2746-34-1Relevant articles and documents
Enzymatic Synthesis of γ-Glutamylvaline to Improve the Bitter Taste of Valine
Suzuki, Hideyuki,Kato, Kenji,Kumagai, Hidehiko
, p. 577 - 580 (2007/10/03)
The taste of several bitter amino acids is reduced, sourness produced, and preference increased by γ-glutamylization. An enzymatic method for synthesizing γ-Glu-Val involving bacterial γ-glutamyltranspeptidase (GGT) was developed. The optimum reaction conditions for the synthesis of γ-Glu-Val were 20 mM Gln, 300 mM Val, and 0.04 U/ml GGT, pH 10. After 3-hr incubation at 37 °C, 17.6 mM γ-Glu-Val was obtained, with the yield being 88%. γ-Glu-Val was purified on a Dowex 1 × 8 column and then identified by NMR.
Synthesis of γ-Glutamylpeptides by γ-Glutamylcysteine Synthetase from Proteus mirabilis
Nakayama, Reiko,Kumagai, Hedehiko,Maruyama, Takashi,Tochikura, Tatsurokuro,Ueno, Tamio,Fukami, Hiroshi
, p. 2839 - 2846 (2007/10/02)
Syntheses of various γ-glutamylpeptides were examined taking use of the highly purified γ-glutamylcysteine synthetase from Proteus mirabilis.The accumulation of each peptide was measured after long time incubation, and good formation was observed in the synthesis of peptides of following amino acids, L-cysteine, L-α-aminobutyrate, L-serine, L-homoserine, glycine, L-alanine, L-norvaline, L-lysine, L-threonine, taurine and L-valine.Peptide syntheses were confirmed by analyses of the component amino acids, after hydrolysis of the peptides.The structure of the glutamylpeptides, especially the peptide-linkage at the γ-carbonyl residue of L-glutamate, was determined by mass spectrometry of the N-trifluoroacetyl methylester derivatives of the glutamylpeptides.Enzymatic synthesis of γ-glutamyl-L-α-aminobutyrate was also confirmed by PMR spectrometry in the comparison with chemically synthesized compound.