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Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis
This study reveals that unexpected degradation of food oligosaccharides can occur during conventional glycomics workflows, including sample preparation and analysis by liquid chromatography-mass spectrometry (LC-MS). With the present investigation, we aim to alert the scientific community of the sus...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Taiwan Food and Drug Administration
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9931006/ https://www.ncbi.nlm.nih.gov/pubmed/35647723 http://dx.doi.org/10.38212/2224-6614.3393 |
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author | Huang, Yu-Ping Robinson, Randall C. Barile, Daniela |
author_facet | Huang, Yu-Ping Robinson, Randall C. Barile, Daniela |
author_sort | Huang, Yu-Ping |
collection | PubMed |
description | This study reveals that unexpected degradation of food oligosaccharides can occur during conventional glycomics workflows, including sample preparation and analysis by liquid chromatography-mass spectrometry (LC-MS). With the present investigation, we aim to alert the scientific community of the susceptibility of specific glycosidic linkages to degradation induced by heat and acid. Key standard oligosaccharides representing the major types found in foods (3′-sialyllactose and 6′-sialyl-N-acetyllactosamine for milk, raffinose and stachyose for legumes) were selected as model systems and underwent each of the following treatments independently: (1) labeled with the derivatizing agent 1-aminopyrene-3,6,8-trisulfonic (APTS) (followed by analysis with a capillary electrophoresis system coupled with a fluorescence detector), (2) dried from an acetonitrile-water mixture containing 0.1% trifluoroacetic acid, and (3) injected into an LC-MS system. We demonstrated that both raffinose and stachyose degraded during APTS-labeling by the acid in the labeling reagents. We also discovered that during centrifugal evaporation at 37 °C, all of the four nonderivatized oligosaccharides tested were partially degraded. Additionally, when the LC-MS eluent contained 0.1% formic acid, 3′-sialyllactose, raffinose, and stachyose underwent extensive in-source fragmentation during analysis. Lastly, we identified a simple strategy that can reduce the probability of incorrect oligosaccharide identification resulting from extensive in-source fragmentation. |
format | Online Article Text |
id | pubmed-9931006 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Taiwan Food and Drug Administration |
record_format | MEDLINE/PubMed |
spelling | pubmed-99310062023-02-16 Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis Huang, Yu-Ping Robinson, Randall C. Barile, Daniela J Food Drug Anal Original Article This study reveals that unexpected degradation of food oligosaccharides can occur during conventional glycomics workflows, including sample preparation and analysis by liquid chromatography-mass spectrometry (LC-MS). With the present investigation, we aim to alert the scientific community of the susceptibility of specific glycosidic linkages to degradation induced by heat and acid. Key standard oligosaccharides representing the major types found in foods (3′-sialyllactose and 6′-sialyl-N-acetyllactosamine for milk, raffinose and stachyose for legumes) were selected as model systems and underwent each of the following treatments independently: (1) labeled with the derivatizing agent 1-aminopyrene-3,6,8-trisulfonic (APTS) (followed by analysis with a capillary electrophoresis system coupled with a fluorescence detector), (2) dried from an acetonitrile-water mixture containing 0.1% trifluoroacetic acid, and (3) injected into an LC-MS system. We demonstrated that both raffinose and stachyose degraded during APTS-labeling by the acid in the labeling reagents. We also discovered that during centrifugal evaporation at 37 °C, all of the four nonderivatized oligosaccharides tested were partially degraded. Additionally, when the LC-MS eluent contained 0.1% formic acid, 3′-sialyllactose, raffinose, and stachyose underwent extensive in-source fragmentation during analysis. Lastly, we identified a simple strategy that can reduce the probability of incorrect oligosaccharide identification resulting from extensive in-source fragmentation. Taiwan Food and Drug Administration 2022-03-15 /pmc/articles/PMC9931006/ /pubmed/35647723 http://dx.doi.org/10.38212/2224-6614.3393 Text en © 2022 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ). |
spellingShingle | Original Article Huang, Yu-Ping Robinson, Randall C. Barile, Daniela Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
title | Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
title_full | Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
title_fullStr | Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
title_full_unstemmed | Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
title_short | Food glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
title_sort | food glycomics: dealing with unexpected degradation of oligosaccharides during sample preparation and analysis |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9931006/ https://www.ncbi.nlm.nih.gov/pubmed/35647723 http://dx.doi.org/10.38212/2224-6614.3393 |
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