Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides

Nakata, Takashi; Takahashi, Masatoshi; Nakatani, Masami; Kuramitsu, Rie; Tamura, Masahiro; Okai, Hideo

doi:10.1271/bbb.59.689

Cited by 35 publications

(21 citation statements)

References 6 publications

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“…Nakata and others () investigated the interactions of acidic peptides with Na + and K + and found that as pH levels increased to 6 using NaOH and KOH, the sodium salts of the acidic dipeptides showed both meaty and salty tastes. The potassium salts of each peptide showed a blurred taste that could not be categorized as umami or salty.…”

Section: Interactions Between Umami Peptides and Other Compoundsmentioning

confidence: 99%

Novel Umami Ingredients: Umami Peptides and Their Taste

Zhang

Venkitasamy

Pan

et al. 2016

Journal of Food Science

190

133

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Umami substances are very important for food seasoning and healthy eating. In addition to monosodium glutamate and some nucleotides, recent investigations have revealed that several peptides also exhibit umami taste. In recent years, 52 peptides have been reported to show umami taste, including 24 dipeptides, 16 tripeptides, 5 octapeptides, 2 pentapeptides, 2 hexapeptides, 1 tetrapeptide, 1 heptapeptide, and 1 undecapeptide. Twenty of these peptides have been examined for the present of umami taste. In this review, we have listed these umami peptides based on their category, source, taste, and threshold concentration. The evidence for peptides showing umami taste, the umami taste receptors on the human tongue, and the peptides whose umami taste is controversial are also discussed.

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Section: Interactions Between Umami Peptides and Other Compoundsmentioning

confidence: 99%

Novel Umami Ingredients: Umami Peptides and Their Taste

Zhang

Venkitasamy

Pan

et al. 2016

Journal of Food Science

190

133

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“…The elimination of 2 amino acid residues at the N‐terminal site, that is Lys‐Gly, led to the disappearance of the savory taste and changed it into a sour taste (Tamura and others 1989). Therefore, the combination of the basic N‐terminal region with the acidic region of the molecule seems to be important for eliciting an umami taste (Tamura and others 1989; Nakata and others 1995). However, van Wassenaar and others (1995) and Hau and others (1997) gave a controversial report that the octapeptide did not have any umami taste and tasted a strong acid and astringent.…”

Section: Umami or Savory Taste Compoundsmentioning

confidence: 99%

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

Lioe¹,

Selamat²,

Yasuda³

2010

Journal of Food Science

111

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Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.

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“…The intensity of the umami and/or salty taste of five delicious peptide analogs, Ser-Leu-Ala-Lys-Gly-Asp-Glu-Glu, Ser-Leu-AlaAsp-Glu-Glu-Lys-Gly, Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu, LysGly-Asp-Glu-Glu, and Glu-Glu-Asp-Gly-Lys, showed high similarities, despite their chemical structures not being exactly identical [14]. Both thaumatin and monellin were proteinic sweeteners extracted from African berry.…”

Section: Discussionmentioning

confidence: 99%

Expression and purification of beefy meaty peptide in Pichia pastoris

Wang

Qin

Gao

et al. 2011

Korean J. Chem. Eng.

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We established a gene expression process to produce a flavor peptide in Pichia pastoris. The octapeptide Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala was isolated from beef digested by papain, known as "beefy meaty peptide" (BMP). It was considered a savory seasoning in previous literatures. To produce BMP by microorganisms, BMP expression structures encoding tandem repeats of the octapeptide were designed and cloned in E. coli DH5α, then integrated into the AOX1 gene of Pichia pastoris GS115. Clones containing different BMP-gene copies, with 4-copy, 8-copy, 12-copy and 16-copy, were obtained and expressed in Pichia pastoris GS115. For the ease of purification, 6×His tag was fused to the C-termini of the peptides. As a result, the fusion peptides were successfully purified by His-tag bind affinity resin. The BMP fusion peptides with expected sizes were secreted from the resulting strains of P. pastoris GS115.

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Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides

Cited by 35 publications

References 6 publications

Novel Umami Ingredients: Umami Peptides and Their Taste

Novel Umami Ingredients: Umami Peptides and Their Taste

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

Expression and purification of beefy meaty peptide in Pichia pastoris

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