Enzymatic Synthesis of γ-Glutamylvalylglycine Using Bacterial γ-Glutamyltranspeptidase

Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production

Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing. By using mass spectrometry, peptides were quantitated from samples obtained after ethanolic deproteinization-based and non-ethanolic deproteinization-based extraction methods. Peptides γ-EA, γ-EE, and γ-EL registered mean values of 0.31, 2.75, and 11.35 µg/g of dry-cured ham, respectively, with no differences observed between both extraction protocols. However, γ-EF, γ-EM, γ-EV, γ-EW, γ-EY, and γ-EVG presented significantly (p < 0.05) higher concentrations in the ethanolic deproteinized samples showing values of 5.58, 4.13, 13.90, 0.77, 3.71, and 0.11 µg/g of dry-cured ham, respectively. These outcomes reflect the importance of protocols for the extraction of peptides to achieve the most feasible results. In addition, potential precursors for the formation of γ-glutamyl peptides are generated during dry-curing under salt restriction. The kokumi activity of these γ-glutamyl peptides could enhance the sensory attributes countering the taste deficiencies caused by the salt restriction.

Biochemical Characterization of γ-Glutamyl Transpeptidase from Bacillus altitudinis IHB B1644 and Its Application in the Synthesis of l-Theanine

An extracellular γ-glutamyl transpeptidase (GGT) produced from Bacillus altitudinis IHB B1644 was purified to homogeneity employing ion-exchange chromatography. GGT comprised two subunits of 40 and 22 kDa determined by SDS-PAGE. The maximum enzyme activity was optimal at pH 9 and 37 °C. The purified enzyme was stable from pH 5-10 and <50 °C. Steady-state kinetic studies revealed a K_m value of 0.538 mM against γ-GpNA. For substrate specificity, GGT showed highest affinity for l-methionine. The inhibitors' effect demonstrated that serine or threonine and tryptophan residues are essential for enzyme activity. l-Theanine production was optimized by employing a one-variable-at-a-time approach with 60-65% conversion rate. The final reaction consisted of 20 mM l-glutamine, 200 mM ethylamine hydrochloride, and 10 U mL^-1 enzyme concentration at 37 °C in Tris-Cl (50 mM, pH 9) for 5 h. l-Theanine was purified using a Dowex 50W X 8 hydrogen form resin and confirmed by HPLC and ¹H NMR spectroscopies.

Immobilization of E. coli expressing γ-glutamyltranspeptidase on its surface for γ-glutamyl compound production

An Escherichia coli strain expressing γ-glutamyltranspeptidase on its extracellular surface using the Met1 to Arg232 fragment of YiaT of E. coli as an anchor protein was immobilized with alginate for repeated use. Measurement of γ-glutamyltranspeptidase activity of the immobilized cells was performed repeatedly at pH 8.73 and 37 °C for 10 days using γ-glutamyl-p-nitroanilide in the presence of 100 mM CaCl₂ and 3% NaCl with and without glycylglycine. Even after the 10th day, the enzyme activity did not decrease from the initial levels. The production of γ-glutamylglutamine from glutamine using the immobilized cells was performed repeatedly at pH 10.5 and 37 °C for 10 days in the presence of 250 mM glutamine, 100 mM CaCl₂, and 3% NaCl. Sixty-four % of glutamine was converted to γ-glutamylglutamine in the first cycle. While repeating the production 10 times, the surface of the beads gradually became covered with white precipitate, and the conversion efficiency gradually decreased, but 72% of the initial value still remained even at the 10th measurement.

Elucidation of the Molecular Mechanism of Bovine Milk γ-Glutamyltransferase Catalyzed Formation of γ-Glutamyl-Valyl-Glycine

γ-Glu-Val-Gly (γ-EVG) is a potent kokumi peptide that can be synthesized through the transpeptidase reaction catalyzed by γ-glutamyl transferase from bovine milk (BoGGT). To explore the molecular mechanism between BoGGT and l-glutamine, γ-glutamyl peptides were generated through the transpeptidase reaction catalyzed by BoGGT at various reaction conditions. Quantitation of γ-glutamyl peptides, structure prediction of BoGGT, molecular docking, and molecular dynamic simulations were performed. Membrane-free BoGGT had a higher transpeptidase activity with Val-Gly as an acceptor than membrane BoGGT. The suitable conditions for γ-EVG production using BoGGT were 100 mM Val-Gly, 20 mM Gln, 1.2 U/mL BoGGT, pH 8.5, and 37 °C, and 13.1 mM γ-EVG was produced. The hydrogen bonds are mainly formed between residues from the light subunit of BoGGT (Thr380, Thr398, Ser450, Ser451, Met452, and Gly473) and the l-glutamine donor. NaCl might inhibit the transpeptidase activity by destroying the hydrogen bonds between BoGGT and l-glutamine, thereby increasing the distance between the hydroxyl oxygen atom on Thr380 of BoGGT and the amide carbon atom on l-glutamine.

