Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography

Matteo Bordiga; Fabiano Travaglia; Mickael Meyrand; J. Bruce German; Carlito B Lebrilla; Jean Daniel Coïsson; Marco Arlorio; Daniela Barile

doi:10.1021/jf204885s

Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography

Matteo Bordiga, Fabiano Travaglia, Mickael Meyrand, J. Bruce German, Carlito B Lebrilla, Jean Daniel Coïsson, Marco Arlorio, Daniela Barile

Research output: Contribution to journal › Article

24 Scopus citations

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.

Original language	English (US)
Pages (from-to)	3700-3707
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	14
DOIs	https://doi.org/10.1021/jf204885s
State	Published - Apr 11 2012

Keywords

arabinogalactans
hexose oligosaccharides
MALDI-FTICR
oligosaccharides
wine
xyloglucans

ASJC Scopus subject areas

Agricultural and Biological Sciences(all)
Chemistry(all)

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10.1021/jf204885s

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Bordiga, M., Travaglia, F., Meyrand, M., German, J. B., Lebrilla, C. B., Coïsson, J. D., Arlorio, M., & Barile, D. (2012). Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography. Journal of Agricultural and Food Chemistry, 60(14), 3700-3707. https://doi.org/10.1021/jf204885s

Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography. / Bordiga, Matteo; Travaglia, Fabiano; Meyrand, Mickael; German, J. Bruce; Lebrilla, Carlito B; Coïsson, Jean Daniel; Arlorio, Marco; Barile, Daniela.

In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 14, 11.04.2012, p. 3700-3707.

Research output: Contribution to journal › Article

Bordiga, M, Travaglia, F, Meyrand, M, German, JB, Lebrilla, CB, Coïsson, JD, Arlorio, M & Barile, D 2012, 'Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography', Journal of Agricultural and Food Chemistry, vol. 60, no. 14, pp. 3700-3707. https://doi.org/10.1021/jf204885s

Bordiga, Matteo ; Travaglia, Fabiano ; Meyrand, Mickael ; German, J. Bruce ; Lebrilla, Carlito B ; Coïsson, Jean Daniel ; Arlorio, Marco ; Barile, Daniela. / Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography. In: Journal of Agricultural and Food Chemistry. 2012 ; Vol. 60, No. 14. pp. 3700-3707.

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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.",

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AU - Lebrilla, Carlito B

AU - Coïsson, Jean Daniel

AU - Arlorio, Marco

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N2 - 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.

AB - 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.

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