<sub>L</sub>-アミノ酸リガーゼを利用した塩味増強効果を有するジペプチドの探索  [in Japanese] Screening of Salt Taste Enhancing Dipeptides Based on a New Strategy Using <sub>L</sub>-Amino Acid Ligase  [in Japanese]

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Abstract

本研究ではジペプチドの有する機能性,特に呈味に着目し,塩味増強効果を有するジペプチドの探索を行い,Met-Glyを見出した.プロテアーゼにより切り出しやすいアミノ酸を含むジペプチドをターゲットとする新たな方法論に基づき,ジペプチドの合成には無保護のアミノ酸同士を直接連結可能なLalを用いた.Met-Glyの塩味増強効果の評価は官能と塩味センサーによる2つの異なる方法で行い,既知の塩味増強効果を有するジペプチドと比較して同等もしくはそれ以上の効果があることが示唆された.また,本スクリーニング方法は塩味増強に限らず様々な呈味に対する増強効果を有するジペプチドの探索に適用可能と考えている.今後の課題としては,より精度を上げたスクリーニングを行うための改良や,見出したMet-Glyの塩味増強のメカニズムの解明などがあげられる.

Many dipeptides have unique physiological functions such as antihypertensive effects and taste enhancing effects. In this study, we focused on the taste of dipeptides and conducted screening for dipeptides as salt taste enhancers. Dipeptides were synthesized using TabS, an <sub>L</sub>-amino acid ligase (Lal) from <i>Pseudomonas syringae </i>NBRC14081. Six kinds of amino acids, which were easily released by the hydrolysis of proteins or peptides, reacted with 20 proteogenic amino acids, and the reaction mixtures were evaluated using sensory evaluation. In the first screening, the reaction mixture or <sub>L</sub>-Leu-<sub>L</sub>-Ser, a known salt taste enhancing dipeptide, was added to a salt solution containing ATP and panelists judged the salt taste intensities. In the second screening, the reaction mixture or residual substrate amino acids was added to a salt solution containing ATP and subjected to sensory evaluation. <sub>L</sub>-Met-Gly was identified as a candidate salt taste enhancer. In addition to sensory evaluation, the salt taste enhancing effect of <sub>L</sub>-Met-Gly was evaluated using a taste sensor. Taste sensor analysis showed that <sub>L</sub>-Met-Gly had a salt taste enhancing effect, and the relative sensor response for <sub>L</sub>-Met-Gly was equal to or higher than that for <sub>L</sub>-Leu-<sub>L</sub>-Ser. This is the first report that <sub>L</sub>-Met-Gly is a salt taste enhancing dipeptide. Furthermore, we propose that the screening method using reaction mixtures of Lal is applicable for the taste evaluation of other dipeptides.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 62(6), 274-281, 2015

    Japanese Society for Food Science and Technology

Codes

  • NII Article ID (NAID)
    130005089938
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341-027X
  • NDL Article ID
    026447809
  • NDL Call No.
    Z17-126
  • Data Source
    NDL  IR  J-STAGE 
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