A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
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概要
- 論文の詳細を見る
To estimate the steric distance between the bitter taste determinant sites in peptides, some cyclic dipeptides, amino acid anilides, amino acid cyclohexylamides, and benzoyl amino acids were synthesized and their tastes were evaluated. The diketopiperazine ring of cyclic dipeptides acted as a bitter taste determinant site due to its hydrophobicity. The steric distance between 2 sites was estimated as 4.1Å from the molecule models of cyclic dipeptides composed of typical amino acids in the bitter peptides. Due to the hypothesis of two bitter taste determinant sites, which bind with the bitter taste receptor via a "binding unit" and a "stimulating unit," a mechanism for the bitterness in peptides was postulated.
- 社団法人日本農芸化学会の論文
- 1988-03-23
著者
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Shinoda Ichizo
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
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Shinoda Ichizo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Shinoda Ichizo
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Shinoda Ichizo
森永乳業
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Ishibashi Norio
Morinaga Milk Industry Co. Ltd.
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Ishibashi Norio
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Ishibashi Norio
Orc Manufacturing Co. Ltd.
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Okai H
Hiroshima Univ. Hiroshima Jpn
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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KOUGE Katsushige
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KANEHISA Hidenori
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Kouge K
Sanshin Chemical Ind. Co. Ltd. Yamaguchi
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Kanehisa Hidenori
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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