Determination and Quantification of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, in Fermented Shrimp Paste Condiments

Naohiro Miyamura; Motonaka Kuroda; Yumiko Kato; Junko Yamazaki; Toshimi Mizukoshi; Hiroshi Miyano; Yuzuru Eto

doi:10.3136/fstr.20.699

Notes

Determination and Quantification of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, in Fermented Shrimp Paste Condiments

Naohiro Miyamura, Motonaka Kuroda , Yumiko Kato, Junko Yamazaki, Toshimi Mizukoshi, Hiroshi Miyano, Yuzuru Eto

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Keywords: Fermented shrimp paste, kokumi, γ-glutamyl-valyl-glycine, γ-Glu-Val-Gly, LC/MS/MS, multiple reaction monitoring, 6-aminoquinoyl-N-hydroxy-succinimidyl-carbamate

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2014 Volume 20 Issue 3 Pages 699-703

DOI https://doi.org/10.3136/fstr.20.699

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Abstract

The content of a kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), in several kinds of commercial fermented shrimp paste condiments was determined using a LC/MS/MS method after derivatization with 6-aminoquinoyl-N-hydroxy-succinimidyl-carbamate (AQC). Commercial fermented shrimp paste condiments from Indonesia (Terasi), the Philippines (Bagoong) and China (Xiajiang) were analyzed. The analyses revealed that the concentration of γ-Glu-Val-Gly in Terasi, Bagoong, and Xiajiang was 5.2 μg/g, 1.0 μg/g, and 0.9 μg/g, respectively. These results suggested that γ-Glu-Val-Gly is widely distributed in fermented shrimp paste condiments.

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