Comparison of kokumi γ -[Glu] (n&gt;1) -Val and γ -[Glu] (n&gt;1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens

Yang, Juan; Sun‐Waterhouse, Dongxiao; Xie, Jin; Wang, Lan; Chen, Hongzhang; Zhao, Ming

doi:10.1016/j.foodchem.2017.11.096

Cited by 41 publications

(73 citation statements)

References 30 publications

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“…The peptides in the dried RP‐HPLC fraction were identified using an UPLC‐Q‐TOF MS/MS system based on our previous methods 22,23 . An Agilent 1290 series UPLC system (Agilent Technologies Co., Ltd, Guangzhou, China) was equipped with an Agilent ZORBAX RRHD SB‐C18 column (2.1 mm × 50 mm i.d., 1.8 μm; maintained at 30 °C).…”

Section: Methodsmentioning

confidence: 99%

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

et al. 2020

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BACKGROUND Two kinds of soy sauce produced via fermentation of the whole soybeans and the defatted soybeans (soy sauce termed ‘SSS’ and ‘SSD’, respectively) were subjected to the treatment using aqueous ethanol solutions with high concentrations. Then tasty peptides were separated from SSS and SSD by sensory guided fractionation, using macroporous resin and reverse‐phase high‐performance liquid chromatography (RP‐HPLC), and identified by ultra‐performance liquid chromatography quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐Q‐TOF‐MS/MS). Results The result showed that umami‐active fractions and ≤ 3 kDa peptides were mainly concentrated in the supernatants resulted from the treatment with 60% ethanol and the precipitates resulted from the treatment with 80% ethanol. The contents of ammonia nitrogen, non‐salt solids, bitter amino acids, amino acids in peptides and the proportion of ≤ 3 kDa peptides in SSS were higher than those in SSD. Sixteen and fourteen tasty peptides were separated from SSS and SSD, among them five dipeptides (γ‐Glu‐Glu, Glu‐Glu, γ‐Glu‐Cys, γ‐Glu‐Leu, Glu‐Leu and Ile‐Glu) with a glutamic acid residue were identified both in SSS and SSD, which have been reported as umami/kokumi‐active peptides in soy sauce. Several peptides identified from SSS (Thr‐Gly‐Cys, Gly‐Leu‐Glu, Val‐Glu‐Ala‐Leu and Gly‐Gly‐Gly‐Glu) and SSD (Asp‐Arg, Asp‐Ala‐Glu, Glu‐Val‐Cys and Gly‐Gly‐Gly‐Glu) are tasty and/or umami‐active peptides but have not been reported as tasty peptides in the past. Conclusion Most of the peptides separated from SSD and SSS could impart an umami‐enhancing effect on soy sauce, and the marginally more kokumi and bitterness hydrophobic peptides were found in SSS than SSD. © 2020 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

et al. 2020

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“…Sensory evaluation of the original soy sauce, all the soy sauce fractions (Fractions A-D) and selected peptides were carried out in individual booths at the sensory laboratory of South China University of Technology. Twenty-one panellists (thirteen males, eight females, aged 30-40 years) were recruited, who had no history of taste disorders but gained similar sensory training at regular intervals for at least 2 years, and were capable of recognising a single taste with varied intensities out of the different basic taste qualities according to ISO Standard (3972: 2011; Yang et al, 2018).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Zhu

Sun‐Waterhouse

Chen

et al. 2019

Int J of Food Sci Tech

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In this study, bitter-tasting hydrophobic peptides were prepared and purified from soy sauce using aqueous ethanol solutions and ion exchange resin, and analysed using RP-HPLC and UPLC-Q-TOF-MS/MS. Most of bitter fraction from soy sauce was obtained by treatments involving 80% ethanol and subsequent chromatographic separation. This fraction contained sixteen small peptides (molecular weight < 1000 Da; rich in hydrophobic amino acids with Lys-Pro (KP), Glu-Phe (EF), Glu-Val (EV), Asp-Leu (DL), Leu-Trp (LW) and Asp-Pro (DP)) capable of enhancing significantly (P < 0.05) umaminess and/or imparting kokumi effect in taste reconstitution experiments. Thus, the bitter peptides affected bitterness as well as other taste sensations like umaminess, kokuminess and saltiness. This was the first study to report the impacts of the bitter-tasting hydrophobic peptides on soy sauce and solutions of salt, monosodium L-glutamate.

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“…In order to test this hypothesis, aminoacyl derivatives of glycine with increasing steric demand (16-20, Fig. 6) were assayed ( Table 1, entries 1 and [16][17][18][19]. While the transpeptidase activity of wt BsGGT towards compounds 16-20 varied comparatively little (Fig.…”

Section: Transpeptidase Activity Of Ll-bsggt Towards Selected Acceptomentioning

confidence: 99%

“…Enzymatic synthesis of g-glutamyl derivatives can be tackled by the use of synthetases such as g-glutamylmethylamide synthetase (EC 6.3.4.12), 18 which however requires an ATPsupplying and recycling system. Despite the use of glutaminases (EC 3.5.1.2) has also been recently proposed, 17,[19][20][21] most of the enzymatic synthesis of gglutamyl compounds relies on the use of a g-glutamyltransferase (GGT, EC 2.3.2.2) as the biocatalyst. 2, GGT is a heterodimeric enzyme arising from a posttranslational cleavage of a single polypeptide chain into a small and a large subunit.…”

Section: Introductionmentioning

confidence: 99%

Effect of the inserted active-site-covering lid loop on the catalytic activity of a mutant B. subtilis γ-glutamyltransferase (GGT)

et al. 2019

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Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens

Cited by 41 publications

References 30 publications

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Effect of the inserted active-site-covering lid loop on the catalytic activity of a mutant B. subtilis γ-glutamyltransferase (GGT)

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