Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61 ~ 67) of Bovine<i>β</i>-Casein, and Related Peptides

Shinoda, Ichizo; Tada, Makoto; Okai, Hideo; Fukui, Sakuzô

doi:10.1080/00021369.1986.10867553

Cited by 13 publications

(14 citation statements)

References 2 publications

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“…The production of bitter peptides during the process of enzymic digestion is not always unfavourable; indeed, a bitter taste is one of the important components of cheese taste quality (Shinoda et al, 1985;. However, when bitter peptides accumulate, their concentration may exceed the flavour threshold for bitterness and can limit acceptance of the cheese, which will then be rated bitter (Visser et al, 1983b, cl.…”

Section: Bitter Flavour Development In Cheesementioning

confidence: 99%

“…According to Ney (1979), no particular single amino acid or sequence was needed to impart the bitter taste. However, Japanese workers (eg, Shinoda et al, 1985Shinoda et al, , 1986a proved later on, by synthesizing bitter peptides and several analogs, that the nature of the terminai amino acids and their sterie parameters have some significance in the intensity of bitter taste.…”

Section: Bitterness-hydrophobicitymentioning

confidence: 99%

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Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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Section: Bitter Flavour Development In Cheesementioning

confidence: 99%

Section: Bitterness-hydrophobicitymentioning

confidence: 99%

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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“…The limiting threshold value for bitterness of peptides composed of only neutral and hydrophobie amino acids seems to be 0.1 mmol.l-! (Shinoda et al, 1985a(Shinoda et al, , 1986a. Cyclopeptides are more bitter than the corresponding open-chain peptides and taste intensity increases with hydrophobicity (Belitz and Wieser, 1985).…”

Section: Bitterness In Peptidesmentioning

confidence: 99%

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Lemieux

Simard

1992

Lait

187

116

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Summary -Bitterness, a f1avour defect liable to be present in dairy products, is due to the accumulation of bitter-tasting peptides. These peptides are rich in hydrophobie amino acids and are formed by the action of proteolytic enzymes on casein. Many studies report the isolation, identification, and characterisation of bitter peptides from cheese and casein hydrolysates, and even their synthesis. This has been done in arder ta determine the structure of peptides, and also to elucidate the roles of different proteolytic enzyme systems in the development of bitterness, the exact nature of which is still hypothetical. Although bitterness has to be accepted as a necessary consequence of proteolysis, it can be mitigated by masking, removal, or prevention.bitterness 1 cheese 1 casein hydrolysate 1 peptide 1 hydrophobicity Résumé -L'amertume dans les produits laitiers. Il. Une revue de la littérature sur la nature des peptides amers issus de la protéolyse des caséines et concernant leur formation, isolement, identification, structure, camouflage et inhibition.

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“…Subsequently, we synthesized two hydrophobic peptides, H-Pr0 61 -Phe-Pro-GlyPro-Ile-Pr0 67 -OH and H-Tyr 6°-Pro-Phe-ProGly-Pro-Ile 66 -OH, which corresponded to common portions among the isolated bitter peptides from cheese, and reported that the synthetic peptides exhibited a bitter taste with threshold values of 0.25 and 0.16 mM, respectively. 3) One of the hydrophobic fragments in the sequence of f)-casein in which we were next interested was H-Val-Val-Val-Pro-Pro-PheLeu-OH (1), which corresponds to positions 82 I'-' 88, because of the following reasons.…”

mentioning

confidence: 99%

“…Therefore, we synthesized 1 and compared its bitterness to that of 2. We also synthesized HVal-Val-Val-Pro-Pro-Phe-Leu-Gln-Pro-OH (3), that corresponds to positions 82~90 in the sequence of f3-casein, and a fragment of 1 and 3, H-Val-Val-Val-Pro-Pro-OH (4). Furthermore, this paper deals with the bitterness of diand tripeptides containing valine residues.…”

mentioning

confidence: 99%

Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82 ~ 88) of Bovineʲ-Casein, and Related Peptides

Shinoda

Okai

Fukui

1986

Agricultural and Biological Chemistry

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Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61 ~ 67) of Bovineβ-Casein, and Related Peptides

Cited by 13 publications

References 2 publications

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82 ~ 88) of Bovineʲ-Casein, and Related Peptides

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