ArticleGlycoconjugate journal2016
Quantification of sialic acids in red meat by UPLC-FLD using indoxylsialosides as internal standards.
Article in Glycoconjugate journal, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Simultaneous ManNAc and Neu5Ac Quantification in Human Sera by LC-MS/MS.International journal of molecular sciences · 2026Article
- Improved ESI-MS Sensitivity via an Imidazolium Tag (DAPMI-ITag) for Precise Sialic Acid Detection in Human Serum and CMAH-Null Mouse Tissues.Analytical chemistry · 2025Article
- The physiological characteristics and applications of sialic acid.NPJ science of food · 2025Review
- Variability of Sialic Acids in Beef Breeds and Nutritional Implications in Red Meat.Molecules (Basel, Switzerland) · 2025Article
- Characterization of an Aptamer Targeting Neu5Gc, as an Endogenous Pathogenic Factor Derived from Red Meat.Molecules (Basel, Switzerland) · 2024Article
- Insights into the Structure, Metabolism, Biological Functions and Molecular Mechanisms of Sialic Acid: A Review.Foods (Basel, Switzerland) · 2023Review
- Sialic acids Neu5Ac and KDN in adipose tissue samples from individuals following habitual vegetarian or non-vegetarian dietary patterns.Scientific reports · 2023Article
- Enzymatic Synthesis of Trideuterated Sialosides.Molecules (Basel, Switzerland) · 2019Article
- Determination of Sialic Acids in Liver and Milk Samples of Wild-type and CMAH Knock-out Mice.Journal of visualized experiments : JoVE · 2017Article
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Authors and funding
6 authors.
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Abstract
Herein we describe a UPLC-FLD-based method for the quantification of the sialic acid content of red meat, using a synthetic neuraminic acid derivative as an internal standard. X-Gal-α-2,6-N-propionylneuraminic acid was synthesized via a chemoenzymatic pathway and its hydrolytic stability was characterized. Known quantities of this compound were incubated with samples of red meat under sialic acid-releasing conditions. The released sialic acids were derivatized, analyzed by UPLC-FLD, and the Neu5Ac/Neu5Gc content of the meat sample was determined by comparison with the internal standard. A number of red meats were analyzed by this method with the following results (Neu5Ac μg/g tissue, Neu5Gc μg/g tissue ± s.d.): pork (68 ± 3, 15.2 ± 0.7), beef (69 ± 8, 36 ± 5), lamb (46 ± 2, 33 ± 1), rabbit (59 ± 2, 0.4 ± 0.4), and hare (50 ± 4, 1 ± 1). We envisage that this methodology will find application in investigating the health effects of dietary Neu5Gc. Graphical abstract ᅟ.
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