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For: Yang J, Sun-Waterhouse D, Cui C, Dong K, Wang W. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. J Agric Food Chem 2017;65:8696-8703. [PMID: 28899090 DOI: 10.1021/acs.jafc.7b03419] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Number Cited by Other Article(s)
1
Chen P, Zeng X, Bai W, Yang J, Sun B, Zhang Y. Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti-inflammation. Food Chem 2024;452:139466. [PMID: 38735106 DOI: 10.1016/j.foodchem.2024.139466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 04/13/2024] [Accepted: 04/21/2024] [Indexed: 05/14/2024]
2
Xie J, Gänzle MG. Selection of adjunct cultures for the ripening of plant cheese analogues. Food Microbiol 2024;122:104555. [PMID: 38839234 DOI: 10.1016/j.fm.2024.104555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 04/17/2024] [Accepted: 04/26/2024] [Indexed: 06/07/2024]
3
Huang P, Wang Z, Cheng Y, Gao W, Cui C. Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties. Food Chem 2024;457:140131. [PMID: 38917565 DOI: 10.1016/j.foodchem.2024.140131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024]
4
Gänzle MG, Monnin L, Zheng J, Zhang L, Coton M, Sicard D, Walter J. Starter Culture Development and Innovation for Novel Fermented Foods. Annu Rev Food Sci Technol 2024;15:211-239. [PMID: 38052450 DOI: 10.1146/annurev-food-072023-034207] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
5
Canoy TS, Wiedenbein ES, Bredie WLP, Meyer AS, Wösten HAB, Nielsen DS. Solid-State Fermented Plant Foods as New Protein Sources. Annu Rev Food Sci Technol 2024;15:189-210. [PMID: 38109492 DOI: 10.1146/annurev-food-060721-013526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2023]
6
Liu Y, Sun G, Li J, Cheng P, Song Q, Lv W, Wang C. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review. Food Res Int 2024;184:114273. [PMID: 38609250 DOI: 10.1016/j.foodres.2024.114273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/21/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024]
7
Xie J, Zhao Z, Gänzle MG. Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024;72:5935-5943. [PMID: 38469860 DOI: 10.1021/acs.jafc.3c09707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
8
Lao H, Chang J, Zhuang H, Song S, Sun M, Yao L, Wang H, Liu Q, Xiong J, Li P, Yu C, Feng T. Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study. Food Funct 2024;15:2459-2473. [PMID: 38328886 DOI: 10.1039/d3fo04487d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
9
Yang J, Guo S, Zeng X, Bai W, Sun B, Zhang Y. Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study. Food Chem 2024;430:136988. [PMID: 37544154 DOI: 10.1016/j.foodchem.2023.136988] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/13/2023] [Accepted: 07/23/2023] [Indexed: 08/08/2023]
10
Lin J, Cui C, Feng Y. Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37931078 DOI: 10.1021/acs.jafc.3c03239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
11
Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023;173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
12
He W, Huang X, Kelimu A, Li W, Cui C. Streamlined Efficient Synthesis and Antioxidant Activity of γ-[Glutamyl](n≥1)-tryptophan Peptides by Glutaminase from Bacillus amyloliquefaciens. Molecules 2023;28:4944. [PMID: 37446606 DOI: 10.3390/molecules28134944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/10/2023] [Accepted: 06/12/2023] [Indexed: 07/15/2023]  Open
13
Zhu X, Cai L, Liu J, Zhu W, Cui C, Ouyang D, Ye J. Effect of seabuckthorn seed protein and its arginine-enriched peptides on combating memory impairment in mice. Int J Biol Macromol 2023;232:123409. [PMID: 36706884 DOI: 10.1016/j.ijbiomac.2023.123409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/19/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
14
Bacillus species in food fermentations: an under-appreciated group of organisms for safe use in food fermentations. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
15
Rocchetti G, Rebecchi A, Maria Lopez C, Dallolio M, Dallolio G, Trevisan M, Lucini L. Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami. Food Chem 2023;402:134182. [DOI: 10.1016/j.foodchem.2022.134182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/25/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
