Isolation of γ-Glutamyl Peptides from Comté Cheese

Roudot-Algaron, F.; Kerhoas, Lucien; Bars, Dominique Le; Einhorn, J.; Gripon, J.C.

doi:10.3168/jds.s0022-0302(94)77053-3

Cited by 53 publications

(44 citation statements)

References 12 publications

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“…g-Glutamyl peptides have been isolated from Comteć heese (Roudot-Algaron, Kerhoas, Le Bars, Einhorn, & Gripon, 1994); since casein contains no g-glutamyl bonds, the presence of these peptides in cheese may suggest GGT activity in cheese but there appear to be no data to support this hypothesis. …”

Section: Significancementioning

confidence: 92%

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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Between 1924 and about 1970, many indigenous enzymes were identified in milk. These were important as indicators of the adequate pasteurisation of milk (alkaline phosphatase, g-glutamyl transferase) or of mastitis (N-acetylglucosaminidase, acid phosphatase) and some were considered to be important for the stability of milk (superoxidase dismutase, sulphydryl oxidase). Human and equine milk both contain a very high level of lysozyme, which is considered to have a significant protective effect on the neonate. Progress on the isolation and characterisation of these seven enzymes first isolated in the period 1925-1970, as well as ribonuclease, aldolase and glutathione peroxidase, from the milk of the cow and other species and their significance in milk and dairy products is reviewed in this article. r

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Section: Significancementioning

confidence: 92%

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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“…Glu-aa were assigned as g-Glu-aa, on the basis of retention times (too high for standard a-Glu-aa), the fact that the accumulation of the molecules indicate non-standard peptide structures, and to the previous identification of the molecules in different foods (RoudotAlgaron, Kerhoas, Le Bars, Einhorn, & Gripon, 1994;Sforza et al, 2006). On the basis of retention times and mass spectra analogies, all the other molecules were assigned as g-glutamyl-, lactoyl-or pyroglutamyl-amino acid derivatives.…”

Section: Identification Of Non-proteolytic Aminoacyl Derivatives In Pmentioning

confidence: 99%

Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening

Sforza

Cavatorta

Galaverna

et al. 2009

International Dairy Journal

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“…1). g-Glutamyl dipeptides are ubiquitous compounds in foods [8] [9] [16] [17]. Lactoyl amino acids were first discovered by Firmenich during the analysis of Parmesan [18] and patented for their taste properties [19].…”

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confidence: 99%

Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS

Frérot

Cui

2013

Chemistry & Biodiversity

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Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg).

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Isolation of γ-Glutamyl Peptides from Comté Cheese

Cited by 53 publications

References 12 publications

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening

Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS

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