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
スポンサーリンク
概要
- 論文の詳細を見る
The role of the acidic fragment (Asp-Glu-Glu) in delicious peptides was investigated in detail by using the Na^+ or K^+ salts of acidic oligopeptides so that amount of Na^+ or K^+ intake of peptides composed of acidic amino acids could be varied by changing their sequences. The taste of these peptides was confirmed to vary with Na^+ or K^+ intake. Additionally, in order to study the role of basic (Lys-Gly) and acidic (Asp-Glu-Glu) fragments in delicious peptides for producing the taste, five delicious peptide analogs, Ser-Leu-Ala-Lys-Gly-Asp-Glu-Glu, Ser-Leu-Ala-Asp-Glu-Glu-Lys-Gly, Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu, Lys-Gly-Asp-Glu-Glu, and Glu-Glu-Asp-Gly-Lys, were synthesized. The intensity of the umami and/or salty taste of these peptides and their Na salts was almost the same, despite their chemical structures being different. These results indicate that the acidic fragment as well as the basic fragment plays an important role in the taste production and intensity of delicious peptides, and that an umami or salty taste can be produced by the localization of the cation of the basic fragment and the anion of the acidic fragment.
- 社団法人日本農芸化学会の論文
- 1995-04-23
著者
-
NAKATA Takashi
Department of Operative Dentistry, Okayama University Graduate School of Medicine, Dentistry and Pha
-
Nakata Takashi
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Takahashi M
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
NAKATANI Masaru
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
Takahasi Masatoshi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
Kuramitsu Rie
Department of Chemistry, Faculty of General Education, Akashi College of Technology
-
Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
Nakata T
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Nakatani M
Kagoshima Univ. Kagoshima Jpn
-
Okai H
Hiroshima Univ. Hiroshima Jpn
-
Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Kuramitsu Rie
Department Of Chemistry Faculty Of General Education Akashi College Of Technology
-
Tamura M
Kowa Co. Ltd. Tokyo Jpn
-
Nakatani M
Department Of Chemistry And Bioscience Faculty Of Science Kagoshima University
-
Tada M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
-
Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Nakatani M
Department Of Chemistry Of Science Kagoshima University
-
Takahashi M
Department Of Chemistry Toho University
-
Nakatani Munehiro
Department Of Chemistry And Bioscience Faculty Of Science Kagoshima University
-
Nakatani Munehiro
Department Of Chemistry Faculty Of Science Kagoshima University
-
Nakatani Masaru
Department of Chemistry and Bioscience, Faculty of Science, Kagoshima University
-
Nakata Takashi
Department of Chemistry, Faculty of Science, Kanazawa University
関連論文
- XPS analysis of the dentin irradiated by Er:YAG laser
- Peptide Synthesis in Aqueous Solution. V.^ Properties and Reactivities of (p-Hydroxyphenyl)benzylmethylsulfonium Salts for Direct Benzyl Esterification of N-Acylpeptides^
- 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
- Effect of a New Thermal Cycling Method on Bond Strength of Two-step Self-etching Adhesive Systems
- Effect of Curing Method of a Dual-cure Resin Cement on Monkey Pulpal Reaction after Bonding of Tooth-colored Inlay
- New Phenylpropanoid Diglycosides from Viburnum furucatum
- Practical Debittering Using Model Peptides and Related Compounds(Food & Nutrition)
- Characteristics of Lipase Modified with Water-soluble Acylating Reagents and Its Esterification Ability
- New Limonoids from Melia toosendan
- Seneganolide, a Novel Antifeeding Mexicanolide from Khaya senegalensis
- New Xenia Diterpenoids from a Soft Coral, Xenia Species Containing Fatty Acyl Side Chains^
- Asymmetric Base-Catalyzed Diels-Alder Reaction of 3-Hydroxy-2-Pyrone with N-Methylmaleimide
- A Revised Structure of Chloranthalactone F and Chloranthalactone A Photodimer
- Salannal, a New Limonoid from Melia azedarach Linn
- The Structure of a New Antifeeding Meliacarpinin from Chines Melia azedarach L.
