Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6712-6719

  Dunkel, Andreas ^a   Köster, Jessica ^a   Hofmann, Thomas ^b  

^a UNIVERSITY OF MÜNSTER   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

glutamyl peptides; Beans; Homoglutathione; Kokumi; Mouthfullness; Taste; Taste dilution analysis; Taste enhancer

Indexed keywords

DIPEPTIDE; GAMMA GLUTAMYL LEUCINE; GAMMA GLUTAMYLVALINE; GAMMA-GLUTAMYL-LEUCINE; GAMMA-GLUTAMYLVALINE; GLUTAMIC ACID DERIVATIVE; GLUTAMYL CYSTEINYL ALANINE; GLUTAMYL-CYSTEINYL-ALANINE; OLIGOPEPTIDE; PEPTIDE; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BEAN; CHEMISTRY; FEMALE; HUMAN; MALE; TASTE;

ADULT; DIPEPTIDES; FEMALE; GLUTAMATES; HUMANS; MALE; OLIGOPEPTIDES; PEPTIDES; PHASEOLUS; TASTE;

PHASEOLUS VULGARIS;

EID: 34548025819     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071276u     Document Type: Article

References (25)

1. Graham, P. H.; Vance, C. P. Legumes: importance and constraints to greater use. Plant Physiol. 2003, 131, 872-877.
2. Sarwar, G.; Peace, R. W.; Botting, H. G. Correlated relative net protein ratio (CRNPR) method based on differences in rat and human requirements for sulfur amino acids. J. Assoc. Off. Anal. Chem. 1985, 68, 689-693.
3. Van Loo, J.; Cummings, J.; Delzenne, N.; Englyst, H.; Franck, A.; Hopkins, M.; Kok, N.; Macfarlane, G.; Newton, D.; Quigley, M.; Roberfroid, M.; van Vliet, T.; van den Heuvel, E. Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-105). Br. J. Nutr. 1999, 81, 121-132.
4. Fukushima, M.; Ohashi, T.; Kojima, M.; Ohba, K.; Shimizu, H.; Sonoyama, K.; Nakano, M. Low density lipoprotein receptor mRNA in rat liver is affected by resistant starch of beans. Lipids 2001, 36, 129-134.
5. Shi, J.; Arunasalam, K.; Yeung, D.; Kakuda, Y.; Mittal, G.; Jiang, Y. Saponins from edible legumes: chemistry, processing, and health benefits. J. Med. Food 2004, 7, 67-78.
6. Sandberg, A.-S. Bioavailability of minerals in legumes. Br. J. Nutr. 2002, 88, S281-S285.
7. Daly, L. E.; Kirke, P. N.; Molloy, A.; Weir, D. G.; Scott, D. J. M. Folate levels and neural tube effects. JAMA-J. Am. Med. Assoc. 1995, 274, 1698-1702.
8. Wang, H.-J.; Murphy, P. A. Isoflavone composition of american and Japanese soybeans in Iowa: effects of variety, crop year, and location. J. Agric. Food Chem. 1994, 42, 1674-1677.
9. Frank, O.; Ottinger, H.; Hofmann, T. Charaterization of an intense bitter-tasting 1H,4H-quiniolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods. J. Agric. Food Chem. 2001, 49, 231-238.
10. Ottinger, H.; Soldo, T.; Hofmann, T. Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA). J. Agric. Food Chem. 2003, 51, 1035-1041.
11. Scharbert, S.; Holzmann, N.; Hofmann, T. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 2004, 52, 3498-3508.
12. Stark, T.; Bareuther, S.; Hofmann, T. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. J. Agric. Food Chem. 2005, 53, 5407-5418.
13. Ottinger, H.; Hofmann, T. Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments. J. Agric. Food Chem. 2003, 51, 6791-6796.
14. Rotzoll, N.; Dunkel, A.; Hofmann, T. Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and γ-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.). J. Agric. Food Chem. 2005, 53, 4149-4156.
15. Soldo, T.; Hofmann, T. Application of hydrophilic interaction liquid chromatography/comparative taste dilution analysis for identification of a bitter inhibitor by a combinatorial approach based on Maillard reaction chemistry. J. Agric. Food Chem. 2005, 53, 9165-9171.
16. Ueda, Y.; Yonemitsu, M.; Tsubuku, T.; Sakaguchi, M.; Miyajima, R. Flavor characteristics of glutathione in raw and cooked foodstuffs. Biosci., Biotechnol., Biochem. 1997, 61, 1977-1980.
17. Ueda, Y.; Sakaguchi, M.; Hirayama, K.; Miyajima, R.; Kimizuka, A. Characteristic flavour constituents in water extract of garlic. Agric. Biol. Chem. 1990, 54, 163-169.
18. Ueda, Y.; Tsubuku, T.; Miyajima, R. Composition of sulfur-containing components in onion and their flavor characters. Biosci., Biotechnol., Biochem. 1994, 58, 108-110.
19. Glabasnia, A.; Hofmann, T. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines. J. Agric. Food Chem. 2006, 54, 3380-3390.
20. Morris, C. J.; Thompson, J. F.; Zacharius, R. M. The identification of γ-L-glutamyl-L-leucine and γ-L-glutamyl- L-methionine in kidney bean seeds (Phaseolus vulgaris). J. Biol. Chem. 1963, 238, 650-652.
21. Klapheck, S. Homoglutathione: isolation, quantification and occurrence in legumes. Physiol. Plant. 1988, 74, 727-732.
22. Virtanen, A. I.; Matikkala, E. J. New γ-glutamylpeptides in onion (Allium cepa). Hoppe-Seyler's Z. Physiol. Chem. 1960, 322, 8-20.
23. Fowden, L. The acidic amino acids of tulip. Isolation of γ-ethylideneglutamic acid. Biochem. J. 1966, 98, 57-61.
24. Kirimura, J.; Shimizu, A.; Kimizuka, A.; Ninomiya, T.; Katsuya, N. The contribution of peptides and amino acids to the taste of foodstuffs. J. Agric. Food Chem. 1969, 17, 689-695.
25. Suzuki, H.; Kajimoto, Y.; Kumagai, H. Improvement of the bitter taste of amino acids through the transpeptidation reaction of bacterial γ-glutamyltranspeptidase. J. Agric. Food Chem. 2002, 50, 313-318.