Identification of Pyroglutamyl Peptides in Japanese Rice Wine (Sake): Presence of Hepatoprotective PyroGlu-Leu
2013
Kiyono, Tamami | Hirooka, Kiyoo | Yamamoto, Yoshihiro | Kuniishi, Sunao | Ohtsuka, Maho | Kimura, Shikou | Park, Eun Young | Nakamura, Yasushi | Satō, Kenji
Japanese rice wine, sake, is made from steamed rice, water, and lactic acid by “multiple parallel fermentation” with mold (Aspergillus oryzae) and yeast (Saccharomyces cerevisiae). Nineteen pyroglutamyl peptides were identified in commercially available sake. Among them, pyroGlu-Leu and pyroGlu-Gln were the major constituents. PyroGlu-Leu has been demonstrated to attenuate hepatitis and colitis in animal models. Commercial products (n = 5) contained pyroGlu-Leu at concentrations ranging from 40 to 60 μM (10–15 mg/L). The pyroGlu-Leu content in sake mash increased during the fermentation processes. However, no pyroGlu-Leu was produced by yeast inoculated into preheated mash. Furthermore, addition of ¹³C-Leu to the mash did not increase the ratio of pyroGlu-¹³C-Leu to pyroGlu-¹²C-Leu. On the other hand, digestion of steamed rice with A. oryzae proteases increased the pyroGlu-Leu content. These results indicate that pyroGlu-Leu in sake is produced from rice proteins by digestion with A. oryzae proteases.
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