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d-Amino Acids in Fermentative Foods

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D-Amino Acids

Abstract

In recent years, d-amino acids have been shown to be present, in a free or bound state, in a wide variety of foods and beverages, and to exhibit properties that differ from those of l-isomers. It is anticipated that as more is learned about the properties of d-amino acids in foods, they will be applied for the improvement of food characteristics. In this section, we will summarize what is known about the distribution and metabolism of d-amino acids in foods and beverages, especially fermented types, as well as what is known about the enzymes involved in the metabolism of d-amino acids. In addition, applications in which d-amino acids are being used to improve the characteristics of food are described.

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Author information

Authors and Affiliations

  1. Faculty of Bioresource Sciences, Department of Biotechnology, Akita Prefectural University, 241-438 Shimoshinjo, Nakano, Akita, 010-0195, Japan

    Yuta Mutaguchi

  2. Department of Chemistry and Biotechnology, Graduate School of Engineering, Tottori University, Minami 4-101, Koyamacho, Tottori, 680-8552, Japan

    Jyunpei Kobayashi

  3. Faculty of Chemistry, Materials and Biotechnology, Department of Life Science & Technology, Kansai University, 3-3-35 Yamate-cho, Suita-shi, Osaka-fu, 564-8680, Japan

    Tadao Oikawa

  4. Faculty of Engineering, Department of Biomedical Engineering, Osaka Institute of Technology, 5-16-1 Ohmiya, Asahiku, Osaka-fu, 535-8585, Japan

    Toshihisa Ohshima

Authors
  1. Yuta Mutaguchi
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  2. Jyunpei Kobayashi
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  3. Tadao Oikawa
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  4. Toshihisa Ohshima
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Corresponding author

Correspondence to Toshihisa Ohshima .

Editor information

Editors and Affiliations

  1. Department of Applied Molecular Biosciences Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan

    Tohru Yoshimura

  2. Department of Psychiatry and Behavioral Sciences Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan

    Toru Nishikawa

  3. Laboratory of Biomolecular Science Department of Pharmaceutical Life Sciences, Kitasato University, Tokyo, Japan

    Hiroshi Homma

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Mutaguchi, Y., Kobayashi, J., Oikawa, T., Ohshima, T. (2016). d-Amino Acids in Fermentative Foods. In: Yoshimura, T., Nishikawa, T., Homma, H. (eds) D-Amino Acids. Springer, Tokyo. https://doi.org/10.1007/978-4-431-56077-7_22

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