Assaying d-Body Amino Acids as d-Alanine and Amino Acid Racemase (AARase) Activity Using NADH Oxidoreduction Enzymic System

  • Natsuki Matsumoto
  • Makoto KanauchiEmail author
Part of the Methods in Molecular Biology book series (MIMB, volume 1887)


Fermented foods produced using edible microorganisms have been consumed worldwide since ancient times. Microorganisms produce some healthy functional substances. Recently, many people have been attracted to the notion that d-body amino acids have healthy functional effects. d-body amino acids convert l-body amino acid proteolysis from a substrate such as foods during fermentation. This chapter presents a description of methods used for d-alanine assays in the solution as medium and AARase assays in lactic acid bacteria (LAB) cells for isolation of high AARase-containing strains using d-amino acid oxidase and lactic acid dehydrogenase via a NADH oxidoreduction system.

Key words

Amino acid racemase d-Alanine d-Amino acid oxidase d-Body amino acid Fermented food Oxidoreduction system 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food ManagementMiyagi UniversitySendaiJapan

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