Bitter-tasting sake peptides derived from the N-terminus of the rice glutelin acidic subunit

Food Science and Technology Research

Volumn 13, Issue 3, 2007, Pages 270-274

  Hashizume, Katsumi ^a   Okuda, Masaki ^a   Numata, Mineyo ^a   Iwashita, Kazuhiro ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

Bitter peptide; Rice glutelin; Sake

Indexed keywords

EID: 34748925968     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.270     Document Type: Article

References (28)

1. Arai, S., Yamashita, M., Kato, H. and Fujimaki, M. (1970). Applying proteolytic enzymes on soybean part V.A nondaialyzable bitter peptide in peptic hydrolyzate of soybean protein and its bitterness in relation to the chemical structure. Agric. Biol. Chem., 34, 729-738.
2. Blinkovsky, A.M., Byun, T., Brown, K.M. and Golightly, E.J. (1999). Purification, characterization, and heterologous expression in Fusarium venenatum of a novel serine carboxypeptidase from Aspergillus oryzae. Appl. Environ. Microbiol. 65, 3298-3303.
3. Iemura, Y., Yamada, T., Takahashi, T., Furukawa, K. and Hara, S. (1999). Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process. J. Biosci. Bioeng., 88, 679-681.
4. Ishibashi, N., Arita, Y., Kanehisa, H., Kouge, K., Okai, H. and Fukui, S. (1987). Bitterness of leucine-containing peptides. Agric. Biol. Chem., 51, 2389-2394.
5. Iwano, K., Ito, T. and Nakazawa, N. (2005). Correlation analysis of a sensory evaluation and the chemical components of Ginjyosyu. J. Brew. Soc. Japan, 100, 639-649 (in Japanese).
6. Kim, M.R., Cho, S.Y., Kim, C.S., Kim, C.W., Utsumi, S. and Lee, C.H. (1999). Amino acid sequence analysis of bitter peptides from a soybean proglycinin subunit synthesized in Escherichia coli. Biosci. Biotechnol. Biochem., 63, 2069-2074.
7. Komatsu, S., Kajiwara, H. and Hirano, H. (1993). A rice protein library: a data-file of rice proteins separated by two-dimensional electrophoresis. Theor. Appl. Genet. 86, 935-942.
8. Kukman, I.L., Zelenik-Blatnik, M. and Abram, V. (1995). Isolation of low-molecular-mass hydrophobic bitter peptides in soybean protein hydrolysates by revers-phase high-performance liquid chromatography. J. Chromatography A, 704, 113-120.
9. Kusaba, M., Miyahara, K., Iida, S., Fukuoka, H., Takano, T., Sassa, H., Nishimura, M. and Nishio, T. (2003). Low glutelin content: a dominant mutation that suppresses the glutelin multigene family via RNA silencing in rice. Plant Cell 15, 1455-1467.
10. Masumura, T., Kidzu, K., Sugiyama, Y., Mitsukawa, N., Hibino, T., Tanaka, K. and Fujii, S. (1989). Nucletide sequence of a cDNA encoding a major rice glutelin. Plant Mol. Biol. 12, 723-725.
11. Mikami, S., Miura, O., Watanabe, T., Watanabe, K., Iwano, K., Shiinoki, S., Shimada, T. and Nunokawa, Y. (1987). Purification and some properties of acid carboxypeptidases from sake koji. Hakkokogaku, 65, 37-43 (in Japanese).
12. Ney, K.H. (1971). Voraussage der bitterkeit von peptide aus deren aminos urezusammensetung. Z. Lebensm.-Untersuch. Forsch., 147, 64-71.
13. Okita, T.W., Hwang, Y.S., Hnilos, J., Kim, W.T., Aryan, A.P., Larson, R. and Krishnan, H.B. (1989). Structure and expression of the rice glutelin multigene family. J. Biol. Chem. 264, 12573-12581.
14. Saito, Y., Ohura, S., Kawato, A. and Suginami, K. (1997). Prolyl endopeptidase inhibitors in sake and its byproducts. J. Agric. Food Chem. 45, 720-724.
15. Sato, S. (1977). Jyukusei wo saguru. Shokunokagaku, 36, 102-109 (in Japanese).
16. Scopes, R.K. (1974). Measurment of protein by spectrophotometry at 205 nm. Anal Biochem., 59, 277-282.
17. Singh, T.K., Young, N.D., Drake, M. and Cadwallader, K.R. (2005). Production and sensory characterization of a bitter peptide from β-casein. J. Agric. Food Chem., 53, 1185-1189.
18. Soeryapranta, E., Powers, J.R., Fajarrini, F., Weller, K.M., Hill, H. H., Jr. and Siems, W.F. III. (2002). Relationship between MALDITOF analysis of β-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged Cheddar cheese. J. Agric. Food Chem., 50, 4900-4905.
19. Takahashi, K., Tadenuma, M., Kitamoto, K. and Sato, S. (1974). L-Prolyl-L-leucine anhydride; a bitter compound formed in aged sake. Agric. Biol. Chem., 38, 927-932.
20. Takaiwa, F., Kikuchi, S. and Oono, K. (1987). A rice gultelin gene family - A major type of glutelin mRNAs can be divided into two classes. Mol. Gen. Genet 208, 15-22.
21. Takaiwa, F., Oono, K., Wing, D. and Kato, A. (1991). Sequence of three members and expression of a new major subfamily of glutelin genes from rice. Plant Mol. Biol. 17, 875-885.
22. Takeuchi, M. and Ichishima, E. (1981). Model of action of a new Aspergillus oryzae carboxypeptidase O-1. Agric. Biol. Chem., 45, 1033-1035.
23. Takeuchi, M. and Ichishima, E. (1986). A 155k acid carboxypeptidase O from Aspergillus oryzae. Agric. Biol. Chem., 50, 633-638.
24. Tanford, C. (1962). Contribution of hydrophobic interaction to the stability of the globular conformation of proteins. J. Am. Chem. Soc. 84, 4240-4247.
25. Tsunasawa, S., Nakura, S., Tanigawa, T. and Kato, I. (1998). Pyrrolidone carboxy peptidase from the hyperthermophilic archaeon Pyrococcus furiosus: cloning and overexpression in Esherichia coli of the gene and its application to protein sequence analysis. J. Biochem., 124, 778-783.
26. Tsuru, D. (1993). Kosohandobukku. In "Pyroglutamyl aminopeptidase", ed. by B. Maruo and N. Tamiya. Asakura shyoten, Tokyo, pp. 534 (in Japanese).
27. Wen, L., Huang, J.K., Johnson, B.H. and Reeck, G.R. (1989). Nucleotide sequence of a cDNA that encodes a rice glutelin. Nucleic Acids Res. 17, 9490
28. Yamashita, M., Arai, S. and Fujimaki, M. (1969). Applying proteolytic enzymes on soybean part IV. A ninhydrin-negative bitter peptide in peptic hydrolyzate of soybean protein. Agric Biol Chem., 33, 321-330.