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Guha S, Majumder K. Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7851-7870. [PMID: 35727887 DOI: 10.1021/acs.jafc.2c01712] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
γ-Glutamyl peptides (γ-GPs) are a group of peptides naturally found in various food sources. The unique γ-bond potentially enables them to resist gastrointestinal digestion and offers high stability in vivo with a longer half-life. In recent years, these peptides have caught researchers' attention due to their ability to impart kokumi taste and elicit various physiological functions via the allosteric activation of the calcium-sensing receptor (CaSR). This review discusses the various food sources of γ-glutamyl peptides, different synthesis modes, allosteric activation of CaSR for taste perception, and associated multiple biological functions they can exhibit, with a special emphasis on their role in modulating chronic inflammation concerning cardiovascular health.
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Affiliation(s)
- Snigdha Guha
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
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Sharma E, Lal MK, Gulati A, Gulati A. Heterologous expression, on-column refolding and characterization of gamma-glutamyl transpeptidase gene from Bacillus altitudinis IHB B1644: A microbial bioresource from Western Himalayas. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.022] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cibaka MLK, Tran TTH, Gros J, Robiette R, Collin S. Investigation of 2-Sulfanylethyl Acetate Cysteine-S-Conjugate as a Potential Precursor of Free Thiols in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3276-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain, Place Louis Pasteur 1, box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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Loos HM, Doucet S, Védrines F, Sharapa C, Soussignan R, Durand K, Sagot P, Buettner A, Schaal B. Responses of Human Neonates to Highly Diluted Odorants from Sweat. J Chem Ecol 2017; 43:106-117. [PMID: 28062945 DOI: 10.1007/s10886-016-0804-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 10/16/2016] [Accepted: 12/15/2016] [Indexed: 11/24/2022]
Abstract
Conjugated forms of odorants contributing to sweat odor occur not only in human sweat but also in amniotic fluid, colostrum, and milk. However, it is unclear whether the released odorants are detected and hedonically discriminated by human newborns. To investigate this issue, we administered highly diluted solutions of (R)/(S)-3-methyl-3-sulfanylhexan-1-ol (MSH), (R)/(S)-3-sulfanylhexan-1-ol (SH), (E)/(Z)-3-methylhex-2-enoic acid (3M2H), and (R)/(S)-3-hydroxy-3-methylhexanoic acid (HMHA) to 3-d-old infants while their respiratory rate and oro-facial movements were recorded. Adult sensitivity to these odorants was assessed via triangle tests. Whereas no neonatal stimulus-specific response was found for respiratory rate, oro-facial reactivity indicated orthonasal detection of MSH and SH by male neonates, and of HMHA by the whole group of neonates. Dependent on the dilution of odorants, newborns evinced neutral responses or longer negative oro-facial expressions compared with the reference stimuli. Finally, newborns appeared to be more sensitive to the target odorants than did adults.
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Affiliation(s)
- Helene M Loos
- Developmental Ethology and Cognitive Psychology Group, Centre des Sciences du Goût et de l'Alimentation, CNRS-Université de Bourgogne, 9E bd Jeanne d'Arc, 21000, Dijon, France. .,Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg, Henkestraße 9, 91054, Erlangen, Germany. .,Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, Germany.