16
Zhu X, Xie D, Zhu Q, Li Y, Cui C. Preparation of β-lactoglobulin-derived tryptophan peptide and its effect on anxiety-like behaviors in Zebrafish. Front Nutr 2023;9:1100718. [PMID: 36687713 PMCID: PMC9859658 DOI: 10.3389/fnut.2022.1100718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 01/09/2023]  Open
17
Li Q, Zhang L, Lametsch R. Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:15894-15902. [PMID: 36473160 DOI: 10.1021/acs.jafc.2c07045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
18
Yang J, Liao J, Dong H, Huang G, Bai W, Tu J, Zeng X. Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:14395-14402. [PMID: 36318610 DOI: 10.1021/acs.jafc.2c04919] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
19
Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.06.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
20
Cao L, Li Q, Lametsch R. Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens. Food Chem 2022;405:134930. [DOI: 10.1016/j.foodchem.2022.134930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/24/2022] [Accepted: 11/08/2022] [Indexed: 11/15/2022]
21
Xia X, Fu Y, Ma L, Zhu H, Yu Y, Dai H, Han J, Liu X, Liu Z, Zhang Y. Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:12143-12155. [PMID: 36094421 DOI: 10.1021/acs.jafc.2c03941] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
22
Wu J, Sun Y, Huan X, Cui C. Reaction Mixtures Rich in [γ-Glu](n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:10584-10592. [PMID: 35984991 DOI: 10.1021/acs.jafc.2c03501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
23
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]
24
Li Q, Zhang L, Arneborg N, Lametsch R. Influence of growth medium and yeast species on the formation of γ-glutamyl peptides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
25
Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02851-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
26
Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius). Food Chem 2022;380:132175. [DOI: 10.1016/j.foodchem.2022.132175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/29/2021] [Accepted: 01/14/2022] [Indexed: 11/19/2022]
27
Wu J, Gao J, Lin J, Cui C, Li L, He S, Brennan C. Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:5396-5407. [PMID: 35452224 DOI: 10.1021/acs.jafc.2c00530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
28
Gao R, Sun‐Waterhouse D, Xiang H, Cui C, Waterhouse GIN. The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15758] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
29
Hagi T, Kurahashi A, Oguro Y, Kodaira K, Kobayashi M, Hayashida S, Yamashita H, Arakawa Y, Miura T, Sato K, Tomita S, Suzuki S, Kusumoto KI, Moriya N, Nomura M. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. J Dairy Sci 2022;105:4868-4881. [DOI: 10.3168/jds.2021-21721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/26/2022] [Indexed: 11/19/2022]
30
Cao L, Li Q, Lametsch R. Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021;69:15325-15333. [PMID: 34905359 DOI: 10.1021/acs.jafc.1c06139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
31
Paulino BN, Sales A, Felipe LDO, Pastore GM, Molina G, Bicas JL. Biotechnological production of non-volatile flavor compounds. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.02.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
32
Xie J, Gänzle MG. Characterization of γ-glutamyl cysteine ligases from Limosilactobacillus reuteri producing kokumi-active γ-glutamyl dipeptides. Appl Microbiol Biotechnol 2021;105:5503-5515. [PMID: 34228184 DOI: 10.1007/s00253-021-11429-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 11/25/2022]
33
Lu Y, Wang J, Soladoye OP, Aluko RE, Fu Y, Zhang Y. Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
34
Zhu X, Wang W, Cui C. Hypoglycemic Effect of Hydrophobic BCAA Peptides Is Associated with Altered PI3K/Akt Protein Expression. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021;69:4446-4452. [PMID: 33822608 DOI: 10.1021/acs.jafc.1c00726] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
35
Saini M, Kashyap A, Bindal S, Saini K, Gupta R. Bacterial Gamma-Glutamyl Transpeptidase, an Emerging Biocatalyst: Insights Into Structure-Function Relationship and Its Biotechnological Applications. Front Microbiol 2021;12:641251. [PMID: 33897647 PMCID: PMC8062742 DOI: 10.3389/fmicb.2021.641251] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Accepted: 02/15/2021] [Indexed: 12/16/2022]  Open
