title: 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.
authors.affiliation: Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.|Food Science Department, Jingling Institute of Technology, Nanjing, China.
authors.forename: Hong L
authors.initials: HL
authors.lastname: Yao
authors.affiliation: Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Louis P
authors.initials: LP
authors.lastname: Conway
authors.affiliation: Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Mao M
authors.initials: MM
authors.lastname: Wang
authors.affiliation: Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Kun
authors.initials: K
authors.lastname: Huang
authors.affiliation: Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. lichen.liu@njau.edu.cn.
authors.forename: Li
authors.initials: L
authors.lastname: Liu
authors.affiliation: Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. josef.voglmeir@njau.edu.cn.
authors.forename: Josef
authors.initials: J
authors.lastname: Voglmeir
mesh_terms: D000818:Animals; D002417:Cattle; D005504:Food Analysis / Q000379:methods*; D008460:Meat / Q000032:analysis*; D019158:N-Acetylneuraminic Acid / Q000032:analysis*; D011817:Rabbits
chemical_list: D019158:N-Acetylneuraminic Acid
keywords: N-glycolylneuraminic acid, Neu5Ac; Neu5Gc; Sialic acid; UPLC-FLD; red meat