A rational tool for the umami evaluation of peptides based on multi-techniques

Wang, Wenli; Luan, Yang; Ning, Menghua; Liu, Ziyuan; Liu, Yuan

doi:10.1016/j.foodchem.2021.131105

Cited by 30 publications

(23 citation statements)

References 33 publications

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“…The effects of different umami ligands (MSG, WSA, GMP, IMP, BMP) binding on the structural dynamics of receptor T1R1/T1R3 have been explored. Umami peptides may have interactions with amino acid residues in T1R1 similar to those of T1R1‐BMP (Wang et al., 2022). The ligand binding can modulate the pocket size, which is likely correlated with the closing and opening motions of T1R1, thus partially revealing the umami mechanism of action between umami ligands and receptors at the atomic level.…”

Section: Screening Of Umami Peptidesmentioning

confidence: 99%

Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food‐flavoring research. The existing technology used for traditional screening of umami peptides is time‐consuming and labor‐intensive, making it difficult to meet the requirements of high‐throughput screening, which limits the rapid development of umami peptides. The difficulty in performing a standard measurement of umami intensity is another problem that restricts the development of umami peptides. The existing methods are not sensitive and specific, making it difficult to achieve a standard evaluation of umami taste. This review summarizes the umami receptors and umami peptides, focusing on the problems restricting the development of umami peptides, high‐throughput screening, and establishment of evaluation standards. The rapid screening of umami peptides was realized based on molecular docking technology and a machine learning method, and the standard evaluation of umami could be realized with a bionic taste sensor. The progress of rapid screening and evaluation methods significantly promotes the study of umami peptides and increases its application in the seasoning industry.

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Section: Screening Of Umami Peptidesmentioning

confidence: 99%

Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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“…The peptides formed by the connection of glutamic acid, aspartic acid, serine, glycine, and glutamine had a noticeable umami taste ( 15 , 16 ). As more and more peptides were isolated and identified, researchers found that more long-chain peptides and more amino acids played an essential role in food taste ( 7 , 9 , 17 – 25 ).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the taste of peptides was better than their amino acids, which indicated that the taste of peptides did not depend entirely on their amino acids. Similarly, Xu et al ( 4 ) identified the umami peptides ASNMSDL and LQPLNAH in V. volvacea ; Zhu et al ( 8 ) extracted the umami hexapeptide INKPGL, SDSCIR, and GPDPER from the myosin of Atlantic cod ( Gadus morhua ); and the types of amino acids in these peptides were also more abundant ( 9 , 20 ). It was also found that hydrophobic amino acids accounted for a high proportion of umami peptides, and some hydrophobic amino acids had a vital contribution to their umami taste ( 27 ).…”

Section: Discussionmentioning

confidence: 99%

“…The interaction between peptide and receptor affects the subsequent intracellular taste perception signal transduction and brain response ( 28 ). It was found that T1R1-VFT was a potential binding site ( 9 , 10 , 25 ) for taste peptides; At the same time, some studies revealed that the taste peptides were mainly bound to T1R3-VFT ( 7 , 8 , 20 , 23 , 29 , 30 ).…”

Section: Discussionmentioning

confidence: 99%

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Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

Chen

et al. 2022

Front. Nutr.

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This study identified the peptides in the fermentation mycelia of Stropharia rugosoannulata. The molecular weight of the peptides was below 3,000 Da. Heptapeptides to decapeptides were the main peptides in the fermentation mycelia of S. rugosoannulata. More than 50% of the peptides had salty and umami taste characteristics, and the long-chain peptides (decapeptides to 24 peptides) also played an essential role in the pleasant taste characteristics of mycelium. In the salty and umami peptide of S. rugosoannulata, the distribution of non-polar hydrophobic amino acids and polar-uncharged amino acids accounted for a relatively high proportion, and the proportion of polar-uncharged amino acids further increased, with the extension of the peptide chain. P, F, I, l, V, G, S, T, and D were the amino acids with a high proportion in the peptides. The taste peptides can bind to more than 60% of the active amino acid residues in the cavity-binding domain of the T1R1/T1R3 receptors. Hydrogen bond interaction was the primary mode of interaction between the peptides and the receptor. The first and second amino acid residues (such as S, V, E, K, G, and A) at the C-terminal and N-terminal of the peptides were easy to bind to T1R1/T1R3 receptors. Asp108, Asn150, Asp147, Glu301, Asp219, Asp243, Glu70, Asp218 in T1R1, and Glu45, Glu148, Glu301, Glu48, and Ala46 in TIR3 were the key active amino acid sites of taste peptides binding to T1R1/T1R3 receptors.

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“…It has both nutritional and flavor characteristics. It exists in animal products [1] , [2] , [3] , [4] , [5] , [6] , [7] , [8] , plant products [9] , [10] , edible fungi [11] , [12] , [13] , [14] , [15] , aquatic products [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] , and fermented foods [27] , [28] , [29] , [30] . It can also interact with salt and sodium glutamate to improve the umami and mellow taste of food and enhance the richness and coordination of taste [2] , [9] , [22] , [31] , [32] , [33] , [34] .…”

Section: Introductionmentioning

confidence: 99%

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

Chen

et al. 2022

Ultrasonics Sonochemistry

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A rational tool for the umami evaluation of peptides based on multi-techniques

Cited by 30 publications

References 33 publications

Research progress in the screening and evaluation of umami peptides

Research progress in the screening and evaluation of umami peptides

Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

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