Identification of pyroglutamyl peptides in Japanese rice wine (sake): Presence of hepatoprotective pyroGlu-Leu

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11660-11667

  Kiyono, Tamami ^a   Hirooka, Kiyoo ^b   Yamamoto, Yoshihiro ^b   Kuniishi, Sunao ^c   Ohtsuka, Maho ^c   Kimura, Shikou ^c   Park, Eun Young ^a   Nakamura, Yasushi ^a   Sato, Kenji ^a  

^a KYOTO PREFECTURAL UNIVERSITY   (Japan)

^b Kyoto Municipal Institute of Industrial Technology and Culture   (Japan)

^c Shoutoku Brewery Co Ltd   (Japan)

Author keywords

Aspergillus oryzae; pyroGlu Leu; pyroglutamyl; rice wine; sake

Indexed keywords

ASPERGILLUS ORYZAE; PYROGLU-LEU; PYROGLUTAMYL; RICE WINE; SAKE;

ASPERGILLUS; FERMENTATION; PEPTIDES; YEAST;

WINE;

DIPEPTIDE; DRUG DERIVATIVE; PEPTIDE; PEPTIDE HYDROLASE; PYROGLUTAMIC ACID; PYROGLUTAMYLLEUCINE;

ARTICLE; ASPERGILLUS ORYZAE; CHEMISTRY; FERMENTATION; METABOLISM; MICROBIOLOGY; RICE; SACCHAROMYCES CEREVISIAE; WINE;

ASPERGILLUS ORYZAE; DIPEPTIDES; FERMENTATION; ORYZA SATIVA; PEPTIDE HYDROLASES; PEPTIDES; PYRROLIDONECARBOXYLIC ACID; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84889868338     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404381w     Document Type: Article

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