Utilizing linkage-specific ethyl-esterification approach to perform in-depth analysis of sialylated N-glycans present on milk whey glycoproteins.

Autor: Kayili HM; Karabuk University, Faculty of Engineering, Department of Biomedical Engineering, Karabük, Turkey. Electronic address: h.mehmetkayili@karabuk.edu.tr., Barlas N; Hacettepe University, Faculty of Science, Department of Chemistry, Ankara, Turkey., Demirhan DB; Karabuk University, Faculty of Engineering, Department of Biomedical Engineering, Karabük, Turkey., Yaman ME; Atatürk University, Faculty of Pharmacy, Department of Analytical Chemistry, Erzurum, Turkey., Atakay M; Hacettepe University, Faculty of Science, Department of Chemistry, Ankara, Turkey., Güler Ü; Hacettepe University, Faculty of Science, Department of Chemistry, Ankara, Turkey., Kara M; Atatürk University, Faculty of Medicine, Department of Neonatology, Erzurum, Turkey., Tekgunduz KS; Atatürk University, Faculty of Medicine, Department of Neonatology, Erzurum, Turkey., Salih B; Hacettepe University, Faculty of Science, Department of Chemistry, Ankara, Turkey. Electronic address: bekir@hacettepe.edu.tr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Sep 30; Vol. 421, pp. 136166. Date of Electronic Publication: 2023 Apr 18.
DOI: 10.1016/j.foodchem.2023.136166
Abstrakt: Glycosylation of milk whey proteins, specifically the presence of sialic acid-containing glycan residues, causes functional changes in these proteins. This study aimed to analyze the N-glycome of milk whey glycoproteins from various milk sources using a linkage-specific ethyl esterification approach with MALDI-MS (matrix-assisted laser desorption/ionization-mass spectrometry). The results showed that the N-glycan profiles of bovine and buffalo whey mostly overlapped. Acetylated N-glycans were only detected in donkey milk whey at a rate of 16.06%. a2,6-linked N-Acetylneuraminic acid (a2,6-linked NeuAc, E) was found to be the predominant sialylation type in human milk whey (65.16%). The amount of a2,6-linked NeuAc in bovine, buffalo, goat, and donkey whey glycoproteomes was 42.33%, 44.16%, 39.00%, and 34.86%, respectively. The relative abundances of a2,6-linked N-Glycolylneuraminic acid (a2,6-linked NeuGc, Ge) in bovine, buffalo, goat, and donkey whey were 7.52%, 5.41%, 28.24%, and 17.31%, respectively. Goat whey exhibited the highest amount of a2,3-linked N-Glycolylneuraminic acid (a2,3-linked NeuGc, Gl, 8.62%), while bovine and donkey whey contained only 2.14% and 1.11%, respectively.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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