FOOD CHEMISTRY
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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
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生物化学
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PubMed
高影响因子
FOOD CHEMISTRY
·
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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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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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
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味觉感知
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高影响因子
ANIMAL REPRODUCTION SCIENCE
·
2023
·
IF 2.2
Wenjiao Liu,Ting Gong,Yongjian Xu
Testosterone is a key crucial hormone synthesized by steroidogenic enzymes that initiate and maintain spermatogenesis and secondary sexual characteristics in adult males. The taste receptor family 1 subunit 3 (T1R3) is reported to be associated with male reproduction. T1R3 can regulate the expressions of steroidogenic enzymes and affect testosterone synthesis . In this study, we addressed the question of whether the expression of steroid synthase was associated with T1R3 and its downstream-tasting molecules during testicular development . The results showed an overall upward trend in testosterone and morphological development in testes from Congjiang Xiang pigs from pre-puberty to sexual maturity. Gene expression levels of testicular steroidogenic acute regulatory protein ( StAR ), 3β-hydroxysteroid dehydrogenase ( 3β-HSD ), cytochrome P450c17 ( CYP17A1 ) and 17β-hydroxysteroid dehydrogenase ( 17β-HSD ) were increased from pre-puberty to sexual maturity. Protein expression changes of CYP17A1 and 3β-HSD were consistent with mRNA. The relative abundance of tasting molecules ( TAS1R3 , phospholipase Cβ2, PLCβ2 ) was increased from pre-puberty to puberty ( P < 0.05), with no further significant changes in expression from puberty to sexual maturity. Steroidogenic enzymes (3β-HSD and CYP17A1) were strongly detected in Leydig cells from pre-puberty to sexual maturity, while tasting molecules were localized in Leydig cells and spermatogenic cells. Correlation analysis showed that the genes mentioned above (except for PLCβ2 ) were positively correlated with testosterone levels and morphological characteristics of the testes at different developmental stages of Congjiang Xiang pigs. These results suggest that steroidogenic enzymes regulate testosterone synthesis and testicular development, and that taste receptor T1R3, but not PLCβ2, may associate with this process.
研究领域:
生殖生物学
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内分泌学
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分子生物学
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PubMed
高影响因子
FOOD CHEMISTRY
·
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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PubMed
高影响因子
THERIOGENOLOGY
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2024
·
IF 2.4
Wenjiao Liu,Han wang,Qi Mu,Ting Gong
Taste receptor type 1 subunit 3 (T1R3) is a G protein-coupled receptor encoded by the TAS1R3 gene that can be specifically activated by certain sweeteners or umami agents for sweet/umami recognition. T1R3 is a potential target for regulating male reproduction. However, studies on the impact of non-nutritive sweeteners on reproduction are limited. In the present study, we evaluated the impact of the non-nutritive sweeteners (saccharin sodium, sucralose and acesulfame-K) on testosterone synthesis in testicular Leydig cells of Xiang pigs by comparing the relative abundance of mRNA transcripts and protein expression of T1R3, steroidogenic related factors, and intracellular cyclic adenosine monophosphate (cAMP), protein kinase A (PKA), as well as testosterone levels using Western blotting, reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and enzyme-linked immunosorbent assay (ELISA). To clarify the specific mechanism, a dual luciferase assay was used to uncover the relationship between the transcription factors and steroidogenic enzyme. The acute intratesticular injection of a typical non-nutritive sweeteners was conducted to verify this impact in mouse. The results showed that saccharin sodium not only enhanced T1R3 expression in Leydig cells of Xiang pigs, but also caused significant increases in testosterone, cAMP, PKA, phosphorylation of specificity protein 1 (p-SP1), total protein of specificity protein 1 (SP1), steroidogenic acute regulatory protein (StAR), and 3β-hydroxysteroid dehydrogenase type 1 (3β-HSD1) ( P <0.05). Similarly, treatment of Leydig cells with sucralose and acesulfame-K also increased testosterone level, protein expression of T1R3, 17-α-hydroxylase/17, 20-lyase (CYP17A1), and 3β-HSD1 ( P <0.05). Treatment with SQ22536 (an adenylate cyclas inhibitor) or H89 (a PKA inhibitor) significantly reduced saccharin sodium-induced protein levels of p-SP1, StAR, CYP17A1, and 3β-HSD1 ( P <0.05). In addition, a dual luciferase assay further demonstrated that SP1 significantly increased the promoter activity of CYP17A1 ( P <0.05). When mouse testes were injected with saccharin sodium, T1R3, p-SP1, CYP17A1, and 3β-HSD1 were upregulated, leading to a significant testicular increase in testosterone and cAMP levels ( P <0.05). These results suggest a mechanism by which the taste receptor T1R3 regulates testosterone production, and this mechanism may be linked to the cAMP-PKA pathway. Understanding the interrelationship between T1R3 and the cAMP-PKA-SP1 pathway contributes to clarify the regulatory mechanisms of male reproduction.
