Differentiation of Fish Species Based on N-Glycan Profiles Using Lc-Im-Ms: A Novel Approach for Authentication of Raw and Heated Seafood

Food fraud poses safety and economic risks, with seafood particularly vulnerable due to species diversity and complex supply chains. Accurate fish species identification is vital for sustainable fisheries, food safety, and protecting consumers with species-specific fish allergies. Current methods, such as DNA-based PCR, are costly, time-consuming, and less effective for processed samples. Glycan markers, resistant to processing, offer a promising alternative. This study introduces N-glycan profiling using liquid chromatography ion mobility-mass spectrometry to authenticate fish species in raw and heated samples. Examining Barramundi, Red Snapper, and Red Tilapia, unique N-glycan structures containing O-acetylated sialic acids (O-Ac-Sias) were identified as consistent, species-specific markers. This technique enables clustering species based on O-Ac-Sia content, providing a reliable, rapid method for seafood authentication. It holds potential to combat mislabeling across the supply chain, enhancing transparency from harvest to retail.