36
Zhu X, Sun-Waterhouse D, Chen J, Cui C, Wang W. Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:158-166. [PMID: 32613673 DOI: 10.1002/jsfa.10626] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/20/2020] [Accepted: 07/01/2020] [Indexed: 05/21/2023]
37
Yang J, Huang Y, Dong H, Huang G, Yu L, Bai W, Zeng X. The application of L-glutaminase for the synthesis of the immunomodulatory γ-D-glutamyl-L-tryptophan and the kokumi-imparting γ-D-glutamyl peptides. Food Sci Nutr 2020;8:5841-5849. [PMID: 33282236 PMCID: PMC7684622 DOI: 10.1002/fsn3.1845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/07/2022]  Open
38
Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Crit Rev Food Sci Nutr 2020;62:1230-1241. [DOI: 10.1080/10408398.2020.1837726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
39
Li Q, Liu J, De Gobba C, Zhang L, Bredie WLP, Lametsch R. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020;68:11782-11789. [PMID: 32942857 DOI: 10.1021/acs.jafc.0c04513] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
40
Lin J, Sun-Waterhouse D, Tang R, Cui C, Wang W, Xiong J. The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread. Food Chem 2020;343:128406. [PMID: 33406571 DOI: 10.1016/j.foodchem.2020.128406] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/09/2020] [Accepted: 10/12/2020] [Indexed: 11/25/2022]
41
Yang J, Huang Y, Cui C, Dong H, Zeng X, Bai W. Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches. Food Chem 2020;338:128018. [PMID: 32932086 DOI: 10.1016/j.foodchem.2020.128018] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 09/02/2020] [Accepted: 09/02/2020] [Indexed: 12/14/2022]
42
Zhu X, Sun-Waterhouse D, Tao Q, Li W, Shu D, Cui C. The enhanced serotonin (5-HT) synthesis and anti-oxidative roles of Trp oligopeptide in combating anxious depression C57BL/6 mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103859] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]  Open
43
Feasibility of synthesizing γ-[Glu] -Gln using high solid concentrations and glutaminase from Bacillus amyloliquefaciens as the catalyst. Food Chem 2020;310:125920. [DOI: 10.1016/j.foodchem.2019.125920] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/15/2019] [Accepted: 11/17/2019] [Indexed: 02/05/2023]
44
Yamamoto M, Terada Y, Motoyama T, Shibata M, Saito T, Ito K. N-terminal [Glu]3 moiety of γ-glutamyl peptides contributes largely to the activation of human calcium-sensing receptor, a kokumi receptor. Biosci Biotechnol Biochem 2020;84:1497-1500. [PMID: 32202205 DOI: 10.1080/09168451.2020.1743169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
45
Lin J, Sun-Waterhouse D, Cui C, Lu H. Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens. Food Chem 2020;308:125701. [DOI: 10.1016/j.foodchem.2019.125701] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 10/11/2019] [Accepted: 10/13/2019] [Indexed: 12/17/2022]
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Glutaminase-catalyzed γ-glutamylation to produce CCK secretion-stimulatory γ-[Glu]n-Trp peptides superior to tryptophan. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103418] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]  Open
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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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Zhu X, Tao Q, Sun-Waterhouse D, Li W, Liu S, Cui C. γ-[Glu]n-Trp ameliorates anxiety/depression-like behaviors and its anti-inflammatory effect in an animal model of anxiety/depression. Food Funct 2019;10:5544-5554. [PMID: 31424471 DOI: 10.1039/c9fo01467e] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Zhu X, Sun‐Waterhouse D, Chen J, Cui C, Wang W. Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14271] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yang J, Bai W, Zeng X, Cui C. γ-[Glu](n=1,2)-Phe/-Met/-Val stimulates gastrointestinal hormone (CCK and GLP-1) secretion by activating the calcium-sensing receptor. Food Funct 2019;10:4071-4080. [DOI: 10.1039/c9fo00313d] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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