- Tastes Produced by Peptides Containing Ionic Groups and by Related Compounds
- Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds
- Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers
- SURFACE FAULT CHARACTERISTICS OF THE 1995 HYOGOKEN-NAMBU EARTHQUAKE
- Perfect Enantioselective Hydrolysis of Amino Acid Esters by Modified α-Chymotrypsin
- Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids
- δ-Acetyl-L-ornithyl-β-alanine Methyl Ester Hydrochloride, an Intermolecule Type Sweetener(Food & Nutrition)
- Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
- An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters(Food & Nutrition)
- Glycine Methyl or Ethyl Ester Hydrochloride as the Simplest Examples of Salty Peptides and Their Derivatives(Foof & Nutrition)
- Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid(Food & Nutrition)
- Spirosendan, a Novel Spiro Limonoid from Melia Toosendan
- Insect Antifeeding Property of Limonoids from Okinawan and Chinese Melia azedarach L., and from Chinese Melia toosendan (Meliaceae)
- Enzymatic Peptide Synthesis with Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media
- Enzymatic Functions of Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media
- ^Au Mossbauer Spectroscopic Studies of Cyclometalated Gold Dimers Containing 2-C_6F_4PPh_2 Ligands
- ^Au Mossbauer Spectroscopic Study of Binuclear Cycloaurated Complexes Containing Bridging (2-Diphenylarsino-n-methyl)phenyl (n = 5 and 6)
- A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
- Taste of Proline-containing Peptides(Food & Nutrition)
- Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptidest(Food & Nutrition)
- Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)
- Characteristics of Chymotrypsin Modified with Water-soluble Acylating Reagents and Its Peptide Synthesis Ability in Aqueous Organic Media
- ^Au Mossbauer Spectroscopy Studies of Some Cyclometalated Gold Dimers
- Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61〜67) of Bovine β-Casein, and Related Peptide(Food & Nutrition)
- Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
- Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82〜88) of Bovine β-Casein, and Related Peptides(Food & Nutrition)
- New Taste-blind Substances. Studies on the Sensory Divergence of Bitterness to the Taste-blindness of 2-Mercaptoimidazoline, 2-Mercaptobenzothiazole and Their Derivatives, with Special Reference to Their Molecular Structure
- Variation in Bitterness Potency When Introducing Gly-Gly Residue into Bitter Peptides
- Bitterness of Leucine-containing Peptides
- Nimbolinins,C-Seco Limonoids from the Fruits of Melia toosendan
- Seismograms Explained by the Slip Distribution of the 1995 Hyogo-ken Nanbu Earthquake
- RELATION BETWEEN SEISMIC OBSERVATIONS AND THE FAULT COMPLEXITY OF THE 1995 HYOGOKEN-NAMBU EARTHQUAKE
- The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup
- Studies of bitter peptides from casein hydrolyzate. X. Synthesis and bitter taste of H-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val-OH corresponding to C-terminal portion of .BETA.-casein.
- Studies of bitter peptides from casein hydrolyzate. IV. Relationship between bitterness and hydrophobic amino acids moiety in the C-terminal of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val).
- Studies of bitter peptides from casein hydrolyzate. VII. Bitterness of the retro-BPIa (Val-Ile-Phe-Pro-Pro-Gly-Arg) and its fragments.
- Synthesis of optically active bis(1-mesitylethyl) ethers.
- Synthesis and biological activities of acetylenic fatty acids and their esters.
- Peptide synthesis in aqueous solution. III. Synthesis and biological activity of cyclohexylamide derivatives of peptides related to a molluscan neuropeptide, FMRFamide (Phe-Met-Arg-Phe-NH2).
- The structure of rotungenoside, a new bitter triterpene glucoside from Ilex rotunda.
- Peptide synthesis in aqueous solution. IV. Preparation and properties of [p-(benzyloxycarbonyloxy)phenyl]dimethylsulfonium methyl sulfate(Z-ODSP), [p-(t-butoxycarbonyloxy)phenyl]dimethylsulfonium methyl sulfate(Boc-ODSP) and [p-(9-fluorenylmethyloxycarbon
- Bitter Taste of Synthetic C-Terminal Tetradecapeptide of Bovine β-Casein, H-Pro196-Val-Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val209-OH, and Its Related Peptides
- An improved resolution of .BETA.-hydroxy-DL-aspartic acid on optically active resin containing L-lysine or L-ornithine.
- Peptide synthesis in aqueous solution. II. Synthesis and biological activity of a molluscan neuropeptide, FMRFamide (Phe-Met-Arg-Phe-NH2) analogs for N-terminal moiety.
- Studies on N-glycopeptides. II. Separation of .ALPHA.- and .BETA.-amide of N-(L-aspartyl)-.BETA.-D-glucopyranosylamine obtained via N-(benzyloxycarbonyl)-L-aspartic anhydride.
- Studies of bitter peptides from casein hydrolyzate. III. Bitter taste of synthetic analogs of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) containing D-proline or glycine in place of L-proline.
- Studies of bitter peptides from casein hydrolyzate. V. Bitterness of the synthetic N-terminal analogs of des-Gly2-BPIa (Arg-Pro-Pro-Phe-Ile-Val).
- Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives.
- Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II.1) Bitterness Behavior of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives
- Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. I. Bitter Taste of Di- and Tripeptides, and Bitterness Increase of the Model Peptides by Extension of the Peptide Chain
- Methyl 2, 3-Di-O-(L-alanyl)-α-D-glucopyranoside, a New Sweet Substance
- Methyl 2, 3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives
- Preparation of 0-Aminoacyl Sugars as Enzymatically Removable Protections for Hydroxyl Groups in Carbohydrates
- Reaction of bis[2-hydroxy-1-(2,6-dimethyl-4-methoxyphenyl)ethyl] ethers with tosyl chloride.
- Absolute Stereochemistry and Novel Ring-Opening Oxidation of Methyl (R)-2-Hydroxysterculate.
- Peptide synthesis in aqueous solution. I. Application of p-dialkyl-sulfoniophenols as a water-soluble coupling reagent.
- The preconcentration and determination of a trace amount of strontium in fresh water as its 1-phenyl-3-methyl-4-benzoyl-5-pyrazolone chelate by means of solvent extraction.