食品中のD-アミノ酸：存在、生成機構、機能

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  • 老川 典夫
    関西大学 化学生命工学部 生命・生物工学科

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タイトル別名
  • D-AMINO ACID IN FOOD: OCCURRENCE, PRODUCTION MECHANISM, AND FUNCTION
  • ショクヒン チュウ ノ D-アミノサン : ソンザイ 、 セイセイ キコウ 、 キノウ

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抄録

<p>  In general, enzymes are essential molecules for maintaining of life and are composed of various amino acids. The amino acids synthesized chemically contain both D- and L-amino acids, but enzymes contain exclusively L-amino acids in their peptide chains. This fact leed to the origin of life, and many theories were mentioned but anyway both D- and L- amino acids co-existed at the beginning of the forming of the earth. Accordingly, D-amino acids exist more than 50 milion years ago in nature, but the existence of D-amino acids have been ignored until the analytical methods for D-amino acids develope. Recently, much attention has been payed for the relationship between D-amino acid in food and their function in life.</p><p>  In this work, I will describe D-amino acid in food, especially in sake, and discuss about occurrence, production mechanism, and function of D-amino acid in sake. I analyzed D- and L-amino acids contents of 141 kind of sake by combination of 3 diffenrent chiral derivertization methods for high-performance liquid chromatography. I analyzed the relationship betwee D- or L-amino acid content and taste of sake using principle component analysis. I found that D-amino acid content of sake increased when it was produced with Kimoto. The lactic acid bacteria contained Kimoto produced extracellularly D-alanine, D-aspartic acid, and D-glutamic acid. Principle component analysis revealed that D-alanine, D-aspartic acid, and D-glutamic acid in sake increased umami and total evaluation of sake. This new function of D-amino acid in food will make various functional foods and contribute to human health in daily life.</p>

収録刊行物

  • Viva Origino

    Viva Origino 40 (4), 47-56, 2012

    生命の起原および進化学会

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