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γ-Glu-Phe (γ-Glutamylphenylalanine) is a γ-3 glutamyl dipeptide synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). Proteolysis is an important factor for generation of γ-glutamyl dipeptides. Sensory evaluation of bread reveals that sourdough bread with higher concentrations of γ-glutamyl dipeptides ranks higher with respect to the taste intensity when compared to regular bread and type I sourdough bread.
Molecular Weight | 294.3 |
Formula | C14H18N2O5 |
CAS Number | 7432-24-8 |
Solubility (25°C) | Water 45 mg/mL |
Storage | -20°C, sealed |
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L-Citrulline DL-Malate
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Urolithin M7
Urolithin M7 is a metabolite, which is derived from the transformation of ellagitannins, compounds found predominantly in pomegranates, berries, and nuts. This transformation occurs via intestinal microbiota, which convert ellagitannins into various urolithins, including Urolithin M7. Its mode of action involves influencing cellular processes, potentially modulating mitochondrial function and autophagy pathways. |
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