Molecular mechanisms underlying umami taste perception: A DIA-based proteomic analysis of Agrocybe aegerita peptides

Sensory and 4D-DIA proteomics reveal the role of saliva in umami peptide perception. • Umami intensity peaks at 10 s with significantly enhanced salivary secretion. • Lactotransferrin and proline-rich proteins are linked to umami perception. • Differential proteins enriched saliva secretion and proteasome pathways. The mechanisms underlying the modulation of the salivary perception of umami peptides remain poorly understood. Herein, three umami peptides (DDL, DEL, and ENG) obtained from Agrocybe aegerita were used to investigate the regulatory role of saliva in umami taste perception via a combined approach involving sensory evaluation and proteomics analysis based on 4D-DIA technology. The results revealed that umami intensity peaked at 10 s after ingestion and was accompanied by a significant increase in saliva secretion ( p  < 0.05). Further proteomics analysis revealed that lactotransferrin and proline-rich proteins are closely associated with the sensory perception of umami peptides. Differentially expressed proteins were mainly enriched in pathways related to saliva secretion and proteasome function. This study provides new insights from the perspectives of salivary proteomics and dynamic salivary secretion, contributing to a deeper understanding of the mechanisms by which saliva regulates umami perception. Download: Download high-res image (145KB) Download: Download full-size image