A multi-glycomic platform for the analysis of food carbohydrates.

Autor: Couture G; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Cheang SE; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Suarez C; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Chen Y; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Bacalzo NP Jr; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Jiang J; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Weng CC; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Stacy A; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Castillo JJ; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Delannoy-Bruno O; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA., Webber DM; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA.; Department of Pathology and Immunology, Washington University School of Medicine, St Louis, MO, USA., Barratt MJ; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA.; Department of Pathology and Immunology, Washington University School of Medicine, St Louis, MO, USA., Gordon JI; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA.; Department of Pathology and Immunology, Washington University School of Medicine, St Louis, MO, USA., Mills DA; Foods for Health Institute, University of California, Davis, Davis, CA, USA.; Department of Food Science and Technology, University of California, Davis, Davis, CA, USA.; Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA., German JB; Foods for Health Institute, University of California, Davis, Davis, CA, USA.; Department of Food Science and Technology, University of California, Davis, Davis, CA, USA., Fukagawa NK; USDA Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, USA., Lebrilla CB; Department of Chemistry, University of California, Davis, Davis, CA, USA. cblebrilla@ucdavis.edu.; Foods for Health Institute, University of California, Davis, Davis, CA, USA. cblebrilla@ucdavis.edu.; Department of Biochemistry and Molecular Medicine, University of California, Davis, Davis, CA, USA. cblebrilla@ucdavis.edu.
Jazyk: angličtina
Zdroj: Nature protocols [Nat Protoc] 2024 Nov; Vol. 19 (11), pp. 3321-3359. Date of Electronic Publication: 2024 Jul 18.
DOI: 10.1038/s41596-024-01017-8
Abstrakt: Carbohydrates comprise the largest fraction of most diets and exert a profound impact on health. Components such as simple sugars and starch supply energy, while indigestible components, deemed dietary fiber, reach the colon to provide food for the tens of trillions of microbes that make up the gut microbiota. The interactions between dietary carbohydrates, our gastrointestinal tracts, the gut microbiome and host health are dictated by their structures. However, current methods for analysis of food glycans lack the sensitivity, specificity and throughput needed to quantify and elucidate these myriad structures. This protocol describes a multi-glycomic approach to food carbohydrate analysis in which the analyte might be any food item or biological material such as fecal and cecal samples. The carbohydrates are extracted by ethanol precipitation, and the resulting samples are subjected to rapid-throughput liquid chromatography (LC)-tandem mass spectrometry (LC-MS/MS) methods. Quantitative analyses of monosaccharides, glycosidic linkages, polysaccharides and alcohol-soluble carbohydrates are performed in 96-well plates at the milligram scale to reduce the biomass of sample required and enhance throughput. Detailed stepwise processes for sample preparation, LC-MS/MS and data analysis are provided. We illustrate the application of the protocol to a diverse set of foods as well as different apple cultivars and various fermented foods. Furthermore, we show the utility of these methods in elucidating glycan-microbe interactions in germ-free and colonized mice. These methods provide a framework for elucidating relationships between dietary fiber, the gut microbiome and human physiology. These structures will further guide nutritional and clinical feeding studies that enhance our understanding of the role of diet in nutrition and health.
(© 2024. Springer Nature Limited.)
Databáze: MEDLINE
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