Variation in Bitterness Potency When Introducing Gly-Gly Residue into Bitter Peptides
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概要
- 論文の詳細を見る
We previously reported that Gly-Gly-Arg-Pro and Arg-Pro-Gly-Gly, the derivatives of a bitter peptide Arg-Pro, had no bitterness although Gly-Arg-Pro and Arg-Pro-Gly had a bitter taste at the same level as that of Arg-Pro. To elucidate the mechanism of elimination of bitterness by the introduction of the Gly-Gly residues, we synthesized Gly-Gly derivatives of other bitter peptides such as Phe-Phe, Val-Val-Val, and Arg-Pro-Phe-Phe, and examined the effectiveness of Gly-Gly residues in eliminating bitterness. We suggest that, for Arg-Pro and Val-Val-Val, the Gly-Gly residue might prevent a hydrophobic group from binding to a taste receptor.
著者
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Shinoda Ichizo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Ishibashi Norio
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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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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NOSHO Yasuharu
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KIKUCHI Eiichi
Snow Brand Milk Products Co., Ltd.
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TATSUMI Kiyoshi
Snow Brand Milk Products Co., Ltd.
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