Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour.

Food Chem

Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China. Electronic address:

Published: October 2024

AI Article Synopsis

  • Galactooligosaccharides (GOS) are prebiotics whose health benefits depend on their structure, but understanding this relationship has been difficult due to complex isomer characterization.
  • This study introduces a method that combines hydrophilic interaction liquid chromatography (HILIC) and tandem mass spectrometry (MS/MS) to identify different linkages in GOS isomers effectively.
  • The findings allow for the differentiation of disaccharides in GOS present in various foods like milk powder, rice flour, and yogurt, which can aid in quality control and research on their health effects.

Article Abstract

Galactooligosaccharides (GOS) are important prebiotics with function closely related to their structure. However, a comprehensive overview of the structure-function relationship is still limited due to the challenge in characterizing multiple isomers in GOS. This study presents a strategy of combining both hydrophilic interaction liquid chromatography (HILIC) retention time and tandem mass spectrometry (MS/MS) fragmentation pattern to distinguish α/β-linkages and linkage positions of disaccharide isomers in GOS through HILIC-MS/MS analysis. The results indicated that the ratio of m/z 203.0524 to m/z 365.1054 could distinguish α/β-linkages, while the ratios of m/z 347.0947 to m/z 365.1054, m/z 245.0642 to m/z 365.1054 and HILIC retention time could distinguish (1 → 2), (1 → 3), (1 → 4) and (1 → 6) linkages. The above rules enabled effective characterization of disaccharides in GOS-containing food samples, including milk powder, rice flour, drink, yogurt. This method can be used in the quality control of GOS and future research on the structure-specific health effects of GOS.

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http://dx.doi.org/10.1016/j.foodchem.2024.139968DOI Listing

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