Different characteristics of 40 kinds of free amino acids and 5-amino levulinic acid between wines and sakes(Japanese rice wines)  

作　　者：Tohru Kimura 

机构地区：[1]Laboratory of Animal Science,Joint Faculty of Veterinary Medicine,Yamaguchi University,Yamaguchi 753-8515,Japan

出　　处：《Journal of Future Foods》2024年第4期361-368,共8页未来食品学报（英文）

摘　　要：Based on a systemic analysis for the globa1 burden of disease study from 1990 to 2016,the Global Burden of Diseases(GBD)2016 Alcohol Collaborators reported that alcohol use was a 1eading nisk factor for globa1 disease burden and caused substantial health loss.However,alcoholic dnink(wines and sakes)contains abundant nutrients,particularly fermentable amino acids denived from grapes and rice.Amino acid nutrition and metabolism is strongly associated with health and preventiom against various diseases.The purpose of this study was to elucidate 40 kinds of free amino acid(FAA)profles in wines and sakes.In addition,the present study also provided the contents of 5-aminolevulinic acid(5-AI A)involved in the vital functionality of mitochondria.FAAs were detected and analyzed by use of an automatic amino acid analyzer.Aromatic amino acid,branched chain amino acid and Fischer ratio were calculated for each beverage.Individua1 FAAs showed significant differences between wines and sakes.Sakes abundantly contained almost all FAAs whereas wines had just a lttle content in some FAAs.Sakse were rich in arginine,glycine,alanine,valine,glutamic acid and leucine,while wines were remarkably nich in proline(Pro).Wines showed increased FAA levels in 6 kinds of variables(4-hydroxyproline,3-methy1 histidine,B-alanine,a-aminobutyric acid,Pro and a.-aminoadipic acid).In functionally characteristic FAAs,both wines and sakes were considerably abundant in y aminobutynic acid and 5-AI A The total amount of aromatic amino acid and branched chain amino acid were markedly higher in sakes than in wines.These results revealed that there were the apparent different characteristics in FAA profiles between wines and sakes.This difference resulted from fermentation process in wines(single fermentation)and sakes(paralle1 double fermentation).Forty kinds of FAA profiles are more usefu1 in investigating characteristics of the taste of wines and sakes.In future,detailed FAA analysis has the potential to find functional nutrients such as 5-AI A,whereas o

关 键 词：FERMENTATION 5-Amino levulinic acid Free anino acids γ-Aminobutyric acid Sake WINE 

分 类 号：O62[理学—有机化学]