Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review

Sensory modalities and novel features of perceptual experiences

“…It's just that the explanation doesn't appeal to the Aristotelian senses, it appeals to sensory mechanisms. Ueda et al (1990); see also Brennan, Davies, Schepelmann, and Riccardi (2014), Maruyama, Yasuda, Kuroda, and Eto (2012), Yamamoto et al (2020), Yang, Bai, Zeng, and Cui (2019). A plausible candidate for the emergent information on which the kokumi phenomenology supervenes is information pertaining to expected caloric content (Tang, Tan, Teo, and Forde 2020).…”

The application of L‐glutaminase for the synthesis of the immunomodulatory γ‐D‐glutamyl‐L‐tryptophan and the kokumi‐imparting γ‐D‐glutamyl peptides

“…It is known that the series short‐chain γ‐ [L‐Glu]n‐L‐Phe/L‐Met/L‐Val exhibited kokumi properties and can enhance the thickness, mouthfulness, and umaminess of model chicken broth (Yang et al., 2017, 2019; Yang, Sun‐Waterhous, Xie, et al., 2018). Therefore, the kokumi characteristics of these γ ‐D‐Glutamyl peptides were analyzed, and the results showed the addition of γ‐ [D‐Glu]n‐L‐Phe/L‐Met/L‐Val at 5 mM to a chicken broth caused significant ( p < .05) an enhancing mouthfulness, thickness and umami taste with the taste‐enhancing score of 0.60 ~ 1.07 (Figure 3).…”

“…In addition, the substrate specificity of the glutaminase for the transpeptidase activity was also determined and the result revealed that various amino acids could serve as γ-glutamyl acceptors with the D-Gln as the γ-glutamyl donor (Table 4) (Yang et al, 2017(Yang et al, , 2019Yang, Sun-Waterhous, Xie, et al, 2018). Therefore, the kokumi characteristics of these γ-D-Glutamyl peptides were analyzed, and the results showed the addition of γ-…”

“…Recently, the glutaminase from Bacillus amyloliquefaciens has been used as a catalysis to synthesize a series of kokumi‐imparting γ ‐[L‐Glu] n ‐Phe/Val/Met/Tyr short chains peptides with the synthetic γ ‐[L‐Glu] (n‐1) ‐AA as the acceptors (Yang, Bai, Zeng, & Cui, 2019; Yang, Sun‐Waterhous, Cui, Zhao, & Dong, 2018; Yang, Sun‐Waterhous, Xie, et al., 2018; Yang, Sun‐WaterhousE, Cui, Dong, & Wer, 2017). The biggest characteristic of the transpeptidation by this glutaminase‐catalysis is the production of multiple by‐products like γ ‐[L‐Glu]2‐Val/Phe/Met/Tyr, γ ‐[L‐Glu]3‐Val/Phe/Met/Tyr and γ ‐[L‐Glu]4‐Val/Phe/Met/Tyr.…”

“…Recently, the glutaminase from Bacillus amyloliquefaciens has been used as a catalysis to synthesize a series of kokumi-imparting γ- [L-Glu] n -Phe/Val/Met/Tyr short chains peptides with the synthetic γ- [L-Glu] (n-1) -AA as the acceptors (Yang, Bai, Zeng, & Cui, 2019;Yang, Sun-Waterhous, Cui, Zhao, & Dong, 2018;Yang, Sun-Waterhous, Xie, et al, 2018;Yang, Sun-WaterhousE, Cui, Dong, & Wer, 2017).…”