N-Acetylglutamate and N-Acetylaspartate in Soybeans (Glycine max L.), Maize (Zea maize L.), and Other Foodstuffs

N-Acetylglutamate (NAG) and N-acetylaspartate (NAA) are amino acid derivatives with reported activities in a number of biological processes. However, there is no published information on the presence of either substance in foodstuffs. We developed a method for extracting and quantifying NAG and NAA...

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Published inJournal of agricultural and food chemistry Vol. 56; no. 19; pp. 9121 - 9126
Main Authors Hession, Aideen O, Esrey, Elizabeth G, Croes, Robert A, Maxwell, Carl A
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 08.10.2008
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Summary:N-Acetylglutamate (NAG) and N-acetylaspartate (NAA) are amino acid derivatives with reported activities in a number of biological processes. However, there is no published information on the presence of either substance in foodstuffs. We developed a method for extracting and quantifying NAG and NAA from soybean seeds and maize grain using ultra performance liquid chromatography−electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS). The lower limit of quantification for both NAG and NAA was 1 ng/mL. The method was then utilized to quantify NAG and NAA in other foodstuffs (fruits, vegetables, meats, grains, milk, coffee, tea, cocoa, and others). Both NAG and NAA were present in all of the materials analyzed. The highest concentration of NAG was found in cocoa powder. The highest concentration of NAA was found in roasted coffee beans. Both NAG and NAA were found at quantifiable concentrations in all foods tested indicating that these two acetylated amino acids are common components of the human diet.
Bibliography:http://dx.doi.org/10.1021/jf801523c
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf801523c