Simultaneous Determination of Free DL-Amino Acids in Natto with Novel Fluorescent Derivatization by UPLC-FL

Rapid indirect separation of glutamine enantiomers by micellar electrokinetic chromatography. Analysis of dietary supplements

“…Several high-performance liquid chromatography (HPLC) methodologies with different detection systems have previously been described in the literature to achieve the chiral separation of Gln [18][19][20][21]. For instance, two different HPLC-mass spectrometry (HPLC-MS) methods based on the use of chiral columns such as Sumichiral OA-2500S or Crownpak CR-I(+) were reported for the chiral analysis of Gln, among other amino acids, in urine of Alzheimer's disease rats [18] and human serum [19].…”

“…For instance, two different HPLC-mass spectrometry (HPLC-MS) methods based on the use of chiral columns such as Sumichiral OA-2500S or Crownpak CR-I(+) were reported for the chiral analysis of Gln, among other amino acids, in urine of Alzheimer's disease rats [18] and human serum [19]. Jin et al [20] developed an HPLC-FD methodology for the chiral separation of different amino acids from natto (a traditional Japanese food) using a precolumn derivatization with a new fluorescence reagent (4-(N,N)-dimethylaminosulfonyl)−7-fluoro-2,1,3-benzoxadiazole-trans-2-methyl-L-proline) and Kato et al [21] proposed an HPLC-FD methodology in which amino acids from mouse macrophages were derivatized with o-phthalaldehyde plus N-acetyl-L-cysteine or 1-(9-fluorenyl)-ethyl chloroformate ((+)-FLEC) plus 1-aminoadamantane to carry out the enantioseparation of amino acids by using two different achiral columns.…”

“…Jin et al. [20] developed an HPLC‐FD methodology for the chiral separation of different amino acids from natto (a traditional Japanese food) using a precolumn derivatization with a new fluorescence reagent (4‐( N , N )‐dimethylaminosulfonyl)−7‐fluoro‐2,1,3‐benzoxadiazole‐trans‐2‐methyl‐L‐proline) and Kato et al. [21] proposed an HPLC‐FD methodology in which amino acids from mouse macrophages were derivatized with o‐phthalaldehyde plus N‐acetyl‐L‐cysteine or 1‐(9‐fluorenyl)‐ethyl chloroformate ((+)‐FLEC) plus 1‐aminoadamantane to carry out the enantioseparation of amino acids by using two different achiral columns.…”

Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09

“…Presoaked soybeans are cooked until tender, drained, cooled to 40 °C, inoculated with Bacillus natto, and incubated at 30–40 °C for 12–36 h. The production process of fermented soybeans mainly includes selecting soybeans, soaking, sterilization, steaming, inoculation fermentation, and after-ripening [ 3 , 4 ]. The active substances in natto exert preventive effects on thrombosis, high blood cholesterol, and cancer [ 5 , 6 ]. The health function of natto has always been the interest of consumers.…”