Comprehensive analysis of dipeptides in alcoholic beverages by tag-based separation and determination using liquid chromatography/electrospray ionization tandem mass spectrometry and quadrupole-time-of-flight mass spectrometry

Identification of short peptide sequences in complex milk protein hydrolysates

“…These include (a) chemical derivitisation in order to increase peptide mass and thus assist in identification (Herregods et al, 2010), (b) partial sequences (sequence tags), along with knowledge of primary sequence (Hernández-Ledesma, Amigo, Ramos, & Recio, 2004) and (c) the use of multiple reaction monitoring (MRM) which is performed to fragment specific masses of interest (Takahashi et al, 2012). Each of these approaches has their limitations/ disadvantages when applied to the identification of short peptides within complex mixtures.…”

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

“…The correlation of various dipeptides and sake quality was confirmed using CE-TOFMS analysis (Takahashi, K. and Kohno, H., unpublished results). Amino acids (except for proline) and dipeptides have been found to be more abundant in sake than in wine or beer (31). Dipeptides are produced in the sake mash (moromi) as a result of the degradation of rice grain endosperm storage proteins, including glutelin, by rice-mold proteases (31,32).…”

“…Amino acids (except for proline) and dipeptides have been found to be more abundant in sake than in wine or beer (31). Dipeptides are produced in the sake mash (moromi) as a result of the degradation of rice grain endosperm storage proteins, including glutelin, by rice-mold proteases (31,32). Dipeptides would be imported into cells via the protondependent oligopeptide transporter Ptr2 on the yeast plasma membrane (33e35).…”

Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake

“…The profile of nitrogen compounds from rice proteins has been previously reported (Iemura, Kataoka, & Hara, 1996;Iemura, Ohta, & Hara, 1995;Iwano et al, 2001;Maeda et al, 2011), and several bitter-tasting peptides and their ethyl esters have been found in sake (Hashizume, Okuda, Numata, & Iwashita, 2007;Hashizume et al, 2012). The analyses of oligopeptides in sake are ongoing (Hashizume, Ito, & Igarashi, 2017;Takahashi et al, 2012), because the contribution of the oligopeptides to sake quality has not been understood sufficiently.…”