Identification and structural characterization of novelO- andN-glycoforms in the urine of a Schindler disease patient by Orbitrap mass spectrometry

2015 ◽  
Vol 50 (9) ◽  
pp. 1044-1056 ◽  
Author(s):  
Mirela Sarbu ◽  
Cristian V. A. Munteanu ◽  
Liana Dehelean ◽  
Andrei J. Petrescu ◽  
Jasna Peter-Katalinic ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Structural Characterization ◽  
Disease Patient ◽  
Orbitrap Mass Spectrometry ◽  
Schindler Disease

Structural characterization of plant glucosylceramides and the corresponding ceramides by UHPLC-LTQ-Orbitrap mass spectrometry

2021 ◽  
Vol 192 ◽  
pp. 113677
Author(s):  
Admassu Assen Adem ◽  
Anteneh Belete ◽  
Alena Soboleva ◽  
Andrej Frolov ◽  
Efrem N. Tessema ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Structural Characterization ◽  
Orbitrap Mass Spectrometry

Structural characterization of chelator-terminated dendrimers and their synthetic intermediates by mass spectrometry

2005 ◽  
Vol 40 (9) ◽  
pp. 1203-1214 ◽  
Author(s):  
Ursula E. Ch. Berndt ◽  
Tao Zhou ◽  
Robert C. Hider ◽  
Zu D. Liu ◽  
Hendrik Neubert
Keyword(s):  
Mass Spectrometry ◽  
Structural Characterization ◽  
Synthetic Intermediates

scholarly journals Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 801
Author(s):  
Kornelia Kaczmarska ◽  
Matthew Taylor ◽  
Udayasika Piyasiri ◽  
Damian Frank
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase ◽  
Food Products ◽  
High Protein ◽  
Gas Chromatography Mass Spectrometry ◽  
Protein Food ◽  
Volatile Flavor ◽  
Orbitrap Mass Spectrometry ◽  
Metabolite Profiles

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

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