Existence of <I>cis</I>–Vaccenic Acid in Rice Vinegar Lipids and Its Origin

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  • FUJIMORI Masahiro
    <I>Quality Assurance ＆ Environmental Affairs Division, Mizkan Group Co. Ltd.</I>
  • YUNOKI Keita
    <I>Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine</I>
  • GOTO Hidetsugu
    <I>Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine</I>
  • TSUKAMOTO Yoshinori
    <I>Quality Assurance ＆ Environmental Affairs Division, Mizkan Group Co. Ltd.</I>
  • OHNISH Masao
    <I>Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine</I>

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Other Title
  • 純米酢の脂質中のシス—バクセン酸とその由来
  • 純米酢の脂質中のシス-バクセン酸とその由来
  • ジュンマイス ノ シシツチュウ ノ シス バクセンサン ト ソノ ユライ
  • Existence of <I>cis</I>&ndash;Vaccenic Acid in Rice Vinegar Lipids and Its Origin

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Abstract

We have previously reported that notable amounts of cis–vaccenic acid(an oleic acid isomer), scarcely distributed in agricultural products, were detected in fruit vinegars. In ther present study, capillary GC analysis showed that cis–vaccenic acid with 1.6%–15.9% whole fatty acid components was present in five samples from three specimens of commercial rice vinegar, their ratios of cis–vaccenic acid to oleic and cis–vaccenic acids(Vaccenic Acid Value, VAV)being 0.21–0.54. In polished rice, the liquid fraction of saccharified mash and the liquor fraction after alcoholic fermentation as well as the proportions of cis–vaccenic acid were extremely low compared with those of oleic acid, which is one of the major fatty acids in these products. However, the component fatty acid in two acetic acid bacteria, Acetobacter used for rice vinegar production(a factory culture)and the culture(Acetobacter lovaniensis NBRC 3284), grown during a model fermentation examination, was mostly cis–vaccenic acid. Rice vinegars experimentally manufactured were shown to have high VAV(0.22 and 0.47 in vinegars made by the factory culture and the NBRC strain, respectively). In commercial rice vinegars, cis–vaccenic acid was found to be concentrated within the polar lipid fraction, mainly consisting of membrane lipids. These data strongly suggest that the origin of cis–vaccenic acid would be fragments of Acetobacter membrane, transferred into the fermenting liquid during acetate fermentation, indicating the detection of fatty acid components in the dispersed membrane.

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