1. Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk
- Author
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Toshimi Mizukoshi, Yumiko Kato, Keita Sasaki, Motonaka Kuroda, and Junko Yamazaki
- Subjects
animal structures ,Tripeptide ,Cow milk ,chemistry.chemical_compound ,Species Specificity ,Cheese ,Tandem Mass Spectrometry ,Kokumi peptide ,Genetics ,Animals ,Food science ,Derivatization ,Fermentation in food processing ,Chromatography, High Pressure Liquid ,chemistry.chemical_classification ,Sheep ,integumentary system ,food and beverages ,Caseins ,Dipeptides ,Amino acid ,Glutamyl-valyl-glycine ,Milk ,chemistry ,embryonic structures ,Animal Science and Zoology ,Cattle ,Female ,Carbamates ,Oligopeptides ,Food Science - Abstract
Recent studies have shown that several types of cheese contain kokumi γ-glutamyl dipeptides, and the kokumi tripeptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), is a component of various fermented foods. The quantification of γ-Glu-Val-Gly in various types of cheese was herein conducted by HPLC-tandem mass spectrometry followed by derivatization with 6-aminoquinoyl-N-hydroxysuccinimidyl-carbamate. The γ-Glu-Val-Gly concentrations were between 0.35 and 0.59 μg/g in cheese made from ewe milk, but were not detected in cheese made from cow milk. The amino acid sequences of major milk proteins showed that the β-caseins of sheep had the Val-Gly sequence at the 9-10 position, whereas β-caseins of cows contained a Pro-Gly sequence at the same position. The Val-Gly sequence was absent in other caseins of sheep and cattle. These results suggest that the different γ-Glu-Val-Gly concentrations present in cheese made from cow and ewe milk are due to differences in the amino acid sequences of caseins.
- Published
- 2020