biostudies-literatureUnknown30(1)Huang YPThis study reveals that unexpected degradation of food oligosaccharides can occur during conventional glycomics workflows, including sample preparation and analysis by liquid chromatography-mass spectrometry (LC-MS). With the present investigation, we aim to alert the scientific community of the susceptibility of specific glycosidic linkages to degradation induced by heat and acid. Key standard oligosaccharides representing the major types found in foods (3'-sialyllactose and 6'-sialyl-N-acetyllactosamine for milk, raffinose and stachyose for legumes) were selected as model systems and underwent each of the following treatments independently: (1) labeled with the derivatizing agent 1-aminopyrene-3,6,8-trisulfonic (APTS) (followed by analysis with a capillary electrophoresis system coupled Journal of food and drug analysis62-76https://www.ebi.ac.uk/biostudies/studies/S-EPMC9931006biostudies-literatureFood glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis.PMC9931006Robinson RCHuang YPBarile DfalseFood glycomics: Dealing with unexpected degradation of oligosaccharides during sample preparation and analysis.This study reveals that unexpected degradation of food oligosaccharides can occur during conventional glycomics workflows, including sample preparation and analysis by liquid chromatography-mass spectrometry (LC-MS). With the present investigation, we aim to alert the scientific community of the susceptibility of specific glycosidic linkages to degradation induced by heat and acid. Key standard oligosaccharides representing the major types found in foods (3'-sialyllactose and 6'-sialyl-N-acetyllactosamine for milk, raffinose and stachyose for legumes) were selected as model systems and underwent each of the following treatments independently: (1) labeled with the derivatizing agent 1-aminopyrene-3,6,8-trisulfonic (APTS) (followed by analysis with a capillary electrophoresis system coupled 2022-01-01T00:00:00Z2022 Mar2025-04-18T13:37:00.693Z2025-04-04T11:16:19.145ZS-EPMC99310063564772310.38212/2224-6614.3393