Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids

Yuta Mutaguchi, Taketo Ohmori, Hirofumi Akano, Katsumi Doi, Toshihisa Ohshima

研究成果: ジャーナルへの寄稿記事

16 引用 (Scopus)

抄録

Levels of free D-amino acids were compared in 11 vinegars produced from different sources or through different manufacturing processes. To analyze the D- and L-amino acids, the enantiomers were initially converted into diastereomers using pre-column derivatization with o-phthaldialdehyde plus N-acethyl-L-cysteine or N-tert-butyloxycarbonyl-L-cysteine. This was followed by separation of the resultant fluorescent isoindol derivatives on an octadecylsilyl stationary phase using ultra-performance liquid chromatography. The analyses showed that the total D-amino acid level in lactic fermented tomato vinegar was very high. Furthermore, analysis of the amino acids in tomato juice samples collected after alcoholic, lactic and acetic fermentation during the production of lactic fermented tomato vinegar showed clearly that lactic fermentation is responsible for the D-amino acids production; marked increases in D-amino acids were seen during lactic fermentation, but not during alcoholic or acetic fermentation. This suggests lactic acid bacteria have a greater ability to produce D-amino acids than yeast or acetic acid bacteria.

元の言語英語
ジャーナルSpringerPlus
2
発行部数1
DOI
出版物ステータス出版済み - 12 1 2013

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vinegars
lactic acid bacteria
amino acids
lactic fermentation
alcohol abuse
milk
cysteine
fermentation
tomatoes
acetic acid bacteria
tomato juice
diastereomers
ultra-performance liquid chromatography
enantiomers
derivatization
manufacturing
chemical derivatives
yeasts

All Science Journal Classification (ASJC) codes

  • General

これを引用

Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids. / Mutaguchi, Yuta; Ohmori, Taketo; Akano, Hirofumi; Doi, Katsumi; Ohshima, Toshihisa.

:: SpringerPlus, 巻 2, 番号 1, 01.12.2013.

研究成果: ジャーナルへの寄稿記事

Mutaguchi, Yuta ; Ohmori, Taketo ; Akano, Hirofumi ; Doi, Katsumi ; Ohshima, Toshihisa. / Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids. :: SpringerPlus. 2013 ; 巻 2, 番号 1.
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abstract = "Levels of free D-amino acids were compared in 11 vinegars produced from different sources or through different manufacturing processes. To analyze the D- and L-amino acids, the enantiomers were initially converted into diastereomers using pre-column derivatization with o-phthaldialdehyde plus N-acethyl-L-cysteine or N-tert-butyloxycarbonyl-L-cysteine. This was followed by separation of the resultant fluorescent isoindol derivatives on an octadecylsilyl stationary phase using ultra-performance liquid chromatography. The analyses showed that the total D-amino acid level in lactic fermented tomato vinegar was very high. Furthermore, analysis of the amino acids in tomato juice samples collected after alcoholic, lactic and acetic fermentation during the production of lactic fermented tomato vinegar showed clearly that lactic fermentation is responsible for the D-amino acids production; marked increases in D-amino acids were seen during lactic fermentation, but not during alcoholic or acetic fermentation. This suggests lactic acid bacteria have a greater ability to produce D-amino acids than yeast or acetic acid bacteria.",
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