Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Abstract

BACKGROUND: Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS: Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION: For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce.

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

“…In this study, the calculation of EUC only covered the influence of umami amino acids and 5'-nucleotides on the umami of the samples. In recent years, a series of structurally diverse umami compounds have been discovered and identified, including free L-amino acids, purine nucleotides, peptides, organic acids, amides, and their derivatives ( 78 ). Umami peptides can supplement and enhance the overall taste of food, making it more harmonious, soft, and full-bodied ( 79 , 80 ).…”

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

“…It indicates that the receptors recognition peptides have specificity, which leads to differences in taste intensity and taste characteristics of peptides in receptor binding and receptor perception. Hydrogen bonds and electrostatic interaction are basic modes of interaction between umami peptides and receptors [4] , [6] , [17] , [20] , [22] , [23] , [24] , [25] , [29] , [30] , [38] , [39] .…”

“…It has both nutritional and flavor characteristics. It exists in animal products [1] , [2] , [3] , [4] , [5] , [6] , [7] , [8] , plant products [9] , [10] , edible fungi [11] , [12] , [13] , [14] , [15] , aquatic products [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] , and fermented foods [27] , [28] , [29] , [30] . It can also interact with salt and sodium glutamate to improve the umami and mellow taste of food and enhance the richness and coordination of taste [2] , [9] , [22] , [31] , [32] , [33] , [34] .…”

Identification, molecular docking, and protective effects on H2O2-induced HEK-293 cell oxidative damage of antioxidant peptides from Pacific saury (Cololabis saira)

“…The MS/MS spectra of F5 did not match the corresponding amino acid sequences, which could be attributed to the low purity or contents of peptides, resulting in low ion abundance, and thus, a database search could not be performed. 28 Table 1 shows amino acid sequences and molecular weights of identified peptides, including 2 octapeptides, 6 ninth peptides, 10 tenth peptides, and 2 eleventh peptides. Several studies have reported that the molecular weight exerts a significant influence on the antioxidant activity of peptides, and peptides with molecular weights between 500 and 1800 Da usually had a higher antioxidant activity.…”