TY - JOUR T1 - Ganglioside Composition in Beef, Chicken, Pork, and Fish Determined Using Liquid Chromatography-High-Resolution Mass Spectrometry. AU - Fong,Bertram Y, AU - Ma,Lin, AU - Khor,Geok Lin, AU - van der Does,Yvonne, AU - Rowan,Angela, AU - McJarrow,Paul, AU - MacGibbon,Alastair K H, Y1 - 2016/08/04/ PY - 2016/7/21/entrez PY - 2016/7/21/pubmed PY - 2017/4/7/medline KW - fatty acids KW - glycosphingolipids KW - mammalian tissue KW - multiple-reaction monitoring KW - sialic acid SP - 6295 EP - 305 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 32 N2 - Gangliosides (GA) are found in animal tissues and fluids, such as blood and milk. These sialo-glycosphingolipids have bioactivities in neural development, the gastrointestinal tract, and the immune system. In this study, a high-performance liquid chromatography-mass spectrometry (HPLC-MS) method was validated to characterize and quantitate the GA in beef, chicken, pork, and fish species (turbot, snapper, king salmon, and island mackerel). For the first time, we report the concentration of GM3, the dominant GA in these foods, as ranging from 0.35 to 1.1 mg/100 g and 0.70 to 5.86 mg/100 g of meat and fish, respectively. The minor GAs measured were GD3, GD1a, GD1b, and GT1b. Molecular species distribution revealed that the GA contained long- to very-long-chain acyl fatty acids attached to the ceramide moiety. Fish GA contained only N-acetylneuraminic acid (NeuAc) sialic acid, while beef, chicken, and pork contained GD1a/b species that incorporated both NeuAc and N-glycolylneuraminic acid (NeuGc) and hydroxylated fatty acids. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27436425/Ganglioside_Composition_in_Beef_Chicken_Pork_and_Fish_Determined_Using_Liquid_Chromatography_High_Resolution_Mass_Spectrometry_ DB - PRIME DP - Unbound Medicine ER -