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Bioscience, Biotechnology, and Biochemistry Volume 84, 2020 - Issue 7
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Food & Nutrition Science (Note)

N-terminal [Glu]3 moiety of γ-glutamyl peptides contributes largely to the activation of human calcium-sensing receptor, a kokumi receptor

Mizuki Yamamotoa Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, JapanView further author information
,
Yuko Teradaa Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, JapanORCID Iconhttps://orcid.org/0000-0002-1863-252XView further author information
ORCID Icon,
Takayasu Motoyamab Fuji Oil Holdings Inc., Osaka, JapanView further author information
,
Munehisa Shibatab Fuji Oil Holdings Inc., Osaka, JapanView further author information
,
Tsutomu Saitob Fuji Oil Holdings Inc., Osaka, JapanView further author information
&
Keisuke Itoa Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, JapanCorrespondence[email protected]
View further author information
Pages 1497-1500 | Received 28 Jan 2020, Accepted 12 Mar 2020, Published online: 21 Mar 2020

References

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  • Yang J, Sun-Waterhouse D, Xie J, et al. Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens. Food Chem. 2018;247:89–97.
  • Yamamoto M, Terada Y, Motoyama T, et al. Sweet proteins lysozyme and thaumatin are protein-type agonists for the calcium-sensing receptor. Biochem Biophys Res Commun. 2020;521(1):227–231.

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