Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82 ~ 88) of Bovine<i>ʲ</i>-Casein, and Related Peptides

Shinoda, Ichizo; Okai, Hideo; Fukui, Sakuzô

doi:10.1080/00021369.1986.10867554

Cited by 7 publications

(6 citation statements)

References 6 publications

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“…22 Some peptides in this study contain Arg, His and Pro, which have the characteristics of bitter taste. However, studies have pointed out that the bitterness of Pro is mild, pleasant and easy to accept, 34 and if Glu is inserted into the bitter amino acid sequence the bitterness will greatly reduce. Su et al 27 isolated the umami octapeptide (SSRNEQSR) from peanut protein hydrolysate; although the octapeptide contains two alkaline amino acids (Arg), it still has strong umami characteristics.…”

Section: Sensory Activity Prediction Of Identified Peptidesmentioning

confidence: 99%

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Zhu

Luan

et al. 2020

J Sci Food Agric

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BACKGROUND: Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS: Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION: For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce.

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Section: Sensory Activity Prediction Of Identified Peptidesmentioning

confidence: 99%

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Zhu

Luan

et al. 2020

J Sci Food Agric

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“…Adler-Nissen (1986b) therefore proposed a description of protein hydrolysate bitterness which takes into account the hydrophobicity distribution of peptides. From an earlier comparative study of the bitter taste of enzymic hydrolysates from cow, ewe and goat caseins, p-casein was found ta be more hydrophobie than 0S1-casein, and both proteins to have an approximateIy uniform hydrophobicity along the peptide chain (Pélissier and Manchon, 1976; 0sl: 1 170 cal.res-1 ; 13:1330 cal.res-1 ; Visser, 1977b); however, the C-terminal region of p-casein is known to be very hydrophobie and thus to have an extremely bitter taste (Shinoda et al, 1986b). lt was then suggested as postulated previously (Ney, 1971;Pélissier et al, 1974), not to take into consideration the total hydrophobicity of a protein to determine whether an enzymic hydrolysate has a chance of being bitter or not.…”

Section: û-Rutementioning

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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“…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%

“…The C-terminal portion of~-casein has an extremely bitter taste (Visser et al, 1983b;Shinoda et al, 1986a) and is the principal source of bitter peptides in Gouda cheese (Visser et al, 1983b, c). In Cheddar cheese,~-casein is highly resistant to proteolysis while usrcasein is extensively degraded; the main reason for this resistance to proteolysis is the formation of B-caseln polymers that are not readily hydrolysed (Phelan et al, 1973;Creamer, 1975).…”

Section: Bitter Flavour Development In Cheesementioning

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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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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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

Cited by 7 publications

References 6 publications

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

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

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

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