Mechanism for the Bitter Tasting Potency of Peptides Using<i>O</i>-Aminoacyl Sugars as Model Compounds<sup>+</sup>

Tamura, Masahiro; Miyoshi, Tatsuo; Mori, Naoko; Kinomura, Keisuke; Kawaguchi, Michihiko; Ishibashi, Norio; Okai, Hideo

doi:10.1080/00021369.1990.10870166

Cited by 19 publications

(38 citation statements)

References 3 publications

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“…Starting from the structure of BPIa, BPIc and BPII, several other Japanese researchers, mainly Ishibashi and collaborators [51] and Kanehisa et al [52], synthesized more than 200 synthetic peptides to study the structure-bitterness relationship of peptides. The resulting model [51,53], inspired by the earliest inductive model for sweet molecules [54], is inadequate to cope with conformational aspects of small peptides and is not consistent with findings on bitter taste receptors [5].…”

Section: Bitter Peptidesmentioning

confidence: 87%

The good taste of peptides

Temussi¹

2011

Journal of Peptide Science

138

103

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The taste of peptides is seldom one of the most relevant issues when one considers the many important biological functions of this class of molecules. However, peptides generally do have a taste, covering essentially the entire range of established taste modalities: sweet, bitter, umami, sour and salty. The last two modalities cannot be attributed to peptides as such because they are due to the presence of charged terminals and/or charged side chains, thus reflecting only the zwitterionic nature of these compounds and/or the nature of some side chains but not the electronic and/or conformational features of a specific peptide. The other three tastes, that is, sweet, umami and bitter, are represented by different families of peptides. This review describes the main peptides with a sweet, umami or bitter taste and their relationship with food acceptance or rejection. Particular emphasis will be given to the sweet taste modality, owing to the practical and scientific relevance of aspartame, the well-known sweetener, and to the theoretical importance of sweet proteins, the most potent peptide sweet molecules.

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Section: Bitter Peptidesmentioning

confidence: 87%

The good taste of peptides

Temussi¹

2011

Journal of Peptide Science

138

103

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“…A Figure 1. Model for binding of bitter peptides to bitter receptors proposed by Ishibashi et al [10] and Tamura et al [85]. Bitter peptides possess two determinant sites, the binding unit (BU) and the stimulating unit (SU).…”

Section: Bitter Taste Receptorsmentioning

confidence: 99%

Bitter peptides and bitter taste receptors

Maehashi

Huang

2009

Cell. Mol. Life Sci.

165

118

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Bitter peptides are a structurally diverse group of oligopeptides often generated in fermented, aged, and hydrolyzed food products that make them unfavorable for consumption. Humans perceive bitterness by a repertoire of 25 human bitter receptors, termed T2Rs. Knowledge of the structural features of bitter receptors and of the factors that stimulate bitter receptors will aid in understanding the mechanism responsible for bitter taste perception. This article reviews the current knowledge regarding structural features of bitter peptides and bitter taste receptors.

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“…However, globular and fibrous proteins (larger peptides) without BU and SU cannot bind with acceptor. Therefore, bitterness cannot be detected (Figure b) (Tamura, Miyoshi, et al, ). Bitterness of protein hydrolysates (PH) is associated with hydrophobicity, degree of hydrolysis (DH), molecular weight (MW), position of proline residues, type of enzymes used, and amino acid sequence (Yarnpakdee, Benjakul, Kristinsson, & Kishimura, ).…”

Section: Bitterness Of Fphmentioning

confidence: 99%

Bitterness of fish protein hydrolysate and its debittering prospects

Idowu

Benjakul

2019

J Food Biochem

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Fish processing by‐products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities. However, bitterness in FPH, associated with hydrophobicity, degree of hydrolysis, molecular weight, proline residues, type of enzymes, and amino acid sequences has limited its uses in foods. Thus, FPH is used in foods at low levels. Numerous procedures such as extraction with alcohol, activated carbon treatment, Maillard reaction, cyclodextrin, chromatographic separation, and enzymatic hydrolysis with exopeptidase and plastein reaction have been explored to remove the bitterness of FPH. These methods can lower bitterness and improve its taste. However, changes in structure and loss of some peptides may occur. FPH with less or no bitterness can therefore be used at higher levels to alleviate nutrition deficiencies in foods. Practical applications Fish protein hydrolysate (FPH) is a nutritive ingredient, which can be produced from fish processing by‐products. However, bitterness in FPH has limited its potential use as a nutritive ingredient. As a result, it is incorporated into foods at low levels. Nevertheless, application of several reported debittering processes could assist to solve the problem of bitterness in FPH. The debittering can improve sensory property of FPH, thus widening its utilization.

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Mechanism for the Bitter Tasting Potency of Peptides UsingO-Aminoacyl Sugars as Model Compounds⁺

Cited by 19 publications

References 3 publications

The good taste of peptides

The good taste of peptides

Bitter peptides and bitter taste receptors

Bitterness of fish protein hydrolysate and its debittering prospects

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Mechanism for the Bitter Tasting Potency of Peptides UsingO-Aminoacyl Sugars as Model Compounds+

Cited by 19 publications

References 3 publications

The good taste of peptides

The good taste of peptides

Bitter peptides and bitter taste receptors

Bitterness of fish protein hydrolysate and its debittering prospects

Contact Info

Product

Resources

About

Mechanism for the Bitter Tasting Potency of Peptides UsingO-Aminoacyl Sugars as Model Compounds⁺