A new convenient synthesis of a salty peptide, ornithyltaurine
(Orn-Tau), was designed. Compared
with a conventional synthesis, the process was shortened by two steps
and the purification was
made much easier in the new one. Consequently, Orn-Tau was easily
obtained and subjected to a
further series of experiments. The product produced a good
saltiness without Na+ in the presence
of HCl, and the saltiness became stronger as the amount of added HCl
increased. The best quality
of saltiness was obtained by adding 1.2 equiv of HCl to the Orn-Tau
solutions. The Orn-Tau·1.2HCl
was equally salty to NaCl on a molar basis and also had an enhancing
effect on saltiness of NaCl.
The intake of Na+ could be cut by 95% in a model
system and by 50% in a food material (soy sauce)
by using Orn-Tau·1.2HCl, which have the most excellent
saltiness and Na+ dietary effect of our
NaCl substitutes at the present time.
Keywords: Salt substitute; l-ornithyltaurine; sodium ion
dietary effect; new large scale synthesis
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