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.
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概要
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In order to elucidate the relationship between chemical structure and bitter taste of BPIa, the analogs containing D-proline or glycine in place of the L-proline in the 3- or 4-positions were synthesized. The bitter taste of [D-Pro<SUP>3,4</SUP>]–BPIa (<B>l</B>D-D), [D-Pro<SUP>3</SUP>]–des–Pro<SUP>3</SUP>–BPIa (<B>2</B>D), and [Gly<SUP>3</SUP>]–des–Pro<SUP>3</SUP>–BPIa lacking the L-proline residue was much weaker than that of the peptides containing the L-proline, BPIa (<B>1</B>L-L), <B>1</B>L-D, <B>1</B>D-L, and <B>2</B>L. The CD curves of these analogs and BPIa were measured in water. The results suggested that the bitter taste of BPIa is caused by the spatial structure attributed to the L-proline residue.
- 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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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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Miyake Ichizo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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