Studies of bitter peptides from casein hydrolyzate. VII. Bitterness of the retro-BPIa (Val-Ile-Phe-Pro-Pro-Gly-Arg) and its fragments.
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概要
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To explain the bitter taste exhibited by BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val) which was isolated from casein hydrolyzate, we have proposed the following requirement: its characteristic spatial structure: the basic moiety in the N-terminal and the hydrophobic moiety in the C-terminal were affected to each other by prolylprolyl residue, is necessary for the bitterness to be exhibited. As for BPIc (Val–Tyr–Pro–Phe–Pro–Pro–Gly–Ile–Asn-His), which is the other fraction, although it exhibited as strong and bitter a taste as BPIa, the basic moiety of BPIc is located in the C-terminal and its hydrophobic moiety is located in the N-terminal. The authors synthesized retro-BPIa with the reverse peptide sequence and its fragments. The retro-BPIa exhibited as strong and bitter a taste as BPIa. However, the bitterness of the fragments of retro-BPIa was far weaker than that of retro-BPIa.
- 公益社団法人 日本化学会の論文
著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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OTAGIRI Ken
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Otagiri Ken
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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Shigenaga Toshiaki
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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