title: Chiral amino acid analysis of Japanese traditional Kurozu and the developmental changes during earthenware jar fermentation processes.
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 (800-4000nmol/mL), d-Asp (200-400nmol/mL) and d-Glu (150-500nmol/mL) were observed in some of the traditionally produced Kurozu vinegars. Relatively large or small amounts of d-Ser (50-100nmol/mL), d-Leu (10-50nmol/mL) and d-allo-Ile (less than 20nmol/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.
authors.affiliation: Graduate School of Pharmaceutical Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
authors.forename: Yurika
authors.initials: Y
authors.lastname: Miyoshi
authors.affiliation: Sakamoto Kurozu, Inc., 21-15, Uenosono-cho, Kagoshima-shi, Kagoshima 890-0052, Japan.
authors.forename: Masanobu
authors.initials: M
authors.lastname: Nagano
authors.affiliation: Graduate School of Pharmaceutical Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
authors.forename: Shoto
authors.initials: S
authors.lastname: Ishigo
authors.affiliation: Graduate School of Pharmaceutical Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
authors.forename: Yusuke
authors.initials: Y
authors.lastname: Ito
authors.affiliation: Sakamoto Kurozu, Inc., 21-15, Uenosono-cho, Kagoshima-shi, Kagoshima 890-0052, Japan.
authors.forename: Kazunori
authors.initials: K
authors.lastname: Hashiguchi
authors.affiliation: Sakamoto Kurozu, Inc., 21-15, Uenosono-cho, Kagoshima-shi, Kagoshima 890-0052, Japan.
authors.forename: Naoto
authors.initials: N
authors.lastname: Hishida
authors.affiliation: Shiseido Co., Ltd., 1-1-16 Higashi-shimbashi, Minato-ku, Tokyo 105-0021, Japan.
authors.forename: Masashi
authors.initials: M
authors.lastname: Mita
authors.affiliation: Institute of Analytical Chemistry, University of Vienna, Waehringerstrasse 38, A-1090 Vienna, Austria.
authors.forename: Wolfgang
authors.initials: W
authors.lastname: Lindner
authors.affiliation: Graduate School of Pharmaceutical Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan. Electronic address: hamase@phar.kyushu-u.ac.jp.
authors.forename: Kenji
authors.initials: K
authors.lastname: Hamase
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis* / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D055432:Metabolomics; D013237:Stereoisomerism
chemical_list: D000596:Amino Acids; D019342:Acetic Acid
keywords: 2D-HPLC; Black vinegar (Kurozu); Chiral metabolomics; Enantiomer separation; d-Amino acids