alexa Distribution of a kokumi peptide, γ-Glu-Val-Gly, in various fermented foods andthe possibility of its contribution to the sensory quality of fermented foods
ISSN: 2167-7972

Fermentation Technology
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Short Communication

Distribution of a kokumi peptide, γ-Glu-Val-Gly, in various fermented foods andthe possibility of its contribution to the sensory quality of fermented foods

Kuroda M1*, Miyamura N1, Mizukoshi T2, Miyano H2, Kouda T2 and Eto Y2

1Institute of Food Research & Technologies, Ajinomoto Co., Inc., Kanagawa 210-8681, Japan

2Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan

*Corresponding Author:
Kuroda M
Institute of Food Research & Technologies
Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku
Kawasaki, Kanagawa 210-8681, Japan
E-mail: [email protected]

Received date: September 30, 2015; Accepted date: November 02, 2015; Published date: November 05, 2015

Citation: Kuroda M, Miyamura N, Mizukoshi T, Miyano H, Kouda T, Eto Y (2015) Distribution of a Kokumi Peptide, -Glu-Val-Gly, in Various Fermented Foods and the Possibility of its Contribution to the Sensory Quality of Fermented Foods. Fermentol Techno 4:121. doi: 10.4172/2167-7972.1000121

Copyright: © 2015 Kuroda M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

A potent kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), was identified and quantified in various fermented foods using high performance liquid chromatography-tandem mass spectrometry (LC/MS/MS). This peptide was present in fermented seasoning such as fish sauces, soy sauces, and fermented shrimp pastes. Among the brewed alcoholic beverages, γ-Glu-Val-Gly was detected in beer. In addition, the content of γ-Glu-Val-Gly positively correlated with the quality grade of dark-colored soy sauce (correlation coefficient ρ=0.810, p<0.05). These results suggest that γ-Glu-Val-Gly is widely distributed in fermented foods and that the content of this peptide can be an indicator of sensory quality of fermented foods.

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