TY - JOUR
T1 - Screening of salt taste enhancing dipeptides based on a new strategy using L-amino acid ligase
AU - Kino, Haruka
AU - Kakutani, Masanao
AU - Hattori, Koichi
AU - Tojo, Hiroaki
AU - Komai, Tsuyoshi
AU - Nammoku, Takashi
AU - Kino, Kuniki
N1 - Publisher Copyright:
Copyright © 2015, Japanese Society for Food Science and Technology.
PY - 2015/5/1
Y1 - 2015/5/1
N2 - Many dipeptides have unique physiological functions such as antihypertensive effects and taste enhancing effects. In this study, we focused on the taste of dipeptides and conducted screening for dipeptides as salt taste enhancers. Dipeptides were synthesized using TabS, an L-amino acid ligase (Lal) from Pseudomonas syringae NBRC14081. Six kinds of amino acids, which were easily released by the hydrolysis of proteins or peptides, reacted with 20 proteogenic amino acids, and the reaction mixtures were evaluated using sensory evaluation. In the first screening, the reaction mixture or L-Leu-L-Ser, a known salt taste enhancing dipeptide, was added to a salt solution containing ATP and panelists judged the salt taste intensities. In the second screening, the reaction mixture or residual substrate amino acids was added to a salt solution containing ATP and subjected to sensory evaluation. LMet-Gly was identified as a candidate salt taste enhancer. In addition to sensory evaluation, the salt taste enhancing effect of L-Met-Gly was evaluated using a taste sensor. Taste sensor analysis showed that L-Met-Gly had a salt taste enhancing effect, and the relative sensor response for L-Met-Gly was equal to or higher than that for L-Leu-L-Ser. This is the first report that L-Met-Gly is a salt taste enhancing dipeptide. Furthermore, we propose that the screening method using reaction mixtures of Lal is applicable for the taste evaluation of other dipeptides.
AB - Many dipeptides have unique physiological functions such as antihypertensive effects and taste enhancing effects. In this study, we focused on the taste of dipeptides and conducted screening for dipeptides as salt taste enhancers. Dipeptides were synthesized using TabS, an L-amino acid ligase (Lal) from Pseudomonas syringae NBRC14081. Six kinds of amino acids, which were easily released by the hydrolysis of proteins or peptides, reacted with 20 proteogenic amino acids, and the reaction mixtures were evaluated using sensory evaluation. In the first screening, the reaction mixture or L-Leu-L-Ser, a known salt taste enhancing dipeptide, was added to a salt solution containing ATP and panelists judged the salt taste intensities. In the second screening, the reaction mixture or residual substrate amino acids was added to a salt solution containing ATP and subjected to sensory evaluation. LMet-Gly was identified as a candidate salt taste enhancer. In addition to sensory evaluation, the salt taste enhancing effect of L-Met-Gly was evaluated using a taste sensor. Taste sensor analysis showed that L-Met-Gly had a salt taste enhancing effect, and the relative sensor response for L-Met-Gly was equal to or higher than that for L-Leu-L-Ser. This is the first report that L-Met-Gly is a salt taste enhancing dipeptide. Furthermore, we propose that the screening method using reaction mixtures of Lal is applicable for the taste evaluation of other dipeptides.
KW - Dipeptide
KW - L-amino acid ligase
KW - Salt enhancement
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U2 - 10.3136/nskkk.62.274
DO - 10.3136/nskkk.62.274
M3 - Article
AN - SCOPUS:84938885175
VL - 62
SP - 274
EP - 281
JO - Nippon Shokuhin Kagaku Kogaku Kaishi
JF - Nippon Shokuhin Kagaku Kogaku Kaishi
SN - 1341-027X
IS - 6
ER -