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

Abstract:

: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. Graphical abstract ᅟ.

journal_name

Glycoconj J

journal_title

Glycoconjugate journal

authors

Yao HL,Conway LP,Wang MM,Huang K,Liu L,Voglmeir J

doi

10.1007/s10719-016-9659-1

subject

Has Abstract

pub_date

2016-04-01 00:00:00

pages

219-26

issue

2

eissn

0282-0080

issn

1573-4986

pii

10.1007/s10719-016-9659-1

journal_volume

33

pub_type

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