Novel kokumi peptides from yeast extract and their taste mechanism <i>via</i> an <i>in silico</i> study

Lao, Haofeng; Chang, Jincui; Zhuang, Haining; Song, Shiqing; Sun, Min; Yao, Lingyun; Wang, Huatian; Liu, Qian; Xiong, Jian; Li, Pei; Yu, Chuang; Feng, Tao

doi:10.1039/d3fo04487d

Cited by 11 publications

References 82 publications

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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Liu,

Fu,

et al. 2024

Food Frontiers

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A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Liu,

Fu,

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

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Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity

2024

Advances in Food and Nutrition Research

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Unlocking high-value components from Brewer's spent yeast for innovative food applications

Wei,

Shang,

Xie

et al. 2024

Food Bioscience

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Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study

Abstract: Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and...

Cited by 11 publications

References 82 publications

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity

Unlocking high-value components from Brewer's spent yeast for innovative food applications

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