Synthesis of γ-Glutamylpeptides by γ-Glutamylcysteine Synthetase from<i>Proteus mirabilis</i>

Nakayama, Reiko; Kumagai, Hidehiko; Maruyama, Takashi; Tochikura, Tatsurokuro; Ueno, Tamio; Fukami, Hiroshi

doi:10.1080/00021369.1981.10864976

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…A chemical synthetic method is used to synthesize γ-Glu-Phe industrially, but it requires the protection and deblocking of reactive groups. Several γ-glutamyl amino acids were synthesized with γ-glutamyl cysteine synthetase ( , ). However, this enzyme requires ATP as an energy source and is inhibited by a product, ADP.…”

Section: Discussionmentioning

confidence: 99%

Improvement of the Bitter Taste of Amino Acids through the Transpeptidation Reaction of Bacterial γ-Glutamyltranspeptidase

Suzuki

Kajimoto

Kumagai

2001

J. Agric. Food Chem.

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The tastes of several bitter amino acids and their gamma-glutamyl derivatives were compared. The bitterness of Phe, Val, Leu, and His was reduced, sourness was produced, and preferences were increased by gamma-glutamylization. Because the effect of gamma-glutamylization of bitter amino acids was most obvious for Phe, which is an atypical bitter amino acid, an enzymatic method for the synthesis of gamma-glutamylphenylalanine (gamma-Glu-Phe) involving bacterial gamma-glutamyltranspeptidase was developed. The optimum reaction conditions were 200 mM Gln, 200 mM Phe, and 0.5 unit/mL GGT, pH 10.4. After 1.5-h of incubation at 37 degrees C, 140 mM gamma-Glu-Phe was obtained, the yield being 70%. gamma-Glu-Phe was purified on a Dowex 1x8 column and then identified by NMR.

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Section: Discussionmentioning

confidence: 99%

Improvement of the Bitter Taste of Amino Acids through the Transpeptidation Reaction of Bacterial γ-Glutamyltranspeptidase

Suzuki

Kajimoto

Kumagai

2001

J. Agric. Food Chem.

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“…56 Nakayama et al reported that GCS purified from Proteus mirabilis was able to synthesize different γ-glutamyl peptides, including γ-Glu-Val, γ-Glu-Cys, γ-Glu-Ser, γ-Glu-Abu, γ-Glu-Lys, γ-Glu-Ala, among many others. The optimal conditions for the enzyme were 30 °C, pH 8.5, and an incubation period of 24 h. 57 However, the limitation of the enzyme is that it needs ATP for catalysis and the ADP and final reaction products produced during the reaction may reduce the yield via feedback inhibitory mechanisms. 58 Microbial Fermentation.…”

Section: ■ Introductionmentioning

confidence: 99%

Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health

Guha

Majumder

2022

J. Agric. Food Chem.

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γ-Glutamyl peptides (γ-GPs) are a group of peptides naturally found in various food sources. The unique γ-bond potentially enables them to resist gastrointestinal digestion and offers high stability in vivo with a longer half-life. In recent years, these peptides have caught researchers' attention due to their ability to impart kokumi taste and elicit various physiological functions via the allosteric activation of the calcium-sensing receptor (CaSR). This review discusses the various food sources of γ-glutamyl peptides, different synthesis modes, allosteric activation of CaSR for taste perception, and associated multiple biological functions they can exhibit, with a special emphasis on their role in modulating chronic inflammation concerning cardiovascular health.

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“…Various y-glutamylpeptides were synthesized by the enzyme and their isolation and identification are reported in a separate paper. 34 ) It should be noted that GTP substituted for ATP at the high percentage of 87.…”

Section: Stability (Broken Line Open Circles)mentioning

confidence: 99%

γ-Glutamylcysteine Synthetase fromProteus mirabilis

Kumagai

Nakayama

Tochikura

1982

Agricultural and Biological Chemistry

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Synthesis of γ-Glutamylpeptides by γ-Glutamylcysteine Synthetase fromProteus mirabilis

Cited by 3 publications

References 7 publications

Improvement of the Bitter Taste of Amino Acids through the Transpeptidation Reaction of Bacterial γ-Glutamyltranspeptidase

Improvement of the Bitter Taste of Amino Acids through the Transpeptidation Reaction of Bacterial γ-Glutamyltranspeptidase

Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health

γ-Glutamylcysteine Synthetase fromProteus mirabilis

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