Chiral amino acid analysis of Japanese traditional Kurozu and the developmental changes during earthenware jar fermentation processes

Yurika Miyoshi, Masanobu Nagano, Shoto Ishigo, Yusuke Ito, Kazunori Hashiguchi, Naoto Hishida, Masashi Mita, Wolfgang Lindner, Kenji Hamase

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Enantioselective amino acid metabolome analysis of the Japanese traditional black vinegars (amber rice vinegar, Kurozu) was performed using two-dimensional high-performance liquid chromatography combining a microbore-monolithic ODS column and narrowbore-enantioselective columns. d-Amino acids, the enantiomers of widely observed l-amino acids, are currently paid attention as novel physiologically active substances, and the foodstuffs and beverages containing high amounts of d-amino acids are the subjects of interest. In the present study, the amino acid enantiomers were determined by two-dimensional HPLC techniques after pre-column fluorescence derivatization with 4-fluoro-7-nitro-2,1,3-benzoxadiazole. In the first dimension, the amino acid enantiomers are separated as their d plus l mixtures by the reversed-phase mode, then the d-amino acids and their l-counterparts are separately determined in the second dimension by the enantioselective columns. As a result, large amounts of d-Ala (800-4000. nmol/mL), d-Asp (200-400. nmol/mL) and d-Glu (150-500. nmol/mL) were observed in some of the traditionally produced Kurozu vinegars. Relatively large or small amounts of d-Ser (50-100. nmol/mL), d-Leu (10-50. nmol/mL) and d-. allo-Ile (less than 20. nmol/mL) were also present in these samples. Developmental changes in the d-amino acid amounts during the fermentation and aging processes have also been investigated.

Original languageEnglish
Pages (from-to)187-192
Number of pages6
JournalJournal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
Volume966
DOIs
Publication statusPublished - Sep 1 2014

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Fermentation
Amino Acids
Enantiomers
Acetic Acid
High Pressure Liquid Chromatography
Amber
Beverages
Metabolome
High performance liquid chromatography
Aging of materials
Fluorescence

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Clinical Biochemistry
  • Cell Biology

Cite this

Chiral amino acid analysis of Japanese traditional Kurozu and the developmental changes during earthenware jar fermentation processes. / Miyoshi, Yurika; Nagano, Masanobu; Ishigo, Shoto; Ito, Yusuke; Hashiguchi, Kazunori; Hishida, Naoto; Mita, Masashi; Lindner, Wolfgang; Hamase, Kenji.

In: Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 966, 01.09.2014, p. 187-192.

Research output: Contribution to journalArticle

Miyoshi, Yurika ; Nagano, Masanobu ; Ishigo, Shoto ; Ito, Yusuke ; Hashiguchi, Kazunori ; Hishida, Naoto ; Mita, Masashi ; Lindner, Wolfgang ; Hamase, Kenji. / Chiral amino acid analysis of Japanese traditional Kurozu and the developmental changes during earthenware jar fermentation processes. In: Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences. 2014 ; Vol. 966. pp. 187-192.
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