Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science

ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ionization techniques such as MALDI and ESI. Furthermore, coupling MS with advanced separation techniques enhances sensitivity and resolution. This review underscores the pivotal contributions of Professor Carlito B. Lebrilla to glycomics research, particularly regarding milk oligosaccharides and dietary fibers, and their roles in gut health. Comprehensive food glycomic databases and MS‐based studies offer valuable insights into the functions of carbohydrates and their implications for nutrition.