Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)

Abstract

To explore the umami mechanism in sturgeon meat, five peptides (ERRY, VRGPR, LKYPLE, VKKVFK, and YVVFKD) were isolated and identified by ultrafiltration, gel filtration chromatography, and UPLC-QTOF-MS/MS. The omission test confirmed that the five umami peptides contributed to the umami taste of sturgeon meat. Also, the peptides had the double effective role of enhancing both umami and saltiness. The threshold of ERRY was only 0.031, which exceeded most umami peptides in the last 3 years. Molecular docking results showed that five peptides could easily bind to Gly167, Ser170, and Try218 residues in T1R3 through hydrogen bonds and electrostatic interactions. Furthermore, molecular dynamics simulations indicated that hydrogen bonds and hydrophobic interactions were the main intermolecular interaction forces. This study could contribute to revealing the umami taste mechanism of sturgeon meat and provide new insights for effective screening of short umami peptides.

Umami Characteristics and Taste Improvement Mechanism of Meat

“…Later, a growing number of peptides were discovered, including those from a plant-based product, enzymatic hydrolysate of deaminated gluten (wheat source), which were identified as MSG taste and flavor-improving substances having the capacity to amplify the associated taste of salt, Glu, and acidulant ( Schlichtherle-Cerny and Amadò, 2002 ). It was assumed that hydrogen bonds and hydrophobic interactions were the basis of primary intermolecular forces of interaction between different tastes, which was recently confirmed by Wang et al (2023) in a study of umami taste in sturgeon. For better understanding, Table 1 illustrates examples of umami compounds, especially in meat products.…”