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. 2018 Jan 10;8:242. doi: 10.1038/s41598-017-18299-6

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Comparison of LC-MS spectra of O-linked glycans released from porcine gastric tissue 1) CHAPS + sonication, 2) CHAPS without sonication, 3) SDS with sonication 4) SDS without sonication. (A) LC-ESI-MS profiles showing a full m/z range (380–2000), panels on the right illustrate an enlarged region of m/z 450–700, region that differ between the samples is highlighted in grey. Major glycan peaks are labeled with m/z values and compositions (H, Hexose; HN, N-acetylhexosamine; S, Sialic acid (N-acetylneuraminic acid); Sf, Sulfate).