Taste of Proline-containing Peptides(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
In order to investigate the role of the proline residue in the bitter taste of peptides, some oligopeptides containing proline were synthesized and their tastes were evaluated. Proline peptides exhibited bitterness, this aspect being different from hydrophobic amino acids. The most significant role of proline residue in peptide bitterness was dependent on the conformational alternation of the peptide molecule by folding the peptide skeleton due to the imino ring of the proline molecule. It was demonstrated that 2 bitter taste determinant sites were essential for peptide bitterness and that they should be adjacent in the steric conformation of the peptides.
- 社団法人日本農芸化学会の論文
- 1988-01-23
著者
-
Shinoda Ichizo
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
-
Shinoda Ichizo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Shinoda Ichizo
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
-
Shinoda Ichizo
森永乳業
-
FUKUI HIROSHI
Department of Biopharmaceutics, Kyoto Pharmaceutical University
-
FUKUI SAKUZO
Department of Bioengineering, Faculty of Engineering, Fukuyama University
-
OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
KIKUCHI Eiichi
Department of Applied Chemistry, School of Science and Engineering, Waseda University
-
Ishibashi Norio
Morinaga Milk Industry Co. Ltd.
-
Ishibashi Norio
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Ishibashi Norio
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
-
Ishibashi Norio
Orc Manufacturing Co. Ltd.
-
Okai H
Hiroshima Univ. Hiroshima Jpn
-
Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
-
Fukui S
Hiroshima Univ. Higashi‐hiroshima Jpn
-
Kikuchi Eiryo
Department Of Gastroenterological Medicine Nara Prefectural Nara Hospital
-
Kikuchi E
Department Of Gastroenterological Medicine Nara Prefectural Nara Hospital
-
Kikuchi Eiichi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
-
KUBO Tetsuji
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
CHINO Mitsuto
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
Kubo Tetsuji
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Chino M
Nippon Oil & Fats Co. Ltd. Tsukuba Jpn
-
Fukui Hiroshi
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
-
Fukui Hiroshi
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
関連論文
- Effects of Lactoferrin and Its Peptides on Proliferation of Rat Intestinal Epithelial Cell Line, IEC-18, in the Presence of Epidermal Growth Factor
- Possible Antitumor Promoters in Spinacia oleracea (Spinach) and Comparison of their Contents among Cultivars(Food & Nutrition Science)
- Endogenous Oxygen Uptake and Polysaccharide Accumulation in Bifidobacterium(Microbiology & Fermentation Industry)
- Formation of Monohydroxy-n-Nonane-2-Ones from Tricaprin by Fusarium avenaceum f. sp. fabae IFO 7158
- STUDIES ON THE PROMOTING EFFECT OF LIPID-SURFACTANT MIXED MICELLES (MM) ON INTESTINAL ABSORPTION OF COLLOIDAL PARTICLES. DEPENDENCE ON PARTICLE SIZE AND ADMINISTRATION SITE
- ROLE OF THE DISPERSION SYSTEMS CONTAINING FUSOGENIC LIPIDS ON ENHANCED ABSORPTION OF POORLY ABSORBABLE DRUGS FROM THE GASTROINTESTINAL TRACT
- Effects of Lactoferrin and Lactoferricin^ on the Release of Interleukin 8 from Human Polymorphonuclear Leukocytes
- Stimulation by Bovine Lactoferrin of Nerve Growth Factor Synthesis/Secretion in Mouse L-M Cells
- Induction of an Increase in Nerve Growth Factor Content in the Cell-conditioned Medium of Mouse L-M Cells by Basic Peptides
- Identification and Molecular Analysis of Lactococcus lactis rpoD Operon
- Genetic and Molecular Analysis of the rpoD Gene from Lactococcus lactis
- 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
- Selective aldosterone blocker, eplerenone, attenuates hepatocellular carcinoma growth and angiogenesis in mice
- Cynomolgus Monkey Embryonic Stem Cell Lines Express Green Fluorescent Protein(CELL AND TISSUE ENGINEERING)
- Textural and Catalytic Properties of MCM-22 Zeolite Crystallized by the Vapor-Phase Transport Method
- In vitro differentiation of hepatocyte-like cells from embryonic stem cells promoted by gene transfer of hepatocyte nuclear factor 3β
- Selective Reduction of Nitrogen Monoxide with Methane or Ethane on Gallium Ion-exchanged ZSM-5 in Oxygen-rich Atmosphere
- Selective Reduction of NO with Propane on Gallium Ion-exchanged Zeolites
- Practical Debittering Using Model Peptides and Related Compounds(Food & Nutrition)
- Extracellular Formation of Triglycerides from Glucose by a Mutant Strain of Trichosporon
- Extracellular Production of Palmitoleic Triglycerides by a Yeast, Trichosporon
- Subterminal Hydroxylation of Ketoalkanes by Fungi
- A Novel Enzyme System : The n-Alkane-2-One-Forming Enzyme System in Penicillium decumbens IFO-7091
- Formation of n-Alkane-2-Ones and n-Alkane-2-Ols from Triglycerides by a Black Yeast, Aureobasidium
- Methylalkylketone Fermentation from Palm-Kernel Oil by Penicillium decumbens IFO 7091
- Screening of Methylalkylketone-Accumulating Fungi from Type Culture Strains
- Triglyceride-Binding Proteins in the Culture Fluid of a Triglyceride-Using Fungus Strain, SM-30
- Production of Ketoalkanes from Fatty Acid Esters by a Fungus, Trichoderma
- Reg protein is a unique growth factor of gastric mucosal cells
- Characteristics of Lipase Modified with Water-soluble Acylating Reagents and Its Esterification Ability
- Modulated differentiation of embryonic stem cells into hepatocyte-like cells by coculture with hepatic stellate cells(CELL AND TISSUE ENGINEERING)
- A cooperative effect of surgical stress-induced immunomodulation with the cessation of immunosuppression on hepatitis C virus elimination?
