FOOD CHEMISTRY
·
2025
·
IF 9.8
Baifeng Fu,Minbo Li,Zhihui Chang,Junjie Yi,Shuzhen Cheng,Ming Du
Excessive sodium consumption poses considerable health risks, prompting the exploration of umami peptides as potential alternative for reducing sodium intake. This research investigated umami peptides (PQFAPEED, EEHPVLLTEA and DQAIPNKPEE) using machine learning, determining sensory thresholds to be 0.24, 0.30 and 0.29 mg/mL. Molecular docking studies revealed hydrogen bonds and hydrophobic interactions are vital for their binding to umami receptors T1R1/T1R3, with key residues identified as Val714, Leu852, Gln853 and Glu855. Combination of DQAIPNKPEE with 3 mg/mL sodium chloride (NaCl) closely mimicked the salinity perception of 5 mg/mL NaCl. Additionally, DQAIPNKPEE and PQFAPEED were recognised as salt-enhancing peptides, with Ala283, Glu284, Glu286, Arg294, Arg330 and Arg583 identified as critical amino acid residues of human transmembrane channel-like 4 (TMC4). These peptides substitute chloride ions to activate TMC4, resulting in sensation of saltiness. This study highlights efficacy of machine learning in rapid identification of umami peptides from oysters and taste receptors interactions.
研究领域:
食品科学
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生物信息学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Yali Dang,Li Hao,Tingyi Zhou,Jinxuan Cao,Yangying Sun,Daodong Pan
In order to investigate the synergistic effect between umami peptides and monosodium glutamate (MSG), a new assessment method was established using electronic tongue. After 36 kinds of umami peptides synthesized by peptide solid phase synthesis, their taste characteristics were preliminarily explored by electronic tongue technology, and then the umami intensity was ranked before and after addition of MSG, using a concentration of 0.35% of MSG as control. In addition, the sensory evaluation was utilized to verify the results of the electronic tongue. Finally, the umami intensity and the synergistic effect of umami peptides and MSG were also investigated by the aroma chicken model (ACM). Results showed that peptide Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu (KE-8) and Arg-Leu (RL) have the strongest umami taste, Asp-Asp-Asp (DDD) and Glu-Ser-Val (ESV) have the strongest synergistic effect with MSG, which could increase the umami intensity. The ESV and Glu-Asp-Asp (EDD) showed the strongest synergistic effect with ACM. The evaluation method could provide the objective data for further investigating for the synergistic theory.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hao Wang,Wenjun Wang,Shuyu Zhang,Zhenhao Hu,Ruohan Yao,Hadiatullah Hadiatullah,Pei Li,Guozhong Zhao
Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07–0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Rong Jia,Yuan Yang,Guozhou Liao,Hongyan Wu,Chunfang Yang,Guiying Wang
Wuding chicken is famous for its delicious meat, and HLEEEIK, LDDALR, and ELY were jointly extracted from different processing stages of Wuding chicken. However, whether these peptides can be used as umami supplements is unclear. The sensory evaluation tests were used to study the taste characteristics. The secondary structure of the peptides and their interaction with T1R1/T1R3 were predicted by the circular dichroism spectrum and molecular dynamics simulation. The umami threshold was 0.03125 to 0.06250 mg/mL, all of which could increase umami, saltiness, sweetness, and mask bitterness. Compared with HLEEEIK, the frequency of umami active fragments and the improvement rate of the umami score of EEE increased by 133.35% and 40.09%, respectively. Peptides were dominated by umami taste according to sensory analysis, among which EE-3 (3.18) has the highest umami intensity followed by LR-4 (2.58), HK-7 (2.13), and EY-3 (1.82). The main secondary structure of umami peptides was β-folding, and Tyr74, Arg323, Arg272, and Gln35 were the key amino acid residues for binding of umami peptides to the receptor. This study further elucidated that the umami intensity of the peptides could be altered by changing the sequence composition of the peptides, which enhanced our understanding of the complex flavor properties of umami peptides.
