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178 related items for PubMed ID: 34228184

  • 1. Characterization of γ-glutamyl cysteine ligases from Limosilactobacillus reuteri producing kokumi-active γ-glutamyl dipeptides.
    Xie J, Gänzle MG.
    Appl Microbiol Biotechnol; 2021 Jul; 105(13):5503-5515. PubMed ID: 34228184
    [Abstract] [Full Text] [Related]

  • 2. Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread.
    Xie J, Zhao Z, Gänzle MG.
    J Agric Food Chem; 2024 Mar 20; 72(11):5935-5943. PubMed ID: 38469860
    [Abstract] [Full Text] [Related]

  • 3. γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough.
    Yan B, Chen YY, Wang W, Zhao J, Chen W, Gänzle M.
    J Agric Food Chem; 2018 Nov 21; 66(46):12368-12375. PubMed ID: 30354106
    [Abstract] [Full Text] [Related]

  • 4. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri.
    Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2016 Oct 12; 64(40):7561-7568. PubMed ID: 27641253
    [Abstract] [Full Text] [Related]

  • 5. Characterization of GshAB of Tetragenococcus halophilus: a two-domain glutathione synthetase.
    Lin J, Xie J, Luo L, Gänzle M.
    Appl Microbiol Biotechnol; 2023 May 12; 107(9):2997-3008. PubMed ID: 36995384
    [Abstract] [Full Text] [Related]

  • 6. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.
    Toelstede S, Dunkel A, Hofmann T.
    J Agric Food Chem; 2009 Feb 25; 57(4):1440-8. PubMed ID: 19170504
    [Abstract] [Full Text] [Related]

  • 7. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach.
    Liu J, Song H, Liu Y, Li P, Yao J, Xiong J.
    J Sci Food Agric; 2015 Dec 25; 95(15):3183-94. PubMed ID: 25546053
    [Abstract] [Full Text] [Related]

  • 8. Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate.
    Tu J, Guo J, Dong H, Cheng P, Brennan C, Bai W, Zeng X, Yang J.
    J Agric Food Chem; 2023 May 24; 71(20):7812-7819. PubMed ID: 37170549
    [Abstract] [Full Text] [Related]

  • 9. Corynebacterium glutamicum ggtB encodes a functional γ-glutamyl transpeptidase with γ-glutamyl dipeptide synthetic and hydrolytic activity.
    Walter F, Grenz S, Ortseifen V, Persicke M, Kalinowski J.
    J Biotechnol; 2016 Aug 20; 232():99-109. PubMed ID: 26528625
    [Abstract] [Full Text] [Related]

  • 10. The application of L-glutaminase for the synthesis of the immunomodulatory γ-D-glutamyl-L-tryptophan and the kokumi-imparting γ-D-glutamyl peptides.
    Yang J, Huang Y, Dong H, Huang G, Yu L, Bai W, Zeng X.
    Food Sci Nutr; 2020 Nov 20; 8(11):5841-5849. PubMed ID: 33282236
    [Abstract] [Full Text] [Related]

  • 11. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.
    Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T.
    J Agric Food Chem; 2016 Mar 02; 64(8):1784-93. PubMed ID: 26866784
    [Abstract] [Full Text] [Related]

  • 12. Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk.
    Kuroda M, Sasaki K, Yamazaki J, Kato Y, Mizukoshi T.
    J Dairy Sci; 2020 Sep 02; 103(9):7801-7807. PubMed ID: 32684466
    [Abstract] [Full Text] [Related]

  • 13. Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.
    Toelstede S, Hofmann T.
    J Agric Food Chem; 2009 May 13; 57(9):3738-48. PubMed ID: 19338275
    [Abstract] [Full Text] [Related]

  • 14. Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches.
    Yang J, Huang Y, Cui C, Dong H, Zeng X, Bai W.
    Food Chem; 2021 Feb 15; 338():128018. PubMed ID: 32932086
    [Abstract] [Full Text] [Related]

  • 15. Glutaredoxin from rabbit bone marrow. Purification, characterization, and amino acid sequence determined by tandem mass spectrometry.
    Hopper S, Johnson RS, Vath JE, Biemann K.
    J Biol Chem; 1989 Dec 05; 264(34):20438-47. PubMed ID: 2684977
    [Abstract] [Full Text] [Related]

  • 16. The primary structure of human liver manganese superoxide dismutase.
    Barra D, Schinina ME, Simmaco M, Bannister JV, Bannister WH, Rotilio G, Bossa F.
    J Biol Chem; 1984 Oct 25; 259(20):12595-601. PubMed ID: 6386798
    [Abstract] [Full Text] [Related]

  • 17. Multiple pathways for the formation of the γ-glutamyl peptides γ-glutamyl-valine and γ- glutamyl-valyl-glycine in Saccharomyces cerevisiae.
    Sofyanovich OA, Nishiuchi H, Yamagishi K, Matrosova EV, Serebrianyi VA.
    PLoS One; 2019 Oct 25; 14(5):e0216622. PubMed ID: 31071163
    [Abstract] [Full Text] [Related]

  • 18. Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli.
    Li Q, Tao Q, Teixeira JS, Shu-Wei Su M, Gänzle MG.
    Food Microbiol; 2020 Apr 25; 86():103343. PubMed ID: 31703887
    [Abstract] [Full Text] [Related]

  • 19. Primary and tertiary structure of the principal human adenylate kinase.
    Von Zabern I, Wittmann-Liebold B, Untucht-Grau R, Schirmer RH, Pai EF.
    Eur J Biochem; 1976 Sep 25; 68(1):281-90. PubMed ID: 183954
    [Abstract] [Full Text] [Related]

  • 20. Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study.
    Yang J, Guo S, Zeng X, Bai W, Sun B, Zhang Y.
    Food Chem; 2024 Jan 01; 430():136988. PubMed ID: 37544154
    [Abstract] [Full Text] [Related]

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