抄録
The formation of γ-glutamyltaurine (γ-GluTau) from L-glutamine and taurine was carried out with γ-glutamyltranspeptidase (GGT) of Penicillium roqueforti (IFO 4622). For GGT preparation, a wheat bran koji extract prepared with P. roqueforti (IFO 4622) was used. 180mM γ-GluTau was formed, with a yield of 36%, in a reaction mixture comprising 500 mM L-glutamine, 500 mM taurine, 100 mM Tris-HCl buffer (pH 8.5) and 0.6 units/ml of GGT. The γ-GluTau formed was isolated by ion exchange column chromatography, and identified by infrared, 1H-NMR and mass spectroscopic analyses.
