Aspartame—a new food ingredient reply to the critical comments of woodrow C. Monte

Selective Peptide Chain Extension at the C-terminus of Aspartic and Glutamic Acids Utilizing N-protected (α-aminoacyl)benzotriazoles

Aspartic and glutamic acids were selectively extended at each of the alternative C-terminals under mild conditions to afford diverse natural and unnatural N-protected dipeptides and tripeptides in yields of 73-96%. The reactions between N-protected (alpha-aminoacyl)benzotriazoles and free amino acids or dipeptides proceeded with complete retention of chirality as supported by parallel experiments involving D-Ala, L-Ala, and DL-Ala in the preparation of dipeptides and tripeptides, monitored by NMR and HPLC analyses.

Biologically active peptides and enzymatic approaches to their production

This review briefly surveys various classes of biologically active and flavor peptides that have been isolated and characterized in recent years, and analyzes emerging trends and advances in biotechnological methods for their production.