Γ‐Glu‐Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV. (8th December 2017)

• Record Type: Journal Article
• Authors: Yang, Juan; Sun‐Waterhouse, Dongxiao; Cui, Chun; Dong, Keming; Zhao, Mouming
• Is Part Of: International journal of food science & technology. Volume 53:Number 5(2018)
• Page Start: 1166
• Page End: 1175
• Publication Date: 2017-12-08
• Subjects: Bacillus amyloliquefaciens -- DPP‐IV inhibitor -- enzymatic synthesis -- side products -- γ‐Glu‐Met -- γ‐glutamyl dipeptides; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13692
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study describes γ ‐glutamyl dipeptides as competitive inhibitors of dipeptidyl peptidase‐IV (DPP‐IV), and the feasible synthesis of γ ‐Glu‐Met through transpeptidation catalysed by a commercial glutaminase of Bacillus amyloliquefaciens . γ ‐Glu‐Met, γ ‐Glu‐Leu, γ ‐Glu‐Phe, γ ‐Glu‐Trp or γ ‐Glu‐Tyr exhibited a competitive inhibitory effect on DPP‐IV. The yield of γ ‐Glu‐Met was 26.16% under optimised conditions: 200 mm Gln, 20 mm Met, 0.1 U mL −1 enzyme, pH 9.0, 37 °C and reaction time 3 h. For the first time, the side products containing characteristic sequences, that is poly‐ γ ‐glutamyl short chains with a terminal Met residue ( γ ‐Glu‐ γ ‐Glu‐Met and γ ‐Glu‐ γ ‐Glu‐ γ ‐Glu‐Met) were identified. The superiority of the commercial glutaminase in the synthesis of DPP‐IV‐inhibitory peptides can enable the application of this novel process for manufacturing γ ‐glutamyl‐peptides as potential functional ingredients in the type 2 diabetic diet. Abstract : The γ‐Glu‐Met has been synthesized for its potential inhibitory property for DPP‐4.