Utilizing linkage-specific ethyl-esterification approach to perform in-depth analysis of sialylated N-glycans present on milk whey glycoproteins

Kayili, Haci Mehmet; Barlas, Nazire; Demirhan, Deniz Baran; Yaman, Mehmet Emrah; Atakay, Mehmet; Güler, Ülkü; Kara, Mustafa; Tekgündüz, Kadir Şerafettin; Salih, Bekir

doi:10.1016/j.foodchem.2023.136166

Makale Tam Makale Uluslararası 2023 Açık erişimli

Utilizing linkage-specific ethyl-esterification approach to perform in-depth analysis of sialylated N-glycans present on milk whey glycoproteins

Haci Mehmet Kayili, Nazire Barlas, Deniz Baran Demirhan, Mehmet Emrah Yaman, Mehmet Atakay, Ülkü Güler, Mustafa Kara, Kadir Şerafettin Tekgündüz, Bekir Salih

FOOD CHEMISTRY Cilt 421 · 30.09.2023

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Özet

Glycosylation of milk whey proteins, specifically the presence of sialic acid-containing glycan residues, causes functional changes in these proteins. This study aimed to analyze the N-glycome of milk whey glycoproteins from various milk sources using a linkage-specific ethyl esterification approach with MALDI-MS (matrix-assisted laser desorption/ionization-mass spectrometry). The results showed that the N-glycan profiles of bovine and buffalo whey mostly overlapped. Acetylated N-glycans were only detected in donkey milk whey at a rate of 16.06%. a2,6-linked N-Acetylneuraminic acid (a2,6-linked NeuAc, E) was found to be the predominant sialylation type in human milk whey (65.16%). The amount of a2,6-linked NeuAc in bovine, buffalo, goat, and donkey whey glycoproteomes was 42.33%, 44.16%, 39.00%, and 34.86%, respectively. The relative abundances of a2,6-linked N-Glycolylneuraminic acid (a2,6-linked NeuGc, Ge) in bovine, buffalo, goat, and donkey whey were 7.52%, 5.41%, 28.24%, and 17.31%, respectively. Goat whey exhibited the highest amount of a2,3-linked N-Glycolylneuraminic acid (a2,3-linked NeuGc, Gl, 8.62%), while bovine and donkey whey contained only 2.14% and 1.11%, respectively.

Anahtar kelimeler

N-Glycans Glycomics Ethyl-esterification MALDI-MS Milk Whey glycoproteins

Atıf için künye

Kayili, H. M., Barlas, N., Demirhan, D. B., Yaman, M. E., Atakay, M., Güler, Ü., Kara, M., Tekgündüz, K. Ş., & Salih, B. (2023). Utilizing linkage-specific ethyl-esterification approach to perform in-depth analysis of sialylated N-glycans present on milk whey glycoproteins. FOOD CHEMISTRY, 421. https://doi.org/10.1016/j.foodchem.2023.136166

BibTeX

@article{kayili2023-24062,
  author = {Kayili, Haci Mehmet and Barlas, Nazire and Demirhan, Deniz Baran and Yaman, Mehmet Emrah and Atakay, Mehmet and Güler, Ülkü and Kara, Mustafa and Tekgündüz, Kadir Şerafettin and Salih, Bekir},
  title = {Utilizing linkage-specific ethyl-esterification approach to perform in-depth analysis of sialylated N-glycans present on milk whey glycoproteins},
  journal = {FOOD CHEMISTRY},
  year = {2023},
  volume = {421},
  issn = {0308-8146},
  doi = {10.1016/j.foodchem.2023.136166},
  url = {https://akademik.atauni.edu.tr/yayinlar/24062-utilizing-linkage-specific-ethyl-esterification-approach-to-perform-in-depth}
}