posted on 2016-08-10, 00:00authored byLisa Harth, Ulrike Krah, Diana Linke, Andreas Dunkel, Thomas Hofmann, Ralf G. Berger
Some l-arginyl dipeptides
were recently identified as
salt taste enhancers, thus opening the possibility to reduce dietary
sodium uptake without compromising palatability. A screening of 15
basidiomycete fungi resulted in the identification of 5 species secreting
a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS
and HILIC-MS/MS confirmed that l-arginyl dipeptides were
liberated when casein or lysozyme served as substrate. Much higher
yields of dipeptides (42–75 μmol/g substrate) were released
from lysozyme than from casein. The lysozyme hydrolysate generated
by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant
salt taste enhancing effect in a model cheese matrix and in a curd
cheese. With a broad spectrum of novel specific and nonspecific peptidases
active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.