- Simple Monitoring System for R-Mediated Site-specific Recombination on Chromosomes in Saccharomyces cerevisiae
- Overexpression and Secretion of Cellulolytic Enzymes by δ-Sequence-Mediated Multicopy Integration of Heterologous DNA Sequences into the Chromosomes of Saccharomyces cerevisiae
- Expression of the Carboxymethylcellulase Gene, CMCl, from Cryptococus flavus in Saccharomyces cerevisiae
- Solid State Synthesis of SrFeCo_O_x Asymmetric Membranes for Oxygen Separation
- 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
- Identification of the spoVE Gene Product of Bacillus subtilis(Microbiology & Fermentation Industry)
- Hydrogen Production by Steam Reforming of Ethanol Using Cobalt and Nickel Catalysts Supported on Strontium Titanate
- Effect of a Small Amount of Zirconia Additive on the Activity and Stability of Iron Oxide during Repeated Redox Cycles
- MOS-Type Micro-Oxygen Sensor Using LaF_3 Workable at Room Temperature
- Absorption and Metabolism of Bisphenol A, a Possible Endocrine Disruptor, in the Aquatic Edible Plant, Water Convolvulus (Ipomoea aquatica)
- Rhythmic Spontaneous Contractions in the Rat Proximal Colon
- 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)
- Effect of Steam on the Steam-Assisted Crystallization of ^*BEA-Type Zeolite
- Rapid Crystallization of Mesoporous Silica with Highly Stable 2D-Hexagonal Structure
- Separation Behavior of Steam from Hydrogen and Methanol through Mordenite Membrane
- 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
- Effects of Pressure on Enzyme Activities of Lactobacillus helveticus LHE-511
- 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
- A New Chlorinated Red Naphthoquinone from Roots of Sesamum indicum
- Catalytic Combustion of Carbon Monoxide over YBa_2Cu_3O_x Electroconductive Catalyst
- Phase Transformation of High Silica BEA to OU-1 and MTW
- 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)
- Characteristic Decrease of Nuclear Protein Kinase Activity in Gl-Arrested Cells of Saccharo-myces cerevisiae cdc28
- 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)
- Cloning and Molecular Analysis of cDNA Encoding a Carboxymethylcellulase of the Yeast Cryptococcus flavus
- Purification and Characterization of a Carboxymethylcellulose-Degrading Enzyme Secreted by a Yeast Strain Newly Isolated from Soil
- Purification of Phosphoproteins NrEP1 to 6, Markers for the Beginning of Pollen Embryogenesis in Nicotiana rustica, and Identification of Their N-terminal Sequences
- Antitumor Promoters in Leaves of Jute (Corchorus capsularis and Corchorus olitorius)
- Hemolytic and Piscicidal Activities of Dibenzylbutane- and Diaryltetrahydrofuran Lignans from Smilax roxburghiana
- Catalytic Activity of Ir for NO-CO Reaction in the Presence of SO_2 and Excess Oxygen
- Intrapore Catalysis in NO Reduction with Methane on Ir/In/H-ZSM-5 Catalyst
- Indication of Successful Crystallization of Dry Gel into ^*BEA-type Zeolite
- 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
- Effect of Yogurt Containing Bifidobacterium longum BB536 on the Intestinal Environment, Fecal Characteristics and Defecation Frequency : A Comparison with Standard Yogurt
- Effect of Bifidobacterium longum BB536 Administration on the Intestinal Environment, Defecation Frequency and Fecal Characteristics of Human Volunteers
- Variation in Bitterness Potency When Introducing Gly-Gly Residue into Bitter Peptides
- Bitterness of Leucine-containing Peptides
- Nystatin Effects on Vacuolar Function in Saccharomyces cerevisiae
- Inhibitory Effects of Bifidobacterium longum on Enterohemorrhagic Escherichia coli O157:H7
- An Envelope-Shaped Film Culture Vessel for Shikonin Production by Lithospermum erythrorhizon Hairy Root Cultures
- Inhibitory Effects of Human-Derived Bifidobacterium on Pathogenic Escherichia coli Serotype O-111
- Effect of Iron-Free and Metal-Bound Forms of Lactoferrin on the Growth of Bifidobacteria, E. coli and S. aureus
- 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.
- 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).
- 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.
- 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
- Preparation of ultrafine particles of copper by reduction in a W/O emulsion system.