Determination and quantification of kokumi peptide, γ-glutamyl-valyl-glycine, in brewed alcoholic beverages

Journal of Bioscience and Bioengineering
Naohiro MiyamuraHiroshi Miyano

Abstract

Recently, it has been demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR), and screening by CaSR assay and sensory evaluation has shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In this study, γ-Glu-Val-Gly contents in various brewed alcoholic beverages were investigated. Contents of γ-Glu-Val-Gly in four brands of wine, four brands of rice wine (sake) and eight brands of beer were analyzed by high performance liquid chromatography-tandem mass spectrometry followed by derivatization with 6-aminoquinoyl-N-hydroxysuccinimidyl-carbamate. The analyses indicated that γ-Glu-Val-Gly was present in all of eight beer samples at concentrations in the range of 0.08-0.18 mg/L, although the peptide was not detected in any wine or rice wine samples. These results suggest that amongst the brewed beverages tested, beer contains γ-Glu-Val-Gly, and that γ-Glu-Val-Gly is widely distributed in beer.

References

Jan 24, 1998·Bioscience, Biotechnology, and Biochemistry·Y UedaR Miyajima
Oct 30, 2003·Journal of Agricultural and Food Chemistry·Bart VanderhaegenGuy Derdelinckx
Jan 28, 2009·Journal of Agricultural and Food Chemistry·Simone ToelstedeThomas Hofmann
Apr 3, 2009·Journal of Agricultural and Food Chemistry·Simone Toelstede, Thomas Hofmann
Nov 7, 2009·The Journal of Biological Chemistry·Takeaki OhsuYuzuru Eto
Jul 4, 2012·Journal of Agricultural and Food Chemistry·Motonaka KurodaYuzuru Eto

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Citations

Oct 9, 2018·Bioscience, Biotechnology, and Biochemistry·Katsumi HashizumeTetsuo Tokiwano
Aug 2, 2016·Chemical & Pharmaceutical Bulletin·Yusuke AminoYuzuru Eto
Oct 27, 2020·Critical Reviews in Food Science and Nutrition·Qian LiRené Lametsch
May 16, 2017·Journal of Agricultural and Food Chemistry·Kai Xing TangMichael G Gänzle

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