title: Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota.
abstract: Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-75 μmol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.
authors: Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany.
authors: Lisa
authors: L
authors: Harth
authors: Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany.
authors: Ulrike
authors: U
authors: Krah
authors: Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany.
authors: Diana
authors: D
authors: Linke
authors: Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany.
authors: Andreas
authors: A
authors: Dunkel
authors: Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany.
authors: Thomas
authors: T
authors: Hofmann
authors: Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany.
authors: Ralf G
authors: RG
authors: Berger
mesh_terms: D001487:Basidiomycota / Q000737:chemistry / Q000201:enzymology*; D055162:Biocatalysis; D002364:Caseins / Q000737:chemistry*; D002611:Cheese / Q000032:analysis; D004151:Dipeptides / Q000737:chemistry*; D005656:Fungal Proteins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D009113:Muramidase / Q000737:chemistry*; D010447:Peptide Hydrolases / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry; D053719:Tandem Mass Spectrometry
chemical_list: D002364:Caseins; D004151:Dipeptides; D005656:Fungal Proteins; D012965:Sodium Chloride; D009113:Muramidase; D010447:Peptide Hydrolases
keywords: basidiomycota; casein; l-arginyl dipeptides; lysozyme hydrolysis; salt taste enhancers