Electron Transfer Dissociation and Collision-Induced Dissociation of Underivatized Metallated Oligosaccharides.

Electron transfer dissociation (ETD) and collision-induced dissociation (CID) were used to investigate underivatized, metal-cationized oligosaccharides formed via electrospray ionization (ESI). Reducing and non-reducing sugars were studied including the tetrasaccharides maltotetraose, 3α,4ß,3α-galactotetraose, stachyose, nystose, and a heptasaccharide, maltoheptaose. Univalent alkali, divalent alkaline earth, divalent and trivalent transition metal ions, and a boron group trivalent metal ion were adducted to the non-permethylated oligosaccharides. ESI generated [M + Met]+, [M + 2Met]2+, [M + Met]2+, [M + Met - H]+, and [M + Met - 2H]+ most intensely along with low intensity nitrate adducts, depending on the metal and sugar ionized. The ability of these metal ions to produce oligosaccharide adduct ions by ESI had the general trend: Ca(II) > Mg(II) > Ni(II) > Co(II) > Zn(II) > Cu(II) > Na(I) > K(I) > Al(III) ≈ Fe(III) ≈ Cr(III). Although trivalent metals were utilized, no triply charged ions were formed. Metal cations allowed for high ESI signal intensity without permethylation. ETD and CID on [M + Met]2+ produced various glycosidic and cross-ring cleavages, with ETD producing more cross-ring and internal ions, which are useful for structural analysis. Product ion intensities varied based on glycosidic-bond linkage and identity of monosaccharide sub-unit, and metal adducts. ETD and CID showed high fragmentation efficiency, often with complete precursor dissociation, depending on the identity of the adducted metal ion. Loss of water was occasionally observed, but elimination of small neutral molecules was not prevalent. For both ETD and CID, [M + Co]2+ produced the most uniform structurally informative dissociation with all oligosaccharides studied. The ETD and CID spectra were complementary. Graphical Abstract ᅟ.

Mass spectrometric and spectroscopic studies of the nutritional supplement chromium(III) nicotinate.

Despite chromium nicotinate's popular use as a chromium nutritional supplement, the structure and composition of chromium nicotinate have only been poorly described. As solid chromium nicotinate is intractable, being insoluble or unstable in common solvents, studies on the solid have been limited, and studies of the solution from which the "compound" precipitates have additionally provided little additional data. The results of mass spectrometric and spectroscopic investigations designed to further elucidate the structure and composition of chromium nicotinate are described. The results demonstrated that the three common methods for producing "chromium nicotinate" all yield different compounds, all of which are polymers of Cr(III), oxygen-bound nicotinate, hydroxide, and water. Implications for interpreting results of nutritional studies of "chromium nicotinate" are discussed.