Isolation, identification and characterization of taste peptides from fermented broad bean paste

Zhao, Jianhua; Liao, Shiqi; Bi, Xiaopeng; Zhao, Jie; Ping, Liu; Ding, Wenwu; Che, Zhenming; Wang, Qin; Lin, Hongbin

doi:10.1039/d2fo01389d

Cited by 26 publications

(33 citation statements)

References 43 publications

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“…Flavor peptides mostly exhibit not a single taste but a comprehensive expression of a mixture of multiple flavors . Almost every peptide contains sweetness, which was similar to the conclusion of Li et al and Saites et al that umami-tasting substances could potentiate the perception of sweetness. , Sourness and astringence were detected in some synthetic peptide samples, which may come from the presence of those residual acidic amino acids during the synthesis of the target peptide. , Additionally, sensory panels were perceived to have a slightly salty taste. Among all peptides, NK-7, EK-12, and LR-5 possessed a strong umami taste, and DK-6 displayed a slight umami taste.…”

Section: Resultssupporting

confidence: 76%

“…All of the peptides showed umami taste, and they were nontoxic with good water solubility and stability. Interestingly, we previously found that the umami peptides were mainly derived from Aspergillus oryzae and broad beans . However, in this study, the umami peptides were derived from the dominant microorganisms during the fermentation of broad beans, suggesting that food fermentation is an important process to produce umami peptides. , …”

Section: Resultsmentioning

confidence: 54%

“…Umami and sourness were the dominant characteristics, however, VR-10 and AR-8 presented a strong bitter taste. It was suggested that taste prediction for peptides by software is not always accurate, and sensory experiments were indispensable to assess the authenticity of taste properties . Flavor peptides mostly exhibit not a single taste but a comprehensive expression of a mixture of multiple flavors .…”

Section: Resultsmentioning

confidence: 99%

“…Synthetic peptides were dissolved in deionized water (2 mg/mL) and evaluated following the methods of Zhao et al with small changes …”

Section: Methodsmentioning

confidence: 99%

“…Pixian broad bean paste is a famous Chinese fermented condiment, which is manufactured by FBBP and chili peppers. Previous studies showed that free amino acids, organic acids, and reducing sugars played an essential role in the taste of FBBP, , while our recent findings revealed that umami peptides also contributed to the flavor of FBBP . However, the mechanism of taste characteristics of the umami peptides in FBBP is still unclear.…”

Section: Introductionmentioning

confidence: 99%

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Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

Zhao

Liao

Han

et al. 2023

J. Agric. Food Chem.

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To understand the umami taste of fermented broad bean paste (FBBP) and explore the umami mechanism, eight peptides (PKALSAFK, NKHGSGK, SADETPR, EIKKAALDANEK, DALAHK, LDDGR, and GHENQR) were separated and identified via ultrafiltration, RP-HPLC, and UPLC-QTOF-MS/MS methods. Sensory experiments suggested that eight novel peptides showed umami/umami-enhancing and salt-enhancing functions. Significantly, the threshold of EIKKAALDANEK in aqueous solution exceeded that of most umami peptides reported in the past 5 years. The omission test further confirmed that umami peptides contributed to the umami taste of FBBP. Molecular docking results inferred that all peptides easily bind with Ser, Glu, His, and Asp residues in T1R3 through hydrogen bonds and electrostatic interactions. The aromatic interaction, hydrogen bond, hydrophilicity, and solvent-accessible surface (SAS) were the main interaction forces. This work may contribute to revealing the secret of the umami taste of FBBP and lay the groundwork for the efficient screening of umami peptides.

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 54%

Section: Resultsmentioning

confidence: 99%

“…Synthetic peptides were dissolved in deionized water (2 mg/mL) and evaluated following the methods of Zhao et al with small changes …”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

Zhao

Liao

Han

et al. 2023

J. Agric. Food Chem.

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Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

Zhao

et al. 2023

J Sci Food Agric

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BackgroundIn this study, different proportions of soybean flour and gluten flour were used to partially replace wheat flour for the fermentation of PXDB (Pixian Douban)‐Meju. The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB.ResultsComparing with the control group (CT), the amino acid nitrogen was improved by 3.8%, 5.6%, and 9.4% in the substitution degree of 12.5% (soybean flour, H2), 7.5% (gluten flour, G2), and 10% (gluten flour, G3). The mixture of wheat flour and gluten flour (G2, G3) could both raise the contents of organic acids and free amino acids. GC×GC‐MS results showed that the amount of key aroma substances increased about sixfold compared to the CT group (194.61 g/kg), achieving 1283.67, 1113.883 and 1160.19 g/kg for H2, G2 and G3 groups, respectively. Moreover, there were more favorable accumulation of aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with reddish‐brown color and more mellow aroma than the control sample.ConclusionIn conclusion, the fermentation of G3 resulted in a higher quality of PXDB‐Meju, showing that partial substitute of wheat flour with gluten was facilitated for improving the quality of PXDB.This article is protected by copyright. All rights reserved.

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Nutritional and potential health benefits of fermented food proteins

Tachie,

Onuh,

Aryee

2023

J Sci Food Agric

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Protein fermentation continue to gain popularity due to several factors including the cost‐effectiveness of the process and the positive correlation of fermented protein consumption with reduced risk of developing diet‐related diseases such as diabetes, and cardiovascular disorders, as well as their enhanced nutritional and techno‐functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. This paper reviewed recent work on the influence of protein fermentation on nutrition and health. A total of 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. Fermented protein ingredients and products show reduced ANFs content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities such as probiotic, prebiotic, angiotensin‐converting enzyme (ACE) inhibitory, and antihypertensive properties. In addition, co‐products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. Thus, fermentation is no longer just a method for food preservation but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment.This article is protected by copyright. All rights reserved.

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Isolation, identification and characterization of taste peptides from fermented broad bean paste

Abstract: Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during fermentation process. Herein, the tasteful peptides from fermented broad-bean (FB) were separated...

Cited by 26 publications

References 43 publications

Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

Nutritional and potential health benefits of fermented food proteins

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