γ-Glu-Phe
Based on 2 publication(s) in Google Scholar
γ-Glu-Phe is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.
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- Reinheit: 99.73%
- CAS. Nr.: 7432-24-8
- Formel: C14H18N2O5
- Molecular Weight:294.30
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Speicherung:
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)
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Publications Citing Use of MedChemExpress (MCE) γ-Glu-Phe
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Biologische Aktivität
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Microbial Metabolite |
Human Endogenous Metabolite |
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.
Chemical Information
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CAS. Nr. 7432-24-8
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Appearance Solid
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Molecular Weight 294.30
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Formel C14H18N2O5
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Color White to off-white
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Synonyms
H-γ-Glu-Phe-OH; γ-Glutamylphenylalanine
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Sequence
γ-Glu-Phe
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Sequence Shortening
γ-EF
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Structure Classification
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Initial Source
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Versand
Room temperature in continental US; may vary elsewhere.
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Speicherung
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)
Publications (2)
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Journal Impact Factor
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Most Recent
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Int J Biol Macromol
Molecular basis of BACE1 modulation revealed by machine learning, molecular simulations, and experimental validation. [Abstract]2026 May 6:152409. PMID: 42103119 -
Int J Biol Macromol
Structural and dynamic characterization of papain-like protease ligand recognition using integrated computational and biochemical approaches. [Abstract]2026 Mar 18:355:151493. PMID: 41861871
Lösungsmittel & Löslichkeit
H2O : ≥ 50 mg/mL (169.89 mM)
* "≥" means soluble, but saturation unknown.
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.
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.
Konzentration (Stammlösung) × Volumen (Stammlösung) = Konzentration (Ziellösung) × Volumen (Ziellösung)
Reinheit & Dokumentation
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Data Sheet (275 KB)
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SDS (254 KB)
- English - EN (254 KB)
- Français - FR (254 KB)
- Deutsch - DE (254 KB)
- Norwegian - NO (254 KB)
- Español - ES (254 KB)
- Swedish - SV (254 KB)
- Italian - IT (254 KB)
- Korean - KR (254 KB)
- Portuguese - PT (254 KB)
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Handling Instructions (2659 KB)
Verweise
[1]. Zhao CJ, et al. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568. [Content Brief]
[3]. Yang J, et al. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. J Agric Food Chem. 2017 Oct 4;65(39):8696-8703. [Content Brief]
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 | 3.3979 mL | 16.9895 mL | 33.9789 mL | 84.9473 mL |
| 5 mM | 0.6796 mL | 3.3979 mL | 6.7958 mL | 16.9895 mL | |
| 10 mM | 0.3398 mL | 1.6989 mL | 3.3979 mL | 8.4947 mL | |
| 15 mM | 0.2265 mL | 1.1326 mL | 2.2653 mL | 5.6632 mL | |
| 20 mM | 0.1699 mL | 0.8495 mL | 1.6989 mL | 4.2474 mL | |
| 25 mM | 0.1359 mL | 0.6796 mL | 1.3592 mL | 3.3979 mL | |
| 30 mM | 0.1133 mL | 0.5663 mL | 1.1326 mL | 2.8316 mL | |
| 40 mM | 0.0849 mL | 0.4247 mL | 0.8495 mL | 2.1237 mL | |
| 50 mM | 0.0680 mL | 0.3398 mL | 0.6796 mL | 1.6989 mL | |
| 60 mM | 0.0566 mL | 0.2832 mL | 0.5663 mL | 1.4158 mL | |
| 80 mM | 0.0425 mL | 0.2124 mL | 0.4247 mL | 1.0618 mL | |
| 100 mM | 0.0340 mL | 0.1699 mL | 0.3398 mL | 0.8495 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.
γ-Glu-Phe Related Classifications
HY-101399 Related Classifications
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