研究领域:
生殖生物学
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内分泌学
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分子生物学
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细胞生物学
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高影响因子
Foods
·
2025
·Vol. 14
·期 17
·3041
·
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Ming Ju,Zixu Wang,Lujuan Xing,Chunxiang Piao,Guanhao Li,Wangang Zhang
This study aimed to identify novel umami peptides (UPs) from dry-cured ham bone gelatin (DHBG) and elucidated their umami mechanism. Gelatin was extracted from dry-cured ham bones using citric acid combined with pepsin with the yield of 13.52 %. Subsequently, DHBG was hydrolyzed using alkaline protease and flavorzyme. Through a combination of peptidomics and virtual screening techniques, two novel umami peptides, YDGE and EVGAP, were identified from the hydrolysate, with binding energies of −7.862 and − 7.861 kcal/mol, respectively. Molecular docking analysis indicated that both peptides could bind to the active site within the T1R3 subunit of the umami taste receptor, with hydrogen bonds as the predominant interaction forces. qPCR analysis showed that both peptides significantly upregulated ( P < 0.05) mRNA expression of T1R1, T1R3, and their downstream effector PLCβ2 in STC-1 cells. Additionally, at a concentration range of 0.25 to 2 mg/mL, both synthetic peptides, similar to MSG, effectively induced increased intracellular Ca 2+ in STC-1 cells. These findings highlight the potential application of DHBG as a flavoring agent and offer perspectives on the mechanism of interaction between receptors and UPs.
研究领域:
食品科学
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分子生物学
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感官科学
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肽化学
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营养学
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高影响因子
npj Science of Food
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2024
·Vol. 8
·期 1
·1-7
·
IF 6.3
Cai Shuangfeng,Xie Ningning,Zheng Ling,Li Quan,Zhang Siyu,Huang Qinghua,Luo Wei,Wu Mei,Wang Yidan,Du Yilun,Deng Shao-ping,Cai Lei
Sweet taste receptors found in oral and extra oral tissues play important roles in the regulation of many physiological functions. Studies have shown that urine volume increases during the lifetime exposure to artificial sweeteners. However, the detailed molecular mechanism and the general effects of different artificial sweeteners exposure on urine volume remain unclear. In this study, we investigated the relationship between urinary excretion and the sweet taste receptor expression in mice after three artificial sweeteners exposure in a higher or lower concentration via animal behavioral studies, western blotting, and real-time quantitative PCR experiment in rodent model. Our results showed that high dose of acesulfame potassium and saccharin can significantly enhance the urine output and there was a positive correlation between K + and urination volume. The acesulfame potassium administration assay of T1R3 knockout mice showed that artificial sweeteners may affect the urine output directly through the sweet taste signaling pathway. The expression of T1R3 encoding gene can be up-regulated specifically in bladder but not in kidney or other organs we tested. Through our study, the sweet taste receptors, distributing in many tissues as bladder, were indicated to function in the enhanced urine output. Different effects of long-term exposure to the three artificial sweeteners were shown and acesulfame potassium increased urine output even at a very low concentration.
研究领域:
生理学
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分子生物学
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药理学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
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
·
2026
·
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
·
2023
·
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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