FOOD CHEMISTRY
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2023
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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
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生物化学
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高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Jianwei Zhu,Li Liang,Ziwen Kang,Jiaqi Chen,Qiuyu Zhu,Baoguo Sun,Yuyu Zhang
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.
研究领域:
食品科学
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分子感官科学
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肽化学
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味觉生物学
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天然产物
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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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
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味觉感知
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高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Xinrui Feng,Ran Wang,Jingnan Lu,Qingfei Du,Kezhou Cai,Bao Zhang,Baocai xu
Umami peptides are valuable taste substances due to their exceptional taste and beneficial properties. In this study, purification of fermented goose bone broth was performed using continuous chromatography and sensory analysis, and after identification through nano-LC-MS/MS, four umami peptides were screened out by umami activity prediction and molecular docking, which are VGYDAE, GATGRDGAR, GETGEAGER, and GETGEAGERG derived from collagen. Sensory analysis indicated that they were also umami-enhancing, with thresholds ranging from 0.41 to 1.15 mmol/L, among which GER9 was the best. Combining the results of docking and molecular dynamics simulation, it was known that hydrogen bond and electrostatic interactions were vital in driving the umami formation. Moreover, Glu, Ser, and Asp of umami receptor T1R1/T1R3 were the key residues for the binding between four umami peptides and T1R1/T1R3. These findings provide novel insights into the high-value utilization of goose bones and offer profound theoretical guidance for understanding the umami mechanism.
研究领域:
食品科学
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分子生物学
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化学工程
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高影响因子
Foods
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2025
·Vol. 14
·期 17
·3041
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IF 5.1
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.
研究领域:
风味科学
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食品化学
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分子美食学
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感官评估
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结构生物学
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计算生物学
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食品科学
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高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Jialin Li,Jiaqi Chen,Zhenan Rao,Han Xie,Jichun Zhao,Lin Lei,Kaifang Zeng,Jian Ming
Five new umami peptides were isolated from Dictyophora rubrovolvata , enriching natural umami flavor enhancers. • Hydrogen bonding and ionic interactions with T1R1/T1R3 umami taste receptor (e.g., Glu301, His278) underpin the umami taste of Dictyophora rubrovolvata peptides. • Thr-Trp-Glu-Met (TWEM) and Val-Glu-Ser-Glu-Arg (VESER) showed strong umami-boosting effects, suggesting applications in low-sodium, clean-label foods. This study identified and characterized five novel umami peptides — Asn-Gly-Ser-Gly-Gly-Gly-Phe (NGSGGGF), Glu-Gln-Glu-Phe-Asp-Pro-Val (EQEFDPV), Thr-Trp-Glu-Met (TWEM), Asp-Thr-Asn-Pro-Gln-Arg (DTNPQR), and Val-Glu-Ser-Glu-Arg (VESER) — from Dictyophora rubrovolvata protein hydrolysates. Their umami recognition thresholds ranged from 0.125 to 0.50 mg/mL, with TWEM exhibiting the lowest threshold (0.125 mg/mL) and the highest umami intensity. Molecular docking simulations suggested that hydrogen bonding and ionic interactions were the predominant forces mediating peptide–receptor binding, with key recognition residues including Glu105, Glu301, His278, and Ser104 located in the Venus flytrap domains of the T1R1/T1R3 umami taste receptor. Notably, DTNPQR and EQEFDPV exhibited significant umami-enhancing effects when combined with monosodium glutamate, increasing perceived intensity by 73.33% and 53.33%, respectively, suggesting their potential as positive allosteric modulators. These findings provide new insights into the taste mechanisms of Dictyophora rubrovolvata —derived peptides and support their potential as natural umami enhancers in clean-label food formulations. Download: Download high-res image (125KB) Download: Download full-size image
