2022
DOI: 10.1007/978-1-0716-2581-1_12
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Dissecting Lipopolysaccharide Composition and Structure by GC-MS and MALDI Spectrometry

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Cited by 11 publications
(9 citation statements)
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“…Such preparations are analyzed by means of GLC-MS and reveal the presence and type of monosaccharides and fatty acids. 57 In the next step, monosaccharides and fatty acids are quantitatively analyzed using internal and external standards. As an alternative, monosaccharides are measured in GLC or GC-MS as alditol acetates obtained after cleavage of the glycosidic linkages, reduction with sodium borohydride, and peracetylation.…”
Section: Compositional Analysesmentioning
confidence: 99%
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“…Such preparations are analyzed by means of GLC-MS and reveal the presence and type of monosaccharides and fatty acids. 57 In the next step, monosaccharides and fatty acids are quantitatively analyzed using internal and external standards. As an alternative, monosaccharides are measured in GLC or GC-MS as alditol acetates obtained after cleavage of the glycosidic linkages, reduction with sodium borohydride, and peracetylation.…”
Section: Compositional Analysesmentioning
confidence: 99%
“…Typically, when data attained from these MS approaches are merged with data from monosaccharide and fatty acid compositional analysis, it is possible to define the complete structure of a lipid A. 57 However, to gain detailed structural information, such as the location of a specific secondary acyl substituent or even of a substituent decorating the lipid A sugar backbone, the employment of MS 2 approaches is mandatory. Notably, the development of new methods for sample and matrix preparation allows to obtain high-quality MALDI mass spectra of intact LOS, which provide a clear picture of the entire macromolecule without prior chemical degradations.…”
Section: Structural Analysis Of Lpsmentioning
confidence: 99%
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“…In addition, an aliquot of the isolated lipid A fractions underwent methanolysis (1.25 M HCl/CH 3 OH, 80 °C, 16 h), followed by acetylation (80 °C, 20 min) and GC-MS analysis. [45,46] The D-configuration of the mannose and the glucosamine constituting the lipid A saccharide backbone was defined by GC-MS analysis of the acetylated O-(+)-2-octyl glycoside derivatives and comparison with authentic standards, as previously described. [47] The temperature program for GC-MS analysis used to analyze the sugar content was as follows: 140 °C for 3 min and then 140 °C !240 °C at 3 °C/min.…”
Section: Isolation and Analysis Of The Lipid A Fractionsmentioning
confidence: 99%