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<p>In this study, we developed an analytical method for the quantification of poly-γ-glutamic acid (γ-PGA)—the primary functional component of natto—and applied it to profile γ-PGA levels in commercial natto products available in the Korean market. To address the limitations of conventional ethanol- or copper ion–based precipitation methods, including coprecipitation of impurities and poor recovery, we developed an alum–ethanol complex precipitation method that combines trivalent aluminum cations (Al<sup>3+</sup>) with ethanol. Under optimized conditions (75% ethanol and 0.10&#xa0;M AlK(SO<sub>4</sub>)<sub>2</sub>·12H<sub>2</sub>O in the aqueous phase), recovery was 105.8% in a blank water spike test and 83.4% in a natto matrix spike test. Application of the developed method to 19 commercial natto products revealed substantial variability in γ-PGA content (431.26–1,108.27&#xa0;mg/100&#xa0;g). Refrigerated products tended to contain more γ-PGA (average, 813.00&#xa0;mg/100&#xa0;g) than frozen products (average, 660.41&#xa0;mg/100&#xa0;g). Soybean-based products showed a numerically higher mean γ-PGA content (average, 780.47&#xa0;mg/100&#xa0;g) than blackbean-based products (average, 629.18&#xa0;mg/100&#xa0;g), although this difference was not statistically significant (<i>p</i> = 0.081). These exploratory findings suggest that distribution temperature and raw bean type may be associated with γ-PGA content variation. This study presents a practical analytical tool for γ-PGA quantification and provides preliminary baseline data on product variability under commercially relevant conditions.</p>

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A novel alum–ethanol precipitation method for the quantification of poly-γ-glutamic acid in natto: an exploratory assessment of Korean commercial products

  • 期刊论文

  • 发表日期：

    2026年5月19日

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  • In-Seek Jeong,
  • Kyung-Ho Park,
  • Kwang-Yong Ko,
  • Tae-Seok Kim

摘要

In this study, we developed an analytical method for the quantification of poly-γ-glutamic acid (γ-PGA)—the primary functional component of natto—and applied it to profile γ-PGA levels in commercial natto products available in the Korean market. To address the limitations of conventional ethanol- or copper ion–based precipitation methods, including coprecipitation of impurities and poor recovery, we developed an alum–ethanol complex precipitation method that combines trivalent aluminum cations (Al3+) with ethanol. Under optimized conditions (75% ethanol and 0.10 M AlK(SO4)2·12H2O in the aqueous phase), recovery was 105.8% in a blank water spike test and 83.4% in a natto matrix spike test. Application of the developed method to 19 commercial natto products revealed substantial variability in γ-PGA content (431.26–1,108.27 mg/100 g). Refrigerated products tended to contain more γ-PGA (average, 813.00 mg/100 g) than frozen products (average, 660.41 mg/100 g). Soybean-based products showed a numerically higher mean γ-PGA content (average, 780.47 mg/100 g) than blackbean-based products (average, 629.18 mg/100 g), although this difference was not statistically significant (p = 0.081). These exploratory findings suggest that distribution temperature and raw bean type may be associated with γ-PGA content variation. This study presents a practical analytical tool for γ-PGA quantification and provides preliminary baseline data on product variability under commercially relevant conditions.