Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS

Kong, Yan; Zhang, Lili; Zhao, Jing; Zhang, Yuyu; Sun, Baoguo; Chen, Haitao

doi:10.1016/j.foodres.2018.11.060

Cited by 79 publications

(51 citation statements)

References 30 publications

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“…7 Umami compounds generally include inosinic acid, glutamic acid, ornithine and many umami peptides. [7][8][9][10][11][12] In recent years, increasing attention has been paid to umami peptides. 13 Marine food has a strong umami taste and can be used as an important raw material in the preparation of umami peptides.…”

Section: Introductionmentioning

confidence: 99%

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

Zhu

Luan

et al. 2020

J Sci Food Agric

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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.

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Section: Introductionmentioning

confidence: 99%

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

Zhu

Luan

et al. 2020

J Sci Food Agric

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“…Activated carbon was added at a solid-to-liquid ratio of 1:10 (pH 4.5), and allowed to stand at room temperature for 12 hours. The activated carbon was then removed by filtration, and ultrafiltration (Kong et al, 2019) was used to obtain the HFOPs.…”

Section: Preparation Of Hfopsmentioning

confidence: 99%

Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis

et al. 2022

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“…At present, a large number of studies have found that flavorzyme can be used to hydrolyze plant-derived proteins to prepare small molecular peptides with strong umami (Bagnasco et al, 2013;Kong et al, 2018b;Normah & Nurdalila Diyana, 2018). The present work treated sunflower seed protein with flavorzyme to produce umami hydrolysates.…”

Section: Sensory Characteristics Of Sunflower Seed Protein Hydrolysatesmentioning

confidence: 99%

“…Umami gradually weakened while bitterness gradually increased as the molecular weight increased (Liu, 2017; Song, 2006). Kong et al (2018b) isolated the umami peptides and found low-molecular-weight fractions (MW<3 KDa), possessed the strongest umami taste. The present results were consistent with the above report, indicating that the lowmolecular-weight peptide from the sunflower protein possesses umami taste.…”

Section: Ultra-filtration Of Sunflower Seed Protein Hydrolysatesmentioning

confidence: 99%

“…Among them, strong hydrophobic amino acids content in three peptides are less than 25%. Glutamic acid and aspartic acid are typical amino acids with umami characteristics, commonly acting as umami enhancer in peptides and play important role in determination of umami taste (Kong et al, 2018b). Noguchi et al (1975) isolated four umami peptides from fish protein hydrolysates, all of which contained aspartic acid and glutamic acid residues.…”

Section: Identification and Characterization Of Umami Peptidesmentioning

confidence: 99%

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Sensory and structural characterization of umami peptides derived from sunflower seed

Bao

et al. 2020

CyTA - Journal of Food

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Umami peptides were derived from enzymatic hydrolysis of sunflower seed protein, followed by isolation and identification. The flavourzyme-enzymatic hydrolysates exhibited the highest umami intensity value of 10.72 ± 0.05 and the lowest bitterness, when pH was adjusted to 7.0, the flavorzyme was added at enzyme-to-substrate (E/S) ratio of 1:25 (w/w), then incubated in a temperature-controlled water bath at 55°C, and the hydrolysis time was 480 min. Ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC) were used to isolate the umami peptides of sunflower seed. Five fractions were obtained after ultra-filtration, fraction with molecular weight 1-3 kDa showed highest umami intensity value 13.93 ± 0.06. Fraction F1, which was purified via sephadex gel filtration chromatography, exhibited high umami value (12.21 ± 0.06), and low bitterness (4.57 ± 0.06). Seven sub-fractions were purified by RP-HPLC, and the umami taste value of F1-4 was the highest (14.16 ± 0.05), which was 1.32 times stronger than that of sunflower seed protein hydrolysates without any purification. Furthermore, the structure of fraction F1-4 was characterized by mass spectrometry, and three peptide fractions were identified, with amino acid sequences of DVNNPANQLD, NNENQLDEYQR, and EFEGGSIEH, respectively.Caracterización sensorial y estructural de los péptidos umami derivados de la semilla de girasol

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Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS

Cited by 79 publications

References 30 publications

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

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

Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis

Sensory and structural characterization of umami peptides derived from sunflower seed

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