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高影响因子
ANIMAL REPRODUCTION SCIENCE
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2026
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IF 2.6
Mengting Huang,Aixia Li,Rongjiang Ma,Yi Gao,Yuxuan Jia,Xiangyu Shen,Minghong Xie,Liang Yang,Kangsen Shen,Zheng Ao,Yiyu Zhang,Xiang Chen,Ting Gong
Male infertility is increasingly linked to impaired spermatogenesis, with emerging evidence implicating the umami taste receptor T1R1/T1R3 in male reproductive regulation. This study explored its role in regulating autophagy during spermatogenesis in Xiang pigs. Immunofluorescence confirmed T1R1/T1R3 co-localization in spermatogenic cells. Knockdown of TAS1R3 by RNAi triggered robust autophagy, characterized by increased autophagosomes, mitochondrial swelling, a significant accumulation of 2 C (diploid, spermatogonia) cells (increasing by ~21%), a corresponding reduction 4 C (tetraploid, spermatocytes) cells (decreasing by ~11%), a marked upregulation of Beclin 1 protein (by ~8.0-fold) and the LC3-II/LC3-I ratio (by ~2.9-fold), downregulation of mTOR , and suppression of key spermatogenic genes ( POU5F1 , SYCP3 , STRA8 ). Conversely, the receptors activation by its natural ligand L-glutamate (L-Glu) suppressed autophagy, reducing Beclin 1 levels and the LC3-II/LC3-I ratio to approximately 0.7-fold of the control. This activation improved cellular function, upregulated mTOR, increased 1 C (haploid, spermatids) cell populations, and downregulated STRA8 . Under H₂O₂-induced autophagy, L-Glu restored T1R3 expression, thereby reversing excessive autophagy and calcium overload, and rescuing the expression of autophagy-related ( BECN1 , mTOR ) and spermatogenesis-related genes ( SYCP3 , STRA8 ). In vivo experiments, dietary supplementation with 0.5% L-Glu significantly increased seminiferous tubule diameter and epithelium thickness in Xiang pig testes, upregulating T1R1 and the autophagy substrate p62/SQSTM1. In conclusion, T1R1/T1R3 regulates spermatogenesis by modulating autophagy. Activation by L-Glu mitigates autophagic damage and promotes spermatogenesis, offering a novel strategy for enhancing male fertility by targeting T1R1/T1R3.
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高影响因子
JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY
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2023
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IF 4.1
Ting Gong,Qi Mu,Yongjian Xu,Weiyong Wang,Lijie Meng,Xianzhou Feng,Wenjiao Liu,Zheng Ao,Yiyu Zhang,Xiang Chen,Houqiang Xu
Testosterone is a vital male hormone responsible for male sexual characteristics. The taste receptor family 1 subunit 3 (T1R3) regulates testosterone synthesis and autophagy in non-taste cells, and the links with the taste receptor family 1 subunit 1 (T1R1) for umami perception. However, little is known about these mechanisms. Thus, we aimed to determine the relationship between the umami taste receptor (T1R1/T1R3) and testosterone synthesis or autophagy in testicular Leydig cells of the Xiang pig. There was a certain proportion of spermatogenic tubular dysplasia in the Xiang pig at puberty, in which autophagy was enhanced, and the testosterone level was increased with a weak expression of T1R3. Silenced T1R3 decreased testosterone level and intracellular cyclic adenosine monophosphate (cAMP) content and inhibited the messenger RNA (mRNA) expression levels of testosterone synthesis enzyme genes [steroidogenic acute regulatory protein ( StAR ), hydroxy-delta-5-steroid dehydrogenase, 3 beta- and steroid delta-isomerase 1 ( 3β-HSD1 ), cytochrome P450 family 17 subfamily A member 1 ( CYP17A1 ) and hydroxysteroid 17-beta dehydrogenase 3 ( 17β-HSD3 )]. In addition, T1R3 increased the number of acidic autophagy bubbles and upregulated the expression levels of autophagy markers [Microtubule-associated protein 1 A/1B-light chain 3 (LC3) and Beclin-1] in testicular Leydig cells of the Xiang pig. Using an umami tasting agonist (10 mM L-glutamate for 6 h), the activation of T1R1/T1R3 enhanced the testosterone synthesis ability by increasing the intracellular cAMP level and upregulated the expression levels of StAR , 3β-HSD1 , CYP17A1 and 17β-HSD3 in Leydig cells. Furthermore, the number of acidic autophagy bubbles decreased in the T1R1/T1R3-activated group with the downregulation of the expression levels of the autophagy markers, including LC3 and Beclin-1 . These data suggest that the function of T1R1/T1R3 expressed in testicular Leydig cells of the Xiang pig is related to testosterone synthesis and autophagy.
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高影响因子
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