2. Metabolic Enzyme/Protease
  3. Endogenous Metabolite
  4. γ-Glu-Phe TFA

γ-Glu-Phe TFA  (Synonyms: γ-Glutamylphenylalanine TFA)

Cat. No.: HY-101399A Purity: 99.50%
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γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.

For research use only. We do not sell to patients.

Custom Peptide Synthesis

γ-Glu-Phe TFA Chemical Structure

γ-Glu-Phe TFA Chemical Structure

CAS No. : 2828432-42-2

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5 mg USD 70 In-stock
10 mg USD 110 In-stock
50 mg USD 240 In-stock
100 mg USD 350 In-stock
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Based on 1 publication(s) in Google Scholar

Other Forms of γ-Glu-Phe TFA:

γ-Glu-Phe TFA Related Antibodies

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Description

γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth[1].

IC50 & Target

Human Endogenous Metabolite

 

In Vitro

γ-Glu-Phe, γ-Glu-Met and γ-Glu-Val, are identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. γ-Glutamyl dipeptides are found in higher concentrations in sourdough fermented with L. reuteri when compared to the chemically acidified controls. Proteolysis is an important factor for generation of γ-glutamyl dipeptides. Sensory evaluation of bread reveals that sourdough bread with higher concentrations of γ-glutamyl dipeptides ranks higher with respect to the taste intensity when compared to regular bread and type I sourdough bread. Sourdough breads fermented with L. reuteri LTH5448 and L. reuteri 100-23 differ with respect to the intensity of the salty taste; this difference corresponds to a different concentration of γ-glutamyl dipeptides[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

γ-Glu-Phe TFA Related Antibodies
Molecular Weight

408.33

Formula

C16H19F3N2O7
CAS No.
Appearance

Solid

Color

White to off-white

Sequence

γ-Glu-Phe
Sequence Shortening

γ-EF
Structure Classification
Initial Source

Lactobacillus reuteri
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Sealed storage, away from moisture

Powder -80°C 2 years
-20°C 1 year

*In solvent : -80°C, 6 months; -20°C, 1 month (sealed storage, away from moisture)

Solvent & Solubility
In Vitro: 

H2O : 250 mg/mL (612.25 mM; Need ultrasonic)

Preparing
Stock Solutions
Concentration Solvent Mass 1 mg 5 mg 10 mg
1 mM 2.4490 mL 12.2450 mL 24.4900 mL
5 mM 0.4898 mL 2.4490 mL 4.8980 mL
View the Complete Stock Solution Preparation Table

* Please refer to the solubility information to select the appropriate solvent. Once prepared, please aliquot and store the solution to prevent product inactivation from repeated freeze-thaw cycles.
Storage method and period of stock solution: -80°C, 6 months; -20°C, 1 month (sealed storage, away from moisture). When stored at -80°C, please use it within 6 months. When stored at -20°C, please use it within 1 month.

* Note: If you choose water as the stock solution, please dilute it to the working solution, then filter and sterilize it with a 0.22 μm filter before use.

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  • Dilution Calculator

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

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Concentration (start) × Volume (start) = Concentration (final) × Volume (final)

This equation is commonly abbreviated as: C1V1 = C2V2

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In Vivo Dissolution Calculator
Please enter the basic information of animal experiments:

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Calculation results:
Working solution concentration: mg/mL
This product has good water solubility, please refer to the measured solubility data in water/PBS/Saline for details.
The concentration of the stock solution you require exceeds the measured solubility. The following solution is for reference only.If necessary, please contact MedChemExpress (MCE).
Purity & Documentation
References

Complete Stock Solution Preparation Table

* Please refer to the solubility information to select the appropriate solvent. Once prepared, please aliquot and store the solution to prevent product inactivation from repeated freeze-thaw cycles.
Storage method and period of stock solution: -80°C, 6 months; -20°C, 1 month (sealed storage, away from moisture). When stored at -80°C, please use it within 6 months. When stored at -20°C, please use it within 1 month.

Optional Solvent Concentration Solvent Mass 1 mg 5 mg 10 mg 25 mg
H2O 1 mM 2.4490 mL 12.2450 mL 24.4900 mL 61.2250 mL
5 mM 0.4898 mL 2.4490 mL 4.8980 mL 12.2450 mL
10 mM 0.2449 mL 1.2245 mL 2.4490 mL 6.1225 mL
15 mM 0.1633 mL 0.8163 mL 1.6327 mL 4.0817 mL
20 mM 0.1224 mL 0.6122 mL 1.2245 mL 3.0612 mL
25 mM 0.0980 mL 0.4898 mL 0.9796 mL 2.4490 mL
30 mM 0.0816 mL 0.4082 mL 0.8163 mL 2.0408 mL
40 mM 0.0612 mL 0.3061 mL 0.6122 mL 1.5306 mL
50 mM 0.0490 mL 0.2449 mL 0.4898 mL 1.2245 mL
60 mM 0.0408 mL 0.2041 mL 0.4082 mL 1.0204 mL
80 mM 0.0306 mL 0.1531 mL 0.3061 mL 0.7653 mL
100 mM 0.0245 mL 0.1224 mL 0.2449 mL 0.6122 mL

* Note: If you choose water as the stock solution, please dilute it to the working solution, then filter and sterilize it with a 0.22 μm filter before use.

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γ-Glu-Phe TFA Related Classifications

Help & FAQs
  • Do most proteins show cross-species activity?

    Species cross-reactivity must be investigated individually for each product. Many human cytokines will produce a nice response in mouse cell lines, and many mouse proteins will show activity on human cells. Other proteins may have a lower specific activity when used in the opposite species.

Keywords:

γ-Glu-Phe2828432-42-2γ-GlutamylphenylalanineEndogenous MetaboliteBacillusamyloliquefaciensGBAAspergillusoryzaeGAOumamiintensityInhibitorinhibitorinhibit

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