Bacillus amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. It is
ubiquitously found in food, plants, animals, soil, and in different environments. In this review …

Gamma-glutamyl transpeptidase (GGT) enzyme is ubiquitously present in all life forms and
plays a variety of roles in diverse organisms. Higher eukaryotes mainly utilize GGT for …

l-Theanine is the most popular nonprotein amino acid contained in tea leaves. It is one of the
umami components of green tea, contributing to the unique flavor of tea. Because of its …

Theanine is an important secondary metabolite endowing tea with umami taste and health
effects. It is essential to explore the metabolic pathway and regulatory mechanism of …

γ-Glutamylvalylglycine is known as a potent “kokumi” substance that increases the
thickness, continuity, and mouthfulness of the taste of food. In this study, γ …

Background l-theanine, the most represented non-proteinogenic amino acid in tea plants
(Camellia sinensis), is extensively utilized as a food supplement and a pharmaceutical …

Theanine, a representative non-protein amino acid in tea, is one of the umami components
of tea and a major factor in the formation of the unique flavor of tea leaves. In addition to its …

N-alkylated amino acids are intermediates of natural biological pathways and can be found
incorporated in peptides or have physiological roles in their free form. The N-ethylated …

Abstract L-Theanine (L-Th) is a non-protein amino acid in the tea leaves, has particular
health benefits and is widely used as a dietary supplement, pharmaceutical, nutritional and …

L-Theanine is a multifunctional nonprotein amino acid found naturally in tea leaves. It has
been developed as a commercial product for a wide range of applications in the food …