H-Glu(Leu-OH)-OH is a dipeptide that acts as the key kokumi molecule enhancing mouthfulness and complex taste continuity of the matured cheese [1]. H-Glu(Leu-OH)-OH can induce Ca2+ flux and desensitize cells for elicitation with P. infestans mycelium extract and different microbe-associated molecular patterns (MAMPs) [2]. H-Glu(Leu-OH)-OH is widely used to enhance the flavor of fermented foods[3].
References:
[1] Toelstede S, Dunkel A, Hofmann T. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese[J]. Journal of agricultural and food chemistry, 2009, 57(4): 1440-1448.
[2] Westphal L, Strehmel N, Eschen-Lippold L, et al. pH effects on plant calcium fluxes: lessons from acidification-mediated calcium elevation induced by the γ-glutamyl-leucine dipeptide identified from Phytophthora infestans[J]. Scientific Reports, 2019, 9(1): 4733.
[3] Yan B, Chen Y Y, Wang W, et al. γ-Glutamyl cysteine ligase of Lactobacillus reuteri synthesizes γ-glutamyl dipeptides in sourdough[J]. Journal of agricultural and food chemistry, 2018, 66(46): 12368-12375.
H-Glu(Leu-OH)-OH是一种二肽，作为关键的风味物质，可增强成熟奶酪的丰满口感和复杂风味的持续性[1]。H-Glu(Leu-OH)-OH能够诱导Ca2+通量，并使细胞对致P. infestans菌丝体提取物及不同微生物相关分子模式(MAMPs)的刺激脱敏[2]。H-Glu(Leu-OH)-OH被广泛用于增强发酵食品的风味[3]。