Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

Ji, Tong; Dong, Xinran; Wei, Lei; Xue, Yuanyuan; Wang, Xuefeng; Cai, Kezhou; Zhou, Hui; Wang, Zhaoming; Xu, Baocai; Xu, Feiran

doi:10.1016/j.foodchem.2024.141455

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141455

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Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

Tong Ji,

Xinran Dong,

Lei Wei

et al.

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Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake

Jiang,

Yan,

Song

et al. 2024

Foods

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Currently, high-salt diets have become one of the world’s biggest dietary crisis and long-term high-salt diets are seriously detrimental to human health. In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown algae and has many health benefits, such as regulating intestinal microbiota, anti-hypertension and anti-obesity. The comparison of alginates with different viscosities showed that alginate of 1000–1500 cps at a concentration of 1.25 g/L could enhance the saltiness of NaCl solution by 11.5%. Then, a solid salt was prepared through spray drying with 4.83% of this alginate, and its structure was characterised by X-Ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy and energy dispersive spectroscopy to confirm its hollow structure with a particle size of 6.25 ± 2.26 μm as well as its crystal structure similar to original NaCl. Moreover, the conductivity monition revealed that the hollow salt exhibited a more rapid dissolution in water and its alginate component increased the adhesive retention of sodium ions on the tongue surface, which both effectively enhanced the sensory perception. Finally, as revealed by the sensory evaluation, the prepared hollow salt showed higher saltiness than that of original table salt and it could reduce sodium intake by 29%. Thus, the hollow salt prepared with alginate in the present study has potential for salt reduction.

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Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake

Jiang,

Yan,

Song

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

Cited by 1 publication

References 45 publications

Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake

Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake

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