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Journal article
Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline
Food research international, Vol.184, 114276
2024
Abstract
Inulin, a polysaccharide characterized by a β-2,1 fructosyl-fructose structure terminating in a glucosyl moiety, is naturally present in plant roots and tubers. Current methods provide average degrees of polymerization (DP) but lack information on the distribution and absolute concentration of each DP. To address this limitation, a reproducible (CV < 10 %) high throughput (<2 min/sample) MALDI-MRMS approach capable of characterizing and quantifying inulin molecules in plants using matched-matrix consisting of α-cyano-4-hydroxycinnamic acid butylamine salt (CHCA-BA), chicory inulin-12C and inulin-13C was developed. The method identified variation in chain lengths and concentration of inulin across various plant species. Globe artichoke hearts, yacón and elephant garlic yielded similar concentrations at 15.6 g/100 g dry weight (DW), 16.8 g/100 g DW and 17.7 g/100 g DW, respectively, for DP range between 9 and 22. In contrast, Jerusalem artichoke demonstrated the highest concentration (53.4 g/100 g DW) within the same DP ranges. Jerusalem artichoke (DPs 9–32) and globe artichoke (DPs 9–36) showed similar DP distributions, while yacón and elephant garlic displayed the narrowest and broadest DP ranges (DPs 9–19 and DPs 9–45, respectively). Additionally, qualitative measurement for all inulin across all plant samples was feasible using the peak intensities normalized to Inulin-13C, and showed that the ratio of yacón, elephant garlic and Jerusalem was approximately one, two and three times that of globe artichoke. This MALDI-MRMS approach provides comprehensive insights into the structure of inulin molecules, opening avenues for in-depth investigations into how DP and concentration of inulin influence gut health and the modulation of noncommunicable diseases, as well as shedding light on refining cultivation practices to elevate the beneficial health properties associated with specific DPs.
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Details
- Title
- Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline
- Authors/Creators
- Sung-Tong Chin - Murdoch University, School of Medical, Molecular and Forensic SciencesBerin A. Boughton - Murdoch UniversityMelvin C.L. Gay - Bruker Pty Ltd, Preston, Victoria 3072, AustraliaAlyce C. Russell - Murdoch UniversityYimin Wang - Murdoch UniversityVimalnath Nambiar - Murdoch UniversityMark P. McHenry - Murdoch University, Centre for Water, Energy and WasteElaine Holmes - Murdoch University, Centre for Computational and Systems MedicineJeremy K. Nicholson - Murdoch University, Health Futures InstituteRuey Leng Loo - Murdoch University, Centre for Computational and Systems Medicine
- Publication Details
- Food research international, Vol.184, 114276
- Publisher
- Elsevier Ltd
- Identifiers
- 991005652868707891
- Copyright
- © 2024 The Authors
- Murdoch Affiliation
- Australian National Phenome Centre; Health Futures Institute; Centre for Water, Energy and Waste; Centre for Computational and Systems Medicine; School of Medical, Molecular and Forensic Sciences
- Language
- English
- Resource Type
- Journal article
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