Journal
ENZYME AND MICROBIAL TECHNOLOGY
Volume 31, Issue 6, Pages 884-889Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/S0141-0229(02)00213-2
Keywords
theanine; gamma-glutamyltranspeptidase; gamma-glutamyl amino acid; enzymatic synthesis; umami
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Theanine (gamma-glutamylethylamide) is the major umami (good taste) component of tea and its favorable physiological effects on mammals have been reported. An enzymatic method for the synthesis of theanine involving bacterial gamma-glutamyltranspeptidase (GGT) was developed. The optimum reaction conditions were 200 mM Gln, 1.5 M ethylamine, and 0.4 units/ml GGT, pH 10. After 2-h incubation at 37 degreesC, 120 MM theanine was obtained, the conversion rate against Gln being 60%. Theanine was purified on Dowex 50 W x 8 and Dowex I x 8 columns, and then identified by H-1-NMR. This is the first report that a GGT, regardless of its source, can utilize an alkyl amine as an acceptor of the gamma-glutamyl moiety in its transpeptidation reaction. (C) 2002 Elsevier Science Inc. All rights reserved.
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