JaeHui Song, HyunJi Lee, Youngshik Choe, Hyeyoung Lee
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引用次数: 0
摘要
本文综述了基于质谱(MS)的糖组学在食品和营养科学中的进展。碳水化合物对人类健康至关重要,其结构复杂,使其分析具有挑战性。质谱已成为通过软电离技术(如MALDI和ESI)阐明包括聚糖在内的碳水化合物结构的不可或缺的工具。此外,将质谱与先进的分离技术相结合,提高了灵敏度和分辨率。这篇综述强调了Carlito B. Lebrilla教授对糖组学研究的关键贡献,特别是在牛奶低聚糖和膳食纤维及其在肠道健康中的作用方面。全面的食物糖糖数据库和基于质谱的研究为碳水化合物的功能及其对营养的影响提供了有价值的见解。
Advancements in Mass Spectrometry-Based Glycomics in Food and Nutritional Science.
This review highlights advancements in mass spectrometry (MS)-based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ionization techniques such as MALDI and ESI. Furthermore, coupling MS with advanced separation techniques enhances sensitivity and resolution. This review underscores the pivotal contributions of Professor Carlito B. Lebrilla to glycomics research, particularly regarding milk oligosaccharides and dietary fibers, and their roles in gut health. Comprehensive food glycomic databases and MS-based studies offer valuable insights into the functions of carbohydrates and their implications for nutrition.
期刊介绍:
The aim of the journal Mass Spectrometry Reviews is to publish well-written reviews in selected topics in the various sub-fields of mass spectrometry as a means to summarize the research that has been performed in that area, to focus attention of other researchers, to critically review the published material, and to stimulate further research in that area.
The scope of the published reviews include, but are not limited to topics, such as theoretical treatments, instrumental design, ionization methods, analyzers, detectors, application to the qualitative and quantitative analysis of various compounds or elements, basic ion chemistry and structure studies, ion energetic studies, and studies on biomolecules, polymers, etc.