研究领域:
食品科学
·
生物信息学
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Zhenzhen Yu,Mingzhen Liu,Ju Xu,Xiankang Fan,Wei Wang,Yangying Sun,Daodong Pan
Air-dried chicken is well-known for its savory flavor, high nutritional value, and especially its abundance of umami components. Conventional techniques for detecting umami peptides are inefficient and require a lot of time and effort, which is not sufficient for current needs. This paper presents a novel approach for efficiently screening umami peptides using advanced techniques such as peptidomics and virtual screening. The methods employed include mass spectrometry, iUmami-SCM, UMPred-FRL, Umami-MRNN, PeptideRanker, and ToxinPred. This strategy was later confirmed through sensory evaluation and electronic tongue analysis. The results of our study identified six umami peptides in low-salt air-dried chicken: LPTPR, WPDA, ADGDF, WGDE, WDDM, and ALMM. The peptides displayed umami thresholds ranging from 0.45 to 1.68 mmol/L, with LPTPR being the most prominent. The results of molecular docking experiments suggest that hydrogen bonding is the main contact force between umami peptides and their receptors. The essential amino acid residues Tyr, Ser, Asn, His, and Glu in the umami receptors T1R1/T1R3 were determined to be critical for the binding of peptides to the receptors. The six peptides were also analyzed for thermal stability, and the results showed that different fresh taste peptides had different thermal stability at different temperatures. This study is strategically important for the effective and quick identification of umami peptides, which are key factors in the umami taste found in food and sauces.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Wei Wang,Yuran Huang,Wenhong Zhao,Hao Dong,Juan Yang,Weidong Bai
Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms were evaluated via molecular simulation. The results showed that the sequence of peptides varied in different DSMs, wherein only ten sequences were repeated across multiple samples and the remaining 19 were detected in only one sample. The sensory characteristics of eight repeated peptides were evaluated, and four were found to exhibit umami taste and umami-enhancing effects, including Arg-Asp, Asp-Gly-Val, Asp-Arg, and Asp-Lys. They all had a strong affinity for umami receptors, and several amino acid residues of the receptors were mobilized as binding sites to form hydrogen bonds and hydrophobic bonds in ligand-receptor interactions. These results indicated that DSM was rich in umami and umami-enhancing peptides, but their sequence were different in different DSMs.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jincheng Zhang,Li Liang,Lili Zhang,Xuewei Zhou,Baoguo Sun,Yuyu Zhang
Angiotensin-I-converting enzyme (ACE) inhibitory activity and salt-reduction properties of umami peptides identified in chicken soup were investigated. The ACE inhibition rate of TPLVDR (91.22%) and AEINKILGN (81.26%) was significantly higher than other umami peptides, and their semi-inhibitory concentration was 0.017 mM and 0.034 mM, respectively. After in vitro digestion, the inhibitory activity of AEINKILGN and TPLVDR decreased, but the original sequences were still detected. The docking results showed that AEINKILGN and TPLVDR mainly interacted with Zn 2+ and key sites (His353, Lys511and Glu411) in the active pockets of ACE through hydrogen bonds, which was crucial to the ACE inhibitory activity. Based on response surface methodology and sensory analysis, saltiness and palatability models were established to investigate the salt-reduction effect. The optimal level of AEINKILGN was about 1.16 mg/mL in 0.44% salt solution. And the TPLVDR was applicable to the low salt solution (0.1–0.2%) at a concentration from 0.23 to 0.29 mg/mL.
研究领域:
食品科学
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营养学
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生物化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Mingyang Li,Xiaoyu Zhang,Yiwen Zhu,Xiancheng Zhang,Zhiyong Cui,Ninglong Zhang,Yue Sun,Zhiying Yang,Wenli Wang,Cunli Wang,Yin Zhang,Yuan Liu,Guangyan Qing
Umami peptides are small molecular weight oligopeptides that play a role in umami taste attributes. However, the identification of umami peptides is easily limited by environmental conditions, and the abundant source and high chromatographic separation efficiency remain difficult. Herein, we report a robust strategy based on a phage random linear heptapeptide library that targets the T1R1-Venus flytrap domain (T1R1-VFT). Two candidate peptides (MTLERPW and MNLHLSF) were readily identified with high affinity for T1R1-VFT binding (KD of MW-7 and MF-7 were 790 and 630 nM, respectively). The two peptides exhibited umami taste and significantly enhanced the umami intensity when added to the monosodium glutamate solution. Overall, this strategy shows that umami peptides could be developed via phage display technology for the first time. The phage display platform has a promising application to discover other taste peptides with affinity for taste receptors of interest and has more room for improvement in the future.
研究领域:
生物化学
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分子生物学
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食品科学
·
味觉感知
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yeling Xu,Gaole Chen,Zhiyong Cui,Yueming Wang,Wenli Wang,Imre Blank,Yin Zhang,Changhua Xu,Yan Yang,Yuan Liu
This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis. The result showed that the umami thresholds of the five peptides were in the range of 0.21–0.40 mmol/L. Notably, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN had low dissociation constant (KD) values and high affinity for the T1R1-VFT receptor. The enhancing effect of the three peptides with MSG or IMP was investigated by sensory evaluation, kinetic analysis, and molecular dynamics simulations. In stable complexes, ARG_277 in T1R1 played a major role in umami peptide binding to T1R1-VFT. These results provide a theoretical basis for future screening of umami peptides and improving the umami taste of food containing mushrooms.
