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