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

引用

Journal of Future Foods 2024年第4期4卷 361-368页

作者： Tohru Kimura Laboratory of Animal Science Joint Faculty of Veterinary MedicineYamaguchi UniversityYamaguchi 753-8515Japan

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 ***,alcoholic dnink(wines and sakes)contains abundant nutrients,particularly fermentable amino acids denived from grapes and *** acid nutrition and metabolism is strongly associated with health and preventiom against various *** purpose of this study was to elucidate 40 kinds of free amino acid(FAA)profles in wines and *** addition,the present study also provided the contents of 5-aminolevulinic acid(5-AI A)involved in the vital functionality of *** were detected and analyzed by use of an automatic amino acid *** amino acid,branched chain amino acid and Fischer ratio were calculated for each ***1 FAAs showed significant differences between wines and *** abundantly contained almost all FAAs whereas wines had just a lttle content in some *** 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 *** results revealed that there were the apparent different characteristics in FAA profiles between wines and *** 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 *** future,detailed FAA analysis has the potential to fi

关键词： Fermentation 5-amino levulinic acid Free anino acids γ-aminobutyric acid Sake Wine

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