title: Determination and quantification of γ-glutamyl-valyl-glycine in commercial fish sauces.
abstract: It was recently reported that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR). In addition, screening by the CaSR assay and sensory evaluation revealed that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) was a potent kokumi peptide. In this study, the quantities of γ-Glu-Val-Gly in various commercial fish sauces originating from Vietnam (Nuoc Mum), Thailand (Nampra), China (Yu-lu), Korea, Japan (Shottsuru and Ikanago-shoyu), and Italy (Garum) were investigated using a LC/MS/MS method followed by derivatization with 6-aminoquinoyl-N-hydroxysuccinimidyl-carbamate (AQC). The analyses revealed γ-Glu-Val-Gly at concentrations ranging from 0.04 to 1.26 mg/dL, indicating that γ-Glu-Val-Gly is widely distributed among various commercial fish sauces.
authors: Institute of Food Research & Technologies, Ajinomoto Co., Inc., Kawasaki, Kanagawa 210-8681, Japan. motonaka_kuroda@ajinomoto.com
authors: Motonaka
authors: M
authors: Kuroda
authors: Yumiko
authors: Y
authors: Kato
authors: Junko
authors: J
authors: Yamazaki
authors: Yuko
authors: Y
authors: Kai
authors: Toshimi
authors: T
authors: Mizukoshi
authors: Hiroshi
authors: H
authors: Miyano
authors: Yuzuru
authors: Y
authors: Eto
mesh_terms: D000818:Animals; D002681:China; D002851:Chromatography, High Pressure Liquid; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D007558:Italy; D007564:Japan; D009842:Oligopeptides / Q000032:analysis*; D044169:Receptors, Calcium-Sensing; D056910:Republic of Korea; D053719:Tandem Mass Spectrometry; D013649:Taste; D013785:Thailand; D014744:Vietnam
chemical_list: D009842:Oligopeptides; D044169:Receptors, Calcium-Sensing; C576321:glutamyl-valyl-glycine