title: Determination and quantification of kokumi peptide, γ-glutamyl-valyl-glycine, in brewed alcoholic beverages.
abstract: Recently, it has been demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR), and screening by CaSR assay and sensory evaluation has shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In this study, γ-Glu-Val-Gly contents in various brewed alcoholic beverages were investigated. Contents of γ-Glu-Val-Gly in four brands of wine, four brands of rice wine (sake) and eight brands of beer were analyzed by high performance liquid chromatography-tandem mass spectrometry followed by derivatization with 6-aminoquinoyl-N-hydroxysuccinimidyl-carbamate. The analyses indicated that γ-Glu-Val-Gly was present in all of eight beer samples at concentrations in the range of 0.08-0.18 mg/L, although the peptide was not detected in any wine or rice wine samples. These results suggest that amongst the brewed beverages tested, beer contains γ-Glu-Val-Gly, and that γ-Glu-Val-Gly is widely distributed in beer.
authors.affiliation: Institute of Food Research & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Naohiro
authors.initials: N
authors.lastname: Miyamura
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Yuko
authors.initials: Y
authors.lastname: Iida
authors.affiliation: Institute of Food Research & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan. Electronic address: motonaka_kuroda@ajinomoto.com.
authors.forename: Motonaka
authors.initials: M
authors.lastname: Kuroda
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Yumiko
authors.initials: Y
authors.lastname: Kato
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Junko
authors.initials: J
authors.lastname: Yamazaki
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Toshimi
authors.initials: T
authors.lastname: Mizukoshi
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Miyano
mesh_terms: D000634:Aminoquinolines / Q000737:chemistry; D001515:Beer / Q000032:analysis*; D002219:Carbamates / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D006801:Humans; D009842:Oligopeptides / Q000032:analysis* / Q000737:chemistry; D013388:Succinimides / Q000737:chemistry; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000032:analysis
chemical_list: D000634:Aminoquinolines; D002219:Carbamates; D009842:Oligopeptides; D013388:Succinimides; C576321:glutamyl-valyl-glycine
keywords: 6-Aminoquinoyl-N-hydroxysuccinimidyl-carabamate; Beer; Brewed beverage; Liquid chromatography-tandem mass spectrometry; γ-Glutamyl-valyl-glycine