Ajinomoto’s gamma-glutamyl valyl glycine, an advanced seasoning, in final safety evaluation

The tripeptide L-gamma-Glu-L-Val-Gly has a 10fold higher umami “richness” feeling as compared to glutathione. It acts as an agonist to the G-protein conjugation-type receptor (GPCR). Synthesis is from L-valyl-glycine by gamma-glutamyl transferase (GGT).

JSBBA Annual Meeting 2013, Sendai, Symposium LS8, March 26

Most popular posts:

This website stores cookies on your computer. These cookies are used to provide a more personalized experience and to track your whereabouts around our website in compliance with the European General Data Protection Regulation. If you decide to to opt-out of any future tracking, a cookie will be setup in your browser to remember this choice for one year.

Accept or Deny