functionality through enhanced glycosylation. It further explores the production of biomimetic proteins through synthetic biology or enzymatic pathways, the development of prebiotic ingredients to support beneficial gut bacteria, and next-generation infant formulas designed to more closely mimic the glycosylation patterns of human milk. This provides a timely overview of how natural or engineered enzymatically attached glycans can create high-value, functional ingredients for a market increasingly defined by optimised performance and precision nutrition.