研究领域:
食品科学
·
分子生物学
·
化学生物学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiyu Zhang,Feng Chen,Jianfei Li,Haohan Hu,Xiya Chen,Jingling Kang,Xiaodong Yu,Qiyi He
Douchi (DC) is a traditional Chinese condiment renowned for its rich umami flavor. This study aimed to comprehensively investigate the composition, characteristics, potential taste mechanisms, and antioxidant activity of umami peptides in DC. The aqueous extract of DC underwent ultrafiltration and gel column chromatography to isolate its high umami components. Three novel umami peptides (EEQEHT, FED, AEPE) were identified using liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with bioinformatics analysis. Electronic tongue studies confirmed the high umami activity of these peptides, with scores ranging from 7.64 to 8.72 at a concentration of 0.2 mg/mL, with FED exhibiting the highest umami intensity, minimal bitterness and pronounced saltiness. Molecular docking studies revealed that all three umami peptides were embedded within the T1R1 subunit, facilitating their binding to the umami receptor via hydrogen bonding. Additionally, these peptides demonstrated significant in vitro antioxidant activities, scavenging 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. In vivo assessments on zebrafish embryos exposed to oxidative stress showed improved survival rates, normalized heart rates, and dose-dependent reductions in reactive oxygen species (ROS) levels. In conclusion, this study provides valuable insights into the umami peptides present in DC, highlighting their potential applications in the food and health supplement industries.
研究领域:
食品科学
·
生物化学
·
分子生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Li Liang,Jincheng Zhang,Baoguo Sun,Ming Zhang,Yan Zhang,Ku Li,Yuyu Zhang
Hypertension has emerged as a major factor detrimental to human health. Umami peptide IIVFGRQLL from yeast has a certain ACE inhibitory activity (IC 50 : 59.35 μM) at 0.14 mg/mL. Moreover, IIVFGRQLL could regulate the systolic blood pressure of spontaneously hypertensive rats model indicating its potential antihypertensive effect. The changes in ACE inhibitory activity and peptide sequence during the digestion were investigated based on the ACE inhibition assays, simulated gastrointestinal digestion, and LC-MS/MS. The ACE inhibitory activity of IIVFGRQLL decreased by 39.0% after digestion. It was hydrolyzed into 5 peptide fragments, among which IVF took the biggest share followed by IVFG, VF, FGR, and RQL. The inhibitory rate of IVF (78.70%), FGR (86.30%), and VF (83.50%) was higher than that of IIVFGRQLL (60.11%). The molecular docking results revealed all the peptides interacted with active residues related to Zn 2+ and S1 pocket in ACE. Besides, IVF, FGR and RQL showed increased electrostatic interaction with Zn 2+ . These results provide theoretical support for the future exploration of umami peptide as a food additive or seasoning to alleviate hypertension.
研究领域:
药理学
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食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Jincheng Zhang,Li Liang,Yimeng Shan,Xuewei Zhou,Baoguo Sun,Yuan Liu,Yuyu Zhang
Bioactive peptides from foods have garnered considerable attention as viable supplements for hypertensive patients. Herein, the antihypertensive effect and mechanism of umami peptides from yeast extract were investigated based on the pharmacophore model, simulated digestion, spontaneously hypertensive rat (SHR) model, and molecular docking. Notably, umami peptide LLLLPKP exhibited favorable angiotensin I-converting enzyme (ACE) inhibitory activity (IC50 = 10.22 μM) in vitro and regulated blood pressure in the SHR model with excellent durability. Remarkably, LLLLPKP showed the highest Fitvalue (4.022) of the pharmacophore model, indicating its similar pharmacological effects as ACE inhibitors. During the simulated gastrointestinal digestion, the ACE inhibition rate of LLLLPKP was merely reduced by 5.89%, but it was enzymatically cleaved into 14 peptide segments. The C-terminal sequence comprising L (4), P (5), K (6), and P (7) exhibited robust stability and a notable presence within the peptide segments postdigestion. Meanwhile, according to molecular docking, these four residues within LLLLPKP were responsible for all interactions with key sites within active pockets S1 and S2 and the active pocket of Zn2+. In light of these findings, LLLLPKP is a highly promising antihypertensive peptide. Developing this umami peptide with antihypertensive effects holds substantial importance for the long-term treatment of hypertension.
研究领域:
药理学
·
食品科学
·
高血压研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）