This study aimed to explore the umami-enhancing peptides from Acetes chinensis powder (ACP) and their interactions with umami receptors. ACP contained abundant taste substances including free amino acids (90.12 mg/g), nucleotides (6.92 mg/g), organic acids (218.05 mg/g), and peptides (92.03 mg/g). Twelve peptides were detected and screened as potential umami peptides, with ELR, VEAL, and VEL exhibiting notable umami-enhancing effects. Sensory evaluation showed that detection thresholds of the three umami-enhancing peptides were 1.11, 1.71, and 1.00 mmol/L, respectively, and their R values (0.41–0.45) indicated synergistic enhancement of umami with monosodium glutamate. Multiligand molecular docking demonstrated that peptides and glutamate synergistically bind to the umami receptor and enhance umami perception by retaining partial key binding sites and establishing new interactions. Results offer insights into the molecular mechanisms underlying umami enhancement by peptides and highlight the potential of ACP-derived umami peptides as natural flavor enhancers in the food industry.
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.
Yaqi Zhao,Jianan Zhang,Mouming Zhao,Xuan Zhao,Guowan Su
Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The interaction mechanism was deciphered using molecular dynamics (MD) simulations. Results: Seafood essence S demonstrated the most potent umami enhancement. Five key compounds significantly intensified the MSG umami intensity: methional, dimethyl sulfide (DMS), D-limonene (DLE), 2,3-dimethylpyrazine, and dimethyl trisulfide. Notably, this enhancement persisted even under nasal clip conditions, revealing a novel mechanism independent of cross-modal interactions. Sulfur-containing compounds consistently demonstrated umami-enhancing effects across the evaluation conditions. MD simulations showed that aroma compounds induced allosteric remodeling of T1R1/T1R3, strengthening MSG-receptor hydrogen bonding (1.8–2.6-fold increase), reducing receptor flexibility, and stabilizing the ternary complex. Binding affinity was highest for DMS, followed by DLE and methional. Conclusion: This study provides the first receptor-level evidence that aroma compounds directly modulate MSG-taste receptor interactions through allosteric regulation, offering a novel theoretical framework for odor–taste interactions with significant implications for umami enhancer design and flavor research.
危险品化学品经营许可证（带存储）