文章基本信息

标题：Content of Free D-Ala and D-Glu in Traditional Asian Fermented Seasonings
本地全文：下载
作者：Makiko MORI ; Yoshiaki ITO ; Takashi NAGASAWA 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2010
卷号：56
期号：6
页码：428-435
DOI：10.3177/jnsv.56.428
出版社：Center for Academic Publications Japan
摘要：Free D -amino acids have increasingly attracted attention due to their physiological roles and pathological effects on animals, including humans. In this study, using a chiral high-performance liquid chromatography system, we determined free D -amino acids, particularly D -Ala and D -Glu, in traditional seasonings of four soy sauces, three misos, and four fish sauces that are commonly used in Asian cuisine. Examination of the average contents of the free D -amino acids in all the samples revealed that the content of D -Ala was 3.6 times higher than that of free D -Glu, while the average content of free L -Ala was lower (0.8 times) than that of free L -Glu. The average content of free L -Ala was significantly higher in the soy sauces (53 μmol/g sample) and fish sauces (53 μmol/g sample) than in the misos (14 μmol/g sample), whereas the average content of free D -Ala was almost equal among the soy sauces, misos, and fish sauces (0.25, 0.29, and 0.23 μmol/g sample, respectively). Taken together, neither free D -Ala nor D -Glu content showed a correlation with its free L -form in the samples, suggesting that the D -enantiomers are not necessarily produced by the same factors as those for the L -enantiomers, which originate from raw materials. Thus, factors specific to the production process of the fermented seasonings appear to play a significant role in their enantiomer content.
关键词：fermented seasonings;free amino acids; D -amino acids; D -alanine; D -glutamic acid