Characteristic flavor constituents in water extract of garlic.

Ueda, Y.; SAKAGUCHI, Makoto; Hirayama, Kazuo; Miyajima, Ryuichi; KIMIZUKA, Akimitsu

doi:10.1271/bbb1961.54.163

Cited by 110 publications

(89 citation statements)

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“…S1). Its enzymatic activity, expressed as lmoles of p-nitroaniline liberated through the transpeptidation reaction with GPNA as the donor and glycylglycine as the acceptor at pH 8.5 and 22°C [32][33][34][35][36][37][38][39][40][41], was calculated to be 18.33 UÁmL À1 enzyme solution. The protein content, measured with the method of Bradford [42], was found to be 34.4 mgÁmL À1 .…”

Section: Resultsmentioning

confidence: 99%

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pH‐Dependent hydrolase, glutaminase, transpeptidase and autotranspeptidase activities of Bacillus subtilis γ‐glutamyltransferase

et al. 2013

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c-Glutamyltransferases (c-GTs) are heterodimeric enzymes that catalyze the transfer of a c-glutamyl group from a donor species to an acceptor molecule in a transpeptidation reaction through the formation of an intermediate c-glutamyl enzyme. In our search for a c-GT from a generally recognized as safe microorganism suitable for the production of c-glutamyl derivatives with flavor-enhancing properties intended for human use, we cloned and overexpressed the c-GT from Bacillus subtilis. In this study, we report the behavior of B. subtilis c-GT in reactions involving glutamine as the donor compound and various acceptor amino acids. The common thread emerging from our results is a strong dependence of the hydrolase, transpeptidase and autotranspeptidase activities of B. subtilis c-GT on pH, also in relation to the pK a of the acceptor amino acids. Glutamine, commonly referred to as a poor acceptor molecule, undergoes rapid autotranspeptidation at elevated pH, affording oligomeric species, in which up to four c-glutamyl moieties are linked to a single glutamine. Moreover, we found that D-glutamine is also recognized both as a donor and as an acceptor substrate. Our results prove that the B. subtilis c-GT-catalyzed transpeptidation reaction is feasible, and the observed activities of c-GT from B. subtilis could be interpreted in relation to the known ability of the enzyme to process the polymeric material c-polyglutamic acid.

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Section: Resultsmentioning

confidence: 99%

“…c-Glutamyl derivatives of both unmodified and modified amino acids are naturally occurring flavor enhancers found in many foods such as cheese [33], commonly eaten vegetables [34], mushrooms [35] and seasoning plants used in cuisine worldwide [36][37][38].…”

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confidence: 99%

pH‐Dependent hydrolase, glutaminase, transpeptidase and autotranspeptidase activities of Bacillus subtilis γ‐glutamyltransferase

et al. 2013

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“…The effect of GSH on taste has been known since the early 1990's when it was first extracted from garlic water and shown to enhance umami intensity (Ueda et al, 1990).…”

Section: Glutathione (Gsh)mentioning

confidence: 99%

Mouse trigeminal neurons respond to kokumi substances

Leijon¹,

Chaudhari²,

Roper³

2019

Preprint

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1.AbstractUsing in vivo confocal Ca2+ imaging, we investigated whether oral application of kokumi substances elicits responses in trigeminal somatosensory ganglion neurons of the mouse. Our results show that 100 μM γEVG (γ-Glu-Val-Gly), a potent kokumi stimulus, evokes responses in a very small fraction (0.6 %) of neurons in area V3 (oral sensory field) of the trigeminal ganglion. By comparison, cooled artificial saliva elicited thermal-evoked responses in >7 % of V3 trigeminal ganglion neurons. γEVG-evoked responses were small and quite variable, with latencies ranging from 2 to over 200 sec. Co-application of the calcium sensing receptor (CaSR) inhibitor NPS-2143 significantly decreased γEVG-evoked activity. Furthermore, we show that 4 additional kokumi substances evoked responses in mouse trigeminal ganglion neurons. All neurons responding to kokumi compounds were small cells, with mean diameters below 20 μm. In summary, our data show that certain physiological and pharmacological properties of responses to kokumi compounds can be recorded from sensory neurons in the trigeminal ganglion of living mice. Thus, sensory neurons in the somatosensory trigeminal ganglia may transmit signals from the oral cavity to the central nervous system to generate the texture perceptions that are part of the enigmatic sensations evoked by kokumi substances.

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“…7,8 g-Glutamyl derivatives with kokumi properties have been isolated from several foods, e.g. compounds 3-8 among others, [9][10][11][12] and they are characteristic constituents of edible vegetables (3 and 4), 13 especially those commonly used as seasoning ingredients in worldwide cuisine, such as garlic (9) 14 and onion (10). 15 In addition, some of such g-glutamyl derivatives (8 and 10) show interesting biological activities, 16,17 which lead to considering them as nutraceuticals.…”

Section: Introductionmentioning

confidence: 99%