From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor

Abstract

The research on the umami receptor−ligand interaction is crucial for understanding umami perception. This study integrated molecular simulations, sensory evaluation, and biosensor technology to analyze the interaction between umami peptides and the umami receptor T1R1/T1R3-VFT. Molecular dynamics simulations were used to investigate the dissociation process of seven umami peptides with the umami receptor T1R1/T1R3-VFT, and by calculating the potential mean force curve using the Jarzynski equation, it was found that the binding free energy of umami peptide is between −58.80 and −12.17 kcal/mol, which had a strong correlation with the umami intensity obtained by time intensity sensory evaluation. Through correlation analysis, the dissociation rate constants (0.0126−0.394 1/s) of umami peptides were found to have a great impact on umami perception. The faster the dissociation rate of umami peptides from receptors, the stronger the perceived intensity of the umami taste. This research aims to elucidate the relationship between the umami peptide−receptor interaction and umami perception, providing theoretical support for the exploration of umami perception mechanisms.

Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach

“…However, this study was limited, as it relied solely on sensory evaluation to detect umami peptides, which is not sufficient. Future studies should be supplemented with molecular interaction experiments, such as biolayer interferometry (BLI) and isothermal titration calorimetry (ITC), to elucidate the thermodynamic and kinetic parameters between umami peptides and umami receptor proteins . Understanding these parameters is fundamental to further validation.…”