Development and validation of a quantitative method for discriminating Korean and Japanese red seabream (Pagrus major) via UHPLC-QqQ-MS/MS.

In this study, a robust and validated UHPLC-QqQ-MS/MS method was developed to quantify anserine and carnosine levels and their ratios to distinguish the geographical origin of red seabream (Pagrus major) from Japan and Korea. Comprehensive optimization of column types, mobile phase pH, organic solvent ratios, and internal standards identified the optimal conditions: an HILIC column at pH 5 with 75 % acetonitrile and PEH as the internal standard. The method exhibited excellent sensitivity, linearity, accuracy, and precision, establishing anserine as the most reliable biomarker for origin discrimination.

Food carbohydrates in the gut: structural diversity, microbial utilization, and analytical strategies.

Carbohydrates, which are a vital dietary component, undergo digestion and gut fermentation through microbial enzymes to produce beneficial short-chain fatty acids. Certain carbohydrates selectively modulate the gut microbiota, impacting host health. Carbohydrate-active enzymes within the gut microbiota significantly contribute to carbohydrate utilization and microbial diversity.

Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation.

Meju is essential for making diverse traditional fermented soybean foods in Korea. To understand the changes in carbohydrates during fermentation, we aimed to identify autochthonous microorganisms from spontaneously fermented meju and compare the alterations in monosaccharides and oligosaccharides throughout the fermentation process. Microbial diversity was determined using a metabarcoding approach, and monosaccharide and oligosaccharide profiles were obtained by HPLC-Q-TOF MS and HPLC-MS/MS analyses, respectively.

Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography.

Doenjang (fermented soybean paste) and ganjang (soy sauce) are traditional fermented foods that are widely consumed in Korea. The oligosaccharides found in soybean and its fermented foods have great potential to improve the quality of foods; however, their structural details have not been well studied. In this study, we used advanced mass spectrometry and gas chromatography to analyze oligosaccharides and their monomeric composition in two fermented soybean products.