A very clear resolution of the question Anders. Regards Mark Wahlqvist
On 05/11/2013 10:38 PM, "Anders Møller" <[log in to unmask]> wrote:

> Dear Josephine,
>
>
>
> The issue is a question of mode of expression, similar to
> thiamin/thiaminhydrochloride or pantothenic acid/pantothenate.
>
>
>
> It is all a question of what is measured, and how the measurement is
> expressed.
>
> In the analysis of amino acids, a quite harsh hydrolysis of the protein
> may be used to release the amino acids, during which glutamine is converted
> to glutamic acid and ammonia. Similarly, asparagine will be converted to
> aspartic acid and ammonia.
>
> Both amino acids (glutamine/asparagine) are therefore estimated/measured
> as glutamic acid and aspartic acid.
>
> Furthermore, the molar masses of glutamine and glutamic acid are almost
> the same, the final result (number) will be the same. The same applies for
> asparagine/aspartic acid.
>
>
>
> The answer to your questions is therefore, yes!
>
>
>
> Best regards,
>
> Anders
>
>
>
> *Anders Møller*
>
> Danish Food Informatics
>
> Borgediget 12
>
> DK-4000 Roskilde, Denmark
>
>
>
> Websites:  Danish Food Informatics (http://www.danfood.info)
>
>                       SciName Finder™ (http://www.sciname.info)
>
>                       LanguaL™ (http://www.langual.org)
>
>
>
>
>
>
>
>
>
> *From:* Food Composition Discussion Group [mailto:
> [log in to unmask]] *On Behalf Of *Josephine Deeks
> *Sent:* 05 November 2013 13:33
> *To:* [log in to unmask]
> *Subject:* glutamine and asparagine
>
>
>
> Hello,
>
> I maintain the Canadian food composition database and I have had an
> interesting question posed to me that I do not know how to answer.
>
> The question comes from our research scientists here at Health Canada
> concerning a couple of non-essential amino acids that are nonetheless
> important in protein building.
>
> Evidently, glutamine is the most abundant free amino acid in the body.
>  According to several sources on the web it is present in both plant and
> animal proteins.  However, the only nutrient code I know about that is
> close, is Glutamic acid.  Does that value include glutamine?  Similarily
> does the aspartic acid value include asparagine?
>
> These researchers are trying to determine maximum normal intakes of total
> amino acids in order to set regulations on how much can be added to foods.
>  If the glutamic acid and aspartic acid values do not include these sources
> of amino acids, we don't really know what the total intake amounts to.
>
>
> Thanks,
>
>
> Josephine Deeks, MSc.
> Nutrition Research Division
> Health Canada
> Ottawa, ON
> [log in to unmask]
> Telephone |  613-957-0926/   Facsimile |  613-946-6212
> Government of Canada
>
>
> ------------------------------
>
> To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
> https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1
>
> ------------------------------
>
> To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
> https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1
>

########################################################################

To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1