Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

Liu, Jianbin; Song, Huanlu; Liu, Ye; Li, Pei; Yao, Juan; Xiong, Jian

doi:10.1002/jsfa.7058

Cited by 97 publications

(72 citation statements)

References 30 publications

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“…Some researchers reported that Phe‐Ala‐Leu‐Pro‐Glu‐Tyr‐Leu‐Lys had a bitter taste (Masuda & Kitabatake, ), and other researchers found that Ala‐Pro‐Pro‐Pro‐Pro‐Ala‐Glu‐Val‐His‐Glu‐Val‐Val‐Glu showed a sour taste (Okumura et al ., ). The results of the sensory evaluation indicated that the thickness taste of the chicken peptides might be attributed to synergy with other flavour molecules in the food, and that the thickness taste was perhaps produced by increasing the intensity of the umami or salty tastes (Liu et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Zhang

Ahmed

et al. 2019

Int J of Food Sci Tech

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Summary The Maillard reaction products (MRPs) from chicken protein hydrolysate were demonstrated to have intense umami and kokumi‐enhancing effects. To find the main flavour‐enhancing compounds in the chicken protein hydrolysate, the fractions with different molecular weights were obtained by ultrafitration. The evaluation of taste characteristics revealed that the fractions with molecular weights ranging from 1000 to 5000 Da predominantly contributed to the umami and kokumi‐enhancing effects. After further purification by using ultrafiltration, gel filtration chromatography, and ultra‐high performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS) in combination with sensory evaluation, three peptides were identified, an octapeptide (WVNEEDHL), a nonapeptide (NSLEGEFKG) and a decapeptide (KDLFDPVIQD). Sensory evaluation results showed that all three peptides could significantly enhance the meat flavour, umami taste and thickness of the chicken powder solution. The results indicate that the peptides have potential application as effective chicken flavour‐enhancing ingredients in the food industry.

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Section: Resultsmentioning

confidence: 99%

Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Zhang

Ahmed

et al. 2019

Int J of Food Sci Tech

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“…Each sample was given a score between 1 and 10 as follows: 0, not detectable; and 10, strongly detectable (Han et al, 2017). For a period of more than 3 months, the panelists were trained daily to recognise the taste characteristics, in which the following taste models were evaluated: 50 mmol L À1 sucrose for sweet taste; 20 mmol L À1 citric acid for sour taste; 1 mmol L À1 caffeine for bitter taste; 10 mmol L À1 monosodium glutamate (MSG) for umami taste; and 10 mmol L À1 glutathione (GSH) for kokumi taste (Liu et al, 2015). Sensory evaluation criteria are shown in Table 1.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Investigation of umami and kokumi taste‐active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

You

Song

et al. 2018

Int J of Food Sci Tech

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Umami‐ and kokumi‐taste‐active peptides in Maillard reaction products of enzymatic hydrolysate of bovine bone marrow extract (BBME) were purified and identified by ultrafiltration, gel filtration chromatography, reverse‐phase high‐performance liquid chromatography, liquid chromatography/quadrupole‐time of flight mass spectrometry (LC‐Q‐TOF‐MS/MS) and sensory evaluation. Eight umami and kokumi taste oligopeptides were found in the enzymatic hydrolysate of BBME. After Maillard reaction, the numbers of oligopeptides increased to twelve, such as Ala‐His, Ala‐Val‐His, Gly‐Pro, His‐Gly, Pro‐Ala‐His, Pro‐Val‐Asn‐His, Phe‐Glu‐Ala, Ala‐Ala‐Cys‐Arg, Leu‐Met, Leu‐Thr‐His, Pro‐Gly‐His, Ser‐Thr‐Gly‐Arg, which are linked to a variety of functional properties, such as ACE inhibitor, prolyl endopeptidase inhibitor and dipeptidyl peptidase IV inhibitor, etc. Eight peptides, including Cys‐Pro‐Arg, Ser‐Gly‐Val‐Glu, Pro‐Cys, Cys‐Glu, Cys‐Met‐Thr, Phe‐Glu‐Ala, Ala‐Gln and Leu‐Met, were synthesised and then subjected to sensory evaluation. The evaluation showed that among the eight peptides, Cys‐Pro‐Arg, Pro‐Cys and Leu‐Met led to the distinctly enhanced kokumi taste in blank beef soup.

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“…The peptides were dissolved in distilled water at 10 mmol L −1 as a first step, according to Liu et al . 's instructions . The sensory evaluation results showed that, among that four peptides, Pro‐Leu (4) could only impart bitterness, while other three bitter peptides had sour, kokumi and / or astringent tastes along with the bitterness.…”

Section: Resultsmentioning

confidence: 99%

“…The taste threshold was determined by synthesized model peptides tests: synthesized peptides were dissolved in distilled water, which was adjusted to pH 5.7 with ascending concentrations of the stimulus following the procedure reported previously . The taste threshold for bitter amino acids was from the previous study . The taste threshold determination was conducted in the same way as the TDA.…”

Section: Taste Profile Analysismentioning

confidence: 99%

Changes in the perception of bitter constituents in thermally treated yeast extract

et al. 2019

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BACKGROUND Many studies have been performed over the past four decades to identify and quantify the odor‐active key volatiles in yeast extract (YE) but knowledge of the nonvolatile taste compounds is still rather fragmentary. In particular, research on bitter peptides with various structures during the thermal treatment of YE is still scarce. RESULTS Compounds imparting a bitter taste to thermally treated YE were investigated using sensory‐guided fractionation. This research found that when the treatment temperature reached 130 °C, bitter peptides were generated. Sensory evaluation of the purified, synthesized peptides revealed that four of these peptides showed a pronounced bitter taste with a taste dilution (TD) factor from 5 to 9. Guidance is provided for the production of bitter peptides in the flavor industry. CONCLUSION Based on results from previous work on umami peptides, and this study, keeping the thermal reaction temperature under 120 °C could maximize the umami flavor and control bitterness so that it remains in an acceptable range. © 2019 Society of Chemical Industry

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Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

Abstract: Key kokumi-active fractions were purified from yeast extract. Among them, ten important kokumi peptides from yeast extract were identified.

Cited by 97 publications

References 30 publications

Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Investigation of umami and kokumi taste‐active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Changes in the perception of bitter constituents in thermally treated yeast extract

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