Investigation of the formation mechanism of proline-containing cyclic dipeptide from the linear peptide
Investigation of the formation mechanism of proline-containing cyclic dipeptide from the linear peptide
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DOI：
10.1080/09168451.2019.1659718
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发表时间：
2019-08-31
影响因子：
1.6
通讯作者：
Ukeda, Hiroyuki
中科院分区：
文献类型：
--
作者：
Otsuka, Yuuki;Arita, Hikaru;Ukeda, Hiroyuki
环状二肽 2,5-二酮哌嗪 (DKP) 是食品中众所周知的生物活性和呈味化合物。据报道，各种食品中也含有 DKP，特别是，与其他类型的 DKP 相比，含 Pro 的 DKP（环（-X-Pro））在加热和发酵食品中更为突出。然而，食品中优先形成含 Pro 的 DKP 的机制仍不清楚。在此，我们试图阐明反应条件的影响和 DKP 形成的机制。反应条件（加热时间、加热温度和 pH）和线性肽的氨基酸序列对于线性肽形成 DKP 很重要。此外，含Pro的DKP显着由线性肽形成，其中从N末端起的第二个氨基酸是Pro。基于这些结果，提出了食品中富含 Pro 的 DKP 的潜在机制。
Cyclic dipeptides, 2,5-diketopiperazines (DKPs), are well-known bioactive and taste compounds in food. DKPs have also been reported in various foods and particularly, Pro-containing DKPs (cyclo(-X-Pro)) are more predominant in heated and fermented foods than other type of DKPs. However, the mechanism underlying the preferential formation of Pro-containing DKPs in food remains uncertain. Herein, we attempted to elucidate the effects of reaction conditions and the mechanism of DKPs formation. The reaction conditions (heating time, heating temperature, and pH) and amino acid sequence of the linear peptides were important for the DKPs formation from linear peptides. In addition, Pro-containing DKPs were significantly formed from linear peptides with the second amino acid from the N-terminus being Pro. Based on these results, the underlying mechanism of the enrichment of Pro-containing DKPs in foods was proposed.