Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)

スポンサーリンク

概要

• 論文の詳細を見る

• In order to study the role of hydrophobicity in bitter peptides, several O-aminoacyl sugars, in which amino acids or peptides were attached to the 2- and 3-position of methyl α-D-glucopyranoside, were synthesized and sensory analyses were carried out. It was found that the bitterness increased as the hydrophobicity of compounds increased, implying that the bitterness receptor recognizes the hydrophobicity of bitter peptides. A structure for the bitterness receptor is also discussed.

• 社団法人日本農芸化学会の論文
• 1990-06-23

著者

• Takahashi M

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• OKAI Hideo

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• Tamura Masahiro

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• MORI Naoko

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• MIYOSHI Takafumi

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima 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.

• Mori Nonbuhiro

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Okai H

  Hiroshima Univ. Hiroshima Jpn

• Okai Hideo

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Miyoshi Takafumi

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Tamura M

  Kowa Co. Ltd. Tokyo Jpn

• KINOMURA Keisuke

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• KAWAGUCHI Michihiko

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• Tada M

  Tokyo Univ. Agriculture And Technology Tokyo Jpn

• Tamura Masahiro

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Takahashi M

  Department Of Chemistry Toho University

• Kouge K

  Sanshin Chemical Ind. Co. Ltd. Yamaguchi

• Kawaguchi Michihiko

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

関連論文

• Endogenous Oxygen Uptake and Polysaccharide Accumulation in Bifidobacterium(Microbiology & Fermentation Industry)
• 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
• Cholesterol Biosynthesis Inhibitory Activities of Novel Triterpenoid Acids from Kadsura heteroclita and K. longipedunculata(Biological Chemistry)
• PC37 NOVEL TRITERPENOID ACIDS WITH INHIBITORY ACTIVITIES AGAINST CHOLESTEROL BIOSYNTHESIS FROM KADSURA HETEROCLITA AND K. LONGIPEDUNCULATA
• PA53 NEOKADSURANIC ACID A AND SECO-NEOKADSURANIC ACID A, THE FIRST TWO TRITERPENOIDS WITH 14 (13→12) ABEO LANOSTANE SKELETON FROM KADSURA HETEROCLITA
• PA70 NEOKADSURANIC ACID B AND C, NOVEL TRITERPENOID ACIDS WITH 14 (13→12) ABEO LANOSTANE SKELETON FROM KADSURA LONGIPEDUNCULATA
• Practical Debittering Using Model Peptides and Related Compounds(Food & Nutrition)
• Characteristics of Lipase Modified with Water-soluble Acylating Reagents and Its Esterification Ability
• Alumina Thick Films as Integral Substrates Using Aerosol Deposition Method
• 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
• MOS-Type Micro-Oxygen Sensor Using LaF_3 Workable at Room Temperature
• 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)
• 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
• ^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)
• Purification and Some Properties of an Exo-β-1,3-glucanase from Trichoderma harzianum(Biological Chemistry)
• 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
• Inhibitory Effects of Bifidobacterium longum on Enterohemorrhagic Escherichia coli O157:H7
• N-isopropyl-p- 123I Iodoamphetamine Single Photon Emission Computed Tomography Study of Parkinson’s Disease with Dementia
• 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
• Alumina Thick Films as Integral Substrates Using Aerosol Deposition Method
• 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.
• 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
• Peptide synthesis in aqueous solution. I. Application of p-dialkyl-sulfoniophenols as a water-soluble coupling reagent.

もっと見る 閉じる

スポンサーリンク