First Example of the Extracellular Surface Expression of Intrinsically Periplasmic Escherichia coli γ-Glutamyltranspeptidase, a Member of the N-Terminal Nucleophile Hydrolase Superfamily, and the Use of Cells as a Catalyst for γ-Glutamylvalylglycine Production

Although the purified Escherichia coli γ-glutamyltranspeptidase has much higher transpeptidation activity than hydrolysis activity, almost all γ-glutamyltranspeptidase activity is hydrolysis activity in vivo, that is when measured using the whole cells. By using the Met1 to Arg232 fragment of E. coli YiaT or the CapA of Bacillus subtilis subsp. Natto as an anchor protein, we succeeded in expressing E. coli γ-glutamyltranspeptidase on the extracellular surface of the cells, and these cells showed higher transpeptidation activity than hydrolysis activity in the presence of NaCl. Furthermore, E. coli cells overexpressing γ-glutamyltranspeptidase without an anchor from the T5 promoter maintained γ-glutamyltranspeptidase on the extracellular surface of the cells immediately after being harvested from the culture medium, but the enzyme was released from the extracellular surface of the cells subsequently in the absence of NaCl. Using these cells expressing γ-glutamyltranspeptidase on the extracellular surface, γ-Glu-Val-Gly, a kokumi compound, was successfully produced.

Reaction Mixtures Rich in [γ-Glu](n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers

Some arginyl dipeptides and γ-glutamyl peptides have been identified as salt and umami enhancers. These compounds provide an operable approach for reducing sodium uptake without losing the palatability of foods. γ-Glu-Arg was hinted to have a taste-enhancing effect in the past, but few research studies have focused on it. In the present study, a series of γ-glutamyl peptides containing Arg such as γ-Glu-Arg, [γ-Glu]_(n=2)-Arg, [γ-Glu]_(n=3)-Arg, [γ-Glu]_(n=4)-Arg, [γ-Glu]_(n=5)-Arg, [γ-Glu]_(n=6)-Arg, [γ-Glu]_(n=7)-Arg, and [γ-Glu]_(n=8)-Arg were synthesized using glutaminase from Bacillus amyloliquefaciens in the presence of Gln and Arg. A high solid concentration of 30% was found to increase the production of [γ-Glu]_(1≤n≤4)-Arg. Sensory evaluation revealed that individual [γ-Glu]_(n=1,2,3,4)-Arg has a slightly bitter and astringent taste. [γ-Glu]_(n=1,2)-Arg (1.0 mg/mL) significantly increased the umaminess in the mixture of salt and sodium glutamate but showed no significant effect on saltiness in the salt solution, whereas [γ-Glu]_(n=3,4)-Arg and postenzymatic reaction mixtures (1.0 mg/mL) significantly increased both saltiness and umaminess. [γ-Glu]_(n=3,4)-Arg and postenzymatic mixtures in the system with 30% solid concentrations showed a high and similar taste-enhancing effect. Moreover, umaminess and saltiness increased 1.9 and 2.4 times in the simulated broth, respectively, while saltiness increased 1.5 times in the salt solution by the addition of postenzymatic reaction mixtures in the system with 30% solid concentrations at 20.0 mg/mL. These results indicated that [γ-Glu]_(n=1,2,3,4)-Arg and postenzymatic reaction mixtures rich in [γ-Glu]_(n≥1)-Arg were potential salt or umami enhancers.

Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health

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.

Evaluating Enzymatic Productivity—The Missing Link to Enzyme Utility

Kinetic productivity analysis is critical to the characterization of enzyme catalytic performance and capacity. However, productivity analysis has been largely overlooked in the published literature. Less than 0.01% of studies which report on enzyme characterization present productivity analysis, despite the fact that this is the only measurement method that provides a reliable indicator of potential commercial utility. Here, we argue that reporting productivity data involving native, modified, and immobilized enzymes under different reaction conditions will be of immense value in optimizing enzymatic processes, with a view to accelerating biotechnological applications. With the use of examples from wide-ranging studies, we demonstrate that productivity is a measure of critical importance to the translational and commercial use of enzymes and processes that employ them. We conclude the review by suggesting steps to maximize the productivity of enzyme catalyzed reactions.

Development of Enzymatic Synthesis of γ-Glutamylcarnosine and Its Effects on Taste

γ-Glutamyl peptides have amide bonds between the γ-carboxy group of glutamic acid and the amino group of amino acids or peptides. Some of these γ-glutamyl peptides are known as kokumi substances. Kokumi substances enhance the taste, mouthfulness, thickness, and continuity of the dish. γ-Glutamylcarnosine (γ-l-glutamyl-β-alanyl-l-histidine) is a γ-glutamyl peptide, and this peptide has been suggested as a kokumi substance; however, its effects on taste have not been evaluated directly. As γ-glutamylcarnosine is not available commercially, the conditions for its enzymatic synthesis using a γ-glutamyltranspeptidation reaction of γ-glutamyltranspeptidase of Escherichia coli was optimized. The synthesized peptide was purified with a Dowex 1 × 8 column, and its structure was identified by mass spectrometry and NMR spectroscopy. This is the first report of the enzymatic synthesis of γ-glutamylcarnosine. Using this purified preparation, its effects on the sense of taste were investigated. However, the effects of γ-glutamylcarnosine on the sense of taste were not detected except for increased bitterness.

Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk

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.