| | - Sébastien Doucet
- Developmental Ethology and Cognitive Psychology Group, Centre des Sciences du Goût et de l'Alimentation, CNRS-Université de Bourgogne, 9E bd Jeanne d'Arc, 21000, Dijon, France.,Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg, Henkestraße 9, 91054, Erlangen, Germany
| | - Fanny Védrines
- Developmental Ethology and Cognitive Psychology Group, Centre des Sciences du Goût et de l'Alimentation, CNRS-Université de Bourgogne, 9E bd Jeanne d'Arc, 21000, Dijon, France
| | - Constanze Sharapa
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, Germany
| | - Robert Soussignan
- Developmental Ethology and Cognitive Psychology Group, Centre des Sciences du Goût et de l'Alimentation, CNRS-Université de Bourgogne, 9E bd Jeanne d'Arc, 21000, Dijon, France
| | - Karine Durand
- Developmental Ethology and Cognitive Psychology Group, Centre des Sciences du Goût et de l'Alimentation, CNRS-Université de Bourgogne, 9E bd Jeanne d'Arc, 21000, Dijon, France
| | - Paul Sagot
- Department of Gynecology, Obstetrics and Reproductive Biology, University Hospital Dijon, 1 bd Jeanne d'Arc, 21079, Dijon, France
| | - Andrea Buettner
- Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg, Henkestraße 9, 91054, Erlangen, Germany.,Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, Germany
| | - Benoist Schaal
- Developmental Ethology and Cognitive Psychology Group, Centre des Sciences du Goût et de l'Alimentation, CNRS-Université de Bourgogne, 9E bd Jeanne d'Arc, 21000, Dijon, France
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Site-directed mutagenesis of a conserved Asn450 residue of Bacillus licheniformis γ-glutamyltranspeptidase. Int J Biol Macromol 2016; 91:416-25. [DOI: 10.1016/j.ijbiomac.2016.05.101] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 05/27/2016] [Accepted: 05/28/2016] [Indexed: 12/29/2022]
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Starkenmann C, Niclass Y, Cayeux I, Brauchli R, Gagnon AC. Odorant volatile sulfur compounds in cat urine: occurrence of (+/−)-3,7-dimethyloct-3-sulfanyl-6-en-1-ol and its cysteine conjugate precursor. FLAVOUR FRAG J 2014. [DOI: 10.1002/ffj.3216] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Christian Starkenmann
- Firmenich SA; Corporate R&D Division; Route des Jeunes 1 CH-1211 Geneva 8 Switzerland
| | - Yvan Niclass
- Firmenich SA; Corporate R&D Division; Route des Jeunes 1 CH-1211 Geneva 8 Switzerland
| | - Isabelle Cayeux
- Firmenich SA; Corporate R&D Division; Route des Jeunes 1 CH-1211 Geneva 8 Switzerland
| | - Robert Brauchli
- Firmenich SA; Corporate R&D Division; Route des Jeunes 1 CH-1211 Geneva 8 Switzerland
| | - Anne-Claire Gagnon
- Firmenich SA; Corporate R&D Division; Route des Jeunes 1 CH-1211 Geneva 8 Switzerland
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Morelli CF, Calvio C, Biagiotti M, Speranza G. pH-Dependent hydrolase, glutaminase, transpeptidase and autotranspeptidase activities ofBacillus subtilisγ-glutamyltransferase. FEBS J 2013; 281:232-45. [DOI: 10.1111/febs.12591] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 10/25/2013] [Accepted: 10/28/2013] [Indexed: 01/01/2023]
Affiliation(s)
- Carlo F. Morelli
- Department of Chemistry; University of Milan; Italy
- Italian Biocatalysis Center (IBC); c/o Dipartimento di Scienza del Farmaco; University of Pavia; Italy
| | - Cinzia Calvio
- Department of Biology and Biotechnology; University of Pavia; Italy
| | | | - Giovanna Speranza
- Department of Chemistry; University of Milan; Italy
- Italian Biocatalysis Center (IBC); c/o Dipartimento di Scienza del Farmaco; University of Pavia; Italy
- Istituto di Scienze e Tecnologie Molecolari (INSTM); CNR; c/o Department of Chemistry; University of Milan; Italy
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Gros J, Tran TTH, Collin S. Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.80] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07 B-1348 Louvain-la-Neuve Belgium
| | - Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07 B-1348 Louvain-la-Neuve Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07 B-1348 Louvain-la-Neuve Belgium
