γ-Glu-Phe|cas 7432-24-8

Cas No.:	7432-24-8
Chemical Name:	Glutamylphenylalanine
Synonyms:	L-Phenylalanine, L-g-glutamyl-;γ-Glutamylphenylalanine;2-amino-5-[(1-carboxy-2-phenylethyl)amino]-5-oxopentanoic acid;GAMMA-GLU-PHE;H-Glu(Phe-OH)-OH;H-γ-Glu-Phe-OH;L-g-Glutamyl-L-phenylalanine
SMILES:	OC(C(CCC(NC(CC1C=CC=CC=1)C(=O)O)=O)N)=O
Formula:	C₁₄H₁₈N₂O₅
M.Wt:	294.30312
Purity:	>98%
Sotrage:	2 years -20°C Powder, 2 weeks 4°C in DMSO, 6 months -80°C in DMSO

Description:	γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.
In Vitro:	γ-Glu-Phe, γ-Glu-Met and γ-Glu-Val, are identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. γ-Glutamyl dipeptides are found in higher concentrations in sourdough fermented with L. reuteri when compared to the chemically acidified controls. Proteolysis is an important factor for generation of γ-glutamyl dipeptides. Sensory evaluation of bread reveals that sourdough bread with higher concentrations of γ-glutamyl dipeptides ranks higher with respect to the taste intensity when compared to regular bread and type I sourdough bread. Sourdough breads fermented with L. reuteri LTH5448 and L. reuteri 100-23 differ with respect to the intensity of the salty taste; this difference corresponds to a different concentration of γ-glutamyl dipeptides[1].
References:	[1]. Zhao CJ, et al. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568.

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Glutamylphenylalanine