Kim Hyun Jie, Lee Do Yup, Lee Inhyung
Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul, 02707 Republic of Korea.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Food Sci Biotechnol. 2021 Oct 18;30(11):1465-1470. doi: 10.1007/s10068-021-00993-x. eCollection 2021 Oct.
Recent studies have shown that γ-glutamyl peptides (GGPs) are recognized by the calcium-sensing receptor and induce kokumi taste. The contents of GGP have been reported in some fermented foods such as cheese and Japanese soy sauce but not in and which are representative Korean fermented-soybean products. In this study, the qualitative and quantitative analyses of GGPs in several and were carried out by LC-MS/MS using 11 synthetic GGPs as reference compounds. The total GGP contents ranged from 92 to 620 μg/mL for and from 203 to 387 μg/g for , respectively. Interestingly, the levels of GGPs were not related to manufacturing types of traditional and industrial products. These data provide a basis for the taste of and which was expressed abstractly as mouthful and long-lasting taste.
The online version contains supplementary material available at 10.1007/s10068-021-00993-x.
最近的研究表明，γ-谷氨酰肽（GGP）可被钙敏感受体识别并诱导鲜味。GGP的含量已在一些发酵食品如奶酪和日本酱油中报道，但在韩国代表性发酵豆制品豆酱和酱油中尚未见报道。在本研究中，以11种合成GGP为参考化合物，采用LC-MS/MS对几种豆酱和酱油中的GGP进行了定性和定量分析。豆酱中GGP的总含量分别为92至620μg/mL，酱油中为203至387μg/g。有趣的是，GGP的含量与传统产品和工业产品的生产类型无关。这些数据为豆酱和酱油抽象表达为浓郁和持久的味道提供了依据。
在线版本包含可在10.1007/s10068-021-00993-x获取的补充材料。
