Qualitative and Quantitative Analyses of Sialyl O-Glycans in Milk-Derived Sialylglycopeptide Concentrate

被引：2
|
作者：
Higuchi, Junichi [1 ]
Kurogochi, Masaki [2 ]
Yamaguchi, Toshiyuki [1 ]
Fujio, Noriki [1 ]
Mitsuduka, Sho [1 ]
Ishida, Yuko [1 ]
Fukudome, Hirofumi [1 ]
Nonoyama, Noriko [1 ]
Gota, Masayuki [1 ]
Mizuno, Mamoru [2 ]
Sakai, Fumihiko [1 ]
机构：
[1] Megmilk Snow Brand Co Ltd, Milk Sci Res Inst, 1-1-2 Minamidai, Kawagoe, Saitama 3501165, Japan
[2] Noguchi Inst, Lab Glyco Organ Chem, 1-9-7 Kaga, Tokyo, Tokyo 1730003, Japan
来源：
FOODS | 2024年 / 13卷 / 17期
关键词：
sialylglycopeptide; O-glycan; homogeneous O-glycopeptide; BOVINE; GLYCOMACROPEPTIDE; PEPTIDES;
D O I：
10.3390/foods13172792
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sialyl glycans have several biological functions. We have previously reported on the preparation and bifidogenic activity of milk-derived sialylglycopeptide (MSGP) concentrate containing sialyl O-glycans. The current study qualitatively and quantitatively analyzed the sialyl O-glycans present in the MSGP concentrate. Notably, our quantitative analysis indicated that a majority of O-glycopeptides in the MSGP concentrate were derived from glycomacropeptides. The concentrate was found to contain mainly three types of sialyl core 1 O-glycans, with the disialyl core 1 O-glycan being the most abundant. We successfully quantified three types of sialyl core 1 O-glycans using a meticulous method that used homogeneous O-glycopeptides as calibration standards. Our results provide valuable insights into assessment strategies for the quality control of O-glycans in dietary products and underscore the potential applications of MSGP concentrate in the food industry and other industries.
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收藏
页数：14
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