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Revue bibliographique sur les adduits cystéinés et glutathionés de la vigne en vue de leur investigation dans le houblon et la bière. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.cervis.2013.04.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Gros J, Peeters F, Collin S. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7805-16. [PMID: 22769850 DOI: 10.1021/jf301478m] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Forty-one thiols, mainly β-sulfanylalkyl acetates, β-sulfanylalkyl alcohols, and β-sulfanylalkyl carbonyls, were recently evidenced in hop. In a beer hopped with the Tomahawk cultivar, most of them were found at higher levels than expected. The aim of the present work was to investigate the polyfunctional thiols in beers hopped with different varieties. A few thiols proved not to come only from hop (mainly 2-sulfanylethyl acetate, μg/L levels, and 1-sulfanylpentan-3-one and 1-sulfanylpentan-3-ol, ng/L levels, internal standard (IST) equivalents). The thiol profile of Saaz-hopped beer proved similar to that of the reference beer produced without hop. A high level of 3-sulfanyloctan-1-ol emerged as an indicator of the use of Tomahawk hop (140 ng/L, IST equivalents; FD (flavor dilution) = 65536). In both Cascade- and Tomahawk-hopped beers, 3-sulfanylhexan-1-ol and 3-sulfanylheptan-1-ol were smelled at high flavor dilutions, although only for the latter, significant amounts of the unreduced 3-sulfanylheptanal were found in hop. As already claimed for hop authentication, 3-sulfanyl-4-methylpentan-1-ol remains a good marker of Nelson Sauvin-hopped beers (548 ng/L, IST equivalents; FD = 65536), together with 4-sulfanyl-4-methylpentan-2-one (128 ng/L, FD = 4096). As illustrated by the huge production occurring during fermentation, accurate prediction of hop varietal impact requires quantitating thiol adducts in hop. S-3-(1-Hydroxyhexyl)cysteine was evidenced here for the first time in Cascade hop.
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Affiliation(s)
- Jacques Gros
- Unité de brasserie et des industries alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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Starkenmann C, Niclass Y, Troccaz M. Nonvolatile S-alk(en)ylthio-L-cysteine derivatives in fresh onion (Allium cepa L. cultivar). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9457-9465. [PMID: 21854077 DOI: 10.1021/jf202082f] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The L-cysteine derivatives (R)-2-amino-3-(methyldisulfanyl)propanoic acid (S-methylthio-L-cysteine), (R)-2-amino-3-(propyldisulfanyl)propanoic acid (S-propylthio-L-cysteine), (R)-2-amino-3-(1-propenyldisulfanyl)propanoic acid (S-(1-propenylthio)-L-cysteine), and (R)-2-amino-3-(2-propenyldisulfanyl)propanoic acid (S-allylthio-L-cysteine) were prepared from 3-[(methoxycarbonyl)dithio]-L-alanine, obtained from the reaction of L-cysteine with methoxycarbonylsulfenyl chloride. The occurrence of these S-(+)-alk(en)ylthio-L-cysteine derivatives in onion (Allium cepa L.) was proven by using UPLC-MS-ESI(+) in SRM mode. Their concentrations in fresh onion were estimated to be 0.19 mg/kg S-methylthio-L-cysteine, 0.01 mg/kg S-propylthio-L-cysteine, and 0.56 mg/kg (S-(1-propenyllthio)-L-cysteine, concentrations that are about 3000 times lower than that of isoalliin (S-(1-propenyl-S-oxo-L-cysteine). These compounds were treated with Fusobacterium nucleatum, a microorganism responsible for the formation of mouth malodor. These L-cysteine disulfides were demonstrated to predominantly produce tri- and tetrasulfides. Isoalliin is almost entirely consumed by the plant enzyme alliin lyase (EC 4.4.1.4 S-alk(en)yl-S-oxo-L-cysteine lyase) in a few seconds, but it is not transformed by F. nucleatum. This example of flavor modulation shows that the plant produces different precursors, leading to the formation of the same types of volatile sulfur compounds. Whereas the plant enzyme efficiently transforms S-alk(en)yl-S-oxo-L-cysteine, mouth bacteria are responsible for the transformation of S-alk(en)ylthio-L-cysteine.
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