Ikeda Food Research Co., Ltd.

Hiroshima City University

Shoji Kaneko

Naoko Seo

Fumi Sato

Seiji Norinobu

Mitsumasa Mankura

Daisuke Sato

Tomoko Nakatsuka

Hideyuki Aoki

Mikiko Kida

Kenta Yamada

Akimitsu Kugimiya

A method for selectively and easily quantifying the L-form and/or D-form amino acids to be measured using an aminoacyl tRNA synthetase (AARS) with high sensitivity, and an amino acid quantification kit. A method for quantifying amino acids (L-AA and/or D-AA) in a sample using an AARS, wherein the amino acids and the AARS are released from an aminoacyl AMP-AARS complex once formed, and they are used again for forming the aminoacyl AMP-AARS complex, so that reaction products such as pyrophosphoric acid to be measured can be ultimately produced up to a molar number larger than that of the amino acids contained in the sample, and an amino acid quantification kit for performing the method.

Method for quantifying amino acid and amino acid quantification kit

According to the present invention, there is provided a process for enzymatically producing dietary sterol fatty acid esters having physiological activities from phytosterols and fatty acids or oils and fats using lipase as a catalyst; the synthetic reaction conditions and the purification steps are so structured that dietary sterol fatty acid esters superior in sensory qualities including color, odor and taste, and safety, which is applicable as a general food, a health food or pharmaceuticals can be produced.

Process for producing edible sterol fatty acid esters

A process for enzymatically producing, from a vegetable oil deodorizer distillate, a dietary sterol fatty acid ester superior in flavor qualities (e.g., color, odor and taste) and safety and containing no or little trans fatty acids, wherein the conditions for treatment of the starting material, synthetic reaction and subsequent purification are controlled so that the sterol fatty acid ester becomes applicable as a daily food material, a health food material or a pharmaceutical material. In the process, fatty acid esters, e.g., triacylglycerol, in the vegetable oil deodorizer distillate are previously degraded by hydrolysis with a chemical catalyst, fatty acids produced in the hydrolysis are removed by molecular distillation to give a sterol-containing fraction. The sterol-containing fraction is added with any fat and oil primarily comprising triacylglycerol. The mixture is used as the starting material, and the synthetic reaction is performed under strictly controlled conditions using a lipolytic enzyme. The resulting product undergoes several steps of purification process to provide qualities suitable for a food material.

Process for producing dietary sterol fatty acid esters

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Hiroshima, Japan

Shoji Kaneko