New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes

Suzuki, Hideyuki; Nakafuji, Yuko; Tamura, Takeshi

doi:10.1021/acs.jafc.7b03690

Cited by 30 publications

(27 citation statements)

References 24 publications

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“…27 Glutaminase SD-C100S prepared from B. amyloliquefaciens is sold as glutaminase; nonetheless, it has been reported that it could be used to catalyze the transpeptidation reaction. 12 To validate the composition of the commercial glutaminase SD-C100S, LC−MS/MS was used to identify its peptide fragments based on the in-solution trypsin digestion method. As shown in Table 1, 11 identified peptides were matched with α-amylase of B. amyloliquefaciens (D3Y3H2, 58.2 kDa), and the coverage was 14%, whereas 18 identified peptides were matched with GGT (A0A4V7TPB1, 64.2 kDa) from B. amyloliquefaciens, and the coverage was 27%.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Glutaminase SD-C100S prepared from B. amyloliquefaciens is sold as glutaminase; nonetheless, it has been reported that it could be used to catalyze the transpeptidation reaction . To validate the composition of the commercial glutaminase SD-C100S, LC–MS/MS was used to identify its peptide fragments based on the in-solution trypsin digestion method.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, glutaminase SD-C100S from Bacillus amyloliquefaciens has been utilized to produce kokumi seasoning. Suzuki et al 12 produced kokumi seasoning from gluten and soy protein hydrolysates using GGT from B. amyloliquefaciens and reported that addition of gluten hydrolysates after γ-glutamylation significantly improved the longlasting characteristic of bouillon, which might be caused by γglutamyl peptides. Meanwhile, Yang et al 13,14 used different amino acids as acceptors and glutamine as a donor to synthesize γ-glutamyl peptides catalyzed by bacterial GGT and proposed that they had the potential as taste enhancers.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In recent years, glutaminase SD-C100S from Bacillus amyloliquefaciens has been utilized to produce kokumi seasoning. Suzuki et al produced kokumi seasoning from gluten and soy protein hydrolysates using GGT from B. amyloliquefaciens and reported that addition of gluten hydrolysates after γ-glutamylation significantly improved the long-lasting characteristic of bouillon, which might be caused by γ-glutamyl peptides.…”

Section: Introductionmentioning

confidence: 99%

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Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk

Cao

Lametsch

2021

J. Agric. Food Chem.

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It is well known that bovine milk contains γ-glutamyltransferase (GGT) activity. To verify the identity of the GGT and further to characterize the generation of γ-glutamyl peptides, identification of GGT from bovine milk and quantification of kokumi peptides and free amino acids were performed. GGT was purified from skim milk and identified as the bovine protein (G3N2D8), and it reveals that it is composed of two subunits. Sequence alignment with human GGT and molecular mass determination showed that the bovine GGT was glycosylated and contained an N-terminal transmembrane part. Further activity characterization was performed in comparison with GGT from Bacillus amyloliquefaciens in terms of the ability to generate γ-glutamyl peptides from casein hydrolysates. During the transpeptidation reaction catalyzed by both GGT, γ-glutamyl peptides significantly (P < 0.05) increased after γ-glutamylation; addition of glutamine contributed to the generation of γ-glutamyl peptides, suggesting that glutamine could act as a γ-glutamyl donor. This study reveals that the GGT of skim milk membranes is a glycosylated membrane protein that can generate γ-glutamyl peptides.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk

Cao

Lametsch

2021

J. Agric. Food Chem.

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“…Protein hydrolysates are commercially available for food manufacturers and widely added to processed food to increase the complexity of umami taste in Japan. Therefore, we developed a new method to produce kokumi seasoning by γ-glutamylation of protein hydrolysates made by bacterial protease 22 .…”

Section: Utilization Of the Transpeptidation Activity Of Ggt To Synthmentioning

confidence: 99%

Bacterial γ-glutamyltranspeptidase: Food and medicinal applications

Suzuki¹

2019

ScienceAsia

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γ-Glutamyltranspeptidase (GGT) catalyzes the hydrolysis of γ-glutamyl compounds and the transfer of their γ-glutamyl moiety to another amino acids or peptides. We have proposed several applications of this enzyme, especially in food and medicine, for the wellness of humans. These applications depend on the fact that the pH optima of the hydrolysis and transpeptidase reactions are distinctly different in E. coli GGT. The applications of bacterial GGTs are introduced in this review.

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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Liu,

Fu,

et al. 2024

Food Frontiers

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A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

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New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes

Cited by 30 publications

References 24 publications

Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk

Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk

Bacterial γ-glutamyltranspeptidase: Food and medicinal applications

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

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