Synthesis of flavor peptides

NAKATANI AND OKAI Convenient Synthesis of Flavor Peptides... 

For the purpose of synthesis of flavor peptides or proteins in large scale, we developed "protein recombination" as a chemical method. C-terminal portion of p-casein and analog were synthesized by using this method effectively. We also developed "enzymatic synthesis using chemic ly modified enzyme" as a biochemical method. 

Invertcd-Aspartame-Type Sweetener, Ac-Phe-Lys-OH, was synthesized in one step in the organic-aqueous solvent media. Maximum yield was 10%. But considering collection of enzyme and raw materials, we think that this synthesis is able to be industrialized. We also think that this modified technique can be applied to the preparation of another modified enzyme. There are a few small problems in these two methods. But we hope that these two methods will be made full use as synthetic strategies of flavor peptides or the other functional peptides. 

Today, it is well-known that peptides or proteins exhibit various kinds of taste. Our group has been researching on the relationship between taste and structure of peptides, BPIa (Bitter peptide la, Arg-Gly-Pro-Pro-Phe-Ile-Val) (7 as a bitter peptide, Om-p-Ala-HCl (OBA), Om-Tau-HCl as salty peptides(2j, and "Inverted-Aspartame-Type Sweetener" (Ac-Phe-Lys-OH) as a sweet peptide(5). The relationship between taste and chemical structure was partly made clear. Since commercial demand for these flavor peptides is increasing, we need to develop new synthetic methods which can prepare these peptides in large scale. We developed the following two methods (1) protein recombination method as a chemical method, (2) enzymatic synthesis using chemically modified enzyme as a biochemical method. 

Flavor notes and products of lipid oxidation in cooked meats, 85,86/ Flavor peptides convenient synthesis, 149-156 enzymatic synthesis, 151,154-156 protein recombination synthetic method, 149... 

While the heritability of flavor precursor accumulation in onions has not been determined, it is most likely a quantitatively inherited trait. As described earlier, the biosynthetic pathway is complex with many peptide intermediates. n addition, 11 proposed enzymes regulate compound synthesis in the flavor pathway U7). Further empirical evidence to support quantitative inheritance of the flavor... 

Uses Biochemical research infusion sol ns./diagnostic aid ammonia detoxicant antistat in cosmetics foods (dietary supplement, nutrient, flavoring) medicine (raw material for peptide drugs) pharmaceuticals treatment of liver disease Regulatory FDA 21CFR 172.320, limitation 6.6% Japan approved USP/NF, BP, EP compliance Manuf/Distrib. Adept Sol ns. Advanced Synthesis Tech. 

The first new compound to be identified that appeared to offer flavor potentiation is the Beefy Meaty Peptide (BMP). This peptide was found in a papain digest of beef by Yamasaki and Mackawa [53]. The authors identified the peptide as an octapeptide (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala). This peptide upon synthesis and sensory evaluation was reported to have beefy flavor properties [54]. Substantial additional research has been conducted on this peptide, and Spanier and Miller [55] have reviewed much of this work. 

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