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Literature summary for 2.3.2.2 extracted from
- Formation of Kokumi-enhancing gamma-glutamyl dipeptides in Parmesan cheese by means of gamma-glutamyltransferase activity and stable isotope double-labeling studies (2016), J. Agric. Food Chem., 64, 1784-1793 .
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| additional information | L-threonine is a poor gamma-glutamyl acceptor but facilitates the generation of gamma-Glu-Gln-[13C10], whereas L-phenylalanine is a good gamma-glutamyl acceptor but seemed to suppress the generation of gamma-Glu-Gln-[13C10], indicating an inhibitory effect as reported for glutathione | Bos taurus |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Bos taurus | - |
- |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| a (5-L-glutamyl)-peptide + an amino acid | Bos taurus | - |
a peptide + a 5-L-glutamyl amino acid | - |
? |  |
| additional information | Bos taurus | quantitation of gamma-glutamyl dipeptides by means of HPLC-MS/MS: quantification of gamma-Glu-Gly, gamma-Glu-Ala, gamma-Glu-Val, gamma-Glu-Thr, gamma-Glu-Asp, gamma-Glu-Lys, gamma-Glu-Glu, gamma-Glu-Trp, gamma-Glu-Leu, gamma-Glu-Ile, gamma-Glu-Gln, gamma-Glu-Met, gamma-Glu-His, gamma-Glu-Phe, and gamma-Glu-Tyr in cheese samples after 13, 24, and 30 months of ripening (PC-13, PC-24, and PC-30), respectively, and in raw and heated cow milk, overview. gamma-Glu-Ala-[13C3] is used as the internal standard. High GGT activity to generate the gamma-GPs and preference for L-phenylalanine and L-methionine as acceptor amino acids are found in raw milk and milk samples heat-treated for 10 min up to a maximum of 65°C. In comparison, GGT activity and SIDL studies performed with inoculated Lactobacillus strains, including Lactobacillus harbinensis and Lactobacillus casei identified in Parmesan cheese (PC) by means of 16S rRNA gene sequencing, do not show any significant GGT activity and unequivocally demonstrate unpasteurized cow milk, rather than microorganisms, as a key factor in gamma-glutamyl dipeptide generation in Parmesan cheese | ? | - |
- |
|
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bos taurus | - |
- |
- |
| no activity in Lactobacillus casei | - |
- |
- |
| no activity in Lactobacillus harbinensis | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| milk | - |
Bos taurus | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| a (5-L-glutamyl)-peptide + an amino acid | - |
Bos taurus | a peptide + a 5-L-glutamyl amino acid | - |
? | |
| additional information | quantitation of gamma-glutamyl dipeptides by means of HPLC-MS/MS: quantification of gamma-Glu-Gly, gamma-Glu-Ala, gamma-Glu-Val, gamma-Glu-Thr, gamma-Glu-Asp, gamma-Glu-Lys, gamma-Glu-Glu, gamma-Glu-Trp, gamma-Glu-Leu, gamma-Glu-Ile, gamma-Glu-Gln, gamma-Glu-Met, gamma-Glu-His, gamma-Glu-Phe, and gamma-Glu-Tyr in cheese samples after 13, 24, and 30 months of ripening (PC-13, PC-24, and PC-30), respectively, and in raw and heated cow milk, overview. gamma-Glu-Ala-[13C3] is used as the internal standard. High GGT activity to generate the gamma-GPs and preference for L-phenylalanine and L-methionine as acceptor amino acids are found in raw milk and milk samples heat-treated for 10 min up to a maximum of 65°C. In comparison, GGT activity and SIDL studies performed with inoculated Lactobacillus strains, including Lactobacillus harbinensis and Lactobacillus casei identified in Parmesan cheese (PC) by means of 16S rRNA gene sequencing, do not show any significant GGT activity and unequivocally demonstrate unpasteurized cow milk, rather than microorganisms, as a key factor in gamma-glutamyl dipeptide generation in Parmesan cheese | Bos taurus | ? | - |
- |
|
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| gamma-glutamyltransferase | - |
Bos taurus |
| GGT | - |
Bos taurus |
General Information
| General Information | Comment | Organism |
|---|---|---|
| physiological function | gamma-glutamyl dipeptides (gamma-GPs) are responsible for the attractive Kokumi flavor of Parmesan cheese. They are synthesized by gamma-glutamyltransferase (GGT) from milk, most efficiently after 24 months of ripening (PC-24). GGT catalyzes the transfer of the gamma-glutamyl moiety of L-glutamine onto various acceptor amino acids released upon casein proteolysis. Microflora analysis in Parmesan cheese and GGT activity of Lactobacillus strains, overview. High GGT activity to generate the gamma-GPs and preference for L-phenylalanine and L-methionine as acceptor amino acids are found in raw milk and milk samples heat-treated for 10 min up to a maximum of 65°C. In comparison, GGT activity and SIDL studies performed with inoculated Lactobacillus strains, including Lactobacillus harbinensis and Lactobacillus casei identified in Parmesan cheese (PC) by means of 16S rRNA gene sequencing, do not show any significant GGT activity and unequivocally demonstrate unpasteurized cow milk, rather than microorganisms, as a key factor in gamma-glutamyl dipeptide generation in Parmesan cheese | Bos taurus |
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