Identification and comparison of -glycome profiles from common dietary protein sources.

The glycomes of bovine whey, egg white, pea, and soy protein isolates are described here. -glycans from four protein isolates were analyzed by HILIC high performance liquid chromatography and quadrupole time-of-flight tandem mass spectrometry (HILIC-FLD-QTOF-MS/MS). In total, 33 glycans from bovine whey and egg white and 10 -glycans from soy and pea glycoproteins were identified. The type of glycans per glycoprotein source were attributable to differences in biosynthetic glycosylation pathways. Animal glycoprotein sources favored a combination of complex and hybrid glycan configurations, while the plant proteins were dominated by oligomannosidic -glycans. Bovine whey glycoprotein isolate contained the most diverse glycans by monosaccharide composition as well as structure, while plant sources such as pea and soy glycoprotein isolates contained an overlap of oligomannosidic glycans. The results suggest glycan structure and composition is dependent on the host organism which are driven by the differences in glycan biosynthetic pathways.