Art

J-GLOBAL ID：201702220625574953   Reference number：17A0461975

Quantitation using a stable isotope dilution assay (SIDA) and thresholds of taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake

清酒含まれる呈味成分ピログルタミルデカペプチドエチルエステル(PGDPE)類の安定同位体希釈分析(SIDA)と閾値を用いた定量分析

Author (3)： HASHIZUME Katsumi (Akita Prefectural Univ., Akita, JPN) ,  ITO Toshiko (Akita Prefectural Univ., Akita, JPN) ,  IGARASHI Shinya (Akita Prefectural Univ., Akita, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 81  Issue： 3  Page： 426-430  Publication year： Mar. 2017 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *sake ,  taste substance ,  ester ,  *oligopeptide ,  glutelin ,  isotope dilution analysis ,  threshold ,  quantitative analysis (analytical chemistry) ,  food property ,  sensory test ,  bitter substance ,  food ingredient ,  Food Analysis ,  stable isotope dilution assay
Semi thesaurus term： *ピログルタミルデカペプチドエチルエステル ,  *taste component

JST classification (3)： Sake(=rice wine)  (FK04023G) ,  Food quality  (FJ01040F) ,  Physical analysis of organic compounds  (CC03034A)

Substance index (2)： pGlu-Leu-Phe-Asn-Pro-Ser-Thr-Asn-Phe-Trp-OEt ,  pGlu-Leu-Phe-Gly-Asn-Val-Asn-Phe-Trp-OEt

Reference (31)：

• Korhonen H, Pihlanto A. Food-derived bioactive peptides-opportunities for Designing Future foods. Curr Pharm Des. 2003;9:1297-1308.
• Maehashi K, Huang L. Bitter peptides and bitter taste receptors. Cell Mol Life Sci. 2009;66:1661-1671.
• Martínez-Maqueda D, Miralles B, Recio I, et al. Antihypertensive peptides from food proteins: a review. Food Funct. 2012;3:350-361.
• Takahashi K, Tadenuma M, Kitamoto K, et al. L-Prolyl-L-leucine anhydride. A bitter compound fromed in aged sake. Agric Biol Chem. 1974;38:927-932.
• Saito Y, Wanezaki (Nakamura) K, Kawato A, et al. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci Biotechnol Biochem. 1994;58:1767-1771.

Terms in the title (7)： 清酒 ,  呈味成分 ,  類 ,  安定同位体希釈分析 ,  Sida ,  閾値 ,  定量分析