D-Amino Acids in Viscous Parts of Natto
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Accession number;04A0049345
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| Title;D-Amino Acids in Viscous Parts of Natto |
| Author;
MANABE HISASHI
(Univ. Aizu, Junior Coll., JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.3;PAGE.200-206(2003)
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| Figure&Table&Reference;FIG.3, TBL.3, REF.16 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;PGA which is the main component of fermented soybeans mucilage contains high amount of D-glutamic acid. In order to understand fermented soybean as D-amino acid food, it is necessary to grasp which kind of D-amino acid are present as well as their amount for the whole fermented soybean including PGA. There has not been any report on this matter. The author decided to carry out investigation on related issues. This paper explains the result of the analysis of the mucilaginous portion of the fermented soybean. 1) From the mucilaginous portion of the fermented soybean, not only D-glutamic acid but also D-aspartic acid and D-alanine were detected. 2) These D-amino acids, existed in coupling and isolated form for D-glutamic acid, mostly coupling form for D-aspartic acid, and mostly isolated form for D-alanine. 3) Amount of D-amino acid was very high in coupling type D-glutamic acid which was 3mmol per 100g of fermented soybean. Other D-amino acids either in coupling form or isolated form, were much less, less than 0.5mmol in 100g of fermented soybean. |
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