Czech J. Food Sci., 2006, 24(4):149-155 | DOI: 10.17221/3311-CJFS

Biosynthesis of food constituents: Peptides - a review

Jan Velíšek, Roman Kubec, Karel Cejpek
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

This review article gives a brief survey of principal pathways that lead to the biosynthesis of most important peptides occurring in foods. Glutathione, selected plant γ-glutamyl peptides, and animal histidine dipeptides are included in this review.

Keywords: biosynthesis; glutathione; γ-glutamyl peptides; S-alk(en)ylcysteine sulfoxides; phytochelatins; histidine dipeptides; carnosine; anserine; balenine

Published: August 31, 2006  Show citation

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Velíšek J, Kubec R, Cejpek K. Biosynthesis of food constituents: Peptides - a review. Czech J. Food Sci. 2006;24(4):149-155. doi: 10.17221/3311-CJFS.
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