title: Investigation on the formation and the determination of gamma-glutamyl-beta-alanylhistidine and related isopeptide in the macromolecular fraction of beef soup stock.
abstract: To confirm the formation of gamma-glutamyl-beta-alanylhistidine and related peptide, a model solution (amide-containing amino acids and carnosine) has been heated, and the products are investigated. Spectroscopical analysis indicates that the major product from asparagine and carnosine is beta-aspartyl-beta-alanylhistidine, and that from glutamine and carnosine is gamma-glutamyl-beta-alanylhistidine. Furthermore, to confirm the increase of the above peptides during the heating process of food, an HPLC method for the determination of these isopeptides in food protein is constructed. The isopeptides are liberated by proteolytic digestion and fractionated by solid-phase extraction using Toyopack IC-SP cartridges. The fraction containing the isopeptides is derivatized with phenylisothiocyanate (PITC) and separated and quantified by HPLC using an octadecyl-silica column. As a result of quantification, an increase of the gamma-glutamyl-beta-alanylhistidine isopeptide in the macromolecular fraction of heated beef soup stock solution has been observed. These results suggest that the formation of the isopeptide occurs in the heating of various foods containing carnosine.
authors: Food Research & Development Laboratories and Central Research Laboratories, Ajinomoto Company, Inc., 1-1 Suzuki-cho, Kawasaki, Kanagawa 210-8680, Japan. motonaka_kuroda@ajinomoto.com
authors: M
authors: M
authors: Kuroda
authors: R
authors: R
authors: Ohtake
authors: E
authors: E
authors: Suzuki
authors: T
authors: T
authors: Harada
mesh_terms: D002851:Chromatography, High Pressure Liquid; D004151:Dipeptides / Q000032:analysis / Q000302:isolation & purification*; D005504:Food Analysis; D006358:Hot Temperature; D010455:Peptides / Q000737:chemistry* / Q000378:metabolism
chemical_list: D004151:Dipeptides; D010455:Peptides; C061116:alanylhistidine