H-gamma-Glu-Phe-OH

Biological Activity

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.

Conversion of different model animals based on BSA (Value based on data from FDA Draft Guidelines)

Species	Mouse	Rat	Rabbit	Guinea pig	Hamster	Dog
Weight (kg)	0.02	0.15	1.8	0.4	0.08	10
Body Surface Area (m2)	0.007	0.025	0.15	0.05	0.02	0.5
Km factor	3	6	12	8	5	20

Animal A (mg/kg) = Animal B (mg/kg) multiplied by	Animal B Km
	Animal A Km

For example, to modify the dose of resveratrol used for a mouse (22.4 mg/kg) to a dose based on the BSA for a rat, multiply 22.4 mg/kg by the K_m factor for a mouse and then divide by the K_m factor for a rat. This calculation results in a rat equivalent dose for resveratrol of 11.2 mg/kg.

Chemical Information

References

Synthesis and Sensory Characteristics of Kokumi γ-[Glu] n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst
Juan Yang, et al. J Agric Food Chem. 2017 Oct 4;65(39):8696-8703. PMID: 28899090.

Serum metabolomic profiling of prostate cancer risk in the prostate, lung, colorectal, and ovarian cancer screening trial
Jiaqi Huang, et al. Br J Cancer. 2016 Oct 25;115(9):1087-1095. PMID: 27673363.

Improvement of the bitter taste of amino acids through the transpeptidation reaction of bacterial gamma-glutamyltranspeptidase
Hideyuki Suzuki, et al. J Agric Food Chem. 2002 Jan 16;50(2):313-8. PMID: 11782200.