Page 38 - Application Notebook - Solution for Food Development

Application No. C156
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„ Analysis Results of Yogurt Beverages „ Comparison of D/L Amino Acid Amounts in
We verified that D-amino acids are contained in both Fermented Beverages
types of yogurt beverages (Table 3). The obtained D/L We next compared the amount of amino acids in the
ratios indicate that D-Ala, -Arg, -Asn, -Asp, -Glu, -Lys, black vinegar and yogurt beverages with regard to the
and -Ser amino acids are contained in relatively large amino acids which were found in relatively large
amounts. Particularly, D-Glu is contained in both amounts as D isomers (Fig. 2). This comparison shows
yogurt beverages by over 40 times more than L-Glu. that the yogurt beverages contain more types of D-
amino acids compared to the black vinegar beverages.
Table 3 D/L Ratio of Amino Acids in Yogurt Beverages D-Ala and D-Ser were found in both the black vinegar
Yogurt D Yogurt E and the yogurt beverages, but the yogurt beverages
contain more D-Ala than the black vinegar beverages.
Area Ratio of D/L Area Ratio of D/L
The L-Glu contained in the yogurt beverages is far less
D-Ala 140959 37900
164.0 % 40.2 %
L-Ala 85940 94190 in amount than that contained in the black vinegar
beverages. Furthermore, the amount of D-Glu
D-Arg 81779 95602
6.9 % 36.5 % contained in the yogurt beverages is relatively large
L-Arg 1192614 262060
considering the amount of L-Glu contained in the black
D-Asn 60836 3209
43.2 % 16.5 % vinegar beverages.
L-Asn 140872 19416
Yogurt beverage D contains various types of D-amino
D-Asp 47149 2441
38.1 % 15.3 % acids in relatively large amounts. Particularly, D-Ala and
L-Asp 123860 16003
D-Lys were contained in large amounts in comparison
D-Cys (N.D.) (N.D.)
- - with the black vinegar beverages.
L-Cys (N.D.) (N.D.)
D-Gln 4743 5157
0.6 % 19.8 % Alanine Arginine
L-Gln 856603 26021
D-Glu 412572 163715
4091.1 % 5069.6 %
L-Glu 10085 3229
Gly 957 1106
D-His (N.D.) 9030 A B C D E A B C D E
- 5.2 %
L-His 839834 175326 Black vinegar Yogurt Black vinegar Yogurt
D-Ile 1428 1366
0.8 % 1.0 % Asparagine Aspartic acid
L-Ile 176626 130832
D-allo-Ile 2225 1247
59.4 % 39.3 %
L-allo-Ile 3744 3172
D-Leu 4042 (N.D.)
1.0 % -
L-Leu 403567 132923 A B C D E A B C D E
D-Lys 1151264 24797 Black vinegar Yogurt Black vinegar Yogurt
73.5 % 3.5 %
L-Lys 1565451 698677
Glutamic acid Lysine
D-Met 463 (N.D.)
0.9 % -
L-Met 54490 (N.D.)
D-Phe 1600 1799
0.5 % 1.5 %
L-Phe 313615 117732
DL-Pro 2094819 888155 A B C D E A B C D E
D-Ser 14619 8332 Black vinegar Yogurt Black vinegar Yogurt
14.4 % 29.3 %
L-Ser 101651 28395
Serine
D-Thr 1711 3314
1.5 % 4.6 %
L-Thr 112074 71653 D-amino acids
D-allo-Thr 1973 1020 L-amino acids
42.5 % 23.7 %
L-allo-Thr 4647 4294
D-Trp 3039 1879 A B C D E
1.9 % 13.3 %
L-Trp 155899 14086 Black vinegar Yogurt
D-Tyr 4882 5876
2.1 % 107.4 %
L-Tyr 230926 5470
Comparison of D/L Amino Acids in Black Vinegar
D-Val 1241 1277 Beverages and Yogurt Beverages
0.4 % 0.9 %
L-Val 285792 148323
These analysis results indicate that actual samples can
be effectively analyzed and that this column switching
system is useful for the analysis of chiral amino acids.

Reference
*1 Nakano,Y., Konya,Y., Taniguchi,M., Fukusaki,E., Journal of Bioscience and Bioengineering, 123, 134-138 (2016)
First Edition: Jun. 2017
For Research Use Only. Not for use in diagnostic procedure.
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