The Non-Protein Amino Acids

Enantioresolution of Amino Acids: A Decade’s Perspective, Prospects and Challenges

“…AAs also play important role in food industry on account of their contribution to the nutritive and biological value of food, affecting aspects of quality such as taste, aroma and color among others [8,9]. d-and l-AA display different absorption kinetics and follow partly different metabolic pathways in humans.…”

Capillary electrophoresis determination of non-protein amino acids as quality markers in foods

“…In addition to these compounds, it is also possible to find other amino acids of non-protein origin in foods which exist as metabolic intermediates, as products formed during food processing or as additives in food to increase some nutritional and functional properties [4,5]. Non-protein amino acids have been defined as those amino acids that are not found in protein main chain either for lack of a specific transfer RNA and codon triplet or because they do not arise from protein amino acids by post-translational modification [6]. Even though non-protein amino acids have been studied to a lesser extent, they have also shown to play an important role in the quality and safety of foods.…”

A comparative study of several HPLC methods for determining free amino acid profiles in honey

“…Amino acids (AAs) are a very interesting class of biologically active compounds not only because of their importance for life and growth, being the principal component of proteins, and precursors of hormones, neurotransmitters, and other relevant bio-molecules [1,2], but also on account of their contribution to the nutritive and biological value of food, affecting such aspects of quality as taste, aroma, and colour among others [3]. Amino acid profiles vary among species and fruits of the same type but of different origin; consequently, they are potentially useful in characterizing fruit products [4] while also providing information regarding possible adulteration [5].…”