γ-Glu-Phe TFA
Based on 1 publication(s) in Google Scholar
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.
- Purity: 99.50%
- CAS No.: 2828432-42-2
- Formula: C16H19F3N2O7
- Molecular Weight:408.33
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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)
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Biological Activity
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Chemical Information
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Solvent & Solubility
- Purity & Documentation
- References
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Help & FAQs
Publications Citing Use of MedChemExpress (MCE) γ-Glu-Phe TFA
MoreAll Endogenous Metabolite Isoforms
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Biological Activity
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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 No. 2828432-42-2
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Appearance Solid
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Molecular Weight 408.33
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Formula C16H19F3N2O7
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Color White to off-white
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Synonyms
H-γ-Glu-Phe-OH TFA; γ-Glutamylphenylalanine TFA
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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
Lactobacillus reuteri
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Shipping
Room temperature in continental US; may vary elsewhere.
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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)
Publications (1)
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Journal Impact Factor
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Most Recent
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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
Solvent & Solubility
H2O : 250 mg/mL (612.25 mM; Need ultrasonic)
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.
Concentration (start) × Volume (start) = Concentration (final) × Volume (final)
Purity & Documentation
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Data Sheet (276 KB)
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SDS (252 KB)
- English - EN (252 KB)
- Français - FR (252 KB)
- Deutsch - DE (252 KB)
- Norwegian - NO (252 KB)
- Español - ES (252 KB)
- Swedish - SV (252 KB)
- Italian - IT (252 KB)
- Korean - KR (252 KB)
- Portuguese - PT (252 KB)
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Handling Instructions (2659 KB)
References
[1]. Zhao CJ, et al. Synthesis of Taste-Active 纬-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568. [Content Brief]
[2]. 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 | 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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