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Identification and Characterization of Complex Bioactive Oligosaccharides in White and Red Wine by a Combination of Mass Spectrometry and Gas Chromatography

Authors :
Bordiga, Matteo
Travaglia, Fabiano
Meyrand, Mickael
German, J. Bruce
Lebrilla, Carlito B.
Coïsson, Jean Daniel
Arlorio, Marco
Barile, Daniela
Source :
Journal of Agricultural and Food Chemistry; 20240101, Issue: Preprints
Publication Year :
2024

Abstract

Over forty-five complex free oligosaccharides (of which several are novel) have been isolated and chemically characterized by gas chromatography and high resolution and high mass accuracy matrix-assisted laser desorption/ionization mass spectrometry (MALDI-FTICR MS) in red and white wines, Grignolino and Chardonnay, respectively. Oligosaccharides with a degree of polymerization between 3 and 14 were separated from simple monosaccharides and disaccharides by solid-phase extraction. The concentrations of free oligosaccharides were over 100 mg/L in both red and white wines. The free oligosaccharidescharacterized for the first time in the present studyinclude hexose-oligosaccharides, xyloglucans, and arabinogalactans and may be the natural byproduct of the degradation of cell wall polysaccharides. The coupled gas chromatography and accurate mass spectrometry approach revealed an effective method to characterize and quantify complex functional oligosaccharides in both red and white wine.

Details

Language :
English
ISSN :
00218561 and 15205118
Issue :
Preprints
Database :
Supplemental Index
Journal :
Journal of Agricultural and Food Chemistry
Publication Type :
Periodical
Accession number :
ejs27047354
Full Text :
https://doi.org/10.1021/jf204885s