Salt Taste Enhancing l -Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

Lisa Harth, Ulrike Krah, Diana Linke, Andreas Dunkel, Thomas Hofmann, Ralf G. Berger

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

26 Zitate (Scopus)

Abstract

Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-75 μmol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.

OriginalspracheEnglisch
Seiten (von - bis)2344-2353
Seitenumfang10
FachzeitschriftJournal of agricultural and food chemistry
Jahrgang66
Ausgabenummer10
DOIs
PublikationsstatusVeröffentlicht - 14 März 2018

Fingerprint

Untersuchen Sie die Forschungsthemen von „Salt Taste Enhancing l -Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota“. Zusammen bilden sie einen einzigartigen Fingerprint.

Dieses zitieren