Identification and comparison of N-glycome profiles from common dietary protein sources
dc.contributor.author | Bolino, Matthew | |
dc.contributor.author | Avci, Izzet | |
dc.contributor.author | Kayili, Haci Mehmet | |
dc.contributor.author | Duman, Hatice | |
dc.contributor.author | Salih, Bekir | |
dc.contributor.author | Karav, Sercan | |
dc.contributor.author | Frese, Steven A. | |
dc.date.accessioned | 2025-01-27T20:34:35Z | |
dc.date.available | 2025-01-27T20:34:35Z | |
dc.date.issued | 2025 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.abstract | The N-glycomes of bovine whey, egg white, pea, and soy protein isolates are described here. N-glycans from four protein isolates were analyzed by HILIC high performance liquid chromatography and quadrupole time-of-flight tandem mass spectrometry (HILIC-FLD-QTOF-MS/MS). In total, 33 N-glycans from bovine whey and egg white and 10 N-glycans from soy and pea glycoproteins were identified. The type of N-glycans per glycoprotein source were attributable to differences in biosynthetic glycosylation pathways. Animal glycoprotein sources favored a combination of complex and hybrid glycan configurations, while the plant proteins were dominated by oligomannosidic N-glycans. Bovine whey glycoprotein isolate contained the most diverse N-glycans by monosaccharide composition as well as structure, while plant sources such as pea and soy glycoprotein isolates contained an overlap of oligomannosidic N-glycans. The results suggest N-glycan structure and composition is dependent on the host organism which are driven by the differences in N-glycan biosynthetic pathways. | |
dc.identifier.doi | 10.1016/j.fochx.2024.102025 | |
dc.identifier.issn | 2590-1575 | |
dc.identifier.pmid | 39758068 | |
dc.identifier.scopus | 2-s2.0-85211978500 | |
dc.identifier.scopusquality | Q2 | |
dc.identifier.uri | https://doi.org/10.1016/j.fochx.2024.102025 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/23364 | |
dc.identifier.volume | 25 | |
dc.identifier.wos | WOS:001386228000001 | |
dc.identifier.wosquality | N/A | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.indekslendigikaynak | PubMed | |
dc.language.iso | en | |
dc.publisher | Elsevier | |
dc.relation.ispartof | Food Chemistry-X | |
dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.snmz | KA_WoS_20250125 | |
dc.subject | N-glycan | |
dc.subject | Protein | |
dc.subject | Mass spectrometry | |
dc.subject | Microbiome | |
dc.subject | N-glycome | |
dc.subject | Glycan | |
dc.title | Identification and comparison of N-glycome profiles from common dietary protein sources | |
dc.type | Article |