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

Hong L Yao; Louis P Conway; Mao M Wang; Kun Huang; Li Liu; Josef Voglmeir

doi:10.1007/s10719-016-9659-1

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

Glycoconj J. 2016 Apr;33(2):219-26. doi: 10.1007/s10719-016-9659-1. Epub 2016 Mar 11.

Authors

Hong L Yao^{1

2}, Louis P Conway¹, Mao M Wang¹, Kun Huang¹, Li Liu³, Josef Voglmeir⁴

Affiliations

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.
³ Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. lichen.liu@njau.edu.cn.
⁴ Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. josef.voglmeir@njau.edu.cn.

PMID: 26969460
DOI: 10.1007/s10719-016-9659-1

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.

Keywords: N-glycolylneuraminic acid, Neu5Ac; Neu5Gc; Sialic acid; UPLC-FLD; red meat.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Food Analysis / methods*
Meat / analysis*
N-Acetylneuraminic Acid / analysis*
Rabbits

Substances

N-Acetylneuraminic Acid