Bitterness of Phenylalanine- and Tyrosine-containing Peptides |
| |
Authors: | Norio Ishibashi Koji Sadamori Osamu Yamamoto Hidenori Kanehisa Katsushige Kouge Eiichi Kikuchi |
| |
Affiliation: | 1. Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Shitami, Saijo-cho, Higashihiroshima 724, Japan;2. Sanshin Chemical Industrial Co., Ltd., 531 Nagahama, Hirao-cho, Kumage-gun, Yamaguchi 724–11, Japan |
| |
Abstract: | In order to investigate the role of phenylalanine and tyrosine residues in the bitter taste of peptides, some oligopeptides containing phenylalanine or tyrosine were synthesized and their taste was evaluated. The hydrophobicity of the phenylalanine or tyrosine molecule markedly caused the bitter taste in peptide. The bitterness was more intense when phenylalanine was located at the C- terminus and when the content of phenylalanine or tyrosine was increased in peptides. The hydrophobic residue in peptides functioned as a bitter taste determinant site. The experimental results suggest the existence of an additional site for the bitter taste of peptides. |
| |
Keywords: | |
|
|