串联质谱用于糖肽结构表征的研究进展

Application of Tandem mass spectrometry for glycopeptides structures representation

随着食品领域的研究越来越深入,对具有生物活性、功能性成分的糖蛋白(肽)的分析及构效研究成为深化加工技术、提高产品附加值、保证食品安全的一个重要切入点。糖肽在许多生理过程中起着重要的作用,然而,由于糖肽结构的复杂性,其结构的表征仍然是一个需要研究的领域。串联质谱法为糖肽上的多肽和寡糖组成的鉴定提供了高灵敏度的结构信息。寡糖的结构不同于多肽,存在大量的糖苷键和分支,这种复杂性使寡糖的分析不同于肽的分析。总结了常用的串联质谱用于糖肽结构鉴定的碎片化方法原理以及在糖肽的谱图解析方法,并介绍了质谱分析数据软件以及糖肽结构数据库。期望借鉴生物、化学等学科的先进分析技术为食品原料重要成分的鉴定、构效关系研究拓展思路、提供方法。

Glycopeptides play important roles in many biological processes.However,the structural elucidation of glycoprotains(peptides)remains a major challenge due to the complexities of their structures.Tandem mass spectrometry provides a powerful method for determining peptides and oligosaccharide composition,as well as structural information of glycoproteins(peptides)with high sensitivity.Oligosaccharide structures differ from peptides because of a large number of linkage combinations and branching.This complexity makes the analysis of oligosaccharide unique from that of peptides.There are various methods of dissociation and fragmentation for different precursors.Depending on the magnitude of energy and ionized methods,the induced dissociation,electron driven dissociation and isomerization are used jointly and alternately as electron transfer high-energy collision dissociation(EThcD),electron transfer collision induced dissociation(ETciD),and energy step CID/HCD,etc.To obtain the structure information of oligosaccharides and peptides based on the ionized dissociated fragments,united analytical techniques and strategies with separation methods and database analysis have been applied.This review summarizes the methods currently used for fragmentation of tandem mass spectrometry,as well as the problem of spectral interpretation,and introduces some softwares for mass spectrometry analysis.With more and more in-depth research in the field of food,the analysis and structure-activity study of glycoprotein(peptide),which is an important bioactive and functional component,has become an important entry point for deepening processing technology and improving the added value of products and ensuring food safety.It is expected to use advanced analytical techniques of biology,chemistry and other disciplines to expand ideas and provide methods for the identification of important ingredients of food raw materials and the study of structure-activity relationship.