Quantification of sialic acids in red meat by UPLC-FLD using indoxylsialosides as internal standards

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• 作者：Hong L. Yao ; Louis P. Conway ; Mao M. Wang ; Kun Huang ; Li Liu…
• 关键词：Sialic acid ; Neu5Gc ; N ; glycolylneuraminic acid ; Neu5Ac ; red meat ; UPLC ; FLD
• 刊名：Glycoconjugate Journal
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：33
• 期：2
• 页码：219-226
• 全文大小：530 KB
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• 作者单位：Hong L. Yao (1) (2)
  Louis P. Conway (1)
  Mao M. Wang (1)
  Kun Huang (1)
  Li Liu (1)
  Josef Voglmeir (1)
  
  1. Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
  2. Food Science Department, Jingling Institute of Technology, Nanjing, China
  
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Biochemistry
  Pathology
  
• 出版者：Springer Netherlands
• ISSN：1573-4986

文摘

Herein we describe a UPLC-FLD-based method for the quantification of the sialic acid content of red meat, using a synthetic neuraminic acid derivative as an internal standard. X-Gal-α-2,6-N-propionylneuraminic acid was synthesized via a chemoenzymatic pathway and its hydrolytic stability was characterized. Known quantities of this compound were incubated with samples of red meat under sialic acid-releasing conditions. The released sialic acids were derivatized, analyzed by UPLC-FLD, and the Neu5Ac/Neu5Gc content of the meat sample was determined by comparison with the internal standard. A number of red meats were analyzed by this method with the following results (Neu5Ac μg/g tissue, Neu5Gc μg/g tissue ± s.d.): pork (68 ± 3, 15.2 ± 0.7), beef (69 ± 8, 36 ± 5), lamb (46 ± 2, 33 ± 1), rabbit (59 ± 2, 0.4 ± 0.4), and hare (50 ± 4, 1 ± 1). We envisage that this methodology will find application in investigating the health effects of dietary Neu5Gc.