Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials
We developed a comprehensive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the simultaneous analysis of 19 glycosaminoglycan disaccharide components. Although structural similarity among components can hinder MS identification, we optimized the LC conditions to successfully se...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000860 |
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| author | Kengo Hirai Takamasa Ishii Ayaka Aijima Nae Yokota Yasuhisa Miyamoto Kyohei Higashi Yusuke Iwasaki Rie Ito Nobuaki Higashi Hiroshi Akiyama |
| author_facet | Kengo Hirai Takamasa Ishii Ayaka Aijima Nae Yokota Yasuhisa Miyamoto Kyohei Higashi Yusuke Iwasaki Rie Ito Nobuaki Higashi Hiroshi Akiyama |
| author_sort | Kengo Hirai |
| collection | DOAJ |
| description | We developed a comprehensive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the simultaneous analysis of 19 glycosaminoglycan disaccharide components. Although structural similarity among components can hinder MS identification, we optimized the LC conditions to successfully separate all components. Specifically, we quantitatively and qualitatively evaluated chondroitin sulfate (CS) and hyaluronic acid (HA) in food ingredients. The method involves enzymatic degradation of CS and HA by Chondroitinase ABC into their constituent disaccharides, followed by LC-MS/MS quantification. We identified conditions that ensure optimal enzymatic digestion of CS and HA. Calibration curves showed excellent precision, accuracy, and linearity in validation tests. Quantitative analyses of CS and HA in commercially available raw materials were consistent with labeled purity. Disaccharide composition analysis suggested that the origin stated on the label was accurate. The findings suggest that the proposed method is useful for the quantitative and qualitative evaluation of the functional food ingredients CS and HA. |
| format | Article |
| id | doaj-art-399506e2271146b8a9117447ee960a53 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-399506e2271146b8a9117447ee960a532025-02-12T05:32:41ZengElsevierFood Chemistry: X2590-15752025-01-0125102239Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materialsKengo Hirai0Takamasa Ishii1Ayaka Aijima2Nae Yokota3Yasuhisa Miyamoto4Kyohei Higashi5Yusuke Iwasaki6Rie Ito7Nobuaki Higashi8Hiroshi Akiyama9Analytical Science Laboratories, Asahi Quality & Innovations, Ltd., 1-21 Midori 1-Chome, Moriya, Ibaraki 302-0106, Japan; Department of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanDepartment of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanDepartment of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanDepartment of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanAnalytical Science Laboratories, Asahi Quality & Innovations, Ltd., 1-21 Midori 1-Chome, Moriya, Ibaraki 302-0106, JapanFaculty of Pharmaceutical Sciences, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, JapanDepartment of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanDepartment of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanDepartment of Biochemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, JapanDepartment of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-ku, Tokyo 142-8501, Japan; Corresponding author.We developed a comprehensive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the simultaneous analysis of 19 glycosaminoglycan disaccharide components. Although structural similarity among components can hinder MS identification, we optimized the LC conditions to successfully separate all components. Specifically, we quantitatively and qualitatively evaluated chondroitin sulfate (CS) and hyaluronic acid (HA) in food ingredients. The method involves enzymatic degradation of CS and HA by Chondroitinase ABC into their constituent disaccharides, followed by LC-MS/MS quantification. We identified conditions that ensure optimal enzymatic digestion of CS and HA. Calibration curves showed excellent precision, accuracy, and linearity in validation tests. Quantitative analyses of CS and HA in commercially available raw materials were consistent with labeled purity. Disaccharide composition analysis suggested that the origin stated on the label was accurate. The findings suggest that the proposed method is useful for the quantitative and qualitative evaluation of the functional food ingredients CS and HA.http://www.sciencedirect.com/science/article/pii/S2590157525000860GlycosaminoglycanChondroitin sulfateHyaluronic acidUnsaturated disaccharideEnzymatic digestionLC-MS/MS |
| spellingShingle | Kengo Hirai Takamasa Ishii Ayaka Aijima Nae Yokota Yasuhisa Miyamoto Kyohei Higashi Yusuke Iwasaki Rie Ito Nobuaki Higashi Hiroshi Akiyama Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials Food Chemistry: X Glycosaminoglycan Chondroitin sulfate Hyaluronic acid Unsaturated disaccharide Enzymatic digestion LC-MS/MS |
| title | Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials |
| title_full | Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials |
| title_fullStr | Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials |
| title_full_unstemmed | Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials |
| title_short | Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials |
| title_sort | development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials |
| topic | Glycosaminoglycan Chondroitin sulfate Hyaluronic acid Unsaturated disaccharide Enzymatic digestion LC-MS/MS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000860 |
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