Kamei K, Takano R, Miyasaka A, Imoto T, Hara S
Department of Chemistry and Material Technology, Faculty of Engineering and Design, Kyoto Institute of Technology.
J Biochem. 1992 Jan;111(1):109-12. doi: 10.1093/oxfordjournals.jbchem.a123705.
The complete amino acid sequence of a sweet-taste-suppressing peptide, gurmarin, from the leaves of Gymnema sylvestre was determined by the Edman analysis of peptides derived from digests obtained with Staphylococcus aureus V8 protease, pyroglutamyl aminopeptidase, and lysyl endopeptidase. Gurmarin consists of 35 amino acid residues with an amino-terminal pyroglutamyl residue and has the molecular weight of 4,209. Gurmarin has no significant homology with other known proteins.
通过对源自用金黄色葡萄球菌V8蛋白酶、焦谷氨酰氨肽酶和赖氨酰内肽酶消化产物的肽段进行埃德曼分析，确定了来自匙羹藤叶子的一种甜味抑制肽——匙羹藤酸的完整氨基酸序列。匙羹藤酸由35个氨基酸残基组成，氨基端为焦谷氨酰残基，分子量为4209。匙羹藤酸与其他已知蛋白质没有显著的同源性。
