Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases | Zendy

Toshihiko Ito | Zendy; Yuki Taguchi | Zendy; Haruka Oue | Zendy; Naomi Amano | Zendy; Yusuke Nagae | Zendy; Koji Noge | Zendy; Katsumi Hashizume | Zendy

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Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases

Author(s) -

Toshihiko Ito,

Yuki Taguchi,

Haruka Oue,

Naomi Amano,

Yusuke Nagae,

Koji Noge,

Katsumi Hashizume

Publication year - 2021

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1093/bbb/zbab041

Subject(s) - chemistry , enzyme , peptide , hydrolysis , carboxypeptidase , taste , ethanol , ethyl ester , biochemistry , enzymatic hydrolysis , organic chemistry

Formation of taste-active pyroglutamyl (pGlu) peptide ethyl esters in sake was investigated: 2 enzymes (A and B) responsible for the esterification were purified from a rice koji extract. MADLI-TOF/TOF analysis after deglycosylation identified enzyme (A) as peptidase S28 (GenBank accession number OOO13707.1) and enzyme (B) as serine-type carboxypeptidase (accession number AO090010000534). Both enzymes hydrolyzed pGlu peptides and formed ethyl esters under sake mash conditions: acidic pH (3-4) and in ethanol (5%-20% v/v) aqueous solutions. Enzyme (A) formed pGlu penta-peptide ethyl esters from pGlu undeca-peptides by a prolyl endo-type reaction. Enzyme (B) formed (pGlu) deca-peptide and its ethyl esters from pGlu undeca-peptides in an exo-type reaction. We are the first to report the enzymatic ethyl esterification reaction in the formation of pGlu peptides by rice koji peptidases.

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