Fractionation and identification of salty peptides from yeast extract

Zheng, Yingying; Tang, Long; Yu, Mingguang; Li, Ting; Song, Huanlu; Li, Pei; Li, Ku; Xiong, Jian

doi:10.1007/s13197-020-04836-1

Cited by 43 publications

(20 citation statements)

References 19 publications

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“…The taste attributes of the YE fraction with a molecular weight <1 kDa were mainly the umami and saltiness. This result was also consistent with the previous work showing that the fractions with a lower molecular weight than 1 kDa had more umami and saltiness. , Alim et al confirmed that the ultrafiltered fractions of YE with molecular weights lower than 1 kDa had the highest taste activity due to its richness in umami taste peptides …”

Section: Resultssupporting

confidence: 92%

“…This result was also consistent with the previous work showing that the fractions with a lower molecular weight than 1 kDa had more umami and saltiness. 21,27 Alim et al confirmed that the ultrafiltered fractions of YE with molecular weights lower than 1 kDa had the highest taste activity due to its richness in umami taste peptides. 42 Peptides were identified using UPLC-Q-TOF-MS/MS.…”

Section: Identification and Screening Of Peptidesmentioning

confidence: 99%

“…Zheng et al identified five peptides in YE and confirmed their significant saltenhancing effect in water, beef soup, and vegetable soup 27. …”

mentioning

confidence: 92%

“…The peptides in the YE sample were statistically summarized, currently, 30 taste peptides contributing to umami and saltiness perception. Moreover, YE could inhibit off-flavors and achieve the salt reduction without decreasing the saltiness intensity. − Zheng et al identified five peptides in YE and confirmed their significant salt-enhancing effect in water, beef soup, and vegetable soup …”

Section: Introductionmentioning

confidence: 99%

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Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Shan

Zhang

et al. 2022

J. Agric. Food Chem.

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The development of saltiness or saltiness enhancement peptides is important to decrease the dietary risk factor of high sodium. Taste peptides in the yeast extract were separated by ultrafiltration and subsequently identified by UPLC-Q-TOF-MS/MS. The 377 identified peptides were placed into the umami receptor T1R1/T1R3. The results showed that eight taste peptides with higher binding energies were screened by molecular virtual docking, and the results revealed that Asp218, Ser276, and Asn150 of T1R1 play key roles in umami docking of peptides. The taste characteristic description and saltiness enhancement effect results suggested that PKLLLLPKP (sourness and umami, 0.18 mM), GGISTGNLN (sourness, 0.59 mM), LVKGGLIP (umami, 0.28 mM), and SSAVK (umami, 0.35 mM) had higher saltiness enhancement effects. The sigmoid curve analysis further confirmed that the taste detection threshold of the GGISTGNLN in the peptide and salt model (157.47 mg/L) was lower than 320.99 mg/L and exhibited a synergistic effect on saltiness perception, whereas SSAVK, PKLLLLPKP, and LVKGGLIP exhibited additive effects on the saltiness perception. This work also corroborated previous research, which indicated that the sourness and umami taste attributes could enhance the saltiness perception.

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Section: Resultssupporting

confidence: 92%

Section: Identification and Screening Of Peptidesmentioning

confidence: 99%

“…Zheng et al identified five peptides in YE and confirmed their significant saltenhancing effect in water, beef soup, and vegetable soup 27. …”

mentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Shan

Zhang

et al. 2022

J. Agric. Food Chem.

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“…CaSR agonists have been reported to enhance salt and umami taste, despite that they have no taste themselves . A number of food-derived peptides have exhibited pronounced taste-enhancing effects as CaSR agonists. , γ-Glutamyl peptides have been shown to act as potent kokumi compounds. They are a family of peptides containing γ-glutamyl residues, which are widely distributed in nature and have been identified in animals, plants, and microorganisms .…”

Section: Introductionmentioning

confidence: 99%

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Xia

et al. 2022

J. Agric. Food Chem.

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Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, Pleurotus geesteranus was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography–tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography–tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from P. geesteranus could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.

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Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Lan,

Chen

2024

Food Safety and Health

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Healthy prepared dishes are receiving increasing attention, with high salt content being their prominent feature, and a long‐term high sodium diet may lead to various diseases. At present, replacing NaCl with non‐sodium salts has become the main salt reduction method, but these substitutes will bring adverse flavors to the product, and excessive use of KCl will also affect health. Therefore, the study of flavor peptides combined with new green technologies is a potentially effective strategy to reduce salt without reducing saltiness. This article reviews the current salt reduction strategies, the effects of food matrix, basic amino acids, other tastes and odors on saltiness, and the relationship between saltiness and receptor structure and transduction mechanism. In addition, the saltiness assessment methods were introduced, and the current challenges faced by the strategy of reducing salt without reducing saltiness were discussed. The preparation of salty peptides and salty enhancing peptides from natural foods and the combination of them with new green technologies may be an effective method for salt reduction in the food industry. This review can provide theoretical reference for the prepared dishes industry to reduce salt without reducing saltiness.

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Fractionation and identification of salty peptides from yeast extract

Cited by 43 publications

References 19 publications

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

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