Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Bo, Yu; Wu, Wei; Wang, Bei; Zhang, Na; Bak, Kathrine H.; Soladoye, Olugbenga P.; Aluko, Rotimi E.; Zhang, Yuhao; Fu, Yu

doi:10.1016/j.foodchem.2021.131776

Cited by 39 publications

(41 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Peptide size distribution of protein hydrolysate from P. geesteranus was determined according to our previous method. ,, The samples were analyzed by a BioBasic SEC 120 column (300 × 7.8 mm, 5 μm) on a high-performance liquid chromatography (HPLC) system (Thermo Fisher Scientific, USA). Each sample (1 mg/mL) of 20 μL was injected and eluted with 30% acetonitrile containing 0.1% trifluoroacetic acid at the flow rate of 0.5 mL/min and monitored at 214 nm.…”

Section: Methodsmentioning

confidence: 99%

“…The taste characteristics of samples were measured using the SA-402B taste sensor system (INSENT, Tokyo, Japan). The electronic tongue assay was performed according to the previously reported method . The peptides were prepared with blank chicken soup at the concentration of 10 mg/mL.…”

Section: Methodsmentioning

confidence: 99%

“…The electronic tongue assay was performed according to the previously reported method. 4 The peptides were prepared with blank chicken soup at the concentration of 10 mg/mL. The peptides were prepared with 1 mg/mL blank chicken soup, and 1 g/L monosodium glutamate and 0.8 g/L sodium chloride were added for analysis of the umami-enhancing effect.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…As sodium chloride (NaCl) is the main dietary source of sodium and table salt, 3 it is crucial to search for alternatives to lower salt content in food products without compromising the technological and sensory properties. Currently, the commonly used salt reduction strategies mainly include application of non-sodium salt substitutes, 4 but excessive use may provoke an unpleasant metallic taste. 5 Calcium-sensing receptor (CaSR) is responsible for kokumi taste perception in humans.…”

Section: ■ Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Xia

et al. 2022

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, Pleurotus geesteranus was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography–tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography–tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from P. geesteranus could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Xia

et al. 2022

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

“…In recent years, there has been a surge of interest in kokumi taste compounds, which strongly enhance salty taste perception [ 9 ]. These substances, γ-glutamyl peptides such as γ-glutamyl-cysteinyl-glycine (GSH, glutathione) and γ-glutamyl-valyl-glycine (EVG), and Maillard-reaction peptides, are tasteless; however, they improve persistency and mouthfulness (mouth-filling sensation) and also enhance some primary taste qualities, including salty taste [ [9] , [10] , [11] , [12] , [13] , [14] ]. How kokumi taste-active substances potentiate salt perception, however, is poorly understood.…”

Section: Introductionmentioning

confidence: 99%

Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na+ channels in rat fungiform taste cells

Bigiani¹,

Rhyu²

2023

Biochemistry and Biophysics Reports

View full text Add to dashboard Cite

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Lan,

Chen

2024

Food Safety and Health

View full text Add to dashboard Cite

Healthy prepared dishes are receiving increasing attention, with high salt content being their prominent feature, and a long‐term high sodium diet may lead to various diseases. At present, replacing NaCl with non‐sodium salts has become the main salt reduction method, but these substitutes will bring adverse flavors to the product, and excessive use of KCl will also affect health. Therefore, the study of flavor peptides combined with new green technologies is a potentially effective strategy to reduce salt without reducing saltiness. This article reviews the current salt reduction strategies, the effects of food matrix, basic amino acids, other tastes and odors on saltiness, and the relationship between saltiness and receptor structure and transduction mechanism. In addition, the saltiness assessment methods were introduced, and the current challenges faced by the strategy of reducing salt without reducing saltiness were discussed. The preparation of salty peptides and salty enhancing peptides from natural foods and the combination of them with new green technologies may be an effective method for salt reduction in the food industry. This review can provide theoretical reference for the prepared dishes industry to reduce salt without reducing saltiness.

show abstract

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Cited by 39 publications

References 38 publications

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na+ channels in rat fungiform taste cells

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Contact Info

Product

Resources

About