Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives.
Abstract
Gamma-glutamyl-amino acids, lactoyl-amino acids and pyroglutamyl-amino acids, collectively named Non-Proteolytic Aminoacyl Derivatives (NPADs) are unusual aminoacyl derivatives of non-proteolytic origins found in consistent amount in several cheeses. Although their enzymatic origin arising from lactic acid bacteria has been demonstrated, the exact enzymes originating them, the ones eventually degrading them and also their resistance to digestive enzymes in the human gastrointestinal tract and in the blood serum after eventual absorption are still unknown. In this paper, pure enzymes and biological media were tested on NPAD and their aminoacidic precursors, for identifying the conditions favoring bioproduction and biodegradation of these compounds. Pure gamma-glutamyl-phenylalanine and its precursor (glutamic acid and phenylalanine), also in the isotopically labeled forms, were tested with Parmigiano-Reggiano extracts, blood serum and different pure enzymes, including typical digestion enzymes (pepsin, trypsin and chymotrypsin), gamma-glutamyl transpeptidase and carboxypeptidase. The data suggested that their production in cheese, and also their partial degradation, might be due to the action of peptidases and gamma-glutamyl transpeptidase. Anyway, under simulated gastrointestinal digestion and in blood serum these compounds turned out to be perfectly stable, suggesting a potential to be absorbed as such and possibly being transported to the body tissues.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The enzymatic systems involved in NPAD production are likely intracellular and released after LAB death.
“The enzymatic systems involved in their production has been reported to be likely intracellular and released after LAB death (Sforza et al., 2012; Bottesini et al., 2014).”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as Bottesini et al., 2014
Cites
Versantvoort, C. H. M., Oomen, A. G., de Kamp, E. V., Rompelberg, C. J. M., & Sips, A. J. A. M. (2004) · Food and Chemical Toxicology · doi:10.1016/j.fct.2004.08.007 · Cited by 767 · see citing works
Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii
Toelstede, S., & Hofmann, T. F. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf900280j · Cited by 119 · see citing works
Sforza, S., Cavatorta, V., Lambertini, F., Galaverna, G., Dossena, A., & Marchelli, R. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-5046 · Cited by 100 · see citing works
Self-citationSuzuki, H., Kajimoto, Y., & Kumagai, H. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010726u · Cited by 77 · see citing works
Determination and Quantification of γ-Glutamyl-valyl-glycine in Commercial Fish Sauces
Kuroda, M., KATO, Y. O., Yamazaki, J., et al. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3012932 · Cited by 76 · see citing works
Isolation of γ-Glutamyl Peptides from Comté Cheese
Roudot-Algaron, F., Kerhoas, L., Bars, D. L., et al. (1994) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(94)77053-3 · Cited by 61 · see citing works
Biotechnological approaches to the understanding and improvement of mature cheese flavour
Forde, A., & Fitzgerald, G. F. (2000) · Current Opinion in Biotechnology · doi:10.1016/s0958-1669(00)00130-0 · Cited by 52 · see citing works
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening.
Sforza, S., Cavatorta, V., Galaverna, G., Dossena, A., & Marchelli, R. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.04.009 · Cited by 50 · see citing works
Self-citationKuroda, M., KATO, Y. O., Yamazaki, J., et al. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.03.048 · Cited by 48 · see citing works
Probing the Donor and Acceptor Substrate Specificity of the γ-Glutamyl Transpeptidase
Hu, X., Legler, P. M., Khavrutskii, I. V., et al. (2012) · Biochemistry · doi:10.1021/bi200987b · Cited by 48 · see citing works
Evaluation of Bitterness in Ragusano Cheese
Fallico, V., McSweeney, P. L. H., Horne, J., Pediliggieri, C., Hannon, J. A., Carpino, S., & Licitra, G. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)72795-8 · Cited by 44 · see citing works
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses
Sgarbi, E., Lazzi, C., Iacopino, L., Bottesini, C., Lambertini, F., Sforza, S., & Gatti, M. (2013) · Food Microbiology · doi:10.1016/j.fm.2013.02.013 · Cited by 40 · see citing works
Self-citationCommon wheat determination in durum wheat samples through LC/MS analysis of gluten peptides
Prandi, B., Bencivenni, M., Tedeschi, T., et al. (2012) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-012-5731-2 · Cited by 28 · see citing works
Self-citation
Flagged first, then by citations
Cited by
Sorted by citations
An exercise-inducible metabolite that suppresses feeding and obesity
Li, V. L., He, Y., Contrepois, K., Liu, H., Kim, J. T., Wiggenhorn, A. L., Tanzo, J. T., Tung, A. S.-H., Lyu, X., Zushin, P.-J. H., et al. (2022) · Nature · doi:10.1038/s41586-022-04828-5 · Cited by 331 · see citing works
Bottari, B., Levante, A., Bancalari, E., Sforza, S., Bottesini, C., Prandi, B., De Filippis, F., Ercolini, D., Nocetti, M., & Gatti, M. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.581658 · Cited by 41 · see citing works
Self-citation
- Authors
- Bottesini, C., Tedeschi, T., Dossena, A., & Sforza, S.
- Affiliations
- University of Parma (IT)
- Corresponding author
- Sforza, Stefano
- Venue
- Amino Acids
- Published
- 2013-12-13
- Volume
- 46
- Issue
- 2
- Pages
- 441-447
- ISSN
- 0939-4451 (ISSN-L)
- 1438-2199
- OpenAlex
- W2045482490
- Cited by
- 18
- References
- 13
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 3 · 2023: 1 · 2022: 4 · 2021: 3 · 2020: 1 · 2018: 1 · 2015: 1
- FWCI
- 0.15
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Amino Acids (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- cheese, lactic acid bacteria, gamma-glutamyl transferase, carboxypeptidase, proteolytic enzymes, biodegradation, enzymatic production, gastrointestinal digestion, Parmigiano Reggiano, isotopic labeling
- MeSH terms
- Carboxypeptidases, Cheese, Chymotrypsin, Dipeptides, gamma-Glutamyltransferase, Glutamine, Humans, Hydrogen-Ion Concentration, Pepsin A, Phenylalanine, Trypsin, Glutamic Acid, Lactic Acid, Proteolysis
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
