Salt Taste Enhancing <scp>l</scp>-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

Harth, Lisa; Krah, Ulrike; Linke, Diana; Dunkel, Andreas; Hofmann, Thomas; Berger, Ralf G.

doi:10.1021/acs.jafc.6b02716

Cited by 25 publications

(27 citation statements)

References 43 publications

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“…The highest amounts of both peptides were found after one week of cheese maturation, declining during further cheese ripening and this was independent of brine composition. No effect of salt reduction on the generation of these bitter peptides was found, but further analysis of the influence of salt reduction on proteolysis and the role of taste enhancing peptides (Harth et al ) should be done in further studies.…”

Section: Resultsmentioning

confidence: 96%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

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As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film-ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na-reduced Edam after six weeks of ripening. However, all Na-reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.

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Section: Resultsmentioning

confidence: 96%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

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“…Hydrolysed vegetable and yeast proteins are flavour enhancers containing high levels of glutamate that also help initiate the umami taste. Partial replacement of salt with monosodium glutamate (<1.0%) did not result in negative sensorial properties of pork patties, although some studies [63] found high deterioration in quality, such as high cooking loss. Some of L-arginyl dipeptides were recently identified as salt flavour enhancers, in consequence, a possibility to reduce dietary salt intake without compromising palatability is raising [63].…”

Section: Possibilities Of Salt Reduction In Food Products By Reformulmentioning

confidence: 89%

Systematic Reduction of Excessive Salt Intake

Kovač¹,

Blaznik²

2020

Salt in the Earth

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This chapter emphasizes the health outcomes connected with excessive salt consumption and focuses on possibilities to reduce dietary salt intake. The biggest reductions in salt consumption in the population could be achieved by comprehensive strategies involving population-wide policies (regulation, mandatory reformulation and food labelling). Salt reduction policies include the baseline identification of population's salt consumption and major sources of salt in the diet, reformulation of a set number of products available on the market and increased awareness and knowledge on salt reduction at an individual level, creating an environment for salt reduction and the promotion of 'healthy food'. Innovative reformulation by food industry, therefore, has the potential to contribute substantially. Flavours of processed foods could be improved by partially replacing salt with salt substitutes and flavour enhancers. One of the approaches of salt reduction is 'gradual reduction without the consumer's knowledge' , which refers to the observation that people in general are unable to differentiate between two substances in which the difference in salt content is low. It is suggested that increased knowledge and appropriate promotion of healthy food and healthy dietary habits, especially in early childhood in kindergartens, schools and at home, are the most promising measures for salt reduction.

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“…DKPs can be used for preparation of supramolecular phase‐transfer catalysts and organo‐ and hydrogels, and may have a catalytic activity . DKPs can be used in the food industry as a substitute for salt . However, the taste of food can be spoiled due to the formation of cyclic dipeptides by cooking at high temperatures …”

Section: Introductionmentioning

confidence: 99%

Thermally induced cyclization of _L‐isoleucyl‐_L‐alanine in solid state: Effect of dipeptide structure on reaction temperature and self‐assembly

Зиганшин

Larionov

Gerasimov

et al. 2019

Journal of Peptide Science

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Thermal treatment of short-chain oligopeptides is able to initiate the process of their self-assembly with the formation of organic nanostructures with unique properties. On the other hand, heating can lead to a chemical reaction with the formation of new substances with specific properties and ability to form structures with different morphology. Therefore, in order to have a desired process, researcher needs to find its temperature range. In the present work, cyclization of L -isoleucyl-Lalanine dipeptide in the solid state upon heating was studied. Kinetic parameters of this reaction were estimated within the approaches of the nonisothermal kinetics.The correlation between side chain structure of dipeptides and temperature of their cyclization in the solid state was found for the first time. This correlation may be used to predict the temperature, at which dipeptide self-assembly changes to chemical reaction. The differences in self-assembly of linear and cyclic dipeptides were demonstrated using atomic force microscopy. The effect of dipeptide concentration in a source solution and an organic solvent used on self-assembly of dipeptides was shown. The new information obtained on the thermal properties and self-assembly of linear and cyclic forms of L -isoleucyl-L -alanine may be useful for the design of new nanomaterials based on oligopeptides, as well as for the synthesis of cyclic oligopeptides.

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Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

Cited by 25 publications

References 43 publications

Salt reduction in film‐ripened, semihard Edam cheese

Salt reduction in film‐ripened, semihard Edam cheese

Systematic Reduction of Excessive Salt Intake

Thermally induced cyclization of _L‐isoleucyl‐_L‐alanine in solid state: Effect of dipeptide structure on reaction temperature and self‐assembly

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Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

Cited by 25 publications

References 43 publications

Salt reduction in film‐ripened, semihard Edam cheese

Salt reduction in film‐ripened, semihard Edam cheese

Systematic Reduction of Excessive Salt Intake

Thermally induced cyclization of L‐isoleucyl‐L‐alanine in solid state: Effect of dipeptide structure on reaction temperature and self‐assembly

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Product

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Thermally induced cyclization of _L‐isoleucyl‐_L‐alanine in solid state: Effect of dipeptide structure on reaction temperature and self‐assembly