ArticleMolecules (Basel, Switzerland)2023
Determination of d- and l-Amino Acids in Garlic Foodstuffs by Liquid Chromatography-Tandem Mass Spectrometry.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 11 citations in OpenAlex.
- D-Alanine content in the marine edible bivalve Panopea japonica and evaluation of its associated enzyme activities.Scientific reports · 2025Article
- Citric Acid by-Product Fermentation byVeterinary sciences · 2024Article
- Determination of Imidazole Dipeptides and Related Amino Acids in Natural Seafoods by Liquid Chromatography-Tandem Mass Spectrometry Using a Pre-Column Derivatization Reagent.Foods (Basel, Switzerland) · 2024Article
- Use of Commercial Mixed-Mode Stationary Phases and Sorbents in the High-Performance Liquid Chromatography Analysis and Solid-Phase Extraction of Ionized and Hydrophilic Bioactive Compounds.Molecules (Basel, Switzerland) · 2024Review
- Characterization of polychaetes inhabiting estuaries and inner bays by composition analysis of amino acids and lactate enantiomers.Scientific reports · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
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Abstract
Black garlic is currently attracting interest as a health food and constituent of commercial supplements; however, no data regarding the d-amino acids within black garlic have been reported. Therefore, the amino acid compositions of methanol extracts from fresh and black garlic were compared herein. We investigated the contents of the d- and l-forms of amino acids in commercial fresh, black, and freeze-dried garlic foodstuffs by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using a pre-column chiral derivatization reagent, succinimidyl 2-(3-((benzyloxy)carbonyl)-1-methyl-5-oxoimidazolidin-4-yl) acetate. Several d-amino acids, namely, the d-forms of Asn, Ala, Ser, Thr, Glu, Asp, Pro, Arg, Phe, Orn, Lys, and Tyr, were observed in the methanol extract of black garlic, whereas only d-Ala was detected in that of fresh garlic foodstuffs. These data suggest that several d-amino acids can be produced during fermentation for preparing black garlic.
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