HPLC-QQQ-MS/MS-based authentication and determination of free and bound sialic acids content in human, bovine, sheep, goat milk, and infant formula.

Autor: Chen Q; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China., Mueed A; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China., Zhu L; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China., Deng Z; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China., Peng H; Department of Food Science and Technology, University of California, Davis, California, USA., Li H; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China., Zhang B; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Jul; Vol. 89 (7), pp. 4178-4191. Date of Electronic Publication: 2024 Jun 07.
DOI: 10.1111/1750-3841.17161
Abstrakt: An accurate method for qualitative and quantitative analysis of lipid-bound (LB), protein-bound (PB), oligosaccharides-bound, and free sialic acids in milk was developed by using high-performance liquid chromatography -triple quadrupole-tandem mass spectrometer. The profile of free and bound sialic acids in milk (human, bovine, goat, and sheep) and infant formula (IF) was examined in the present study. Human milk contains only N-acetylneuraminic acid (Neu5Ac) and was mainly present in the form of oligosaccharide-bound. The content of total Neu5Ac (T-Neu5Ac), free and bound Neu5Ac in human milk decreased with the prolongation of lactation. The most intriguing finding was the increase in the proportion of PB and LB sialic acids. The sialic acids in bovine and sheep milk were mainly PB and oligosaccharides-bound Neu5Ac. T-Neu5Ac in goat milk (GM) was 67.44-89.72 µg/mL and was mainly PB Neu5Ac, but total N-glycolylneuraminic acid (T-Neu5Gc) content of GM can be as high as 100.01 µg/mL. The concentration of T-Neu5Gc in sheep and GM was significantly higher than that of bovine milk (BM). T-Neu5Gc content of GM -based IF was 264.86 µg/g, whereas T-Neu5Gc content of BM -based IF was less (2.26-17.01 µg/g). Additionally, our results found that there were also sialic acids in IF ingredients, which were mainly bound with protein and oligosaccharides, primarily derived from desalted whey powder and whey protein concentrate.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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